COUSIN MARILYN'S BREAD PUDDING
This recipe came from Granny Rodgers cookbook which was given to my cousin Marilyn. Marilyn tweaked the recipe to what it is now. Two years ago when my mother was so ill she was not expected to live, her niece, Marilyn, came from California to say her last good bye. My mother was sent home from the hospital under Hospice Care....
Provided by Shelia Senghas
Categories Other Breads
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. In a 9xz13 baking dish, that is at least 2 inches deep, tear up bread of choice into pieces to equal 20 slices of bread. Set aside.
- 2. In a 2 quart sauce pan, add the milk, butter, 2 cups of sugar, cinnamon and salt. Heat the mixture just to scald, stirring to dissolve sugar. Remove from the heat.
- 3. Slightly beat the eggs in a medium size bowl.
- 4. Add one cup of the hot mixture to the eggs while stirring constantly.
- 5. Immediately stir the egg mixture into the milk mixture, stirring constantly so the egg does not cook. Add 1 tsp vanilla and stir.
- 6. Pour the hot mixture over the bread. Press the bread down lightly to be sure all the bread is coated. Allow the pudding to sit for 5 minutes.
- 7. Fold all the mixture to insure the liquid is absorbed.
- 8. In a small bowl mix 3/4 cups of sugar and 2 tsp. cinnamon. Sprinkle evenly over the top of the bread mixture.
- 9. Bake for 1 hour or until a knife inserted 2 inches from the center comes out with a light coating. This is a custard base so the knife will not come out completely clean.
- 10. Serve hot or cold. Note: Serve as is or with Rum Sauce, Ice Cream or Whipped Cream.
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