GOLIAD BREAD PUDDING

Goliad Bread Pudding image

Provided by La Sombra Chica

Time 1h5m

Number Of Ingredients 14

12 slice bread
1 stick butter, softened or melted
1 tsp cinnamon
1 c raisins
1 c pecans or walnuts, chopped
4 c milk
1 c white sugar, separated into 1/2 cups each
3 eggs
1 tsp vanilla
FOR THE SAUCE:
1/2 c butter
2/3 c light cream, or evaporated milk
1/3 c white sugar
1-2 drops amaretto extract

Steps:

1. Mix together the cinnamon and 1/2 cup sugar.
2. Spread bread slices generously (on both sides) with softened or melted butter, then liberally dust both sides of the bread with the cinnamon/sugar mixture. Cut each slice into quarters.
3. In a square baking dish or a DEEP pie dish layer the buttered bread with raisins, and nuts.
4. Make a second layer using the remaining bread, raisins, and nuts.
5. Heat milk. Add the eggs, vanilla, and the remaining 1/2 cup sugar and stir until sugar is dissolved. Pour mixture over the bread until fully covered.
6. Set baking dish in shallow pan of hot water and bake at 350F for 45 minutes.
7. While the bread pudding is baking, combine sauce ingredients in a medium saucepan. Cook and stir over medium heat until creamy. (If using amaretto liqueur for flavoring, heat it long enough for the liquor to cook out.) Ladle over top of the bread pudding, or over each serving of pudding.