Bread Pudding
Directions
- 1Spray a 9x13 pan with cooking spray.
- 2Tear one loaf of Sara Lee Artisano bread into pieces and place them in the sprayed pan.
- 3Sprinkle cinnamon all over the bread.
- 4Add raisins to the bread mixture if desired, and mix.
- 5In a saucepan, combine 1 stick of butter, 1 can of sweetened condensed milk, 1 teaspoon of vanilla, 1 cup of sugar, 1 cup of milk, and 1/2 teaspoon of salt.
- 6Heat the mixture on low until the butter is melted and well combined, then take it off the heat.
- 7In a separate bowl, crack and beat 6 eggs.
- 8Slowly add the warm milk mixture to the beaten eggs while continuously mixing.
- 9Pour the combined egg and milk mixture over the bread in the 9x13 pan.
- 10Push down the bread pieces with a utensil to ensure they are fully saturated with the liquid.
- 11Bake the bread pudding at 350°F for 1 hour (or 50-60 minutes according to description).
- 12While the bread pudding bakes, prepare the sauce: In the same saucepan, combine 1 can of sweetened condensed milk, 1/2 stick of butter, 1/2 cup of brown sugar, 1/2 cup of milk, and 1/2 teaspoon of vanilla.
- 13Heat the sauce ingredients on low until the butter is melted and everything is well combined.
- 14Once the bread pudding is out of the oven, pour the hot sauce over it.
- 15Let the bread pudding soak in the sauce for about 30 minutes before serving.
Ingredients
- 1 loaf Sara Lee Artisano bread
- sprinkle cinnamon
- raisins
- 1 stick butter
- 1 can sweetened condensed milk
- 1 teaspoon vanilla
- 1 cup sugar
- 1 cup milk
- 0.5 teaspoon salt
- 6 eggs
- 1 can sweetened condensed milk
- 0.5 cup brown sugar
- 0.25 cup butter
- 0.5 cup milk
- 0.5 teaspoon vanilla
Equipment
9x13 pansaucepanbowlmixerspoon
Tips
- Shred the bread into pieces.
- Measure cinnamon with your heart.
- Add raisins optionally.
- Slowly add the warm mixture to the eggs while blending to temper the eggs.
- Push down the bread in the pan to ensure it's saturated.
- Let the bread pudding soak in the sauce for about 30 minutes after baking.