Recipes

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Bread Pudding

3 eggs, beaten

1 cup white sugar

2 T. light brown sugar

1/2 tsp. cinnamon

1/4 cup butter, melted

3 cups milk

10-12 slices Pepperidge Farm Pumpkin Spice Swirl bread

8-10 slices French bread

1 cup raisins (optional)

· Preheat oven to 375°. Grease a deep 9" x 9" baking dish.

· Whisk the eggs, white sugar, brown sugar, cinnamon, butter, and milk together.

· Tear breads into small pieces or cut into 1" cubes. You may have to increase or decrease the number of slices of bread depending upon how fresh the bread is and the texture of the French bread.

· Gently stir in bread and raisins. The mixture should be very moist with a little liquid not absorbed by the bread.

· Bake for 30 minutes and then cover with foil to avoid excessive browning.

· Bake an additional 30 minutes or longer if needed, until a knife inserted in the middle comes out clean.

· Let the pudding stand for 10 minutes before serving.

Sauce for bread pudding

Melt 1stick butter in a pan. Add 2 cups sugar and 1 cup evaporated milk. Bring to a boil over low heat, stirring constantly. Boil for 2-3 minutes. Remove from heat and add 2 tsp. vanilla. Be careful---when you add the vanilla it will make the sauce bubble and froth. Let cool until warm. Serve over bread pudding.