Bread Pudding with Cinnamon Sauce
  • 1 can evaporated milk
  • 3 c. half & half milk
  • 6 eggs, beaten
  • 1 stick unsalted butter, melted
  • 1 c. white sugar
  • ½ c. brown sugar
  • 1 ½ tsp. nutmeg
  • 1 T. cinnamon
  • 1/8 tsp. salt
  • 1 lb. loaf French bread, cubed
  • 2 ¼ c. heavy cream
  • ¼ c. white sugar
  • 1 T. cinnamon
  • 1 T. vanilla extract
  • 2 T. corn starch dissolved in cold water
  1. Preheat oven to 325 degrees. Spray a 9”x13” pan or you can rub it down with butter; set aside. Place cubed bread into the pan. In a large bowl, mix all the pudding ingredients together and whisk until well blended. I like to add raisins for added flavor. Pour pudding mixture over cubed bread and allow to soak for 20 minutes. You want the bread to soak up most of the liquid. Bake for 75 minutes. Allow to cool for 30 minutes. While it is cooling, make the sauce by heating the cream, sugar and cinnamon on medium/high heat. Mix the corn starch with a little water and then add this “slurry” to the custard mixture. Stir continuously until thickened. Remove from heat and add the vanilla extract; whisk well. Pour this thickened mixture over the bread pudding. Allow to sit approximately 30 minutes before serving, this will allow the sauce to “set up”. ENJOY!!!
I've always loved bread pudding but couldn't get it quite right. I practiced and practiced until I had the perfect combination of ingredients. It's simple and delicious and will bring back great memories of years gone by. There is no substitute for real butter and heavy cream!!!