What’s for breakfast? Jenny’s Breakfast Bread Pudding

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Breakfast Bread PuddingJenny’s Breakfast Bread Pudding

Prep Time: 20 minutes and Cook Time: 1 hr 10 mins (includes the sauce)

Yield: 6 – 8 Persons

 

Ingredients-The Bread Pudding

1 loaf fresh or stale French bread
6 Eggs
2 cups Milk
½ cup/ 100 g Sugar
1 Tablespoon Apple Pie Spice
1½ teaspoon Vanilla Extract
1/3 cup Raisins
1/3 cup Slivered Almonds (slightly toasted)
1 cup chopped and diced Peaches (fresh or frozen)
2 peeled, cored and chopped Apples
1 stick / 110 g / 4 oz Butter

The Vanilla Sauce

1 stick / 110 g / 4 oz Butter
1 teaspoon Vanilla
1 cup / 230 ml Evaporated Milk
1 cup / 200g Sugar

Instructions

To make the Bread Pudding

Preheat oven to 350 F and spray 13×9 rectangle pan w/vegetable spray. Melt stick of butter in pan and set aside.

  1. Tear bread into small (not tiny) pieces, into a large mixing bowl.
  2. In a medium sized mixing bowl add milk, eggs, and sugar; mix well.
  3. Add vanilla and spice to egg and milk mixture; mix well. Pour egg mix over bread and mix with clean, gloved hands.
  4. Add apples, peaches, raisins, and almonds; gently mix in with hands. (Tip: lightly dredge these ingredients in flour to help them “float” in the bread pudding)
  5. Scoop the above mixture into pan with a slotted spoon and drizzle with the cooled, melted butter.
  6. Bake for about 1 hour until golden brown.

To Make The Sauce:

  1. In a small saucepan melt butter, add sugar & evaporated milk.
  2. Stir constantly and bring to a rolling boil; cook on medium heat for 3-10 minutes, stirring constantly until thickened (mixture scorches easily).
  3. When thickened, removed from heat and then add the vanilla extract. (When added over high or constant heat, vanilla evaporates).
  4. Serve warm/hot over bread pudding. As this mixture cools, it becomes too thick to pour. I serve in a small microwave safe glass pot and reheat as necessary.