Restaurant Recipes
Herschleb Ice Cream Company
Bread Pudding and Butter Sauce
Yield: about 12 to 16 servings
Ingredients
Bread Pudding
- 2 7/8 pounds of 5/8 inch bread cubes made from homemade bread*, or enough to generously fill a 13 x 9 inch pan.
- 1 cup raisins
- 1 cup (2 sticks) butter (do not substitute margarine)
- 6 cups 2% milk (do not substitute skim or 1% milk, although whole milk can be used)
- 1 7/8 cups granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 8 eggs, beaten
- 1 1/2 teaspoons vanilla extract
Butter Sauce
- 1 cup (2 sticks) butter
- 2 cups granulated sugar
- 1 tablespoon cornstarch
- 1 cup Half-and-Half
- 1 tablespoon vanilla extract
Instructions
- Grease 13 x 9 inch pan well with solid vegetable shortening. Do not use vegetable oil spray.
Bread Pudding
- Combine bread cubes and raisins in large bowl and mound into prepared
pan. Bread should be piled 2 to 3 inches over top of pan.
- Over medium heat, melt butter in milk. Add sugar and cinnamon and let cool. Add eggs and vanilla extract and mix well.
- Heat oven to 350 degrees F.
- Pour liquid over bread cubes and press well to be sure bread soaks up all the liquid. At this point bread mixture should be level with pan.
- Bake for 45 minutes.
- Remove from oven and let cool slightly, then cut into desired number of pieces or spoon into decorative serving dishes.
- Add desired amount of warm sauce to each serving.
- Refrigerate any unused pudding and sauce and reheat to serve.
Butter Sauce
- Melt butter in a heavy saucepan.
- Add sugar and cornstarch and stir until dissolved.
- Add half and half and bring to boil.
- Remove from heat and let cool slightly.
- When mixture is cooled, add vanilla extract and stir.
- Serve warm or refrigerate and reheat in microwave oven.
Notes
* Use bakery bread or homemade bread that has been dried out one day, and cubed with crusts on. White, whole-wheat or raisin breads work best. Do not substitute. Quantity equals 1 1/2 large loaves.
Attribution
Herschleb Ice Cream Company, Inc. - Wisconsin Rapids, Wisconsin