Mmmmmm… I just love when the weather begins getting cooler in the mornings and a batch of scrumptous bread pudding is baking in the oven… the wonderful smells are just intoxicating… This recipe is my own special recipe and it has some very unique ingredients to pack a powerful punch on the tastebuds area!
1/2 loaf French Bread, cut into 1 inch squares (about 4.5 cups)
1/2 loaf Challah Bread, cut into 1 inch squares (about 4-5 cups)
1 quart milk
1/2 cup sour cream
3 eggs, slightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup baking raisins, for added taste soak raisins overnight in rum
1/4 tsp allspice
1/2 tsp cinnamon
4 Tbsp salted butter, sliced up a bit
- Preheat over to 350° F.
- Spray 9×13 glass baking pan with non stick spray
- Place butter in baking pan and place baking pan in oven to melt butter.
- Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed.
- Add the sour cream to the bread mixture.
- Add 1 cup of the sugar to the bread mixture.
- In a separate bowl, beat eggs, 1 cup sugar, vanilla and spices together. Gently stir into the bread mixture.
- Gently stir the raisins into the bread mixture.
- Take the 9×13 glass baking pan out of the oven. The butter should be melted. Using a silicone pastry brush, coat the sides of the pan and the bottom of the pan with the butter.
- Pour the bread mix into the bottom of the 9×3 glass baking pan. bake for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. You can also pour this into individual ramikins if need be.
- Let cool a bit and serve with vanilla sauce. I use Dr. Oetker’s Vanilla Sauce Mix with a little bit of rum (to taste) in the sauce… You can also serve this with a rum sauce… or both!