Aunt Esthers Bread Pudding Recipes

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AUNT EMMA'S BREAD PUDDING



Aunt Emma's Bread Pudding image

My Aunt Emma made the best bread pudding I've ever had. She passed away about 5 years ago and I just ran across a copy of her recipe in my recipe box. Thought I'd share it with you. The brown sugar melts as it bakes on top so it kind of has a caramelized sauce built in. Crumble the brown sugar over the top between your fingers so it doesn't all sink.

Provided by Steve P.

Categories     Dessert

Time 1h10m

Yield 1 9 x 13 inch pan, 8-12 serving(s)

Number Of Ingredients 8

1 loaf white bread (regular size as opposed to Jumbo or family size)
1 quart milk
1/2 cup melted butter
1 cup white sugar
4 eggs
3 tablespoons vanilla
1/2 cup raisins
1/2 cup brown sugar

Steps:

  • Break the bread into small chunks in a large bowl.
  • Add the white sugar and melted butter and stir.
  • Add the eggs one at a time alternately with the milk stirring well so that each egg is incorporated before adding the next one until all the eggs and milk are used.
  • Stir in the vanilla and raisins.
  • Pour into a greased lasagna pan or a 13x9" inch pan.
  • (sometimes the 13x9 tends to get over full depending on the particular loaf of bread).
  • Sprinkle the brown sugar evenly across the top of bread mixture.
  • Bake in a preheated 350* oven for 1 hour.
  • Let cool 20 to 30 minutes as pudding will set firmer as it cools.
  • Can be served warm or chilled.

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