Difference between revisions of "Caramelized Bread Pudding"
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[[Category:Bread pudding Recipes]] | [[Category:Bread pudding Recipes]] | ||
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[[Category:Dark brown sugar Recipes]] | [[Category:Dark brown sugar Recipes]] | ||
[[Category:Dessert Recipes]] | [[Category:Dessert Recipes]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Vanilla extract Recipes]] | [[Category:Vanilla extract Recipes]] | ||
Revision as of 11:35, 31 March 2012
Description
From my Aunt Maggie's collection. She made this for me many times when I was a small child and I still remember the aroma and delightful taste of this recipe. It's at least 60 years old (I'm not but the recipe is…lol), but I'm not sure of the exact date.
Ingredients
- 3 buttered slices of Texas Toast
- 2/3 cups golden raisins
- 1 egg beaten
- 1 cup milk
- 1 cup white granulated white sugar
- 1 cup dark brown sugar
- 1 teaspoon vanilla extract
Directions
- Cut buttered bread into cubes. Mix raisins with the bread.
- In a separate bowl, stir together milk, egg, and vanilla.
- Place white and brown sugars in the top of a double boiler. Stir to mix.
- Place bread and Raisin mixture on top of Sugar. Pour milk mixture over bread. Cover.
- Place pan over boiling water (which is in the bottom half of the double boiler).
- Cook on stove top for approximately 1 hour or until the mixture is set.
- DO NOT STIR. Turn out of pan onto a dish with sides.
- The sugars form a caramel syrup over the bread pudding. Best if served warm.
