Bread Pudding

It was a friend who suggested adding this to my list. I have never been a fan of bread pudding, but since the whole idea of this challenge was to push out of my comfort zone a little, I went ahead and put it on the list. My Mom loves bread pudding but it's always seemed like soggy bread to me. Boy, was I wrong!

Phil was also skeptical when I pulled this thing out of the oven... but he ended up having 2nds! The boys both loved it too. Much better than I expected! ... kind of like creamy french toast made with cinnamon rolls.

3 eggs, beaten
1 1/2c white sugar

• 2T light brown sugar
• 1/2t ground cinnamon
• 1/4c butter, melted
• 3c whole milk
• 10 slices hearty farmhouse-style bread, toasted and cut into cubes
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• 1/2c light brown sugar
• 1T all-purpose flour
• 1 pinch ground cinnamon
• 1 egg
• 2T butter, melted
• 1 1/4c whole milk
• 1 pinch salt
• 1T vanilla extract
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• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
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• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
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• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
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• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.