Old Bread... New Dessert ...Bred Pudding

 

Growing up I had the opportunity to taste a great piece of cake from one of our neighbors. You could say she was the perfect neighborhood mom. She knew I liked it so much that she was always sure to save me a slice every time she made it. One day I asked her, “What is the name of the cake you make, that I love so much?” With a big smile she replied “It is called old bread cake”. Surely this magnificent dessert is not made out of old bread… no way!  I will always remember that cake, and because I loved it so much I had to try the traditional Southern bread pudding.  The cake I remember was almost of the texture of a pound cake. Needless to say, bread pudding was not the same; but oh.. how I love me some bread pudding.  I think what makes bread pudding, besides the quality of the ingredients, is that wonderful sauce that covers the top of the pudding.  In the south it can be a little dangerous to ask for bread pudding if you don’t like alcohol.  Rum sauce or my favorite, Jack Daniels Tipsy Caramel Sauce are wonderful accompaniments to this comforting and mouth watering dessert.

 6 cups of 1 day old French bread, cut into 1-inch squares  

2 cups heavy cream
2 cups of milk

3 eggs, lightly beaten

2 cups sugar

2 Tbsp vanilla extract

1 cup raisins  

1/2 teaspoon cinnamon

3/4 cup roasted pecans

Bread Pudding:

In a large bowl, mix cream, milk, eggs, sugar, vanilla, cinnamon, and raisins together.  Mix in bread cubes and let bread absorb the mixture. Before baking add pecans.

Coat the bottom of a 9x13 baking dish (or individual containers) with a nonstick spray. Pour in the bread mix and bake at 350°F for 35 minutes or until set.  

 Drizzle with your favorite rum caramel sauce and enjoy.