In many households, bread pudding is not a treat, it is a desert staple. If you are a family that loves bread pudding and you simply can’t get enough, you need to try this recipe today. It is delicious, simple to make and once it is finished, it will disappear from the table very quickly.
Bread pudding can be made in a number of different ways and if you make enough of it, it can easily be stored for extra treats. Once you taste this delicious recipe, you will never make a small batch of it again.
INGREDIENTS:
1 loaf french bread, thinly sliced and cut into quarters
21/4 cups whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1/2 cup sugar
1 Tablespoon vanilla
1 teaspoon salt
9 large egg yolks
1/4 teaspoon rum extract
Vanilla Cream Sauce:
1? cups butter
5 Tablespoons flour
3 cups heavy cream
1/2 teaspoon salt
2 teaspoon vanilla
11/4 cups sugar
INSTRUCTIONS:
Grease 9×13 baking pan.
Place bread slices in pan and set aside.
In a medium bowl, whisk together milk, sweetened condensed milk, evaporated milk, sugar, vanilla, rum extract, salt and egg yolks until smooth.
Pour over bread and bake 375 degrees F for 40-50 minutes, until golden brown and set.
Serve warm and top with Vanilla Cream Sauce.
Vanilla Cream Sauce:
In saucepan, melt butter on medium low heat. Add flour and cook 10 minutes, stir continually. Add salt, cream, and sugar and stir until mixture becomes thick. Remove from heat and stir in vanilla. Pour warm over Bread pudding.