Bread Pudding

Here is a delicious recipe for bread pudding. It might not count as *true* bread pudding because it's non-alcoholic, but it's good enough for me! I think it's originally from an Amish cookbook (per the website where I found it.) I especially like it because it's not tooooooooo sweet. It's just perfect for a breakfast, brunch, or cold winter night.

Bread Pudding

2 cups milk
1/4 cup butter
2/3 cup brown sugar*
3 eggs
2 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

*If you make the sauce to put on top of your bread pudding, adjust the sugar to 1/3 cups (the sauce has the other 1/3 cup in it).

1. In medium saucepan, over medium heat, heat milk just until film forms over top.  Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla.  Beat with an electric mixer at medium speed for 1 minute.  Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole. (EP-I don't have one, so I used my glass 9" pie plate.)
4. Sprinkle with raisins if desired.  Pour batter on top of bread.
5. Bake at 350'F for 45-50 minutes or until set. Serve warm.

Bread Pudding Sauce

1 cup whole milk
2 Tbsp butter
1/3 cup granulated white sugar
1 tsp vanilla
1 Tbsp flour
dash of salt.

Mix everything together and bring to a boil for 3-4 minutes, stirring constantly.  Set aside for 5 minutes, then pour on warm bread pudding.