
My in-laws are visiting for a few days and they love desserts in the evening (who doesn't right?) So, for our Sunday evening dessert I had a lot of sourdough bread that wasn't going to get used so instead of letting it go to waste I thought BREAD PUDDING! And to make it even more exciting, my in-laws brought with them my new Rachel Ray Bubble and Brown Bakeware. It is always more fun to cook with new things. but back to my baking endeavor.
I found a great recipe on this site but decided I needed a bit more "dessert" (which really means chocolate), so I threw in a bunch of other ingredients and came up with a very rich, decadent but oh so yummy bread pudding.
I wasn't sure if it was going to taste good, but i have to say this is a real keeper and will be used as one of my go-to desserts. It was that good.
Here is the recipe and what I did to alter it just a bit.
old fashioned bread pudding & vanilla-caramel sauce
pudding ingredients:
4 cups (8 slices) cubed white bread (although i used sourdough bread)
2 cups milk
1/2 can sweet condensed milk (I added this ingredient, anything was sweet condensed milk is ooh soo good).
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg
1/2 cup chocolate chips (again added these)
1/2-1 cup shredded coconut (and added these)
sauce ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla
heat oven to 350°F. combine milk and 1/4 cup butter in 1-quart saucepan. cook over medium heat until butter is melted (4 to 7 minutes). pour milk mixture over bread; let stand 10 minutes.
stir in all remaining pudding ingredients. and then added chips and coconut. Pour into greased 1 1/2-quart casserole. bake for 40 to 50 minutes or until set in center.
combine all sauce ingredients except vanilla in 1-quart saucepan. cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). stir in vanilla.
to serve, spoon warm pudding into individual dessert dishes; serve with sauce (and even better add a little ice cream while hot). store refrigerated.
Again, this recipe originally came from Kelly. I just added a few more goodies to the mix.
