Bread Pudding

It’s almost St. Patrick’s Day. Are you ready? We do some fun things in our home on St. Patrick’s Day: the milk is green when the kids wake up, the toilet water green and we eat Bread Pudding. While the kids love all the silly stuff and still can’t figure out how everything turns green, all my husband can talk about is bread pudding. He talks about it all year long. I always worry that he has built it up so much during the year that it will be a disappointment. His favorite part is the warm cream that is poured over the warm pudding. It’s such an easy dessert to make that I’m almost embarrassed to share it with you, but that’s what I’m about, easy yet yummy.

Bread Pudding
Ingredients
4 Tbls butter
1loaf French Bread
4C Whole Milk
4 Eggs
2C Sugar
2 Tbls Vanilla extract
2 Tsps Cinnamon
1C Raisins


Directions:
Melt butter and pour into the pan that you will use to bake the pudding; I use a glass casserole dish. Tear the bread into smallish pieces and drop them into the pan with the butter. Add the milk and stir until the bread has absorbed all the milk. In a small bowl combine eggs, sugar and vanilla extract and mix. Stir the egg mix in with the bread. Add raisins and cinnamon and give it one last stir. Bake at 325ºF for 1 hour or until the pudding starts to turn a nice golden color. Serve warm with cream sauce poured over it.

Cream Sauce
Heavy Cream
Vanilla Extract
Powdered Sugar
Irish Cream (just a splash or two)

Whip all ingredients together until very thick but still in the liquid state. Pour over warm pudding.

Happy St. Patrick's Day!