Martha's Bread Pudding & Sauce

Can make this in the afternoon and set aside until ready to reheat for serving. The pudding becomes denser after refrigeration.

Martha's Bread Pudding & Sauce
Martha's Bread Pudding & Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pudding:

  • 1

    stick soft butter

  • 1 1/2

    cups sugar

  • 3

    eggs

  • 1 1/2

    cups Pet Milk

  • 1

    loaf stale French bread

  • raisins

  • 1

    whole apple

  • 1

    teaspoon vanilla

  • Sauce:

  • 1

    egg

  • 1

    tablespoon flour, fine for gravy

  • 1/2

    cup sugar

  • 1

    cup Pet milk

  • 1

    teaspoon vanilla

  • 1

    blob bourbon

Directions

1. Preheat oven to 250-300 degrees. 2. Mix the butter and sugar by hand with a fork. Beat the eggs until creamed and then blend them with the butter and sugar. 3. Add the Pet milk. 4. Add the bread-enough so that it is almost absorbed. 5. Sprinkle in raisins-enough so that you can see them, but not so many as to make the pudding heavy. 6. Peel and dice the apple and mix in with the added raisins. 7. Add the vanilla and then bake until the top is golden brown. Sauce: 1. Over a fire, mix/cook the egg, flour, sugar, milk, vanilla, and bourbon together. 2. Pour over Martha's Bread Pudding.

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