Since today is the first day of Fall I though I would share this Bread Pudding with White Sauce Recipe. This Recipe is the perfect combination of warm and filling and perfect for the Cooler weather. You can make this for dessert or for breakfast.
1 Loaf of Sour Dough Bread
2 Cups Milk
1/2 cup Heavy Cream
3/4 cup Sugar
2 Table spoons Vanilla
this is optional
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces
1. Grease a 9×13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.
2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in overnight….it was about 12 hours).
3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (if you don’t have a pastry blender a fork works great. Place in a ziploc bag and put in fridge.
4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like). MAKES 24 SERVINGS
NOTE* This is even better the next day.
1 Can Sweetened Condensed Milk
1/2 Cup Heavy Cream
1 teaspoon Vanilla
Mix in a small sauce pan on LOW for 10 minutes