Bread Pudding

Hey guess what?
It's almost Christmas.
Hey, don't look at me like that. I'm just saying.
And offering the proximity of Christmas as a sort of explanation of my choice of recipes for today. Because everyone knows that bread pudding is a Christmassy sort of food.

So, have mercy on that loaf of stale bread and redeem its existence by making this nommy bread pudding. And vanilla sauce. Please don't forget the vanilla sauce.

Two loaves of bread, chopped up into cubes.
Drizzle melted butter over the bread, and toss together. 
In another bowl, mix milk, eggs, sugar, spices, and vanilla.

Add the milk mixture to the bread, along with raisins. Toss together until all the bread cubes are wet, then let sit for 10 minutes to soak.

Put in greased pan, bake at 350 degrees for about an hour, or until when you press on the top, it feels firm.

Bread Pudding

2 loaves bread
6 lg. eggs
7 c. whole milk
1 1/2 c sugar
2 t. vanilla
1/3 c melted butter
1 c raisins
3Tb cinnamon
2Tb nutmeg

Preheat oven to 350 degrees. Butter a 9x13 dish, or a pie pan, or a bread loaf pan (whatever you like).
Cube bread, drizzle with butter. Toss together.
In another bowl, mix eggs, milk, sugar, vanilla, cinnamon, and nutmeg.
Add milk mix and raisins to bread. Toss together, let sit for 10 minutes.
Pour into buttered pad. Bake at 350 degrees for about an hour if in a loaf pan, or about 45 minutes in a shallow pan.

Vanilla Sauce for Bread Pudding

1/2 c sugar
1 1/2 Tb cornstarch
1c water
2Tb butter
2 tsp vanilla

Mix sugar and cornstarch in small saucepan. Add water, bring to a boil. Stir constantly, allow to simmer until it begins to thicken. Add butter, stir until melted. Add vanilla. Simmer until correct thickness.

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