Ingredients for Mother's Restaurant Bread Pudding
- French Bread
- 6 large eggs
- Fruit Cocktail In Heavy Syrup
- Homogenized Milk
- Heavy Cream
- Granulated Sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- Imitation Vanilla
- Unsalted Butter
- Brown Sugar
- Brandy
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How to Make Mother's Restaurant Bread Pudding
- Preheat oven to 350°F (175°C). Grease two 10x12x3 inch roasting pans.
- In a large mixing bowl, gently break the cubed bread into bite-sized pieces.
- In a separate bowl, whisk together the eggs.
- Pour the whisked eggs over the bread, ensuring all pieces are lightly coated.
- Add the drained fruit cocktail and gently mix by hand.
- In a 6-quart saucepan over medium-high heat, combine milk, cream, granulated sugar, nutmeg, cinnamon, vanilla extract, and butter.
- Bring the mixture to a gentle boil, stirring constantly.
- Remove from heat and slowly pour the warm milk mixture over the bread mixture, gently stirring to combine. Avoid over-mixing.
- Cover the bowl and let it sit for at least one hour, or until the bread has fully absorbed the liquid.
- After an hour, gently stir the bread pudding, breaking up any remaining large pieces of bread.
- Divide the bread pudding mixture evenly between the two prepared roasting pans, filling them ¾ full.
- Bake for 60-90 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Watch carefully to prevent over-baking.
- **While the bread pudding is baking, prepare the sauce:** In a 4-quart saucepan over medium heat, combine butter, brown sugar, heavy cream and brandy (if using).
- Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the butter is clarified and the sauce has thickened slightly.
- Remove from heat.
- Once the bread pudding is baked, let it cool slightly before serving.
- Spoon the warm sauce generously over the bread pudding and serve hot.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
569g
Fat
320g
Carbs
58g
