Aunt Betty’s Bread Pudding Recipe

by Julie M Dedebant

Aunt Betty’s Bread Pudding

1 1/2 loaf very stale french bread cut in one inch cubes
2 1/2 – 3 quarts milk
1 1/2 cups sugar
1 1/2 sticks butter (room temperature unsalted)
5 eggs
2 TBS. vanilla
Cinnamon – 2 TBS
1 Cup raisins
Soak bread in milk until completely covered and milk is absorbed
cream the sugar and butter until light and fluffy
Add eggs one at a time, beating each one until all five are mixed in.
(This will be a fluffy mixture)
Add vanilla and mix well. Very important to blend well.
Fold in raisins
Pour into a 9″x12″x2 1/2 ” baking dish
Bake at 325 until knife comes out clean
Chantilly Cream Topping
1 large container of cool whip   2 cups of powdered sugar
1 TBS Vanilla                              1 TBS Rum Extract Fold all together well.

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