Amish Bread Pudding

Nattie Em's Old Town Cafe, in Brunswick, GA. is owned by friends and they make the bestest Bread Pudding EVER!

Brings back those old memories of my Grandma's bread pudding.

A taste that goes with a great memory.

When Dad passed away they brought a big pan of it to Mom Griffis' home.

I've been thinking about it a lot lately.

I've never made Bread Pudding before and I thought it was time I started.

I googled the recipe and looked at lots of them but when I found this one here, I though, you know, the Amish pretty much get most things right and how could I go wrong?? This was an easy recipe and one that I will use again. I do think I will try some of the other Sauces, like lemon or caramel, just to see if I like them too.

Amish Bread Pudding

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup light brown sugar

3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)

(I used Cinnamon Raisin Bread from the 'day old bread store' and then didn't add anymore raisins. It was perfect!)
1/2 cup raisins (optional)

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce

1 cup whole milk
2 Tablespoons butter
1/3 cup granulated white sugar
1 teaspoon vanilla
1 Tablespoon flour
dash of salt

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.