The smell of hot caramel sauce fills the house on a cold wet May Saturday. Supper tonight is Caramel Bread Pudding a recipe found in Great Grandma Myrtle's recipe box and it has become our family’s favourite.
As Grandpa Snyder eats his bread pudding his reminisces about his mother making bread pudding with fruit on the bottom. This particular recipe will lend itself to apples, we will try this next week.
Grandpa had his with ice cream, Ruth with milk and I enjoyed as it is so moist and sweet we hope you enjoy this recipe as much as we do.
We are so glad we did not toss the envelopes, boxes and small ringed binders of hand written recipes found among the belonging of mother’s and aunts. They full of memories and a great way make new ones.
Caramel Bread Pudding
- 6 slices of cinnamon raisin bread buttered on both sides
- 1 cup well-packed brown sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon mace
- 1 ½ teaspoons finely grated orange peel
- Pinch of salt
- 4 eggs
- 1 ½ cups milks
- ½ teaspoon vanilla
- Preheat your oven to 375 degrees F.
- Cut the buttered bread slices and cut into 1 inch squares set aside
- In a large bowl mix together brown sugar, nutmeg, mace, and salt
- Add the bread cubes to the brown sugar and toss until bread is coated
- Spread the bread cubes evenly in a greased baking dish
- In another bowl beat together eggs, milk and vanilla
- Pour the milk and eggs over the bread
- Cover the baking dish with tin foil and bake for 30 minutes
- Remove the tin foil and return to the oven for 15 minutes more or until a knife inserted comes out clean
- Serve warm.
Note: the original recipe was made in a double boiler on top of a wood stoves and cooks for 1 hours – stir often.
From Our Table to Yours
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