Home-style Bread Pudding
2 Eggs, slightly beaten
2 1/4 c Milk
1 ts Vanilla
1/2 ts Cinnamon
1/4 ts Salt
2 c 1-inch bread cubes
1/2 c Brown sugar
1/2 c Raisins or chopped dates
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-qt. baking dish. Place metal trivet or rack in bottom of crockpot. Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve pudding warm or cool.
Makes 4 to 6 servings.
Bread Pudding Sauce
1/2 c Butter
1 1/2 c Powdered sugar
2 ea Egg yolks
1/2 c Bourbon (more or less, to taste
Cream butter & sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolks. Gradually add bourbon, to taste, stirring constantly. Sauces thickens as it cools. Serve warm over warm bread pudding.
Can be refrigerated & reheated for a day or two.
For variety, substitute your choice of fruit juice or liquor for the whiskey -- or use a combination -- to complement flavors in the bread pudding.
Example: If you use coconut in the bread pudding, substitute pina colada for some of the milk in the bread pudding recipe, and maybe 6 T rum and 2 T pina colada in the sauce.