Before pouring a sticky ingredient in a measuring cup, like corn syrup or peanut butter, first spray the cup with Pam. The stickie
ingredient will pour right out.
One of the most popular things in our little North Carolina Home Sweet Home bakery was our Bread Pudding. People would come
in and see these delicious squares and say “Oh, that’s just like my Grandma used to make”.
Actually our recipe was created quite by accident! We made fresh cinnamon rolls every day, and in trying to figure out what to do with those “day-old”, rolls, my son, Tim (my head baker) and I decided we would make some bread pudding out of them!
Wah - Lah, Instant success!!!
So,
this month I would like to share our bakery recipe with you, using a package of 6 baked cinnamon rolls I found in the Publix Bakery
department. I needed one pound of big crumbs for my recipe and it needed to weigh exactly 1 pound. Those 6 rolls weighed exactly
1 pound. So using our bakery recipe, I made the Bread Pudding you see here.
So here is:
MISS DEE’S ORIGINAL BREAD PUDDING
Bon Appetit!!!!
Miss Dee’s Original Bread Pudding
Bread Mixture:
1 pound cinnamon rolls (or Pepperidge Farm Raisin Bread)
¼ cup granulated
sugar
3 large eggs, lightly beaten
1, 12-oz. can evaporated milk
¼ cup (1/2 stick) butter, melted
1 tsp. nutmeg
1 cup raisins, plumped (see tip)
Sauce Mixture:
6 Tbsp. butter, melted
¾ cup granulated sugar
3 tablespoons water
3 Tbsp. Bourbon whiskey
Break up the rolls with hands into a large bowl. (See Picture on right)
Add the sugar, milk, melted butter, nutmeg, and raisins, stirring well with a rubber spatula until well mixed. Set aside to allow the bread to absorb wet mixture. Pour into a 1 quart baking dish (like 8 or 9-inch square). Preheat oven to 350 degrees and bake bread pudding for 30 to 35 minutes.
Meanwhile prepare Sauce:
Put the melted butter, sugar and water in a small boiler. Bring to a boil and boil for 3 minutes (time),
stirring constantly. Remove from heat and add the liquor.