Bread Pudding

Last night's dessert was so yummy, and easy, I thought I'd share. We have bread pudding at least once a month. And depending upon what bread you use, it can be good, or really good. I had some good homemade bread stashed in the freezer, which I pulled out for last night's bread pudding, so, it was really good. And the sauce is an absolute must. Add a tablespoon or so of whiskey for an adult version. This recipe was originally a banana bread pudding. Since two-thirds of my gang doesn't eat bananas, I make it without. But if your gang likes bananas, slice two up and add to the bread. It's ultra good then.

Bread Pudding

4 cups day-old bread, cut in 1-inch pieces
¼ cup butter, melted
3 eggs
2 cups milk
½ cup sugar
2 t vanilla
½ t ground cinnamon
½ t nutmeg
½ t salt

Place bread cubes in 2-quart casserole. Pour butter over bread and toss. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Pour over bread cubes and stir to coat. Bake, uncovered at 350 degrees for 40 minutes or until knife inserted in centered comes out clean.

Sauce:

3 T. butter
2 T. sugar
1 T. cornstarch
3/4 c. milk
1/4 c. light corn syrup
1 t. vanilla

Melt butter in saucepan. Combine sugar and cornstarch and add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until mixture comes to a full boil. Boil for one minute. Remove from heat. Stir in vanilla.