It’s 10:15 PM here in the good ole’ Midwest and thanks to a very good friend (Thank You Sarah!!!) I have some amazing pictures of some of the deliciousness I created a week ago.
Creamy Marble Chocolate Fudge
White Cinnamon Mix
Raspberry Cream Puffs with Chocolate Drizzle
Upside Down Apple Cake
Momma’s Bread Pudding
Peanut Butter Muffins w/ Graham Cracker Crumble & White Chocolate Drizzle
Banana Nut Crunch
Edible Chocolate Bowls with Fresh Fruit
Last Friday I got the chance to “cater” my first event. I volunteered to fix all of the desserts for my church campus’ Children’s Ministry Volunteer Appreciation Night. I was pretty proud of myself. I spent approximately $140 and fed approximately 100 people. I do believe the treats were quite yummy.
I thought I’d share some of the treats that I made. Per the little poll I did, it was a toss-up between the Banana Nut Crunch Muffins and Momma’s Bread Pudding.
So I got to pick and here it is …
Momma’s Bread Pudding
I had never made bread pudding before, but a few years ago my momma was missing her momma. Grandma used to make bread pudding so I decided to give my try at it. I searched the internet and checked out the recipe in one of my favorite cookbooks. Using their recipe as a base I made a couple changes as I got inspired by the way different recipes on the internet added fruit.
I chose peaches as my fruit as it is my momma’s favorite fruit. And I use a Vanilla Sauce which came about because I did not have the ingredients required for the Caramel or Bourbon Sauce that was recommended and had already put the pudding into bake. I’ve found using the Vanilla Sauce makes the bread pudding a little different and get lots of compliments on it.
Bread Pudding Ingredients
- 4 beaten eggs
- 2 1/4 cups milk
- 1/2 cup sugar
- 1 tbsp vanilla
- 1 tsp ground cinnamon
- 4 cups dry bread (french or italian or sourdough bread, 6 to 7 slices or 2 medium loaves)
- 1/3 cup raisins
- 4-6 fresh peaches or 2 cans of peaches (no sugar added) or 1 bag of frozen peaches (listed in order of how I would choose)
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1 cup boiling water
- 2 tbsp butter
- 1 tsp vanilla extract
- Dash of salt
- 13x9x2 pan
- 1 sauce pans (1 small/1 medium)
- large wooden or plastic spoon
- large mixing bowl
- whisk or large knife
- pairing knife if using fresh peaches
- knife if using fresh peaches
- The night before (or morning of) break up/tear up the bread into small pieces and place in 13x9x2. The goal is to let the bread get a little stale/hard. (You do not have to do this and the harder the type of bread you choose the less time you need to “air out” the bread. However, you will be putting peaches with juices and sauce over the bread so letting the bread get a little stale helps prevents an overly soggy bread pudding.)
- Leave out over night unwrapped or leave unwrapped for most of the day.
- If using frozen peaches, set out to thaw. (They do not have to be completely thawed out but should be close.)
- If using fresh peaches, peel skins off and cut into slices. You can also dice, but I like the slice look and getting a full slice when I serve/eat it.
- If using canned peaches, drain both cans. You want to get 90% of the juice out; a little juice left is okay and encouraged.
- In large mixing bowl combine eggs, milk, sugar, vanilla and cinnamon.
- Pour peaches over bread and mix up.
- Pour raisins evenly over peach/bread mixture.
- Pour egg mixture evenly over bread/peach/raisin mixture.
- Using the top of a large spoon, press the mixture down lightly.
- Bake, uncovered, in oven at 350 degrees for 40-45 minutes.
- Bake until a toothpick inserted into center bread comes out clean.
- Cool. (How long you let cool is up to you. It tastes best served warm.)
- Boil 1 cup water in small saucepan.
- While water is warming up, mix cornstarch and sugar in medium saucepan.
- Slowly add water.
- Cook over medium heat until sugar-water starts to come to a gentle boil
- Boil for 5 minutes, stirring occasionally. Sauce should start to thicken up.
- Remove from heat and add in butter, vanilla, and salt. Mix well.
- Pour over cooled/warm bread pudding. Be sure to pour evenly.
- Serve as is or with vanilla ice cream.
I have to say that I have never been a big fan of bread pudding. But even I enjoy this little treat.
And since it was made for my Momma and with her in mind, I call it Momma’s Bread Pudding.
Here is Momma and her two granddaughters, just a few years apart. lol