Old Fashioned Bread Pudding

A really delicious simple bread pudding with a wonderful creamy sauce. You can try all kinds of flavors, but we really enjoy the plain vanilla.

2 cups milk

4 cups coarse bread crumbs

1/4 cup butter or margarine, melted

1/2 cup sugar

2 eggs, slightly beaten

1/4 teaspoon salt

1/2 cup raisins (optional)

1 teaspoon cinnamon or nutmeg


3 tablespoons butter or margarine

2 tablespoons sugar

1 tablespoon cornstarch

3/4 cup milk

1/4 cup light corn syrup

1 teaspoon vanilla (when I make it next I might try 1/2 teaspoon vanilla and 1/2 teaspoon of another extract like brandy, lemon, nutmeg etc.)

Preheat oven to 35O degrees.  Heat milk to scalding.  Pour over bread crumbs.  Cool and add butter, sugar, eggs, salt, raisins and cinnamon or nutmeg.  Pour into a buttered 1 1/2 quart casserole.  Bake until knife inserted comes out clean about 40 to 45 minutes.  Makes about 6 servings.  Serve warm with sauce.

Sauce: Melt butter in a small saucepan.  Combine sugar and cornstarch; add to butter.  Stir in milk and corn syrup.  Cook and stir over medium heat until the mixture comes to a full boil.  Boil for 1 minute.  Remove from heat; stir in vanilla.