I hope you’re all having a wonderful St. Patrick’s Day. I’m definitely wearing green. It’s my favorite color!
For St. Patrick’s Day, we are having some family and my boyfriend over for some good food and graduation planning! Crazy, it’s just a few months away!
Yesterday, I had some extra time so I went down to the grocery store and asked the bakery for some day old bread. Then I got to work.
This is my “signature recipe” and has been since I was about 11 or 12. It’s so good and my parents absolutely love it. It has been changed over the years so feel free to adapt! It’s the perfect recipe to do so.
5-5 1/2 c. day old French bread, cubed
1/4 c. butter, melted
2 c. whole milk
1/2 c. white sugar
2 tsp. vanilla extract
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Pinch ground ginger
1/4 tsp. salt
2 Tbs. brown sugar
For the sauce:
4 Tbs. butter, cubed
2 Tbs. sugar
1 Tbs. cornstarch
3/4 c. whole milk
1/4 c. light corn syrup
1 1/2 tsp. vanilla extract
Place the bread cubes in a casserole dish. Coat with butter and arrange in a single layer.
Whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg, allspice, ginger, and salt. Pour over the bread cubes.
Press the cubes into the egg mixture to coat each one.
Sprinkle brown sugar over the bread pudding.
Bake at 375* for 40-45 minutes.
For the sauce:
Melt butter in a saucepan. Combine the cornstarch to the milk. Add the sugar to the melted butter with the milk slurry. Add the corn syrup and salt and stir. Bring to a boil and let it boil for about two minutes. Remove from heat and add vanilla.
Serve warm sauce over warm bread pudding. Delicious!
You could add fruit, pecans (which would be awesome!), anything!
Let me know what you guys think.