Have Stale Bread and can't bare to toss it out ~ Make Pudding!

Two Recipes here:  1. Bread Pudding.   2. Pumpkin Bread Pudding 

 

Bread Pudding

Ingredients:
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best) **NOTE: I use whatever I have .
1/2 cup raisins (optional)


Directions:
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce

Ingredients:
1 cup whole milk
2 Tablespoons butter
1/3 cup granulated white sugar
1 teaspoon vanilla
1 Tablespoon flour
dash of salt
Directions:
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Pumpkin Bread Pudding

Ingredients:
   * 8 ounces French bread, torn into small pieces, about 5 cups
   * 2 cups half-and-half, or half milk and half cream
   * 3 large eggs
   * 2/3 cup granulated sugar
   * 2/3 cup brown sugar
   * 1 can (15 ounces) pumpkin puree
   * 1 cup dried cranberries -or- raisins
   * 3 tablespoons melted butter
   * 1 teaspoon ground cinnamon
   * 1/2 teaspoon ground nutmeg
   * 1/2 teaspoon ground ginger
   * 1 teaspoon vanilla
   * cinnamon sugar, optional
Preparation:Butter an 11x7-inch baking dish. Heat oven to 350°.
In a bowl, cover the torn bread with the half-and-half; set aside.
In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.
Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.
Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.
Serves 8.