Basically, you just tear up the bread and put it in a large bowl along with everything else (4 cups milk, 2 cups sugar, 1 stick melted butter, 3 eggs, 2 tsp. vanilla, 1 tsp. cinnamon, and 1 tsp. nutmeg.) Sometimes, I don’t use the very, very ends of the bread loafs cause they’re pretty hard. Stir everything together and dump in a buttered 9×13 pan or dish. Place in a cold oven and turn it to 350. Bake for about 1 hour and 15 minutes.
- 1 10 oz loaf of day-old French bread, crumbled
- 4 cups milk
- 2 cups sugar
- 8 TBS. butter, melted
- 3 eggs
- 2 tsp. vanilla
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- Combine all ingredients in a large bowl.
- Pour into buttered 9x13 dish.
- Place in cold oven and turn on to 350 degrees.
- Bake for 1 hour and 15 minutes or until top is golden brown.
- Serve warm with sauce.
- ½ cup sugar
- ½ cup brown sugar
- 2 TBS. flour
- 1 cup whipping cream
- ¼ cup butter
- 2 TBS. vanilla
- Combine sugar, brown sugar, flour, and whipping cream in saucepan. Bring to a boil.
- Remove from heat and add butter and vanilla.
- Pour over individual servings of bread pudding.
- 6 medium potatoes
- 5 TBS. butter
- 5 TBS. flour
- 1 tsp. salt
- 3 cups chicken broth
- 3 cups milk
- 2 tsp. chicken bouillon granules (optional)
- Grated cheese
- Crumbled bacon
- Bake potatoes in oven at 350 degrees for one hour.
- Remove and let cool slightly.
- Melt butter in large pot.
- Stir in flour and salt and let cook for 1 minute, stirring constantly.
- Add broth and milk, stirring with whisk.
- Let cook until thickened, stirring often.
- Cut potatoes in half, length-wise. With spoon, scoop out potatoes and add to soup.
- Ladle into individual bowls and top with grated cheese and bacon.