This recipe is all about the custard part of the bread pudding. Using thick pieces of bread but allowing the custard to be the star
Preheat oven to 350.
grease 8" x 8" Pan
If you didn't dry out your bread the day before, lightly toast the bread. You goal is to make the bread dry not toasted. This takes a little time since you need to let the bread cool in between toasting so that the middle drys but doesn't make the outside brown (a little brown is o.k.).
Cut bread into medium to large pieces (approximately 1" x 1" or 2" x 2" squares)
Layer on in the pan
Gently whisk together the custard mixture, remembering that warm/hot butter can curdle eggs so pour the butter in slowly. Whisk together until all the sugar is dissolved.
Pour custard over bread pieces covering them. there should be space between the bread to have pockets of custard.
Mix together cinnamon and sugar.
Sprinkle cinnamon and sugar mixture over the top
Put bread pudding in oven. set timer to 20 minutes, checking every 5 minutes. May take up to 35 minutes. You are looking for a consistency of pudding not jello.
mix together sauce ingredients cook in microwave stirring every 30 seconds. be cautious not to scorch.
Spoon mix on top of bread pudding. (its possible you may have extra)
you want your custard to be "jiggly not wiggly" and to remember the butter/egg difficulties.
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|Serving Size: 1 Serving (416g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 430 (39%)|
|Amt Per Serving||% DV|
|Total Fat 47.8g||64 %|
|Saturated Fat 31.4g||157 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 221.1mg||68 %|
|Sodium 2368mg||82 %|
|Potassium 283.1mg||7 %|
|Total Carbohydrate 159.8g||47 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 157.5g|
|Protein 13.2g||19 %|
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Calories per serving: 1113
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