Bread Pudding

Ingredients
2 cups (475 ml) milk
1/4 cup (60 ml) margarine or butter
2 eggs, slightly beaten
1/2 cup (125 ml) sugar
1 tsp (5 ml) cinnamon or nutmeg
1/4 tsp (1 ml) salt
6 cups (1425 ml) dry bread cubes (8 slices bread)
1/2 cup (125 ml) raisins, if desired

Heat oven to 350 degrees (175 C.).
Heat milk and margarine over medium heat until margarine is melted and milk is hot.
Mix eggs, sugar, cinnamon or nutmeg, and salt in 4 quarts (3775 ml) bowl.
Stir in bread cubes and raisins.
Stir in milk mixture.
Pour into ungreased 1-1/2 quarts (1425 ml) casserole.
Place casserole in pan on oven rack. Pour very hot water into pan until 1 inch deep.
Bake, uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean.
Serve warm and, if desired, with cream.

Easy Caramel Apple Bread Pudding

10 slices of cinnamon- raisin bread (cubed)
1/4 cup margarine
3 medium granny smith apples
1 cup of caramel ice cream topping

Preheat oven to 350°.

Toss cubed bread in mixing bowl with melted margarine.

Peel, core, and slice apples into eighths.

Layer apples, bread cubes, and caramel sauce, repeat layers.
Bake 25-30 minutes or until apples are tender and
bread is golden brown.

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Irish Cream Bread Pudding with Caramel Irish Cream Sauce
Yield: 8 servings

Pudding
1 loaf stale French bread
2 cups milk
1 cup heavy cream
1/2 cup Irish cream liqueur
2 tablespoons unsalted butter, softened
3 eggs
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
1/2 cup raisins

Caramel Irish Cream Sauce
1/4 cup water
1 cup granulated sugar
1/3 cup freshly brewed coffee
1/3 cup heavy cream
1 teaspoon lemon juice
1/4 cup Irish cream liqueur

Pudding: Crumble the bread, with the crust, into a bowl.
Cover with combined milk, cream and liqueur and
let stand an hour or until the bread has
absorbed most of the liquid.

Preheat oven to 325 degrees F. Butter a 13 x 9-inch
baking dish and set aside.

Beat eggs, sugar and vanilla extract until well blended.
Mix gently with bread and raisins.
Spoon into pan, smooth top. Bake until light brown and
the custard is set, about an hour.

Caramel Irish Cream Sauce:
Pour sugar into water in saucepan and let stand
until sugar is wet.
Cook, swirling occasionally, until the mixture turns nut
brown.
Remove from heat.
Immediately and CAREFULLY, to avoid splatters, pour
in coffee and cream into the saucepan.
Return to heat and cook, stirring
constantly, until caramel melts.
Remove from heat and cool. Stir in lemon
juice and liqueur just before serving.

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