Recipe: Sirloin Stockade Bread Pudding (1980's)

SIRLOIN STOCKADE BREAD PUDDING

FOR THE BREAD PUDDING:
3 loaves soft white bread, cut into 1-inch cubes
7 cups milk
1/2 cup margarine, melted
1 tablespoon vanilla
6 eggs, lightly beaten
3 cups sugar
1 teaspoon salt
1/2 cup raisins
Cinnamon to taste

FOR THE SAUCE:
1 cup sugar
3 tablespoons flour
1 cup cold water
2 tablespoons margarine
1 tablespoon vanilla

TO MAKE THE BREAD PUDDING:
Preheat oven to 350 degrees F. Grease a 10x12x3-inch baking pan.

Combine ingredients for the bread pudding and pour into prepared pan.

Bake 1 hour to 1 hour and 15 minutes, or until top is light brown.

TO MAKE SAUCE:
In a saucepan, mix together 1 cup sugar and flour. Add 1 cup cold water; mix until sugar and flour are dissolved. Place unmelted margarine on top. Cook over medium heat, stirring occasionally. When butter has melted stir briskly until mixed in. Add vanilla and serve warm over bread pudding.

Makes about 12 servings
Source: Cheryl Krostag, prep cook, Sirloin Stockade in The Milwaukee Sentinel newspaper, April 23, 1987