Recipe: Duff's Bread Pudding

This was posted a while back by Anita. I have never tried
this recipe. The comments are hers, and not mine. I hope it
is close to what you want.

Bread Pudding, Duff's

Bread Pudding posted by Anita on 00:21:14
am 2/28/98:
1 1/2 cups water
1/2 tsp salt
1 tbl vanilla (i use more)
1/2 cup raisins (i use more)
3/4 cup powdered milk, dry
2 eggs, well beaten
1 1/4 cups sugar
1/4 cup melted butter (i use a little more)
1 lb loaf day old bread, torn to small pieces
Blend water and milk powder- add eggs -
add salt, vanilla,sugar - add raisins and butter.
Mix in bread until moist, do not over mix.
bake 350 in well buttered 8x8x2 pan to lightly
brown.
Pour sauce over top in pan when cool.

Sauce

1/4 cup sugar
1/3 tsp salt
1 1/2 tsp vanilla
2 drops yellow food color
2 tbl cornstarch
1/4 cup milk powder, dry
1 1/2 cup water (divided)
With wooden spoon, mix sugar, cornstarch,
salt
and milk powder. blend in 1/2 cup water-
stir to smooth. add vanilla and color and
1 cup water. cook over med heat till thick.
drizzle over just-warm pudding - cut through
with a knife- let set.
( it never gets to set too long when i make it
because it gets gobbled up)
i double the pudding and the sauce using a
9x13 and leftover rolls and bread like
duffs. you know, the bread stuff that doesn't
get eaten
one day becomes dessert the pudding the
next.
nothing gets wasted. the powdered milk
is the key to easy here and the sauce
adds to the richness.
good luck. I made it after getting the recipe
and
said "yes,,this is it" right out loud.
so often i've tried recipes that duplicate the
original and they never seem quite right.

Bread Pudding, Duff's

Bread Pudding posted by Anita on 00:21:14
am 2/28/98:
1 1/2 cups water
1/2 tsp salt
1 tbl vanilla (i use more)
1/2 cup raisins (i use more)
3/4 cup powdered milk, dry
2 eggs, well beaten
1 1/4 cups sugar
1/4 cup melted butter (i use a little more)
1 lb loaf day old bread, torn to small pieces
Blend water and milk powder- add eggs -
add salt, vanilla,sugar - add raisins and butter.
Mix in bread until moist, do not over mix.
bake 350 in well buttered 8x8x2 pan to lightly
brown.
Pour sauce over top in pan when cool.

Sauce

1/4 cup sugar
1/3 tsp salt
1 1/2 tsp vanilla
2 drops yellow food color
2 tbl cornstarch
1/4 cup milk powder, dry
1 1/2 cup water (divided)
With wooden spoon, mix sugar, cornstarch,
salt
and milk powder. blend in 1/2 cup water-
stir to smooth. add vanilla and color and
1 cup water. cook over med heat till thick.
drizzle over just-warm pudding - cut through
with a knife- let set.
( it never gets to set too long when i make it
because it gets gobbled up)
i double the pudding and the sauce using a
9x13 and leftover rolls and bread like
duffs. you know, the bread stuff that doesn't
get eaten
one day becomes dessert the pudding the
next.
nothing gets wasted. the powdered milk
is the key to easy here and the sauce
adds to the richness.
good luck. I made it after getting the recipe
and
said "yes,,this is it" right out loud.
so often i've tried recipes that duplicate the
original and they never seem quite right.