Recipe: Helen Corbitt's Carmelized Bread Pudding for Lisa

Hi Lisa:-) This recipe comes from my copy of Helen Corbitt Cooks for Company, published in 1974. There was no bread pudding recipe in my other Helen Corbitt cookbook, Helen Corbitt's Cookbook, so I hope that this is the recipe for which you are looking.

CARMELIZED BREAD PUDDING

Put in top of double boiler:
2 cups brown sugar
8 slices of white bread, buttered and cut in cubes

Combine:
6 eggs, lightly beaten
4 cups milk
2 teaspoons vanilla
1/2 teaspoon salt

Pour liquid mixture over bread and sugar. DO NOT STIR. Cook over boiling water 1 hour or until custard is formed. Serve warm.

The brown sugar in bottom forms sauce. I find men like this and always ask for more. You may put ingredients in a see-through souffle dish and proceed as directed.

I like to serve this when I serve am entree that has a sharp flavor, like the Chicken Piquante, Oriental Roasted Chicken or when I do not want to spend too much time and money on a dessert. It can look elegant and expensive too!