Bread Pudding with Warm Vanilla Sauce

On new years day I make new years cookies, which us Mennonites call portzelky.

I'm always happy when there are some left over portzelky for making bread pudding. Thick sliced day or two old raisin bread works well in this recipe, and since it's not deep fried like portzelky, the bread would be a healthier choice. This is most definitely a comfort food and not to be eaten after a big meal.

Ingredients:

• 4 cups portzelky or raisin bread, cubed
• 2 cups milk
• 1/3 cup butter, melted
• 1/4 cup sugar
• 2 eggs, well beaten
• 1/2 tsp cinnamon
• 1 tsp vanilla

Method:

1. Cube bread and place in a well greased souffle or deep dish casserole dish.
2. In microwave or on the stove top heat milk and butter together just until butter melts.
3. Stir in sugar.
4. Beat eggs and add to milk mixture. Stir in cinnamon and vanilla. Pour over bread cubes.
5. Bake in pre-heated 370º oven for 30 minutes. Lower heat to 350º and bake another 20-30 minutes.  During the last 20-30 minutes you may want to loosely lay a piece of foil over the top if it is getting too dark.
6. Allow to sit for 10-15 minutes before serving. This helps the pudding to set.

Warm Vanilla Sauce

• 1/2 cup cream
• 3/4 cup brown sugar
• 2 tbsp white sugar
• 1 tbsp vanilla
• pinch salt

In a small sauce pan stir together first 3 ingredients. Set over medium heat stirring constantly until mixture bubbles and sugars are dissolved. The sauce will thicken in about 3-4 minutes. Remove from heat and add vanilla and a pinch of salt. 

Serve warm over warm bread pudding. Ice cream is a nice choice for a topping as well.

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