Bread Pudding Formula

2-2-1-1 Bread Pudding Formula

Custard:
2 eggs
2 cups milk
1 cup sugar
1 tablespoon butter (melted)
Bread (depending on size of cooking vessel) cut or torn into chunks

Optional Flavoring:
Vanilla, Brandy, Bourbon, Espresso
Cinnamon, nutmeg, cardamom

Optional Textures:
Raisins, diced apples, pineapple,
Chopped Nuts such as Walnut, pecan, walnut, pistachio

1. Fill cooking vessel (a good option is an 11x7x2 glass Pyrex) with Bread. Sprinkle on the Optional Textures and toss together.
2. Make the custard: mix Eggs, Milk and sugar and Optional Flavorings together, then poor over the Bread. Press down on the bread so to soak up the custard. Let rest while your oven heats up to 350 degrees.
3. Cook for 50-60 minutes or until a knife comes out clean.

RUM SAUCE
1/4 c. butter
1/2 c. sugar
2 tbsp. Rum or Bourbon or Vanilla

Mix sugar and rum together in sauce pan. Cook until slightly reduced. Serve warm over bread pudding.