This lightly spiced, extra thick bread pudding really hits home. It’s very easy to make and is delicious with milk poured on top.
Preparation Time: 10 mins. | Cook Time: 40 mins.
Ingredients:
Custard
2/3 Cups Sugar
2 tbsp Flour
2 tbsp Corn Starch
3 Cups Grace Evaporated Milk
2 Egg Yolks (beaten)
1 tbsp Benjamins Vanilla Essence
Bread Mixture
1 ½ pk Sliced Bread
4 tbs Butter
1 Can Grace Condensed Milk
3 Cups Grace Evaporated Milk
1 tbsp Benjamins Vanilla Essence
1 tbsp Benjamins Nutmeg Extract
1 tbsp Benjamins Cinnamon Extract
1 egg (beaten)
2 cups Water
Topping
1½ tbs Malher Cinnamon Powder
1/3 cup Sugar
Directions:
Custard
Heat pan on low. Add Sugar, stir in Flour, Corn Starch. Add Grace Evaporated Milk a cup at a time. Str continuously for 4-6 minutes until mixture thickens. Add Egg Yolk and Benjamin’s Vanilla. Stir for 2-3 minutes and remove from heat.
Bread Mixture
Place bread in a large bowl and break up in pieces. Add water and mix until bread is soft, add Grace Evaporated milk, Grace Condensed Milk, butter, Egg, Benjamin’s Nutmeg Extract, Benjamins Cinnamon Extract and Benjamins Vanilla Essence and stir well.
Layer Bread mixture into a 9” Baking Dish, put a layer of Custard, then a layer of Bread Mixture, another layer of Custard and then the remaining Bread Mixture.
Mix together Sugar and Cinnamon Powder and top off Bread Pudding.
Place a Pan of Water in the bottom of the oven to prevent Custard filling from burning. Bake Bread Pudding at 375◦F for about 40 minutes or until firm and brown.
