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Monday, November 5, 2012

Bread Pudding

      Bread Pudding
It is officially the beginning of holiday baking for me.  This past Saturday, I made our Thanksgiving and Christmas chicken and dressing and then placed the two pans in the freezer.  The recipes that I will be posting for the rest of this year will be recipes near and dear to my heart as they are a part of our family holidays.  Wonderful family memories!
I make Bread Pudding for Thanksgiving.  It just seems appropriate to me.  A couple of years ago I was at my parent's home in Tallahassee for Thanksgiving and my great-nephew, Cy, asked if he could take home leftover Bread Pudding.  He said he really liked it.  I told him he sure could take home leftovers and now I bake for him his own Bread Pudding.  How could you resist a curly-headed angel?
Make some memories with your family as we go into the holiday season.
Bread Pudding
1 loaf of white bread
1 can of Grand's Biscuits - 8 biscuits - cooked
1 can of Pillsbury Cinnamon Rolls - cooked and frosted
1 - 12 oz. can of Pet Milk
1 - 12 oz. can of water
3/4 stick of margarine, melted
1/2 tsp. baking powder
2 1/2 cups sugar
1 1/2 tsp. of butter pecan flavoring
1 tsp. cinnamon
Caramel Topping, heated
Place all of the above, except for the Caramel Topping, in a large bowl.  You may use your hands or a potato masher to combine.  Pour into a 10 X 12 pan.  Bake at 400 degrees for 45 min.  
Poke holes in the bread pudding.  Heat caramel topping in microwave.  Pour caramel topping on bread pudding.
This is best when served warm.  

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