If someone was being bullied right in front of you would you speak up? Take a look at what happens...this is sad...
I have to admit, given a bowl of bread pudding and a little ice cream on top, I could make THAT my Thanksgiving meal. I LOVE this recipe. It was originally printed in a cookbook I purchased from a restaurant called "The 4th of May" in St. Simons Island, Georgia, on vacation a few years ago. I've made a few tweaks to the recipe and this is it.
2 Cups of milk
1 quart of heavy whipping cream
1 stick of butter
1 1/2 cups sugar
1 T cinnamon
6 large eggs
1 teaspoon of salt
1 loaf of stale bakery bread (I usually use french bread)
Combine the milk, cream, and butter in a saucepan and heat till the butter melts.
Mix the eggs, sugar, salt and cinnamon together and add slowly to the milk mixture.
Tear or cut up the bread into tiny cube-sized pieces and place in a buttered 8 X 11 pan. Pour the milk mixture over it and then cover it with plastic wrap and refridgerate for at least 8 hours (I usually leave it in the fridge overnight).
Heat the oven to 300 degrees. Check the mixture and make sure to add cream if it looks dry. Dot the top with butter and cinnamon and bake for 45 minutes or until it's golden brown.
Vanilla Custard sauce
2 Cups heavy whipping cream
1 egg, beaten
1/2 cup sugar
3 Tablespoons of flour
1 Tablespoon of vanilla
Combine all but the vanilla in a pot and heat to a boil. Turn off the heat and add vanilla. Pour over the bread pudding and serve.
Why not make this for after the meal on Thanksgiving? I'd come to your house just for this! It's "Slow Cooker Pumpkin Lattes" and it take just a couple of hours to heat through. Click here for the recipe.
If you're still deciding on the side dishes for your holiday meal you might want to consider this one. It's "Twice-Baked Potatoes in a Dish" and I'm pretty sure everyone is going to want your recipe after you make it. Click here to grab the recipe.
This is the pumpecapple piecake...wow! It's about 2,000 calories per slice.