The Story
Betty was my buddy. I don’t care what anyone says, I still believe there was a real Betty Crocker (okay, maybe not – she was actually the brainchild of a home economist named Marjorie Husted who developed Betty into the iconic home-helper for General Mills). But I don’t care. Betty was the pal who hung out in my kitchen all through my college years – at least in the pages of my now grease-stained, ripped, dog-eared, duct-taped Betty Crocker Cookbook. That thing made me a rock star with the boys! Jan’s kitchen was the best place ever for my hungry guy pals. I owe a lot of it to Betty, especially the bread pudding recipe that you can’t find online these days. I guess through the years, General Mills, Marjorie Husted, or whoever changed up the recipe, perhaps to make it simpler. But none are quite as tasty as the Deluxe Bread Pudding on page 188. Yes, I still remember what page it’s on, after all these years. I’ve added an extra egg and a few minor changes here and there – like using a blender – but the basic recipe is right here. Betty would be so proud of me, and she’d be thrilled that I’m passing it along to you. I’ve included a very simple Brandy Sauce to go with it.
| Servings | 6-8 Servings |
- 6 slices bread (leftover - can use up to 8 slices - I use all sorts of leftover bread for this recipe: Irish Soda Bread, Challah, French bread, or just white bread)
- 4 tbsp butter
- ⅓ cup brown sugar (packed)
- ½ tsp cinnamon
- ⅓ cup raisins (optional)
- 4 eggs
- ⅓ cup granulated sugar
- 1 tsp pure vanilla
- ½ tsp salt
- 2 ½ cups whole milk
- ½ cup butter
- 1 cup brown sugar (packed)
- 4 tbsp heavy whipping cream (or half and half)
- 3 tbsp brandy (can use up to 4 tbsp)
Ingredients Bread Pudding
Brandy Sauce
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- Preheat the oven to 350ºF. If using raisins, soak them in hot water. Butter a 1½-quart casserole dish (I used a 8" x 10" rectangular pan). Toast the bread in a toaster or on a griddle and spread with butter. Cut up or break the bread into approximately 2-inch chunks and place randomly in casserole. Sprinkle with brown sugar and cinnamon. Drain the raisins and sprinkle them over the bread. In a blender, combine the eggs, granulated sugar, vanilla, salt, and milk. Blend for about 1 minute. Pour over the bread. Place the casserole in a larger pan of very hot water, about 1 inch deep. Bake for about one hour, or until a knife comes up clean. Remove the casserole from water. Serve warm or cold.
- In a small pan, melt the butter and brown sugar until dissolved. Add in cream and brandy. Stir and bring to a boil. Reduce and simmer for about 3-4 minutes. Pour or spoon over the bread pudding. Mixture will be glazy and slightly thickened.
