From all my childhood memories, eating my mom’s bread pudding and pineapple ice cream on Sundays is by far my favorite. As we were reminiscing last night, I decided to make bread pudding for dessert today. I would never be able to make it taste like mom’s; therefore, I added my own twist and still made it special for my kids. We enjoyed the bread pudding with some salted caramel ice cream.
How I made my bread pudding
3 tbsp of orange liquor
¾ cup raisin
¾ cup mixed fruit
3 tbsp of Anisette liquor
½ bag of leftover white sliced-bread
2 cups of milk
1 tsp of cinnamon powder
1 tsp of vanilla extract
1 tsp of nutmeg
3 eggs beaten
Preheat the oven to 350 degrees F
In a small bowl, combine the raisins, fruit, and both liquors. Let them macerate.
Place a large saucepan on medium heat. Add the milk, butter, cinnamon, nutmeg, vanilla, and brown sugar. Heat until warm and the sugar has dissolved.
Cut the bread into 1-inch cubes. Put them in a large bowl and pour the milk mixture.
Let the mixture sit for about 30 minutes. Then add the fruit. Add the beaten eggs and mix well.
Pour the bread pudding into a baking dish and bake for 45 minutes.
I hope you had a wonderful weekend with your loved ones. If you have any childhood memories, share them with me.