golden corral bread pudding |
3 cups french bread cubed and partially dried |
1/2 cup melted butter |
2 cups whole milk |
2 eggs beaten |
1 teaspoon cinnamon |
1/4 teaspoon salt |
1/3 cup brown sugar (dark) |
scald milk and butter together. remove and set aside. beat eggs, add |
brown sugar and cinnamon. when milk is cool enough add egg mixture |
making sure that the egg mixture does not curdle. add bread cubes and |
stir carefully, do not beat. place in an 8 x11 well oiled pan. place |
in a preheated oven at 350 degrees for about 40 minutes, check with |
toothpick. when done set aside. |
white sauce |
1 cup whole milk |
2 tablespoons butter |
1/2 cup granulated sugar |
1 teaspoon vanilla |
1 tablespoon flour |
dash of salt |
mix all ingredients together and bring to a boil for 3 4 minutes |
stirring constantly. set aside for 5 minutes, pour about 1/2 mixture |
on warm bread pudding and place the remainder of sauce in a serving |
bowl for those who desire that little extra. best served warm, but |
great at room temperature. |