Gramma's Bread Pudding

                From my collection of my Gramma's recipes she handed down to me:

Bread Pudding

1 c. torn up bread (use up leftover pieces of any white or wheat bread, including crust)

2 tbsp. melted butter

1 egg, slightly beaten

¼ c. sugar

¼ tsp. sugar

¼ tsp. salt

¼ tsp. cinnamon

1 tsp. vanilla extract

2 c. milk (I use Half and Half, as Gramma used whole milk from the farm-it makes a tastier custard)

½ c. raisins

Combine the sugar, salt, butter, cinnamon, vanilla and egg. Add milk slowly, stirring constantly. Set this mixture aside while you prepare the bread and pan.

Butter a baking pan. Place the torn up bread and raisins into it. Pour the custard mixture over the bread, making sure all the bread gets coated.

(At this point, some people like to set the pan in another pan of warm water. My Gramma never did and it turned out great.)

Bake in a moderate over (350 degrees) for about an hour or until an inserted knife comes out clean.

Cool slightly. Serve with Homemade Syrup over the top!

Home Made Syrup:

2 c. sugar

1 c. water

1 T. vanilla** (or you can use maple flavoring)

In a medium saucepan, combine sugar and water. Bring to boiling over medium high heat. Now, reduce the heat and simmer, uncovered, for about 5 minutes. Remove the pan from the heat and stir in the vanilla (or maple) flavoring.

This can be served warm, or cool. Gramma served this over pancakes, too! Yum!

*This mixture will thicken a little after it cools. Cover it and refrigerate the syrup for up to one week. It can be canned up, also…Gramma would put it in jars and put in a boiling water bath for 10 minutes.

**Gramma always used a little splash of vanilla behind her ears, too….she said it made a good ‘parfume’.