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Springhill Bread Pudding


(with Old Tawny Port Sauce)

This is our classic Springhill bread pudding we serve to impress our morning guests. I consider it a quintessential version, but there are many possible variations: you can enrich it by using half and half instead of milk, and an extra egg; you can add different fruits, nuts, or KY bourbon etc.

1 loaf French bread
1 quart milk
3 eggs, beaten
2 cups sugar
1 tablespoon vanilla extract
1 cup raisins
2 teaspoons ground cinnamon
3 tablespoons
melted butter

Preheat oven to 350°F. Whisk the beaten eggs into the milk. Tear bread into chunks and soak in milk and egg mixture. Crush with hands to make sure milk has soaked through. Add sugar, vanilla, cinnamon, raisins and stir well. Pour melted butter into a heavy 9 x 14 baking pan to coat the bottom and sides. Add bread mixture (and I sprinkle more cinnamon and raisins on top) and bake until very firm, about 40 minutes. Cool pudding, cube it and put it into individual dessert dishes, When ready to serve, add Port sauce and heat under broiler for a few minutes (last step optional).

Springhill Old Tawny Port Sauce
A variation that I like is to use Maker's Mark Bourbon for the sauce instead of Port. For a nonalcoholic version, you may add a teaspoon of rum, orange or vanilla extract.

1 cup sugar
1 egg, beaten
1 stick butter (or margarine.. if you insist)
2 ounces Springhill Old Tawny Port, KY Bourbon or rum also works