Success...kind of!

I posted on facebook that I was making bread pudding.  I guess I should say that I was experimenting with bread pudding.  It is out of the oven now, and I think it was a success.  I'm not sure if it is traditional bread pudding, so to speak, but it tastes pretty good to me.  The only problem is that it is a little on the mushy side, I think the fresh bread that I used was the culprit!  Well, without further adieu, here is the recipe.

Gretchen's (Almost) Bread Pudding

1/2 cup raisins

1/2 cup Southern Comfort

1/4 butter, melted

8-10 slices dry bread (I used King's Hawaiian Bread)

1 cup packed, brown sugar

1 1/2 tsp. cinnamon

1/2 tsp. allspice

1/4 tsp. freshly ground nutmeg

1 box Pumpkin Spice pudding mix (or any other yummy flavor--the small box)

1 egg

1/4 tsp. salt

1 tsp. vanilla

3 cups milk

Cover raisins with So. Co. and let set.

Break bread up into small pieces and toss with melted butter.

Combine the brown sugar, cinnamon, allspice, nutmeg.  Save out 3 Tbs. for topping.

Toss bread with remaining sugar mix, add in pudding and coat evenly.

Drain the raisins, saving the liquor for sauce, and mix the raisins in with the bread.

Pour into a 1 1/2 qt. lightly greased baking dish.

Scramble the egg, add milk, salt and vanilla and mix well.

Pour over mixture, let set for 5 minutes.

Sprinkle sugar mix over the top and bake for 1 hour at 325 F.

For the sauce:

Drained liquor from raisins plus enough water to equal 1 cup

1/2 cup sugar

1 Tbs. cornstarch

2 Tbs. butter

2 tsp. vanilla

1 pinch of salt

Bring water/liquor mix to a boil in a small saucepan.

Mix the sugar and cornstarch well, then add to liquid.

Reduce heat to medium and stir constantly until thick.

Remove from heat and add butter, vanilla and salt.

Stir until butter melts.

Serve bread pudding warm with warm sauce over the top.  Yum!