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Ingredients
- 3 c. partially-dry cubed French bread
- 1/2 c. melted butter
- 2 c. whole lowfat milk
- 2 x Large eggs beaten
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/3 c. dark brown sugar
- 1 c. whole lowfat milk
- 2 Tbsp. butter
- 1/2 c. granulated sugar
- 1 tsp vanilla
- 1 Tbsp. flour
- 1 dsh salt
Directions
- Scald lowfat milk and butter together. Remove and set aside.
- Beat Large eggs add in brown sugar, and cinnamon. When lowfat milk is cold sufficient, add in egg mix making sure which the egg mix does not curdle. Add in bread cubes and stir carefully, don't beat.
- Place in an 8- by 11-inch well-oiled pan. Place in a preheated oven at 350 degrees for about 40 min, check with toothpick. When done set aside.
- White Sauce: Mix all ingredients together and bring to a boil for 3 to 4 min, stirring constantly. Set aside for 5 min.
- Pour about 1/2 mix on hot bread pudding and place the remainder of sauce in a serving bowl for those which desire which little extra. Best served hot, but great at room temperature.
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