Grace Layered Bread Pudding
Servings: 10
Ingredients
Custard
- 2/3 Cups Sugar
- 2 Tbsps Flour
- 2 Tbsps Corn Starch
- 3 Cups Grace Evaporated Milk
- 2 Egg Yolks Beaten
- 1 Tbsp Benjamins Vanilla Essence
Bread Mixture
- 1 ½ Pack Sliced Bread
- 4 Tbs Butter
- 1 Can Grace Condensed Milk
- 3 Cups Grace Evaporated Milk
- 1 Tbsp Benjamins Vanilla Essence
- 1 Tbsp Benjamins Nutmeg Extract
- 1 Tbsp Benjamins Cinnamon Extract
- 1 Egg Beaten
- 2 Cups Water
Topping
- 1½ Tbsps Malher Cinnamon Powder
- 1/3 Cup Sugar
Instructions
Custard
- Heat Pan On Low.
- Add Sugar, Stir In Flour, Corn Starch.
- Add Grace Evaporated Milk A Cup At A Time.
- Stir Continuously For 4-6 Minutes Until Mixture Thickens.
- Add Egg Yolk And Benjamin’s Vanilla.
- Stir For 2-3 Minutes And Remove From Heat.
Bread Mixture
- Place Bread In A Large Bowl And Break Up In Pieces.
- Add Water And Mix Until Bread Is Soft, Add Grace Evaporated Milk, Grace Condensed Milk, Butter, Egg, Benjamin’s Nutmeg Extract, Benjamins Cinnamon Extract And Benjamins Vanilla Essence And Stir Well.
- Layer Bread Mixture Into A 9” Baking Dish, Put A Layer Of Custard, Then A Layer Of Bread Mixture, Another Layer Of Custard And Then The Remaining Bread Mixture.
- Mix Together Sugar And Cinnamon Powder And Top Off Bread Pudding.
- Place A Pan Of Water In The Bottom Of The Oven To Prevent Custard Filling From Burning.
- Bake Bread Pudding At 375◦F For About 40 Minutes Or Until Firm And Brown.