Nit’s Bread Pudding

Step 1

Break the bread into small pieces and place in a large glass bowl. Pour the milk over the bread and let it soak 15 to 20 minutes. After mash the bread to remove any lumps.

Step 2

Combine in a medium bowl the eggs, sugar, vanilla, cinnamon, raisins, pineapple, butter, salt, nuts and coconut (if using) and mix together with the soaked bread mixture.

Step 3

Pour into a buttered 8 or 9 inch square pan and bake for 45 minutes at 350 degrees until set in the middle and lightly browned on top.

Step 4

Delicious hot or cold and can be served with a topping of sweetened whipped cream, rum or bourbon sauce or Grand Marnier.

Step 5

Optional for peach bread putting or flavored raisins:

Step 6

Adding 1/2 cup plain raisins or raisins soaked in whiskey or rum for 1 hour then drained. Add to your mixture.

Step 7

For the peaches: When pouring out the bread mixture into your baking pan, pour 1/2 of the mixture into the pan; spread the peaches, (either use 1 1/4 cup ripe peaches, sliced and sugared or a large can of peach halves drained or 3 ripe peaches thinly sliced and sugared. Even frozen peaches can be used. My mother-in-law always used canned peaches and it was very good and delightful.) on top the mixture, then finish pouring the remaining batter over the peaches. Bake as directed.