loretta's bread pudding...

Ready to bake!

Loretta Tracker of Big John's Shake Shack in Arkansas developed this recipe and it is "to die for".  So easy and as the "H's", Brian and I ate our dishes, we were all shaking our heads and mumbling, "This is delicious."

Loretta's Bread Pudding

• Heat oven to 350 degrees.
• Cut 5 French bread slices into 1-inch cubes; about 5 cups.
• Put bread cubes a lightly greased 2-quart baking dish.
• In a large bowl, whisk:
• 2 cups milk
• 1 1/2 cups sugar
• 1/2 cup melted butter
• 1 tsp. vanilla
• 4 large eggs
• Pour over bread cubes; press bread gently with a spoon so it soaks up egg mixture.
• Mix 1 tbs. sugar with 1 tsp. cinnamon.
• Sprinkle over pudding
• Bake 55 minutes or until set and golden brown.
• Top with a whiskey sauce (Sarah went on line for a recipe and the sauce took minutes to make.  Our only problem was we had to go and buy a bottle of Whiskey to add the 2 tbs. the recipe called for.)