Honey Bread Pudding

8 cups day-old egg bread, cubed
3 cups milk
1 cup half- and-half
6 eggs, beaten
1/2 cup honey
1 tbs grated orange peel
1 tsp each vanilla and ground cinnamon Honey Cream Sauce

Arrange bread in bottom of lightly greased shallow 2-quart baking dish. Beat remaining ingredients until well blended. Pour over bread cubes in baking dish and let stand 1 hour or until liquid is absorbed by bread. Bake at 275F for 45 to 50 minutes or until knife inserted near center comes out clean.

Makes 8 to 12 servings.

Recipe can be halved.

Honey Cream Sauce:
Beat 1 cup whipping cream until fluffy; add 1/4 cup honey slowly and beat until stiff. Fold in 1 tbs rum. (One-half tsp rum extract can be substituted.)

Makes about 2 cups.

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Cajun Country -- New Iberia, Louisiana