Pudim de pao Inlges // Bread Puding- Muito tradicional no Natal, e uma delicia!!

Receita:
2 xícaras de leite integral (ou 2 xícaras de meia e meia)
De manteiga 1 / 4 de copo
2 / 3 xícara de açúcar mascavo (claro ou escuro, dependendo da preferência do paladar)
3 ovos
2 colheres de chá de canela
04/01 colher de chá de noz-moscada
1 colher de chá de extrato de baunilha
3 xícaras de pão, rasgado em pedaços pequenos (pão francês funciona melhor)
1 / 2 xícara de passas (opcional)


direções:

1. Em panela média, em fogo médio, ponha  o leite ate quase ferver, quando se forma uma pelicula tipo filme sobre a parte superior. Combine a manteiga ao leite, mexendo até a manteiga derreter.

2.  Numa vasilha ,misture o açúcar, ovos, canela, noz-moscada e baunilha.Bata com uma batedeira em velocidade média por 1 minuto.Lentamente adicione a mistura de leite.

3.  Coloque o pão em uma caçarola/ tabuleiro ,  levemente untado .

4. Salpique com passas, se desejar. Despeje a massa em cima do pão.

5. Asse  a 180 graus por 45-50 minutos ou até endurecer.Sirva quente.

Se você faz o molho para colocar em cima do seu pudim de pão, ajuste o açúcar mascavo na receita do pudim de pão. Reduzir a quantidade da receita para 1 / 3 xícaras claro ou escuro (açúcar mascavo)

Molho Pudim de Pão
ingredientes:

1 xícara de leite 
2 colheres de sopa de manteiga
1 / 3 xícara de açúcar branco (açúcar mascavo claro pode ser substituído)
1 colher de chá de baunilha
1 colher de sopa de farinha
pitada de sal

direções:

Misture tudo junto e deixe ferver por 3-4 minutos, mexendo constantemente. Reservar por 5 minutos, em seguida, despeje em pudim de pão quente.

It was copied, loaned out, scribbled on note cards and passed on by grandmothers, great-aunts, beloved neighbor ladies and those whose home cooking reaches the very soul of the family. This is the bread pudding people get dreamy-eyed over.

For a lot of us, it's nostalgia. A yearning for a simpler time when dessert was made from a few common kitchen ingredients. It's also the way it brings everyone into the kitchen, warm with the smell of cinnamon and vanilla fresh from the oven.

Whatever the reason this bread pudding becomes your number one comfort food; savor every bite. It is truly the soul satisfying treat that most people crave. Nothing beats warm bread pudding on a cold or rainy night.

We've included another version below the old fashioned bread pudding recipe; the British Bread and Butter Pudding. It is slightly different than the American version, but equally tasty. That recipe calls for sultanas, a pale golden-green grape popular in Europe. You can substitute golden raisins or dates with equally delicious results.

Bread Pudding

Ingredients:

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the brown sugar in the bread pudding recipe. Reduce the amount in the recipe to 1/3 cups dark or light brown sugar (the sauce has the other 1/3 cup in it, in the form of white or light brown sugar).

Bread Pudding Sauce

Ingredients:

1 cup whole milk
2 Tablespoons butter
1/3 cup granulated white sugar (light brown sugar can be substituted)
1 teaspoon vanilla
1 Tablespoon flour
dash of salt

Directions:

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.