RECIPE SUBMITTED BY: Sherrill Byrd-Dobson
Bread layer:
16 slices of bread (Make sure to not use fresh bread, I buy a loaf and let sit 4 or 5 days before using)
2 cups sugar
1 stick margarine
4 cups whole milk
1 teaspoon vanilla
3 eggs
sugar & cinnamon to taste
SAUCE TOPPING:
2 pkgs. (6oz. pkg. with 6 blocks each) Baker’s White Chocolate or if I use Ghiradelli 3 (4 oz. pkgs) you will need 12 oz. total
1 cup powdered sugar
1 stick margarine
1 teaspoon vanilla
6 teaspoons water
To start I stack 4 bread slices and using a serrated knife I slice into 1 inch strips. Then I slice each strip into 1 inch cubes.
Place bread into a 13″ x 9″ casserole dish.
Mix milk, eggs, sugar and vanilla.
Pour over bread and slice the stick of butter all over the top.
Sprinkle the sugar & cinnamon mixture over top. Sprinkle as much or as little as you like..
Bake at 350 degrees for about 50 minutes.
Prepare sauce and pour over warm pudding.
Melt butter and add chocolate and stir until smooth.
Add powdered sugar, vanilla and water and stir until creamy.
Pour over warm pudding.
ENJOY!!
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