With Christmas right around the corner, we want to take this opportunity to share Margie Hurley’s wonderful Bread Pudding recipe with you.

I’m admittedly biased, but, in truth … it’s fabulous and it could be on the dessert menu of any restaurant in America.

Some are understandably private about sharing their recipes. Much respect to you. Margie was happy to share this wonderful treat with all of our listeners and readers here in the spirit of the holiday season.

This is my beautiful wife, Margie. She’s amazing.

Margie Hurley - Harry Hurley Photo
The Beautiful Margie Hurley - Harry Hurley Photo
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MARGIE HURLEY’S FABULOUS BREAD PUDDING RECIPE

Preheat oven to 350 degrees.

You will need a 9 x 12 pan.

20 fist sized rolls or 2 loaves Formica Italian sub bread cubed.

Leave bread out to harden overnight.

4 tablespoons butter, melted.

1 cup of raisins (optional).

8 eggs, beaten.

4 cups of milk.

1 1/4 cup of white sugar.

1/4 cup of brown sugar.

2 teaspoons of ground cinnamon.

2 teaspoons of vanilla extract.

Drizzle melted butter or margarine over bread. Try and coat most of the bread cubes.

If desired, sprinkle with raisins.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.

Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

It is delicious piping hot or cold.

We also love to put Margie’s caramel sauce on top, according to taste. It’s great with or without the sauce topping.

When it’s finished, here’s what it looks like.

Margie Hurley’s Bread Pudding - Harry Hurley Photo
Margie Hurley’s Bread Pudding - Harry Hurley Photo
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Here is a look at one generous serving, it’s so satisfying and wonderful.

Margie Hurley’s Bread Pudding - Harry Hurley Photo
Margie Hurley’s Bread Pudding - Harry Hurley Photo
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One of the things about making bread pudding that’s always amazed me is that you actually leave the bread out overnight to harden.

But, it makes sense because of the softening process that occurs with the added liquid and soft ingredients.

Now, I prefer it warm, however, it is also delicious cold.

I like raisins …  But, I prefer not having them in Margie‘s bread pudding. It’s kinda sorta like introducing little unwelcome aliens to perfection.

Merry Christmas.

Enjoy.

FUN FACT: I wrote this article while in the Dentist Chair of my dear friend, Dr. Alan Chenman.

SOURCE: Margie Hurley

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