At the feet of the Apennines‚ Aeneas and his men defeated the Latins in one of the first victories of the early Romans. Amid flying arrows and screaming menRead moreSection:ArtifactsOther ArtifactsNewsGeneralAncient PlacesEuropeRead Later

The Washington‚ D.C.‚ Democrat attorney general';s reported decision to drop an investigation into a $1 billion left-wing dark money network is being condemned by conservatives.

The fight over the Foreign Intelligence Surveillance Act is continuing among Republicans as the program is set to expire April 19.

As House Speaker Mike Johnson‚ R-Ga.‚ gavels in the House on Tuesday after a two-week recess‚ he is facing a new internal threat from Rep. Marjorie Taylor Greene‚ R-Ga.‚ who penned a scathing letter to her GOP colleagues making the case for his ouster.

The House Republican Steering Committee was scheduled Tuesday to consider a new chairperson for the influential House Appropriations Committee‚ moving quickly after Rep. Kay Granger‚ R-Texas‚ announced last month that she will step down.

U.S. small-business confidence slipped to the lowest level in more than 11 years in March amid rising concerns about inflation‚ according to a survey Tuesday.

Two former chairs of the Joint Chiefs of Staff filed an amicus brief to the Hawaii Supreme Court last week with a warning that oil and gas products are ";critical to national security‚ economic stability‚ and military preparedness"; after the court last year allowed a lawsuit...

Actor Billy Dee Williams sparked debate when he defended performers wearing Blackface.

More than four decades since his ";Beauty School Dropout"; made a splash on the big screen in the 1978 movie ";Grease‚"; 1950s-60s teen idol Frankie Avalon has returned to the recording studio‚ this time in collaboration with tribute singer Tommy Cono.

A classic recipe‚ this Old Fashioned Bread Pudding is easily made with chunks of French bread coated in a delicious custard! Perfect for a dessert‚ breakfast or brunch!A CLASSIC AND EASY DESSERTGot some leftover bread going stale? I have just the recipe for you! Bread Pudding has been a favorite sweet recipe for centuries just to use up stale bread that is going a bit hard. There are so many different flavors that you can make but this classic one is where you need to start. It is actually pretty quick to put together. So if youve never tried bread pudding before or you just want to figure out what to do with that loaf of French bread you meant to use but forgot about‚ then you need to give this one a try!FREQUENTLY ASKED QUESTIONS (FAQS)Can I leave out the alcohol? Absolutely! If you still want the flavor of the alcohol in the bread pudding then you can add 1 Tablespoon of vanilla extract and 1 Tablespoon of rum extract or you can just use the vanilla if you are wanting to omit the flavor all together. Can I use different bread? Yes. Traditionally this was a recipe made with leftover stale bread. You want a sturdy bread that can hold up to the liquids without it turning to mush. So any other type of firm bread like Italian bread‚ challah‚ etc. will work. I would not recommend brioche or a sandwich bread for this. What if I dont like raisins? Traditional bread pudding has raisins. However‚ if you dont like them‚ just leave them out or substitute with dried cranberries (Craisins). What is the best type of milk to use for bread pudding? I suggest using something with at least 2% fat or higher. Trying to use a thinner milk (like skim milk) is just not going to give you the same results. You could even use half and half. How do I store leftovers? This can be stored covered in the dish or in an airtight container in the refrigerator where it will keep for up to 5 days. This can also be frozen‚ I recommend not freezing with the glaze. Wrap in plastic wrap and then a layer of foil and it will keep for up to 3 months. Let defrost in the refrigerator and you can reheat in the oven covered until heated through. Make your glaze and then serve. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)HOW TO MAKE BREAD PUDDINGPreheat the oven to 350F degrees. Spray a 2-quart casserole dish (or an 88 square baking dish) with nonstick cooking spray. Cut or rip the french loaf into bite size pieces. In a large skillet over medium heat‚ melt the 1/2 cup of butter then gently brown the bread (until golden brown and crusty.) The bread will absorb all of the butter in the pan.Just continuously stir.When all the butter is absorbed‚ pour the bread into the baking dish. Sprinkle the raisins evenly over the bread.In a large bowl whisk together the milk‚ eggs‚ sugar‚ extract‚ and rum.Pour over the bread and raisins in the casserole dish. Bake for 1 hour‚ checking at the 40 minute mark. The casserole is done when the liquid is set‚ top has browned‚ and is pulling away from the side of the casserole dish.To make the glaze‚ combine ingredients with a whisk and pour over the warm bread pudding.If glaze seizes‚ microwave for 30 seconds and whisk again to re-melt the butter. Additional water or milk may be needed for a thinner glaze.CRAVING MORE? Homemade Banana PuddingChocolate Covered Strawberry Bread PuddingAir Fryer Bread PuddingPineapple Bread PuddingCrock Pot Bread PuddingOriginally published: December 2021Updated &;amp; republished: April 2024 PrintOld-Fashioned Bread PuddingA classic recipe‚ this Old Fashioned Bread Pudding is easily made with chunks of French bread coated in a deliciously spiced custard! Perfect for a dessert‚ breakfast or brunch!Course Breakfast‚ DessertCuisine AmericanPrep Time 10 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 10 minutes minutesServings 12Calories 564kcalAuthor Brandie @ The Country CookIngredients1 long loaf of French Bread cup (1 stick) salted butter1 cup raisins4 cups milk4 large eggs2 cups granulated sugar2 Tablespoons vanilla extract cup dark rum or whisky (can use rum extract or skip it altogether)Glaze: cup (1 stick) salted butter‚ melted and cooled2 cups powdered sugarInstructionsPreheat the oven to 350F degrees. Spray a 2-quart casserole dish (or an 88 square baking dish) with nonstick cooking spray. Cut or rip 1 long loaf of French Bread into bite size pieces.In a large skillet over medium heat‚ melt cup (1 stick) salted butter then gently brown the bread (until golden brown and crusty.) The bread will absorb all of the butter in the pan.Just continuously stir. When all the butter is absorbed‚ pour the bread into the 2-quart casserole dish. Sprinkle 1 cup raisins over the bread. In a large bowl mix 4 cups milk‚ 4 large eggs‚ 2 cups granulated sugar‚ 2 Tablespoons vanilla extract and cup dark rum or whisky. Pour over the bread and raisins in the casserole dish. Bake for 1 hour‚ checking at the 40 minute mark. The casserole is done when the liquid is set‚ top has browned‚ and is pulling away from the sides of the casserole dish. To make the glaze‚ combine cup (1 stick) salted butter‚ melted and cooled with 2 cups powdered sugar and pour over the warm bread pudding. Then serve warm (it can also be served room temperature.) VideoNotesThe glaze can be poured over the whole dish or over each individual slice.You can leave out the alcohol and replace with 1 Tablespoon vanilla extract and 1 Tablespoon rum extract.Various breads can be used for this such as french (like we used) brioche‚ challah and texas toast.This can be frozen‚ see tips above on how to do that.NutritionCalories: 564kcal | Carbohydrates: 86g | Protein: 9g | Fat: 19g | Sodium: 368mg | Fiber: 2g | Sugar: 58g