Duff’s Bread Pudding
Duff’s was a chain of buffet style restaurants that were located in mid Missouri a few years ago. We have to thank Dolores Wilkes for graciously sending in this recipe.
1 C. non-dairy creamer
3 eggs
1/4 C. butter
1/2 C. sugar
1 tsp. vanilla
1/4 tsp. salt
4 slices white bread
1/4 C. raisins
Combine water and creamer. Add butter. Bear 30 seconds. Add sugar, vanilla, eggs and salt. Beat at high speed 1-2 minutes. Set aside. In non-greased casserole dish place 1-1/2 cup mixture and sprinkle with raisins. Add 4 slices bread cut 1″ x 1″. Toss lightly and add remaining mixture. Pour evenly over bread and sprinkle lightly with cinnamon. Bake at 325 degrees 40-45 minutes. Cool and top with Nutmeg Sauce.
NUTMEG SAUCE
1/2 C. sugar
1 tbsp. cornstarch
1/2 tsp. nutmeg
1 C. milk
1/4 C. butter
1 tsp. vanilla
In small pan combine sugar, cornstarch and nutmeg. Stir in milk and margarine. Cook over medium heat until mixture starts to thicken slightly. Add vanilla and stir constantly until thick. Do not boil. Remove from heat and pour over cooled bread pudding.
Makes 8 Servings.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
in the Duff’s bread pudding you say to mix the bread cut in 1" pieces toss lightly and add remaining mixture. Pour evenly over bread and sprinkle with cinnamon. where do you get the other bread. it’s already cut in 1 x 1 and mixed with liquid. recipe hard to understand. also "bear 30 seconds" should be beat???