Hello, dear readers! Today, we’re stepping back in time with a cherished recipe – Grandma’s Classic Bread Pudding, served with a lusciously smooth Vanilla Sauce. This heart-warming dessert brings back nostalgic memories of childhood, when the inviting aroma of baking bread would waft through Grandma’s kitchen.
There’s something truly special about a good old-fashioned bread pudding. It’s comforting, rich, and has a unique ability to bring a feeling of home and warmth into your kitchen. Dressed up with a divine vanilla sauce, this recipe is a delicious nod to simpler times.
Preparation Time:
Approximately 20 minutes
Cooking Time:
1 hour
Servings:
This recipe serves 6-8 people.
Ingredients:
For the Bread Pudding:
Ingredients:
For the Bread Pudding:
4 cups of bread, torn into small pieces
2 cups of milk
1/4 cup of butter, melted
1/2 cup of sugar
2 eggs, beaten
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/2 cup of raisins or sultanas (optional)
For the Vanilla Sauce:
1 cup of granulated sugar
2 tablespoons of all-purpose flour
1 cup of boiling water
2 tablespoons of butter
1 teaspoon of vanilla extract
Instructions:
Begin by preheating your oven to 350°F (175°C) and lightly greasing a baking dish.
Scatter the torn bread pieces evenly across the prepared baking dish.
In a large bowl, mix together the milk, melted butter, sugar, eggs, vanilla extract, cinnamon, and nutmeg. Once the mixture is well combined, pour it over the bread pieces in the baking dish.
If using, sprinkle the raisins or sultanas over the top.
Bake the pudding in the preheated oven for about 60 minutes, or until the top has set and become slightly golden.
While the bread pudding is baking, let’s prepare the vanilla sauce:
In a saucepan, mix together the sugar and flour. Gradually stir in the boiling water, ensuring the sugar and flour are fully dissolved.
Add the butter to the saucepan and bring the mixture to a simmer. Allow it to cook for a few minutes until it has thickened slightly.
Remove the saucepan from the heat and stir in the vanilla extract.
Once the bread pudding is ready, let it cool for a few minutes before serving. Drizzle the warm vanilla sauce over the pudding and serve.
