When I was doing her stuff we found this recipe tucked in the favorite book of my mom. On the first snow day of the year, it became a family tradition and if that is not the case, we know that it’ll be the dessert of Easter and that every day a comfortable meal. This dessert sauce in vanilla is a snap to make with only a few basic ingredients and is a lighter option than the egg-containing rich custodian sauces. The sauce is flexible, too. This traditional bread pudding is made from a few simple and homemade ingredients. Try this recipe now and enjoy every bite.
Preparation time: 15 minutes
Cooking time: 1 hour
3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups whole milk
10 slices of hearty farmhouse-style bread (toasted and cut into cubes)
1 cup raisins
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract
1. Preheat the oven for about 190 ° C (375 ° F). Grease a 2-quarters of the baking dish.
2. In a bowl, whisk together 3 eggs, white sugar, 2 tbsp of light brown sugar, 1⁄2 cup of cinnamon tea, 1/2 cup of butter, and 3 cups of whole milk, then mix and add bread cubes and grapes. Spread the mixture lightly into the prepared baking dish.
3. Bake it in the preheated oven until brown, cover the dish with the foil about 30 minutes to prevent excessive browning. Set aside in the pudding stand before serving for 10 minutes.
4. Whisk 1/2 cup light brown sugar, flour, cinnamon, 1 egg, 2 tbsp of melted butter, 1 1/4 cup of whole, milk, and salt in a heavy bowl until sweetened together for the vanilla sauce. Over medium heat, heat the mixture for about 10-12 min or until thicken and the sauce coats the back of a spoon. Mix in the extracted vanilla. Serve the bread pudding with the sauce on the side.
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