Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce!

by Sheryl

Heat your heart with this old-fashioned bread pudding recipe. We like it à la mode, with our caramel-like rich vanilla pudding sauce, lightly spiced with nutmeg and sprinkled with raisins. It has since been considered a masterpiece. This is one of those old-fashioned, simple, homey, and oh-so-delicious farmhouse recipes made very much by a longtime frugal housewife. There are luxurious ingredient dishes such as whipped cream, pricey gourmet food, that’s not such a recipe. And as for the bread, within a day, homemade bread is going dry, unlike conventional commercial food. So something that is not consumed on the first day needs to be turned into something special.

Ingredients:

4 cups (8 slices) cubed white bread
1/2 cup raisins
2 cups of milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tbsp vanilla
1/2 tsp ground nutmeg

Sauce Ingredients:

1/2 cup butter
1/2 cup sugar
1/2 cup heavy whipping cream
1 tbsp vanilla

Directions:

1. Heat oven at about 350 degrees F.

2. In a large tub, add the bread and raisins.

3. Combine the milk in a 1-quarter saucepan with 1/4 cup oil. Cook over medium heat (4 to 7 minutes) before butter is melted. Pour the milk over the bread; require to stay for 10 minutes.

4. Stir the remaining pudding ingredients.

5. Pour into 1 1⁄2 quarter grated casserole.

6. Bake in the middle for about 40 to 50 minutes.

For the Sauce:

1. In a 1-quarter saucepan, mix all sauce ingredients with vanilla. Cook over medium heat and stir until thickened and completely cooked (5-8 minutes). Stir occasionally.

2. Remove from oil, and whisk in vanilla.

3. Spoon moist pudding into individual dessert dishes to eat; eat with sauce. Place in the fridge

Tip:

Use which kind of milk you normally have. I used both goat and donkey. I can not see why “milk” soy or any of the other alternatives will not work. There might be some variations in flavor, but you’re used to those if you’re still drinking non-dairy alternatives.

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