Sure! Here’s a recipe for Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce:
Ingredients for Bread Pudding:
- 6 cups stale bread, torn into small pieces
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
Ingredients for Vanilla Sauce:
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish and set it aside.
- In a large mixing bowl, combine the milk and heavy cream. Add the torn bread pieces and let them soak in the mixture for about 10 minutes, stirring occasionally.
- In a separate bowl, whisk together the sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Gradually pour the egg mixture into the soaked bread, stirring gently to combine. If desired, add the raisins and mix them in as well.
- Pour the bread pudding mixture into the greased baking dish, spreading it evenly. Press down lightly to make sure the bread is soaked in the liquid.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the pudding is set and golden brown on top.
- While the bread pudding is baking, prepare the vanilla sauce. In a small saucepan, combine the heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Remove the saucepan from the heat and stir in the vanilla extract. Set aside to cool slightly.
- Once the bread pudding is done baking, remove it from the oven and let it cool for a few minutes. Serve warm or at room temperature, drizzled with the vanilla sauce.
Enjoy your Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce! It’s best served fresh, but you can store any leftovers in the refrigerator for a couple of days.
