Traditional Bread Pudding with Vanilla Sauce: A Timeless Dessert from Grandma’s Kitchen (Page 2 ) | July 30, 2024

Annonce:

Instructions:

Prepare the Bread:
- Start by cubing the day-old bread and placing it in a large mixing bowl. If the bread is fresh, you can dry it out slightly by toasting the cubes in the oven at 300°F (150°C) for 10-15 minutes.
Make the Custard:
- In a separate bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and nutmeg. Ensure the mixture is well combined and smooth.
Combine and Soak:
- Pour the custard mixture over the bread cubes and gently toss to coat all the pieces. Let the bread soak for at least 30 minutes, or until the liquid is mostly absorbed. This soaking process ensures that the bread absorbs the flavors and becomes tender.
Add Raisins and Prepare to Bake:
- If using raisins, fold them into the soaked bread mixture. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Pour the bread mixture into the prepared dish, spreading it evenly.
Bake the Pudding:
- Drizzle the melted butter over the top of the pudding. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the center is set.
Make the Vanilla Sauce:
- While the bread pudding is baking, prepare the vanilla sauce. In a saucepan, combine the granulated sugar, brown sugar, and butter. Cook over medium heat, stirring frequently until the mixture is smooth and the sugar is dissolved. Gradually stir in the heavy cream and continue cooking until the sauce is slightly thickened. Remove from heat and stir in the vanilla extract.
Serve:
- Once the bread pudding is done, allow it to cool slightly. Serve warm, drizzled generously with the vanilla sauce. The pudding can be enjoyed on its own or paired with a scoop of ice cream for an extra indulgent treat.