Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
**Introduction:**
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a classic comfort dessert that brings warmth and nostalgia to the table. This rich, custardy pudding made from stale bread and spiced with cinnamon and nutmeg, is topped with a smooth vanilla sauce, making it a beloved choice for family gatherings and special occasions.
**Origin and Cultural Significance:**
Bread pudding has its roots in early European cuisine, where it was a way to use up stale bread and reduce food waste. It became popular in the United States, particularly in Southern cuisine, as a hearty, economical dessert. Grandma’s Old-Fashioned Bread Pudding is a traditional recipe that embodies the essence of home-cooked comfort food and reflects the historical practice of repurposing leftovers into satisfying meals.
**Ingredients Quantity and Optional Additions:**
For the Bread Pudding:
– 6 cups stale bread cubes (about 1 loaf of French or Italian bread)
– 2 cups whole milk
– 1 cup granulated sugar
– 4 large eggs
– 1/2 cup melted butter
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 teaspoon vanilla extract
– 1/2 cup raisins or currants (optional)
For the Vanilla Sauce:
– 1 cup whole milk
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
– 1 tablespoon butter
**Optional Additions:**
– 1/2 cup chopped nuts (such as walnuts or pecans)
– 1/4 cup bourbon or rum (to add to the pudding mixture for extra flavor)
**Tips for Success:**
– **Bread Quality:** Use stale bread for the best texture. Fresh bread will not absorb the custard mixture as well.
– **Soaking:** Allow the bread to soak in the milk mixture for at least 15 minutes to ensure it absorbs enough liquid.
– **Even Cooking:** Stir the bread pudding halfway through baking to ensure even cooking and prevent the top from getting too brown.
**Instructions:**
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