Antje, die Rooibruin hen...

Antje, die Rooibruin hen...

Saturday, 7 April 2012

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce


Pudding Ingredients:
•  4 cups (8 slices) cubed white bread
•  1/2 cup raisins
•  2 cups milk
•  1/4 cup butter
•  1/2 cup sugar
•  2eggs,  slightly beaten
•  1 tablespoon vanilla
•  1/2 teaspoon ground nutmeg

Sauce Ingredients:
•  1/2 cup  butter
•  1/2 cup sugar
•  1/2 cup firmly packed brown sugar
•  1/2 cup  heavy whipping cream
•  1 tablespoon vanilla

Directions for Pudding:
  1. Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
  2. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
  1. Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
  2. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated.        OR
Try this one!!!



Note:  Breads to use - French, Broiche, Challah, Croissant, Italian, and/or Panettone. The bread can be fresh or stale and crusts can be left on or removed. You can also use day old scones.