southerncook
I’ve often questioned what it is about bread pudding that captivates and enchants people. There were never any leftovers when my mom made my grandmother’s recipe when I was a child—not even a crumb on the pan. At the restaurant where I worked, the pastry chef would make bread pudding in numerous pans as a special dessert, and it would be gone long before dinner service ended. One was available for dessert, while the other was for takeout.
When I was in my 20s, I suddenly developed a taste for the bread pudding my mother often cooked. After calling her and obtaining the recipe, I hurried to the supermarket to pick up a few things before coming home to start making the bread pudding.
I was floored when I realized that it is not difficult, it doesn’t have exotic ingredients or lengthy wait times, and I did it all by myself on the first try. The way I had seen people adulate over it you would think that it was like making baklava with all its time and tediousness!
I assure you that this will be a breeze, everyone will love it, and they might just think you are a superhero who spent all day making this divine dessert!
Enjoy!
INGREDIENTS
FOR THE PUDDING
1 (1-pound) loaf (4 cups) French bread – cubed 1 1/2 inches
1/2 cup raisins (golden raisins are my favorite.)
2 cups milk
1/4 cup butter
1/2 cup sugar
2 large eggs – slightly beaten
1 Tbsp. vanilla extract
1/2 tsp. ground nutmeg
FOR THE VANILLA SAUCE
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 Tbsp. vanilla extract
DIRECTIONS
Heat oven to 350°F.
Butter a 1 ½ – 2 quart casserole. Set aside.
FOR THE PUDDING
Place bread cubes onto baking sheet. Bake 8-10 minutes or until toasted.
Combine toasted bread cubes and raisins in prepared casserole. Set aside.
Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat 4-7 minutes or until butter has melted. Cool slightly.
In a large mixing bowl, combine the sugar, eggs, vanilla, and nutmeg. Mix well.
Add milk mixture; mix well.
Pour the mixture over bread cubes.
Transfer to the oven and bake 40-45 minutes or until set in center. (Make the vanilla sauce while the pudding is baking.)
Remove from oven and let it rest for 10-15 minutes.
FOR THE VANILLA SAUCE
While the pudding is in the oven, prepare the vanilla sauce.
In a saucepan, combine the butter, sugar, brown sugar, and heavy whipping cream.
Cook over medium heat, stirring occasionally, for 5-8 minutes or until mixture thickens and comes to a full boil.
Remove from heat and carefully stir in the vanilla.
Spoon warm pudding into individual dessert dishes; serve with sauce.
If there is any leftover, wrap in plastic wrap and store in the refrigerator for up to 5 days.
NOTES
• Raisins: You can adjust the quantity of raisins to suit your tastes. Even leave them out if you wish.
• Spices: Adding some cinnamon is delicious.
• Chocolate Chips: Chocolate bread pudding is unbelievable, just leave out the spices.
• Bread: You can use whatever leftover bread you have – except I do not recommend rye or pumpernickel! Challah bread makes fantastic bread pudding. Don’t be afraid to mix up different types of bread – it is a great way to use up the stale pieces.
• FREEZE: After baking, cool completely, wrap in plastic wrap and a layer of aluminum foil, and freeze for up to 2 months. Let it thaw in the refrigerator.
