The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
the Times 

Best Bread Pudding w/ Vanilla Sauce

 

March 26, 2020



I wasn't sure what I was going to put in this week. Needless to say we could use some comfort food and this falls into that category. I have fond memories of bread pudding. Gramma Yonkie made it often and it was mentioned by several at her funeral. She saved any old cookies, dry donuts, stale bread, and it would go into the bread pudding. Always there was cinnamon and raisins, but each one took on a different flavor.

I haven't made it yet, but I think I will buy some French bread, cut it thick, and toast it well.

In my opinion, this would make a great breakfast food, lots of milk and eggs. Since we have a lot of frozen blueberries, I will add them.

INGREDIENTS:

3 eggs beaten

1 ½ c. white sugar

2 Tbsp light brown sugar

½ tsp cinnamon

¼ c. butter, melted

3 c. whole milk

10 slices hearty Farmhouse-style bread, toasted and cut into cubes

1 c. raisins

DIRECTIONS:

Preheat oven to 375 degrees. Grease a 2 quart baking dish

In a mixing bowl,** whisk eggs, white sugar, 2 tablespoons of brown sugar, cinnamon,melted butter and 3 cups of milk together. Gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.

Bake in the preheated oven until browned and set in the middle, about 50 to 55 minutes, cover the dish with foil after 30 minutes to prevent excess browning. Let the pudding stand for 10 minutes before serving.

Courtesy photo

Best Bread Pudding

For the sauce, whisk ½ c. brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 ¼ c. whole milk and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding or serve on the side.

MY NOTES:

**I'm sure one will need a large pan to mix it all in, I don't see a mixing bowl having enough space for 10 cups of bread cubes. It was noted that one could use heavy cream, or 2% milk.

Also, I didn't type out every amount of ingredients in the directions as they were already listed above. If you have any questions ask.

From AllRecipes.com

 

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