An easy and simple farmhouse recipe for old fashioned bread pudding with vanilla, whiskey, or caramel sauce to use up eggs, milk, and stale bread. Breakfast, dessert, or a snack at its finest! What should I do with my stale bread? We are all well aware that after An easy and simple farmhouse recipe for old fashioned bread pudding with vanilla, whiskey, or caramel sauce to use up eggs, milk, and stale bread.
Breakfast, dessert, or a snack at its finest! What should I do with my stale bread? We’re all aware that after a few days, your freshly baked bread is no longer fresh cooked. In fact, it’s a little crumbly and chewy. Even stale at times. And, let’s be honest, stale bread is a big problem.
So, if you look across the world, you will notice that practically everyone has come up with some extremely creative ways to use up stale bread. Panzanella, panko, stratas, pain perdu, torrijas, croutons, bread crumbs, brown Bettys, or French toast are all possibilities. But, in my opinion, the bread pudding reigns supreme.
Well, occasionally. Recipe for Bread Pudding Simple farmhouse dish that makes good use of leftover eggs, milk, and stale bread. No one will be able to refuse when you top it with bread pudding sauce! It’s one of those must-have, back-to-basics recipes that everyone adores.
To begin, you’ll need some bread, hence the name bread pudding. What kind of bread can be used to make bread pudding? You DO NOT want to use day-old bread or bread that is dry and lacks moisture. It’s sold by the loaf: You want to be able to cube or slice bread to your specifications. That suggests you should eat unsliced bread
. Bread pudding requires a soak in an egg and milk mixture to produce the custardy final result. It should be tasty! Of course, the seasoning of the custard mixture and mix-ins contributes a lot to the flavor of either of these final dishes, but the bread should be tasty as well.
Riched breads like challah and brioche are very popular, although it can also be made with toasted white bread. If your bread is still fresh or hasn’t dried up, cube it into smaller pieces, set it on a baking pan, and bake it for 8-10 minutes. You don’t want to toast the bread fully, just dry it out. Then combine the eggs, sugar, milk, vanilla essence, and spices in a mixing bowl. You’ll need 4 whole eggs and 2 cups of milk, which may seem excessive.
Don’t worry, the bread will absorb the liquid while it bakes. The spices are minimal, with only a pinch of ground cinnamon and nutmeg added in. Whatever you do, don’t forget about them! The spices, particularly the nutmeg, really elevate this bread pudding. This bread pudding is delicious when served with a large scoop of ice cream and some sauce. But, honestly, it’s amazing on its own. Recipes > Best Recipes > Grandma’s Traditional Bread Pudding with Vanilla Sauce! Grandmother’s Traditional Bread Pudding with Vanilla Sauce!
You require the following: 4 cups cubed white bread (8 pieces) a half cup raisins 2 quarts milk 1/4 cup melted butter 1 pound sugar 2 lightly beaten eggs 1 tbsp vanilla extract 1/2 teaspoon nutmeg, ground Sauce Ingredients: 1/2 cup melted butter 1/2 cup granulated sugar 1/2 cup heavy whipped cream 1 tbsp vanilla extract How to make it: Preheat oven to 350°F for the pudding. In a large mixing basin, combine the bread and raisins. In a 1-quart saucepan, combine the milk and 1/4 cup butter. Cook for 4 to 7 minutes, or until the butter is melted. Pour milk mixture over bread and let aside for 10 minutes.
Stir in the rest of the pudding ingredients. Pour into a 1 1/2-quart buttered casserole. Bake for 40 to 50 minutes, or until the middle is set. In a 1-quart saucepan, combine all sauce ingredients except the vanilla. Cook, stirring regularly, over medium heat until the sauce thickens and comes to a full boil (5 to 8 minutes). Remove from the heat and mix in the vanilla extract. Spoon warm pudding into individual dessert bowls and top with sauce to serve. Keep refrigerated. 1/2 cup brown sugar, well packed
