FAMOUS FAMILY RECIPE SERIES

RECIPE #30 BREAD PUDDING AND VANILLA
SAUCE

This family favorite was served often and was always a hit. It is one of those recipes that just ‘slides down’ as one eats it. The Vanilla Sauce makes it extra special. This recipe is for a small dish and I don’t ever remember a small dish being made or served. So just double or triple the recipe to make more.

Ingredients

2 1/4 cups Milk
2 slightly beaten Eggs
2 cups day-old Bread. Cut into 1-inch cubes.
1/2 cup Brown Sugar
1/2 teaspoon Cinnamon
1 teaspoon Vanilla
1/4 teaspoon Salt
1/4 to 1/2 cup Raisins

Instructions

Combine Milk and Eggs. Pour over Bread Cubes. Stir in remaining ingredients. Pour mixture into 8”x8” baking dish (to double recipe bake in 9”x13” baking dish). Place in shallow pan on oven rack. Pour hot water around it 1 inch deep. Bake at 350 degrees for about 45 minutes. (Just get a bigger batch going…I can eat this much by myself)

VANILLA SAUCE

3/4 cup Water
1/2 cup Sugar (granulated)
2 tablespoons Cornstarch
2 tablespoons Butter
1/4 cup Heavy Cream or Evaporated Milk
2 teaspoons Vanilla
Pinch of Salt

Pour water into saucepan and bring to boil. In a small bowl, combine sugar and cornstarch; blend well. Add mixture to boiling water and whisk to blend thoroughly. Reduce heat to medium and cook, stirring constantly, until sauce is thick. Whisk cream or evaporated milk into the thickened sauce. Remove the thickened sauce from the heat and whisk in butter, vanilla and salt. Whisk until butter has melted.
Spoon or drizzle warm or room temperature Vanilla Sauce over Bread Pudding.
(Note: If the sauce is too thick, thin it with a small amount of milk or cream, as desired.)

As Grandma Freeman used to say, “That will make you lick the back of your neck.” Right on, Grandma Jessie.

Pairs well with Hot Coffee, Iced Water and Tums.

I don’t share these recipes with just anyone.

“I have food to eat that you do not know about.” Jesus