My grandma passed down this recipe, and we continue to make this on the regular. It’ll be our fourth time this month

Picture this: the inviting fragrance of cinnamon, nutmeg, and freshly made bread wafting through your warm and inviting kitchen. Envision yourself dabbling with a spoonful of warm, silky bread pudding, adorned with a generous dollop of delicious vanilla sauce. This is no ordinary dessert; it is a work of art that will whisk you away to a realm of pure bliss. Keep this recipe close at hand, my friend, since you will not be able to stop eating this delicious bread pudding in a casserole with vanilla sauce when you try it.

The air was heavy with the aroma of comforting spices as the snow softly fell outside on a cold winter night. As she stood in the kitchen, my kind and talented grandma, who was also a master chef, painstakingly made her famous bread pudding. My desire to make heartwarming delicacies was sparked when she divulged her secret recipe to me. With the sincere hope that it becomes as beloved in your home as it has been in mine, I am now sharing this recipe with you, my esteemed reader.

Four cups of stale bread, cubed to a 1-inch size

2 cups of milk, 2 big eggs,

Here are the ingredients: – 1/2 cup of granulated sugar – 3 teaspoons of vanilla essence – 1 teaspoon of powdered cinnamon – 1/2 teaspoon of ground nutmeg

1-fourth cup of melted butter-three-quarters cup of raisins (optional)

Regarding the Vanilla Sauce:

A half cup of heavy cream, half a cup of sugar, half a cup of butter, half a cup of brown sugar, and one tablespoon of vanilla essence

First, get your oven up to 350 degrees Fahrenheit (175 degrees Celsius). Use butter or nonstick cooking spray to coat a casserole dish.

2. Whisk together the eggs, sugar, cinnamon, nutmeg, vanilla essence, milk, and salt in a big basin. Stir until combined.

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3. Carefully coat the bread cubes by adding them to the liquid and stirring gently. After 10 minutes, the bread should have soaked up enough custard from the mixture to make sandwiches.

Step 4: Add raisins, if using, to the bread mixture.

5. Gently stir the mixture to spread the melted butter, and then pour it on top.

Spread the bread pudding mixture equally in the oiled casserole dish. 6.

7. Preheat oven to 450°F. Bake for 45–55 minutes, or until top is browned and middle is set. When the middle is no longer sticky, insert a toothpick and remove it to check for doneness.

Start making the vanilla sauce while the bread pudding is in the oven. 8. The heavy cream, brown sugar, sugar, butter, and a small saucepan should be mixed together. To thicken the sauce to the point where it coats the back of a spoon, cook it over medium heat while stirring continuously. Make sure it doesn’t boil. Take it off the stove and mix in the vanilla essence.

9. After the bread pudding is finished cooking, take it out of the oven and let it cool for a little. Warm it up and top it with the vanilla sauce before serving.

With every bite of this bread pudding dish topped with vanilla sauce, you will be whisked away to a state of absolute joy. Soft, custardy bread, toasty spices, and the wonderful touch of vanilla sauce create a culinary symphony. Not only will this dish create delicious memories, but it will also bring people together, exchange stories, and provide warmth to their hearts. Enjoy this wonderful delicacy to the fullest, and let the flavors waltz over your tongue as they lift your spirits.

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