A simple, classic pudding of the past! Old Fashioned Bread Pudding, a delicious custard embellished with raisins and nuts, served with sauce. Enjoy
½ teaspoon pure vanilla extract
2 ½ cups white bread, cubed
½ cup raisins
1 ¼ cups warm milk
½ teaspoon cinnamon
¼ cup sugar
2 eggs, slightly beaten
½ teaspoon ground nutmeg
¼ cup chopped nuts optional(walnuts, pecans)
¼ cup butter
1 cup powdered sugar
2 teaspoon hot water
1 tablespoon brandy or 1 teaspoon brandy extract
(rum or vanilla – optional)
Heat oven to 350°F. Grease 1 quart casserole. In greased casserole, combined bread cubes and warm milk – let stand 10 minutes.
In medium bowl, combine sugar, cinnamon, nutmeg, pure vanilla extract and eggs – mix well.
Stir in raisins and nuts.
Add egg mixture to bread cube mixture. Mix well. Bake at 350°F for 45 – 50 minutes or until pudding is set.
In small bowl, combine all sauce ingredients. Beat at high speed until well blended. Cover, refrigerate until serving time. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any remaining bread pudding and sauce in refrigerator.
Alternatively- Bread pudding can be made a day ahead, just refrigerated overnight and baked before serving
You can bake it ahead and keep it in the refrigerator for two days, then reheat it in the oven and serve with sauce.
For Old Fashioned Bread Pudding you can use –
- Brioche Bread, – is the most classic choice when it comes to bread pudding….
Challah Bread – doesn’t contain dairy products and makes a wonderful foundation for bread pudding.
Pullman Loaf (or sandwich loaf”)
Photo Credit Lori L. Stalteri on Best Running