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My grandmother passed this recipe down to me and we continue to make it regularly. It will be our fourth time this month



My grandmother passed this recipe down to me and we continue to make it regularly. It will be our fourth time this month



This bread pudding recipe, enriched with warm spices and topped with a velvety vanilla sauce, is more than just a dessert: it is a journey into comfort and enjoyment. Inspired by treasured memories of my grandmother’s cooking on a snowy winter night, this culinary masterpiece is designed to warm the soul and satisfy the sweetest  cravings. Here’s how to recreate this soothing delicacy in your own kitchen and ensure that it becomes a popular tradition for years to come.



Bread Pudding  Casserole with Custard


For the Bread Pudding:

4 cups everyday bread, cut into 1-inch cubes


2 cups milk

2 large eggs

1/2 cup granulated sugar

3 teaspoons vanilla extract

1 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg

1/4 cup  melted butter

1/3 cup raisins (optional)

For the vanilla sauce:

1/2 cup  cream


1/2 cup sugar

1/2 cup butter

1 /2 cup brown sugar

1 tablespoon vanilla extract



Preheat the oven: Set the oven to 175°C (350°F).Grease a baking dish with butter or nonstick spray.

Pudding Mix: In a large bowl, stir together milk, eggs, granulated sugar, 2 teaspoons  vanilla extract (reserve 1 teaspoon for  sauce), cinnamon, and nutmeg until well combined.

Soak the bread: Add the bread cubes, making sure they are completely covered with the custard. Let  sit for about 10 minutes to absorb the flavors. Add the raisins if using them.Prepare to Bake: Drizzle the melted butter over the soaked bread mixture and toss gently  to ensure even distribution.


Baking: Pour the mixture into the prepared baking dish. Bake for 45-55 minutes, or until the pudding is set and the top is golden brown. Use a toothpick to check for doneness.

Make the vanilla sauce: While the pudding is baking, combine the cream, sugar, butter and brown sugar in a saucepan over medium heat.Stir constantly until the sauce thickens. Remove from heat and add the remaining  teaspoon of vanilla extract.

Serve: Allow the bread pudding to cool slightly and then serve it hot, generously drizzled with the vanilla sauce.

The magic of this bread pudding lies not only in its rich flavors, but also in the memories and warmth it brings to any table it graces. As you enjoy this delicious dish, may it remind you of the joy of simple pleasures and the timeless beauty of sharing a meal with your loved ones.This is all about making new memories, one spoonful of bread pudding at a time.

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