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Bread Pudding Mission

January 4, 2015 · by Carrie Trax · 4 Comments

Bread Pudding on blue plateFor 2015 I have set myself some goals; learn how to sew an apron, take more hikes, photograph an amazing sunset, give back to others, enjoy my new granddaughter and search for and make bread pudding recipes.  Bread pudding is one of the comfort foods that takes us back to our grandmother’s kitchen. Bread pudding is just the combination of bread with an egg custard mixture which is then refrigerated for several hours and baked, but the combinations can be endless.  You can use Challah bread, croissants, french bread and brioche bread.  You can add the flavors of chocolate, sweet potato, vegetables, fruits and liqueurs. Do not forget the sauce on top; whiskey, vanilla, rum, caramel the list is endless.  I have set myself a goal to find and try two new bread pudding recipes each month and of course add some of my Fresh From Oregon taste to them.  Lets start off the first one with an Old Fashion Bread Pudding recipe that will please everyone in your family!  Read more about the history of bread pudding here…

Display baking itemsOld Fashion Bread Pudding
7 large eggsBowl of eggs and milk with whiskBowl cubed breadVintage bowl with egg soaked bread cubes
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1 pound loaf of challah bread or brioche bread, cut into 1-inch cubes
1 teaspoon cinnamon
1 cup raisins (optional)
Vanilla Sauce ~ recipe below

Butter a 13x9x2-inch glass baking dish, set aside.  Whisk eggs in large bowl until blend. Add milk, sugar, whipping cream, vanilla and cinnamon; whisk until blended well. Stir in the cubed bread making sure all the bread has soaked in some of the egg mixture. If adding raisins mix in at this time.  Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.

Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour.  Cool slightly (pudding will fall).

While cooling, prepare the vanilla sauce.

Vanilla Sauce
1/2 cup (1 stick) of unsalted butter
1/4 cup of granulated sugar
1/2 cup of heavy cream or whole milk
1 tablespoon of all purpose flour
1/2 teaspoon of pure vanilla extract

Melt butter in a saucepan and whisk all other ingredients in except the vanilla; bring to a boil. Reduce heat and simmer until thickened. Remove from heat, add vanilla, whisk and drizzle over bread pudding.
Bread pudding is always best served warm so heat a piece for about 40 seconds in the microwave and then pour on some vanilla sauce. Refrigerate any left over pudding and vanilla sauce.
Bread pudding in a glass baking dish
Deep South Dish & My Knotted Life

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Filed Under: baking, bread, breakfast, Chocolate, desserts, Fresh From Oregon · Tagged: bread, bread pudding, challah bread, dessert, eggs, pudding

Comments

  1. Kim Keane says

    January 4, 2015 at 4:46 pm

    OMG! This looks delicious. I have never made bread pudding but may have to now. You make it seem so easy. This instructions are so easy to read that I may be able to tackle this

    Reply
    • Carrie Trax says

      January 4, 2015 at 11:05 pm

      Kim this is so easy and good way to use up older bread. I also sliced it and dipped in egg like French toast. It made outside a little crispy and then poured over some vanilla sauce. .. amazing! I will post that recipe soon too.

      Reply
  2. Alex Job says

    April 7, 2015 at 7:16 pm

    This recipe is great! We tried it for Easter Dinner 2015 and enjoyed. Instead of raisins, we used milk Chocolate Chips. I won the whole family to Bread Pudding with the vanilla sauce.

    Reply
    • Carrie Trax says

      April 14, 2015 at 1:58 pm

      The sauce just brings the bread pudding to the next level. Glad you all enjoyed!

      Reply

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