Bread pudding is the ultimate comfort food in my opinion. There’s just something about warm, creamy
bread soaked in a sweet, spiced custard that feels like a soothing hug in a bowl. This traditional bread
pudding recipe truly brings me back to simpler times.
I have fond memories of my mother making this for dessert on crisp autumn nights. The kitchen would
fill with the comforting aroma of vanilla and cinnamon as she whisked together eggs, sugar and spices-
Stale bread would transform into soft, pillowy cubes soaking up that fragrant custard. Studded with
plump golden raisins and crunchy almond slivers, each spoonful was a delightful texture surprise.
Fresh from the oven in its cozy baking dish, the bread pudding would en-.erge perfectly set on the outside
yet still velvety in the center, begging to be enjoyed. My mother would let my sister and I dig into the first
two spoonfuls straight from the dish, that buttery brioche melting in a bath of warm spices and sweet
vanilla. Drizzled with a decadent cream sauce, it felt like the ultimate treat — so simple yet so luxurious.
This timeless recipe allows me to relive those wonderful memories with every bite. Give it a try for a trip
back to simpler times!
Old Fashioned Bread Pudding with Vanilla Sauce is a popular dessert that has been around for centuries-
It can be served with custard sauce or whipped cream to add flavor and richness to the dish.
Bread pudding is a dessert prepared by soaking bread in milk, eggs, sugar, and vanilla extract. The
ingredients are then mixed and baked for about an hour-
Ingredients
4 slices of sliced bread
1 cup milk
4 eggs
1 cup sugar
1 teaspoon cinnamon powder
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon nutmeg
1 cup raisins
113 cup slivered almonds
Instructions
1. Pre-heat oven to 360 degrees.
2 Grease the baking pan with butter or caramel.
3. Cut bread into squares and dip in milk
4. While the bread is soaking well, beat the eggs with sugar, cimamon, vanilÄ salt, and nutmeg.
5. Mix the egg mixture with the bread soaked in milk and add the raisins and almonds to the dough.
6. Pour the batter into the mold previously greased with butter or caramel
7. Bake it for one hour until the pudding is cooked.
8. One way to check for doneness is to insert a knife in the center of the pudding, and if it is Üy when
you take it out, it is cooked.