I’m making bread pudding tonight for friends. I’m using this sauce recipe with my great grandmother’s bread pudding recipe. When I called my grandma to ask her about making bread pudding, she said, “Mother always used any stale bread on hand, soak it in milk, whisk a few eggs with cinnamon, nutmeg, and vanilla, 80 or so strokes, pour it over over the bread, put it in a greased dish, and bake at 350 for 40 minutes.” Ok, I’ll just eyeball it…? So I referenced 3 different cookbooks to see about measurements—what a mistake! Some say 3 cups bread with 3 cups milk and 3 eggs, others say 6 cups bread with 2 cups milk and 4 eggs, still others say something different. This is what I’ve come up with. For the sake of ease, I’m re-blogging the sauce recipe here.
- ~4 cups whole milk
- 1/3 – 1/2 cup brown sugar
- 7 eggs
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- ~9 cups dried bread, torn into pieces
- 1 cup golden raisins, chopped (optional)
- 1 cup whole milk
- 2 Tbsp. butter
- 1/3 cup granulated white sugar
- 1 Tbsp. flour
- Butter a 9 x 13 inch casserole dish.
- Soak the bread in the milk for about 15 minutes.
- Whisk the eggs, vanilla, and spices together. Count 80-100 strokes. You can add a few tbsp of milk too, I did. Whisk in the sugar.
- Pour over the soaking bread. Stir lightly with a fork until well blended.
- Pour the entire mixture into the casserole dish. Top with the raisins.
- Bake at 350 for 40-50 minutes until golden brown and fluffy. I baked it in an enamel cast iron casserole pan.
- Let rest for 10 minutes before serving. Serve topped with bread pudding sauce.
- Mix everything together and bring to a boil for 3 – 4 minutes, stirring constantly.
- Set aside for 5 minutes, then pour on warm bread pudding.