• 8 snye brood in blokkies gesny
• Gooi jou brood in oondvaste bak
• 3 Eiers geklits
• 2 koppies melk
• 1 t vanilla
• Halwe koppie suiker

1. Klits goed saam en gooi oor brood
2. Stip met botter en appelkooskonfyt
3. Bak in warm oond teen 180 grade tot goudbruin

Translation

Bread Pudding

• 8 slices of bread cut into cubes
• Pour your bread into an ovenproof dish
• 3 Eggs beaten
• 2 cups of milk
• 1 t vanilla
• Half a cup of sugar

1. Mix well and pour over bread
2. Dot with butter and apricot jam
3. Bake in a hot oven at 180 degrees until golden brown

Bestandele:

• 4 koppies of 8 snye brood in blokkies
• ½ koppie rosyne
• 2 koppies melk
• ¼ koppie botter
• ½ koppie suiker
• 2 eiers bietjie geklits
• 2 teelepels vanilla
• ½ teelepel ground nutmeg (as jy het)

Sous:

• (In plaas van die sous, kan jy net lekker vla bymaak of net room by bedien)
• ½ kop botter
• ½ kop suiker
• ½ kop bruin suiker
• ½ koppie room
• 2 teelepels vanilla

Metode:

1. Sit oond aan op 180 gr C.
2. Meng brood en rosyntjies in groot bak.
3. Meng melk en ¼ kop botter en sit in pot op stoof en kook medium hitte tot botter gesmelt het.
4. Gooi nou die melk en botter oor die brood mengsel.
5. Laat staan vir 10 min.
6. Gooi die res van die poeding bestanddele by, meng en sit in bakskottel in die oond en bak vir 40 tot 50 min of totdat dit in die middel geset het.

Sous:

1. Gooi al die sous bestanddele in ‘n pot behalwe die vanilla.
2. Kook als medium hitte en roer so af en toe, hou dop dat dit nie oorkook nie.
3. Sodra dit dikkerig word, roer vanilla by.
4. Om te bedien, sit warm poeding voor in bakkies en gooi sous bo oor.

Translation

Grandma’s Bread Pudding

Ingredients:

• 4 cups or 8 slices of cubed bread
• ½ cup raisins
• 2 cups of milk
• ¼ cup butter
• ½ cup of sugar
• 2 eggs slightly beaten
• 2 teaspoons of vanilla
• ½ teaspoon ground nutmeg (if you have it)

Sauce:

• (Instead of the sauce, you can just add nice custard or just serve with cream)
• ½ cup butter
• ½ cup of sugar
• ½ cup brown sugar
• ½ cup cream
• 2 teaspoons of vanilla

Method:

1. Turn on the oven at 180 degrees C.
2. Mix bread and raisins in large bowl.
3. Mix milk and ¼ cup butter and put in pot on stove and cook on medium heat until butter has melted.
4. Now pour the milk and butter over the bread mixture.
5. Let stand for 10 min.
6. Add the rest of the pudding ingredients, mix and put in a baking dish in the oven and bake for 40 to 50 min or until it has set in the middle.

Sauce:

1. Pour all the sauce ingredients into a pot except the vanilla.
2. Cook over medium heat and stir occasionally, making sure it doesn’t overcook.
3. Once it thickens, stir in vanilla.
4. To serve, serve hot pudding in bowls and pour sauce over top.

Ingredients

• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg

Sauce Ingredients:

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

1. Heat oven to 350°F.
2. Combine bread and raisins in large bowl.
3. Combine milk and 1/4 cup butter in 1-quart saucepan.
4. Cook over medium heat until butter is melted (4 to 7 minutes).
5. Pour milk mixture over bread; let stand 10 minutes.
6. Stir in all remaining pudding ingredients.
7. Pour into greased 1 1/2-quart casserole.
8. Bake for 40 to 50 minutes or until set in center.

Directions for Sauce:

1. Combine all sauce ingredients except vanilla in 1-quart saucepan.
2. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
3. Stir in vanilla
4. To serve, spoon warm pudding into individual dessert dishes; serve with sauce.
5. Store refrigerated.

Ingredients

• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg

Sauce Ingredients:

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanill

Directions Bread Pudding

1. Heat oven to 350°F.
2. Combine bread and raisins in large bowl.
3. Combine milk and 1/4 cup butter in 1-quart saucepan.
4. Cook over medium heat until butter is melted (4 to 7 minutes).
5. Pour milk mixture over bread; let stand 10 minutes.
6. Stir in all remaining pudding ingredients.
7. Pour into greased 1 1/2-quart casserole.
8. Bake for 40 to 50 minutes or until set in center.

Directions for Sauce:

1. Combine all sauce ingredients except vanilla in 1-quart saucepan.
2. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
3. Stir in vanilla
4. To serve, spoon warm pudding into individual dessert dishes; serve with sauce.
5. Store refrigerated.

Ingredients:

• 1 loaf of day-old French bread, cut into large bite-size cubes (about 8 cups)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 cups whole milk
• 1 cup heavy whipping cream
• 1 teaspoon cinnamon
• Pinch of ground nutmeg
• 3/4 cup sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract

Vanilla Bean Sauce:

• 1 cup sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy whipping cream
• 1 vanilla bean split lengthwise and beans removed.

Instructions:

1. Preheat oven to 350 degrees.
2. Butter or spray with cooking spray a 9-inch springform pan and set aside.
3. In a large bowl, toss cubed bread, cranberries, and nuts.
4. In another large bowl, mix milk, cream, cinnamon, and nutmeg.
5. In a small bowl, whisk eggs with sugar and vanilla until blended, then stir into the milk mixture.
6. Add bread, cranberries, and pecans, gently stirring until it almost absorbed all of the milk mixture.
7. Pour the mixture into the prepared pan and bake for about 45 minutes until the top was golden brown and the center of the pudding came out clean with a tester.
8. Place the pan on a cooling rack and allow it to cool for about 10-15 minutes.

For the Vanilla Bean Sauce:

1. While the pudding was cooling, add sugar, butter, cream, vanilla beans, and the pod to a small saucepan and bring it to a low boil over medium heat, stirring occasionally.
2. Reduce the heat to a simmer for about 15-20 minutes.
3. Remove from heat, discard the vanilla bean pod, and allow it to cool slightly.
4. Pour the sauce over the bread pudding or serve it on the side.

Hands On Time: 10 mins
Total Time: 50 mins
Yield: 8 serves

Ingredients

• Unsalted butter for the baking dish
• 6 large egg yolks
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon kosher salt
• ½ teaspoon ground nutmeg
• 6 croissants, cut into 1-inch pieces (about 1 pound)
• 4 ounces bittersweet chocolate, cut into chunks

Directions

1. Heat oven to 375°F. Butter an 8-inch square or other shallow 2-quart baking dish.
2. In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg.
3. Add the croissants and chocolate and mix to combine.
4. Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes.
5. Serve warm or at room temperature.

Ingredients

• 4 cups (8 slices) cubed white bread
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg
• 1/2 cup raisins (optional)

Sauce Ingredients:

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

How To Make Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

1. Heat oven to 350°F.
2. Combine bread and raisins in large bowl.
3. Combine milk and 1/4 cup butter in 1-quart saucepan.
4. Cook over medium heat until butter is melted (4 to 7 minutes).
5. Pour milk mixture over bread; let stand 10 minutes.
6. Stir in all remaining pudding ingredients.
7. Pour into greased 1 1/2-quart casserole.
8. Bake for 40 to 50 minutes or until set in center.

Directions for Sauce:

1. Combine all sauce ingredients except vanilla in 1-quart saucepan.
2. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
3. Stir in vanilla
4. To serve, spoon warm pudding into individual dessert dishes; serve with sauce.
5. Store refrigerated.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes

Ingredients

• 1 loaf French bread, cut into 1-inch cubes
• 4 cups milk
• 3 eggs
• 2 cups sugar
• 3 tablespoons butter
• 2 1/2 tablespoons vanilla

Bourbon Sauce

• 1 stick butter, softened
• 1 cup sugar
• 1 egg
• 2 tablespoons bourbon
• 1/2 teaspoon vanilla

Here’s how to make it:

1. Put the bread cubes into a large mixing bowl.
2. Pour the milk over the bread and allow it to soak about 10 minutes.
   Add the remaining ingredients to the bowl. Mix well.
3. Pour the mixture into a lightly greased 3-quart casserole dish.
4. Bake in a preheated 325-degree F oven for about 1 hour.
5. To make the bourbon sauce, melt the butter and sugar together in a sauce pot. Add the egg and whisk to combine.
   Cook for 1 minute. Remove from the heat and stir in the bourbon and vanilla.
6. To serve, spoon the bread pudding into serving bowls and top with the bourbon sauce.