This is the bread pudding that my family goes crazy over.

This bread pudding recipe, from an old Amish cookbook, is absolutely incredible.

It was copied, loaned out, scribbled on note cards and passed on by grandmothers, great-aunts, and those whose home cooking reaches the very soul of the family.

For a lot of us, it’s nostalgia. A yearning for a simpler time when dessert was made from a few common kitchen ingredients. It’s also the way it brings everyone into the kitchen, warm with the smell of cinnamon and vanilla fresh from the oven.

Bread Pudding

 


Ingredients:

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (French bread works best)
1/2 cup raisins (optional)


Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

Bread Pudding Sauce

Ingredients:

1 cup whole milk
2 Tablespoons butter
1/3 cup granulated white sugar (light brown sugar can be substituted)
1 teaspoon vanilla
1 Tablespoon flour
dash of salt

Directions:

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.

 

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