Here is bread pudding recipe, from my mom’s kitchen, is extremely unbelievable.
It was copied and passed on by grandmothers, great-aunts, beloved neighbor ladies and those whose home cooking reaches the very soul of the family. This is the bread pudding people get dreamy-eyed over.
It was copied and passed on by grandmothers, great-aunts, beloved neighbor ladies and those whose home cooking reaches the very soul of the family. This is the bread pudding people get dreamy-eyed over.
This bread pudding is very easy to prepare so it becomes my family’s number one comfort food; relish every bite. It is truly the soul pleasing treat that most people want. Nothing beats warm bread pudding on a cold or rainy night.I am bringing another version below the old fashioned bread pudding recipe; the pecans and vanilla Pudding. It is some extent different than the others recipes, but equally tasty.
Ingredients:
Granulated sugar: 2 cups
Beaten eggs: 5 large
Milk: 2 cups
Vanilla extract (pure): 2 teaspoons
Italian bread (cubed): 3 cups
(Allow to stale overnight in a bowl)
Light brown sugar (packed): 1 cup
Butter (softened): 1/4 cup (1/2 stick),
Pecans (Akhrot, chopped): 1 cup
For the sauce:
Granulated sugar: 1 cup
Butter (melted): 1/2 cup (1 stick)
Egg, (beaten): 1
Pure vanilla extract: 2 teaspoons
Brandy :( Optional) 1/4 cup
Method:
Preheat the oven to 350 degrees F. Take a pan add 1 tablespoon oil.
Mix following things: granulated sugar, eggs, and milk in a pot, now put vanilla. Pour over cubes of bread and place aside for ten minutes.
In spare bowl, mix and crush together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For the sauce:
Mix well the granulated sugar, butter, egg, and vanilla in a saucepan over medium flame. Mix together until the sugar is melted. Add the brandy which is quiet optional, stirring well. Pour over bread pudding. Serve warm or cold.
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