Old-Fashioned Bread Pudding with Vanilla Sauce
Ingredients:
- 6 cups stale bread, torn into small pieces
- 2 cups milk
- 3 large eggs
For the Vanilla Sauce:
- 2 cups milk
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the torn bread pieces, 2 cups of milk, and the 3 large eggs. Stir well to ensure the bread is fully saturated with the milk and egg mixture.
- Grease a 9×13 inch baking dish and pour the bread pudding mixture into it, spreading it out evenly.
- Bake for 45-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
For the Vanilla Sauce:
- In a saucepan, combine the 2 cups of milk, sugar, and cornstarch. Whisk together until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Serve the warm bread pudding with the vanilla sauce drizzled over the top.
History and Benefits:
Bread pudding is a classic comfort food with a long history, dating back to the 11th or 12th century in Europe. It was a way to use up stale bread and create a delicious, budget-friendly dessert. The combination of bread, eggs, and milk creates a custard-like texture that is both satisfying and indulgent.
The benefits of this dish include:
- Uses up stale bread, reducing food waste
- Provides a source of carbohydrates, protein, and calcium from the bread, eggs, and milk
- The vanilla sauce adds a touch of sweetness and additional flavor
- Comforting and nostalgic, perfect for cold weather or special occasions
Method:
The key to a successful bread pudding is ensuring the bread is fully saturated with the milk and egg mixture. This creates a rich, creamy texture. The vanilla sauce is a classic accompaniment that complements the flavors of the pudding perfectly.