Grandmother's Bread Pudding

By Addie

This recipe comes from my grandmother who raised me. Besides looking after my siblings and me, she worked the farm and ran another business on the side. How she did all that, I'll never know! She's a tremendous cook and the goodies from "Edith's Kitchen" are always welcomed and eagerly devoured - this bread pudding is one of the best!

Ingredients

• PUDDING:
• 1 cup sugar
• 2 eggs, beaten
• 2 cups milk
• 2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract
• 4 cups day-old torn white or French bread
• 1 cup raisins
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• CUSTARD SAUCE:
• 3 egg yolks
• 3/4 cup sugar
• 1/4 cup cornstarch
• 3 cups milk
• 2 teaspoons vanilla extract

Preparation

Step 1

For pudding, combine first five ingredients in a large bowl. Add bread and raisins; mix well. Turn into a greased 9-in. square baking pan. Bake at 350° for 50 minutes.


Meanwhile, for sauce, combine yolks, sugar and cornstarch in the top of a double boiler. Gradually add milk, stirring until smooth. Cook over boiling water, stirring constantly, until the mixture thickens and coats a metal spoon. Remove from the heat and stir in vanilla. Serve pudding and sauce warm or chilled. Yield: 9 servings.
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REVIEWS:

Way to sweet for me!

Love It. Brings back yummy memories with Mom.

I will be making this for the second time today, I made Cornmeal Dinner Rolls two days ago, and although are delicious they made too many of our family of 3, so I will be using the rest in this bread pudding today. It was wonderful the last time I made it.

I was brought making this when we had stale bread. We also added the left over porridge/oatmeal along with the stale bread. I have also used less milk and added crushed pineapple. Our family like it... and the workmen.

I made the pudding recipe only. It didn't need anything on top, so I save us the calories. I added 1 teaspoon rum extract and 1/2 teaspoon butter extract (I still added the vanilla and spices.) I also peeled and chopped 2 pears and added those instead of the raisins. Finally, my neighbor brought me some chopped pecans just in time so I added about 1-2 cups (didn't meansure!) I am very happy with the result. This is a good basic recipe to play around with. The consistency was very moist due to the pears....soooooo good!