Ingredients
– 6 cups of day-old bread, torn into pieces
– 4 large eggs
– 2 cups of whole milk
– 1 cup of granulated sugar
– 1 teaspoon of vanilla extract
– 1 teaspoon of ground cinnamon
– ¼ teaspoon of salt
– ½ cup of raisins (optional)
– 2 tablespoons of butter (for greasing)
– 1 cup of heavy cream (for vanilla sauce)
– ½ cup of powdered sugar (for vanilla sauce)
– 1 teaspoon of vanilla extract (for vanilla sauce)
Equipment Needed
– Large mixing bowl
– Whisk
– 9×13 inch baking dish
– Measuring cups and spoons
– Oven
– Saucepan (for the vanilla sauce)
– Potato masher or fork (optional)
Step-by-Step Instructions
To start off this nostalgic journey, I like to preheat my oven to 350°F (175°C). Meanwhile, I gather all my ingredients and tearing the day-old bread into bite-sized pieces. The process is so satisfying—just the right chunkiness! I place the bread pieces into a large mixing bowl and set it aside. Next, in another bowl, I whisk together the eggs, milk, sugar, vanilla extract, ground cinnamon, and salt. The aroma of vanilla and cinnamon fills my kitchen, transporting me back to my Grandma’s place. Once everything is well combined, I pour this delicious mixture over the torn bread, letting it soak for about 15 minutes. During this time, I sometimes use a potato masher to gently press the bread down, ensuring every morsel gets the custard magic. (See the next page below to continue steps…)