Baby Granny’s Love in Every Bite School of Bread Pudding

As I said earlier on The Baby Granny Chronicles Facebook page, I am truly humbled by the number of Bread Pudding orders that I have for Thanksgiving being that the recipe is out there on the interwebs. I. Am. Humbled. So much so…how’s about a little Bread Pudding Schoolin’? Y’all pay attention! This is the genuine thing. How can you tell?  From the love, that’s how!!

First and foremost, grab yourself a big ole bowl. BIG. Crack one dozen large eggs into said BIG OLE BOWL. I became somewhat of an egg connoisseur over the past year or so…and became hooked on eggs from Sullivan’s Egg House in Texarkana. Big, beautiful eggs at a fair price. Talk about supporting local businesses…can’t go wrong here. Give ‘em a visit.

Now, I sneak a little love into the bowl by beating the eggs until they are the color of my Momma’s sweater in her Senior High School picture.

Then I add an entire quart of heavy whipping cream. Not milk. Not half and half. Heavy whipping cream.

Now add a little cinnamon.

And a splash of vanilla.

And 4…yes 4….cups of sugar.  Whisk all of this together. It will feel a bit “grainy” but that’s OK. That is how it is supposed to feel.

Right now you need to go to the sink and wash your hands and arms to the elbows because you are gonna get your hands up in this mixture. Are your hands and arms clean and dry? Good. Now add 15 large Mrs. Baird’s hamburger buns or 20 small Mrs. Baird’s hamburger buns.

Break up all the bread and combine into the liquid mixture. And here is where some more of the LOVE comes in. I know that I have the mixture just right when it has the feel and texture of my Momma’s cornbread dressing before it is cooked. If you know how your Momma’s or your Grandmomma’s dressing looked and felt….that’s the love. Any other bread pudding recipes out there that do not have this little step and claiming to have love in every bite… IMPOSTORS…FRAUDS….PHONIES…. WITHOUT LOVE.  

Pour into 9 x 13 inch pan and bake at 300 until middle is set.  I drizzle a little homemade caramel sauce over the top. This gives the  Bread Pudding a nice sheen when it comes out of the oven. Depending on your oven this could take from an hour to two hours. If the top is brown but the middle is still not set…turn oven down to 200…and just let it hang out for a bit until the middle does set. Sometimes, these LOVE things can’t be rushed.

There you have it. Authentic Baby Granny’s Bread Pudding with Love in Every Bite.  I have taught a handful of people how to make my Bread Pudding… Jake, Matt, Dee Dee, Darlene, Nathaniel and Rachel. Each were schooled on the “color of my Momma’s sweater” and “texture of my Momma’s cornbread dressing” steps of the recipe to show them how to add the LOVE.  And now you know how to add your own Love in Every Bite!

BABY GRANNY’S AUTHENTIC LOVE IN EVERY BITE BREAD PUDDING

(PRINTER FRIENDLY RECIPE HERE)

12 – 15 stale Mrs. Baird’s hamburger buns
1 dozen eggs eggs
1 quart heavy cream
2 tablespoon of cinnamon
4 cups sugar.
splash of vanilla

Beat eggs with whisk until they are the color of my mother’s sweater in her Arkansas Senior High Senior Picture…or light yellow.

Add cream, sugar, cinnamon, splash of vanilla. Mix well with whisk.

Tear hamburger (or hot dog buns…but Mrs. Bairds gets the texture right) in to egg, cream, sugar mixture.

Now, listen up…the next part is very important. Wash your hands and your arms all the way up to your elbows. Now…stick your hands in the bowl and mix with your hands. This is important because the texture has to be JUST right. Mix until the bread pudding is the texture of MY Momma’s cornbread dressing before it is cooked. IF IT IS NOT THE TEXTURE OF MY MOMMA’S (or your Momma’s) CORNBREAD DRESSING…IT JUST AIN’T RIGHT. 

Put in 9 x 13 pan. At this point you can add some caramel sauce on top before putting in the oven.  It adds a nice, shiny texture to the top of the pudding.

Bake at 300 until middle is set. This could be anywhere from an hour to two hours…according to your oven.

Caramel Sauce for Bread Pudding

1 cup heavy cream

1 cup sugar

1 cup brown sugar

1/4 cup butter

splash of vanilla

Stir all together in heavy pot. Bring to a boil  AND boil the #$%@ out of it for one minute. (That has always been a crucial part of the recipe)

 

WARNING!!! IT IS LATE AND I HAVE BEEN BAKING ALL DAY!!! THERE MAY BE TYPOS! GRAMMATICAL ERRORS! SENTENCE FRAGMENTS AND  PUNCTUATION ERRORS!

BUT….As always, thank you for stopping by.

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