Last week we had a recipe for bread pudding, and this week we’ve got several topping options to go with it!
Bread Pudding Toppings
Traubensosse / Grape Sauce
1 ½ cups grape juice
2 teaspoons cornstarch
2 tablespoons sugar
Combine ingredients in saucepan or double boiler and cook over medium heat until sugar dissolves and mixture thickens. Serve warm over bread pudding. Yields enough for eight to nine servings. (Marietta Moreshel, Homestead)
Sosse / Vanilla Sauce
2 cups milk
½ cup sugar
1 tablespoon cornstarch
1 egg, beaten
1 teaspoon vanilla
Simmer milk. Mix sugar, cornstarch, and beaten egg and then stir into milk. Simmer until sauce thickens (usually just a few minutes). Remove from heat. Stir in vanilla. Refrigerate until ready to serve. Warm a bit before serving over bread pudding.
Yields enough for eight to nine servings.
Chocolate Bread Pudding
Occasionally, when the Küchebaas saw fit, chocolate bread pudding was served and was a great favorite, especially among the children. Simply add 1 square melted chocolate to scalded milk and omit raisins, cinnamon, and nutmeg from bread pudding recipe (page 145.) Chocolate bread pudding requires no sauce.
This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.