Grandmother did not use a measuring cup or spoons to measure—she used her hand. As a little girl, I thought her hand was magical.
One of My Childhood Favorites
I loved this recipe so much when I was two years old that Grandmother Knight named it "BobbiBlue" for me. Everything she cooked was wonderful, but this was one of my top favorites. I remember going with her to pick blueberries at a neighbor's farm.
Memories are a wonderful addition to our lives.Here is one of those precious memories of my angelic grandmother, Knight. When she baked a cake, she always made me a cupcake from her cake mix. I always felt special wearing my little apron, watching her mix her creations and then receiving a cupcake as a gift.
To be honest, no one loves me more than my grandmother and mother.
In church, I thanked God for them both.
|Prep time||Cook time||Ready in||Yields|
- 8 slices raisin bread, buttered
- 4 cups milk
- 2/3 cup sugar
- 1 teaspoon pure vanilla flavoring
- 1 cup blueberries, plus a few extra to go on top
- 2 eggs
- Cinnamon, to sprinkle on top
- Cube the buttered raisin bread slices.
- Place the cubes in a baking dish or oblong pan.
- In a large bowl combine the milk, sugar, vanilla flavoring, blueberries, and eggs. Mix well.
- Pour this mixture over the bread.
- Sprinkle cinnamon on top. Add a few extra blueberries, as well.
- Bake for 30 minutes at 350°F.
Memories of Grandmother's Blueberry Bread Pudding
Sometimes, Grandmother bakes her raisin bread before she makes the blueberry bread pudding. All of us grandchildren would gather on the shaded back porch, and she would serve us her pudding with vanilla ice cream on top. After we each got our dish of delight, our wonderful grandmother would eat with us.
My cousins and I would eat silently as we watched the Spanish moss sway in the sweet southern breeze.
It didn't get any better than being with our Grandmother Knight on the farm during our summer vacation.
This was one of my very favorite desserts as a child, and my grandmother said this was my mother's favorite dessert, too. She made it for all her girls starting in 1921. That was the year her mother visited from Switzerland and gave her the recipe, along with many other recipes from the old country.
My cousin makes this dessert today at every family celebration. She thinks she is the only one who can make it like our grandmother.
Watkins Pure Vanilla Exact
© 2022 Barbara Purvis Hunter