Bread Pudding With Vanilla Sauce

"This is the best bread pudding I have ever had."
 
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photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by Crafty Lady 13 photo by Crafty Lady 13
Ready In:
30mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart deep baking dish.
  • Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce.
  • Sauce Directions:

  • Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature.

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Reviews

  1. I already made bread pudding so I am just reviewing the sauce, OMG it is the best vanilla sauce ever! WOW! Super easy to do as well, it made the whole dessert for me!
     
  2. I put raspberries. in mine it was delicious next time iam going to make it with blue berries.
     
  3. Absolutely wonderful.
     
  4. Yummy! A wonderful recipe for bread pudding, and I love the vanilla sauce. I made this for a Christmas luncheon that I was going to. I substitute dried cranberries for the raisins. Othr than that, I followed the recipe exactly as written. The bread pudding puffed up nicely and was soft, creamy and loaded with flavor. This ones a keeper. Made for December, 2008 Aussie/NZ Tag.
     
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Tweaks

  1. Yummy! A wonderful recipe for bread pudding, and I love the vanilla sauce. I made this for a Christmas luncheon that I was going to. I substitute dried cranberries for the raisins. Othr than that, I followed the recipe exactly as written. The bread pudding puffed up nicely and was soft, creamy and loaded with flavor. This ones a keeper. Made for December, 2008 Aussie/NZ Tag.
     

RECIPE SUBMITTED BY

I am the mother of two beautiful boys. I love to bake and cook which has helped me to become very overweight. I have lost 50 pounds this past year and have been learning to cook "lighter". We still enjoy many of the same dishes we used to. However, I have learned portion control and how to make suttle changes to my recipes that don't affect the flavor.
 
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