Bread Pudding With Vanilla Sauce
photo by Crafty Lady 13
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 3 large eggs, lightly beaten
- 354.88 ml sugar
- 29.58 ml light brown sugar
- 2.46 ml ground nutmeg
- 59.14 ml butter, melted
- 650.62 ml whipping cream
- 946.36 ml cubed French bread
- 177.44 ml raisins
-
VANILLA SAUCE
- 118.29 ml sugar
- 44.37 ml light brown sugar
- 14.79 ml all-purpose flour
- 0.25 ml ground nutmeg
- 1 large egg
- 29.58 ml butter
- 295.73 ml whipping cream
- 14.79 ml vanilla extract
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
-
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.
Tweaks
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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
seesko
United States
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.