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Virginia's Cinnamon Sauce (Bread Pudding, Ice Cream, Crepes, Etc

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“My favorite recipe from my grandmother, who would make this to go over bread pudding and other desserts. So simple to make, but special enough for a holiday table (or over bread pudding to celebrate the birth of a child in our family!). An absolute family tradition; I haven't seen anything else like it. I've come to find that it's a pretty flexible recipe -- you can add more or less cinnamon, sugar, or even other spices (nutmeg, ginger, and cardamom are all good in addition to the cinnamon). I like mine a bit thicker so I use less water than called for here (2 to 2 1/2 cups), but most in my family make it just like this. Quick, easy, and really yummy.”
READY IN:
12mins
SERVES:
12
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, combine the sugar, cornstarch, salt, and cinnamon.
  2. Whisk 3 cups of water into the dry ingredients.
  3. Bring to a rolling boil over medium-high heat, stirring frequently.
  4. Remove from heat and stir in vanilla. Sauce will thicken and turn clear as it cools. Serve warm or cool.
  5. Covered, the sauce will keep in the refrigerator for some time and reheats well in the microwave. Try it over pancakes or french toast, ice cream, blintzes, bread pudding, apple pie -- .

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