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Bread Pudding with Vanilla Sauce

RG

Ingredients

Pudding

  • 2 1/4 cups milk
  • 2 eggs, slightly beaten
  • 2 cups day-old bread cubes (1-inch)
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup seedless raisins

Vanilla Sauce

  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups boiling water
  • 4 tablespoons. butter
  • 2 teaspoons vanilla extract
  • Dash of nutmeg

Instructions

  1. Pudding: Combine milk and eggs; pour over bread cubes. Stir in remaining ingredients. Pour mixture into an 8-inch round baking dish. Place in shallow pan on oven rack; pour hot water around it 1-inch deep.
  2. Bake at 350 degrees F for 45 minutes or until knife inserted halfway between center and outside comes out clean. Serve with Vanilla Sauce.
  3. Vanilla Sauce: Combine sugar, cornstarch and salt in saucepan. Add the boiling water gradually, stirring constantly. Simmer over low heat for 5 minutes or until clear and thick, while stirring constantly.
  4. Stir in remaining ingredients.
  5. Serve hot with the bread pudding.

Yield: 2 cups Vanilla Sauce

Brandy, rum or sherry to taste may replace the vanilla extract.


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