Bread Pudding with Vanilla Sauce
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
- 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.
- Bake at 350 degrees F for 45 minutes or until knife inserted halfway
between center and outside comes out clean. Serve with Vanilla Sauce.
- 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.
- Stir in remaining ingredients.
- 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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