Old fashioned bread pudding with vanilla sauce

Bread pudding kind of seems like such a homey dessert which actually tastes great.

It’s a delicious slurry of brown sugar, vanilla, allspice, cinnamon, and eggs is poured over milk-soaked French bread

Recipe for Bread Pudding with Vanilla Custard Sauce.

• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:

Heat oven to 350°F.

Combine bread and raisins in large bowl.

Add milk and 1/4 cup butter in 1-quart saucepan.

Cook over medium heat until butter is melted (4 to 7 minutes).

Pour milk mixture over bread; let stand 10 minutes.

Stir in all remaining pudding ingredients.

Pour into greased 1 1/2-quart casserole.

Bake for 40 to 50 minutes or until set in center.

Directions for Sauce:

Combine all sauce ingredients except vanilla in 1-quart saucepan.

Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.

Cut the bread pudding into squares and drizzle vanilla custard sauce over each piece. Serve warm. Enjoy!

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