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Wednesday, May 8, 2013

Bread Pudding with Vanilla Sauce

My family loves warm fresh bread pudding and some of us even eat it cold the next day

I often double this recipe because we like leftovers

Some ideas are that you can use different types of breads, and I like to use stale bread even though this says soft, it works well with a little dry bread, french bread, wheat breads work too

Serving Size : 6 


2 Eggs
2 cups Milk -- scalded
1/4 cup Butter
1/2 cup Sugar

1/4 cup brown sugar

1/4 teaspoon Salt
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1 tablespoon Vanilla Extract
5 cups Bread Cubes -- soft
1/2 cup Raisins -- (optional)
1/3 cup Sugar
2 tablespoons Cornstarch
1 2/3 cups Cold Water
3 tablespoons Butter
2 teaspoons Vanilla Extract
1/4 teaspoon Ground Nutmeg

In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, spices and vanilla. Add bread cubes (and raisins if desired); stir gently. Pour into a well-greased 11-in. x 7-in. baking dish. Bake at 350° for 40-45 minutes or until a knife inserted 1 in. from edge comes out clean. Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding. 

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