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Bread pudding with vanilla sauce


Prep time: 25 minutes 

Prepare dinner time: 70 minutes 

Energy: 447 kcal

Servings: 8

This traditional bread pudding recipe is made out of only a few easy components and stuffed with do-it-yourself taste. There are not any bizarre components, nothing that you could’t discover in your personal pantry or fridge. It’s actually simply that straightforward that there is no such thing as a purpose why you wouldn’t wish to whip it up. This heat and comforting recipe is greatest served any time of the 12 months with your favourite model of vanilla ice cream.


For the bread pudding:

  • 10 Slices white bread minimize into cubes
  • 2 C. Complete milk
  • ½ C. Granulated Sugar
  • 4 Tbsp. Butter unsalted
  • 2 tsp. Vanilla extract
  • 2 Giant eggs overwhelmed
  • ½ C. Raisins
  • ½ tsp. Cinnamon
  • ¼ tsp. Nutmeg

For the sauce:

  • ½ C. Heavy whipping cream
  • 8 Tbsp. Butter unsalted
  • ⅓ C. Granulated sugar
  • ½ C. Brown sugar
  • 2 tsp. Vanilla extract


  • Warmth oven to 350°.
  • Spray a 9″X13″ baking dish with non-stick cooking spray.
  • Mix the cubed bread and raisins to the baking dish, and toss to mix.
  • In a saucepan on the range over medium warmth, mix the 4 tbsp butter, 2 cups complete milk and ½ cup granulated sugar.
  • Prepare dinner till the butter is melted and the sugar is dissolved.
  • Take away the combination from the warmth and whisk within the vanilla, cinnamon and nutmeg.
  • Place a spoonful of the combination into the overwhelmed eggs and whisk completely. Proceed to do that till the eggs are tempered. Then, add the egg combination to the saucepan and whisk to mix.
  • Pour the combination over the bread and raisins within the baking dish. 
  • Bake within the preheated oven till browned and set within the center, 50 minutes; cowl the dish with foil after half-hour to forestall extreme browning. Let the pudding stand for 10 minutes earlier than serving.
  • In a saucepan whisk collectively sugar and heavy cream till mixed.
  • Add in your butter and warmth on medium, till butter melts and liquid begins to boil.
  • Whisk till thickened barely then take away from warmth and stir in vanilla.

Ideas and tips:

  • For additional richness, substitute heavy cream for milk.
  • The journal model of this recipe makes use of 1 cup sugar.
  • Do not over bake or the bread might be dry. Let the pudding cool barely earlier than serving.
  • It’ll hold for as much as 5 days when saved tightly in a lined container within the fridge.