Old-Fashioned Bread Pudding with Vanilla Sauce


Bread pudding is where leftover stale bread gets a second chance at greatness. Up until recently I didn’t like the idea of bread pudding, but then something life changing happened; my mom made some and brought me a sample. Now I crave it. It’s basically an upgraded French toast with a soft middle and crunchy edges covered in a delicious, creamy sauce. What’s not to love? I made this recipe yesterday and have enough ingredients leftover that I think I’ll make it again today for um…the cats. Bread puddings are not the place to skimp or substitute lower-fat ingredients. The rich milk and eggs are what make this dish delicious. It’s quite simple to make and is a crowd-pleasing dessert.


Old-Fashioned Bread Pudding with Vanilla Sauce

• 4 cups (8 slices) cubed white bread
(a few days old or toast cubes in the oven to dry them out)
• 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

Sauce Ingredients:
• 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. Combine 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 at least 10 minutes or up to 60 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. (You can let it sit at this point in the fridge until ready to bake). Bake for 40 to 50 minutes or until set in center. (my oven gets quite hot and it only needed 30 minutes, so check it)
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.
To serve : Spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

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