Bread Pudding with Vanilla SauceFeatured

Serve this wonderful, old-fashioned dessert warm!


Bread Pudding with Vanilla Sauce
Preparation time
Cooking time
Waiting time 30m


For 8 Serving(s)

Bread Pudding

  • 8 slices day-old thick-cut white sandwich bread
  • ½ cup(s) raisins
  • 6 large eggs
  • 3 cup(s) milk
  • ¼ cup(s) granulated sugar
  • ¾ teaspoon(s) cinnamon
  • pinch of salt

Vanilla Sauce

  • 2 cup(s) heavy cream
  • 1/3 cup(s) granulated sugar
  • 2 teaspoon(s) pure vanilla

Bread Pudding with Vanilla Sauce Directions

Bread Pudding - Trim crusts from bread. Cut slices in half, diagonally. Arrange slices, overlapping, in greased 9x13 GLASS baking dish. Soak raisins in hot water for 5 minutes, and then pat them dry. Sprinkle raisins on top of bread.

Whisk together eggs, milk, sugar, cinnamon and salt, and pour evenly over bread. Refrigerate for 30 minutes.

Bake in 350°F oven for 50 to 55 minutes. Pudding is done when a knife inserted into the centre of the pan comes out clean.

Vanilla Sauce - Mix all ingredients in a small sauce pan and bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium and continue to cook, stirring occasionally, until mixture thickens (10 to 15 minutes).

Drizzle over bread pudding.

Recipe notes

IF using metal baking pan, increase temperature to 375°F.

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