This classic bread pudding recipe is simple, traditional, and everyone’s favorite custard treat! Plus, there’s a vanilla sauce to dab on top if you like!
Ingredients
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
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
Instructions
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 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
To serve, spoon warm pudding into individual dessert dishes; serve with sauce.Store refrigerated..
Vanilla Sauce (optional):
1-In a small pot, melt 3 tablespoons salted butter on high.
Once the butter has melted, reduce the heat to medium and wait for the butter to color.
2-After that, I add a spoonful of brown sugar and a teaspoon of vanilla essence to the mixture.
Remove from heat after stirring to mix. Allow for 1-2 minutes of resting time before whisking together the brown sugar and butter mixture and pouring it over the baked bread pudding.
The brown sugar pieces caramelized and added a hint of crunch, which was the PERFECT complement to the bread pudding’s soft smoothness.
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