Friday, June 19, 2015

Bread Pudding with Vanilla Cream Sauce

How good does it get? Sometimes you can't get that one dessert that was so delicious out of your head. This is one that I have cravings for and if I see it on the menu I always order it. This is so easy to make and one of those desserts you just don't forget! This is my Mom's original recipe and it brings back so many memories.

Bread Pudding with Vanilla Cream Sauce

3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups heavy cream
10 slices hearty thick sliced white bread, toasted and cut into cubes
1 cup raisins (optional)

Vanilla Cream Sauce

1/2 cup sugar

3 tablespoons light brown sugar
1 tablespoon all-purpose flour

dash of ground nutmeg
1 large egg
2 tablespoons butter, melted
1 1/4 cups heavy cream (whipping cream)
1 pinch salt
1 tablespoon pure vanilla extract

Preheat oven to 375 degrees. Grease a 2-quart or 9 x 13 baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of heavy cream together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.

Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.

Vanilla Sauce

Whisk sugar, brown sugar, flour, nutmeg, egg, butter, cream, and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, about 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

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  1. Is there anything I could substitute for heavy cream? I would love to make this for my mom but she is lactose intolerant and cannot have cream.

    1. My daughter has the same challenge cooking for her family and often substitutes almond milk in recipes.

    2. This comment has been removed by the author.

    3. I am lactose intolerant and I use Lactaid whole milk that is lactose free. I also use "I Can't Believe It's Not Butter" instead of butter for the same reason. I use cinnamon bread instead of plain bread. Everyone loves my bread pudding so I don't feel these substitutions have impacted the taste of the finished product plus I can eat it too!

  2. Love this recipe thankyou. So much my family will enjoy this for years to come. Your the best love your recipes.

  3. Just finished making your delicious recipe. Will let you know my guests reaction. Happy thanksgiving.

  4. Very nice, my family and I truly enjoyed it


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