Bread Pudding with Warm Vanilla Sauce

  • 4 cups portzelky or raisin bread, cubed
  • 2 cups milk
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 2 eggs, well beaten
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
Method:
  1. Cube bread and place in a well greased souffle or deep dish casserole dish.
  2. In microwave or on the stove top heat milk and butter together just until butter melts.
  3. Stir in sugar.
  4. Beat eggs and add to milk mixture. Stir in cinnamon and vanilla. Pour over bread cubes.
  5. Bake in pre-heated 370º oven for 30 minutes. Lower heat to 350º and bake another 20-30 minutes.  During the last 20-30 minutes you may want to loosely lay a piece of foil over the top if it is getting too dark.
  6. Allow to sit for 10-15 minutes before serving. This helps the pudding to set.
Warm Vanilla Sauce
  • 1/2 cup cream
  • 3/4 cup brown sugar
  • 2 tbsp white sugar
  • 1 tbsp vanilla
  • pinch salt
In a small sauce pan stir together first 3 ingredients. Set over medium heat stirring constantly until mixture bubbles and sugars are dissolved. The sauce will thicken in about 3-4 minutes. Remove from heat and add vanilla and a pinch of salt.
Serve warm over warm bread pudding. Ice cream is a nice choice for a topping as well.
This entry was posted in mennonite girls can cook, recipes and tagged , , , , , , , , , , . Bookmark the permalink.

1 Response to Bread Pudding with Warm Vanilla Sauce

  1. Nikki says:

    I’ve never had bread pudding, but would be willing to try it! I bet that warm vanilla sauce is sinful!

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