Best Bread Pudding with Vanilla Sauce

Best Bread Pudding with Vanilla Sauce

190
Gail Cobile 140

"We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order."
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Ingredients

1 h 25 m servings 546 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 91.7g
  • 30%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  2. 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 whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
  3. 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.
  4. For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,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, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Footnotes

  • Cook's Note
  • For extra richness, substitute heavy cream for milk; for a lighter dessert, substitute 2% milk for whole milk.

Reviews

190
  1. 228 Ratings

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Most helpful positive review

Hi all, it's me, SouthernGma. Wanted to let you know that if you have leftover hamburger, hotdog buns or rolls for sub sandwiches, you can split them and toast on a tray in the oven and use up ...

Most helpful critical review

My pudding separated and curdled and is soggy. Can someone tell me what went wrong? Some say 375 is way too hot. I did quadruple the recipe to serve at church and allowed extra time testing f...

Hi all, it's me, SouthernGma. Wanted to let you know that if you have leftover hamburger, hotdog buns or rolls for sub sandwiches, you can split them and toast on a tray in the oven and use up ...

This is sooooo good! I just used reg white bread & altho I added 4 extra slices, I don't think it was enough because the pudding was a little too mushy for my taste. My fault tho, not the recipe...

This was tasty. Although, it is really sweet! I didn't have farm house bread, but the recipe said to use a "hearty" style bread, so I used bread from a homemade loaf I made the other day. I only...

This is the best Bread Pudding I have ever made! Everyone raved. I used a 1 lb loaf of Italian Bread and increased the servings to 12 (backed the white sugar down to 1 3/4 cups) and left the van...

This is excellent! Even my super picky husband loved it. Used toasted, cubed french bread and substituted finely chopped green apples for raisins (didn't have any) I added more cinnamon than cal...

Excellent! The only thing I did different was I heated the milk because I wanted to make sure the sugar was fully dissolved. The family loved the bread pudding with the vanilla sauce on top. Tha...

My pudding separated and curdled and is soggy. Can someone tell me what went wrong? Some say 375 is way too hot. I did quadruple the recipe to serve at church and allowed extra time testing f...

Extremely good. The Wife requested I add additional fruits. I complied by making a special one with a dried fruit blend substituted for the raisins and increased it to 1 1/2 cup as well. Exce...

Excellent! I cut all of the sugars in half and it's still plenty sweet. Also cut butter back slightly. I used a large loaf of Italian bread cut into 1 1/2" cubes, well toasted in the preheati...