1/2 Photos of Bread Pudding (Tender) N Sauce (Vanilla or Spirited)
1 hr 30 mins
1 hr 10 mins
This is a tender, delicate, delicious bread pudding. For me to say that is quite a compliment, as I usually avoid bread pudding. Jean Dunlap, at our church, made it for a ministry fair and it was sooooo good. The only change I offer is the possibility of replacing about 1/4 cup of milk for 1/4 cup of spirits (rum, whiskey or amaretto, etc.)
My Private Note
Units: US | Metric
- 1Can make the sauce the night or day before you make the pudding.
- 2Mix cornstarch with 1/4 cup of the milk until silky smooth.
- 3Mix all sauce ingredients in a small saucepan.
- 4Heat over medium heat, stirring constantly until starting to thicken.
- 5If the sauce does not thicken, add another small amount of cornstarch/milk and continue to cook. Do not cook til too thick as it will thicken more when cooled.
- 6Pour into a small pitcher and cool in fridge.
- 7Stir before serving to remove top skin or put saran wrap on top of sauce to lift skin.
- 8Preheat oven to 350°F.
- 9For the pudding, break the bread into small pieces. Leave that crust on!
- 10Sprinkle raisins over bread, if you are using them.
- 11Beat remaining ingredients together.
- 12Taste and adjust sugar and vanilla, if needed.
- 13Sprinkle top with cinnamon and nutmeg.
- 14Bake 1 hour or until a toothpick inserted in center comes out clean -- ie milk and egg mix is done.
- 15Serve warm with sauce.
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Nutritional Facts for Bread Pudding (Tender) N Sauce (Vanilla or Spirited)
Serving Size: 1 (2694 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 4676.9
- Calories from Fat 736
- Total Fat 81.7 g
- Saturated Fat 38.4 g
- Cholesterol 909.9 mg
- Sodium 2995.3 mg
- Total Carbohydrate 889.5 g
- Dietary Fiber 9.7 g
- Sugars 667.6 g
- Protein 102.4 g