Bread Pudding (Tender) N Sauce (Vanilla or Spirited)
photo by Ambervim
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
1 9x11 Pan
ingredients
-
Sauce
- 2 cups milk
- 1 cup sugar
- 1 teaspoon vanilla
- 2 tablespoons cornstarch
-
Pudding
- 1 loaf pepperidge farm original white bread (It makes for a firmer pudding, however I have used old stale hard rolls and it works well)
- 3 handfulls raisins (optional)
- 4 -6 cups whole milk
- 4 eggs
- 2 cups white sugar
- 2 teaspoons vanilla
- salt
- cinnamon
- nutmeg
directions
- Can make the sauce the night or day before you make the pudding.
- Mix cornstarch with 1/4 cup of the milk until silky smooth.
- Mix all sauce ingredients in a small saucepan.
- Heat over medium heat, stirring constantly until starting to thicken.
- If 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.
- Pour into a small pitcher and cool in fridge.
- Stir before serving to remove top skin or put saran wrap on top of sauce to lift skin.
- Preheat oven to 350°F.
- For the pudding, break the bread into small pieces. Leave that crust on!
- Sprinkle raisins over bread, if you are using them.
- Beat remaining ingredients together.
- Taste and adjust sugar and vanilla, if needed.
- Sprinkle top with cinnamon and nutmeg.
- Bake 1 hour or until a toothpick inserted in center comes out clean -- ie milk and egg mix is done.
- Serve warm with sauce.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.