Prep 25 mins
Cook 50 mins
If your watching your waistline then this is definatley not a dish for you, but OMG is this delicious! The vanilla sauce can be made using 1 cup 18% table cream and 1/4 cup whipping cream but it will be very thin.
- 3 large eggs, lightly beaten
- 1 1⁄2 cups sugar
- 2 tablespoons light brown sugar
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup melted butter (no subs!)
- 2 3⁄4 cups whipping cream (or use 2 cups 18% cream and 3/4 cup whipping cream)
- 4 cups French bread, cubed
- 1 cup raisins
- 1⁄2 cup sugar
- 3 tablespoons light brown sugar
- 1 tablespoon flour
- 1 pinch nutmeg
- 1 large egg
- 2 tablespoons butter
- 1 1⁄4 cups whipping cream
- 1 tablespoon vanilla
- Set oven to 375 degrees.
- Butter a deep 2 or 3-quart baking dish.
- For the pudding; in a bowl combine the eggs, white sugar, brown sugar and nutmeg; stir in the melted butter and whipping cream; mix until well combined.
- Add in the bread cubes and raisins; toss to combine with the cream mixture.
- Transfer to the prepared baking dish.
- Bake for about 50-55 minutes.
- Cover with foil the last 30 minutes of baking to prevent excess browning.
- Let stand for 10 minutes (or more) before serving with vanilla sauce.
- For the vanilla sauce; in a heavy saucepan whisk all ingredients together (except vanilla) cook over medium heat whisking continuously for about 10 minutes or until thickened.
- Remove from heat and stir in vanilla.
- Serve warm or at almost room temperature with the pudding.
Very good but oh so rich! I couldn't eat very much of it at once. My husband thought he died and went to heaven though. I made it without the raisins (hate them).
I found this recipe in Southern Living a few years back. IT IS TO DIE FOR!!!! This is my favorite bread pudding reciep EVER!! Every time I make it everyone raves about it. The recipe is very simple and quick. I make no changes from this printed recipe, except I use an Italin Sweet bread (that I find a Kroger). Please try, I know you will love it.
The taste was EXCELLENT! I've copied down the sauce portion to use on other desserts as well. The problem I had was the raisins all sunk to the bottom while baking, and ended up burned on the bottom of the pudding. I'm not sure how to fix that, unless maybe instead of mixing them in they're sprinkled on top and lightly pushed down so they're covered before baking. This is definitely worth the effort to experiment again, though. I didn't look at the nutrition information, and made it exactly as printed. It was worth it!