Bread Pudding (Tender) N Sauce (Vanilla or Spirited)

Recipe by Ambervim
READY IN: 1hr 30mins
YIELD: 1 9x11 Pan




  • 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.