Saturday, June 20, 2015

Old-Fashioned Bread Pudding With Vanilla Sauce

I made bread pudding for a potluck dinner last weekend.  I had not made this in a long time.  Hoping to live up to expectations of a moist bread pudding, I think this was received with lots of compliments.


1 pound bread, torn into pieces (I used Oro-Wheat Italian Bread)
4 cups half and half
1 cup light brown sugar
4 eggs

1/2 stick melted butter
1 teaspoon vanilla
1 cup golden raisins
1 cup chopped pecans


1 cup half and half or milk
2 tablespoons butter
1/2 cup granulated sugar
1 Tablespoon flour
1 teaspoon vanilla

Preheat oven to 350 degrees.  Coat a 9 x 13 baking pan with butter.  In a mixing bowl mix the eggs and sugar for 3 to 4 minutes at medium speed.  Add half and half, vanilla and melted butter and mix well.  Tear bread into 1 inch pieces and place in prepared pan.  Sprinkle raisins and pecans over bread. Pour wet ingredients over and let sit for 30 minutes until bread has soaked up the milk mixture.  Bake in oven for 45 minutes until middle is set, using a toothpick to test.

To make sauce, combine milk, butter, sugar and flour and cook to boiling until thick.  Add vanilla.  You can add rum or whiskey or even some maple syrup to this sauce if you like.  You can either pour the sauce over, or have it on the side.

No comments: