Bread pudding with Creamy Vanilla Sauce
This is a wonderful way to use bread leftovers. The bread pudding is great for a dessert or a weekend breakfast. This sweet dish will also make a lunch or a branch special, and a family reunion very warm and homey.
The bread pudding is tastier when served warm with vanilla sauce, whipped cream or vanilla ice cream … mmmm
The pudding is one of the favorite treats for children. When my son was a little kid, he ate my bread pudding smacking and saying: ‘I’m like Harry Potter in his wizard’s school, eating delicious bread pudding’.
- 6 pieces yesterday or stale white bread
- ¼ stick butter
- ½ cup raisins or a mixture of raisins, chopped dried apricots, candied fruit (optional)
- 4 eggs
- 2 cups milk
- ½ cup sugar, white or brown (or more to taste)
- 1 tsp ground cinnamon (optional)
- 1 tsp vanilla extract
- Sugar for sprinkling (preferably brown)
Preheat oven to 350 F (175 C).
Cut the bread into small cubes. Mix with raisins.
Transfer the bread mixture into a baking dish.
In a large bowl, beat the eggs until slightly foamy.
Add milk, sugar, cinnamon, and vanilla. Whisk well.
Drop small pieces of butter on the top of the bread.
Pour the milk-and-egg mixture.
Slightly flatten the mixture with a fork so the bread is covered with the liquid and starts to absorb it.
Generously sprinkle the top of the pudding with brown sugar.
Bake for about 45 minutes. The liquid should boil over, and the top of the pudding forms a crunchy caramel crust.
Serve warm with vanilla sauce, whipped cream, vanilla ice cream or just as is.
Creamy vanilla sauce
- 1 cup heavy cream
- ½ cup sugar
- 2 tsp vanilla extract
In a small saucepan mix the cream with sugar, bring to a boil and stir until sugar is dissolved. Remove from heat, add vanilla. Stir.
Cook with pleasure and enjoy the world!