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Old-Fashioned Bread Pudding with Vanilla Sauce

Image Credit:
Africa Studio/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
8 servings
Category
Puddings and Custards
Course
Desserts
Preparation Method
Bake
Cook
Sources
LAND O LAKES

Few desserts feel as comforting as old-fashioned bread pudding. Made from simple pantry staples and baked until golden and custardy, this timeless treat turns day-old bread into something truly special. Drizzled with warm vanilla sauce, it fills your kitchen with nostalgic aromas and brings back memories of cozy evenings and family meals.

 

Ingredients
4 cups (8 slices) cubed white bread
1/2 cup raisins, can use golden
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1/2 teaspoon ground nutmeg

Instructions

  1. Heat oven to 350°F.
  2. Combine bread and raisins in large bowl.
  3. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes).
  4. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients.
  5. Pour into greased 1-1/2-quart casserole. Bake for 40 to 50 minutes or until center is set.
  6. Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
  7. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated.

Sauce

Ingredients
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup whipping cream
1 teaspoon vanilla

Instructions

Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated. Makes 1-1/2 cups sauce.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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Comments

<span>Dixie Me</span> Sun, 03/31/2013 - 08:33
good