Best Bread Pudding with Vanilla Sauce

150 Reviews 13 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Gail Cobile
Recipe by  Gail Cobile

“We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  2. In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
  3. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
  4. For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

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Reviews (150)

Rate This Recipe
Gail Cobile
336

Gail Cobile

Hi all, it's me, SouthernGma. Wanted to let you know that if you have leftover hamburger, hotdog buns or rolls for sub sandwiches, you can split them and toast on a tray in the oven and use up that extra bread in making this bread pudding. Works just as well and a good way to use up bread before you have to feed it to the birds or toss it. 1/2 of a burger, hotdog or sub roll will equasl one slice of farmhouse-style bread.

lisa
140

lisa

This is sooooo good! I just used reg white bread & altho I added 4 extra slices, I don't think it was enough because the pudding was a little too mushy for my taste. My fault tho, not the recipe's. If I use reg bread again, I think I would use at least 6 extras, possibly even more. The vanilla sauce is totally different than other vanilla sauce I've had/made before. It's thicker, like a thinned out pudding, so it kind of spreads over the bread pudding, instead of soaking down into the bread. It threw me at first but I really liked it! 1 more note, I put mine into a 3 qt dish because that's what I had availble. It baked perfectly in that size, puffing up over the top, but not spilling over & I didn't have to cover it at all, it was perfectly golden. Of course, it deflated while cooling(normal). I'm not sure mine would've fit into a 2 qt dish, as called for in the recipe.

Blender Woman
125

Blender Woman

This was tasty. Although, it is really sweet! I didn't have farm house bread, but the recipe said to use a "hearty" style bread, so I used bread from a homemade loaf I made the other day. I only had a small 1.5 oz box of raisins, and just used that. I don't care for raisins that much anyway. After 1 hour of baking I noticed the bread had risen to the top and the sauce was on the bottom. I stirred it lightly and then put it back in the oven for 10 minutes, and it thickened up fine. The bread pudding was very sweet, like I had said, so I do wish I would have cut back the sugar some. The sauce did have a nice brown sugar and vanilla taste. However, it is also really sweet and does thicken up almost immedietely after it cools just slightly. It might have to be thinned out a little, with some milk or cream, especially if using it the next day.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 546 cal
  • 27%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 91.7 g
  • 30%
  • Protein
  • 10.5 g
  • 21%
  • Cholesterol
  • 142 mg
  • 47%
  • Sodium
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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