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Desserts > Bread Pudding with Cream Sauce

1/2 lb loaf of French Bread or about 4-5 C of stale left over bread
1 C whole milk
1 C. half and half
2 eggs
1 C Granulated sugar
1 tsp of Pure Vanilla extract
1/2 C golden raisins (optional)
2 TBLS unsalted, melted butter

Preheat oven to 350 degrees F.
In a small bowl whisk together the milk and half and half.

Tear the bread into small pieces and put into a large container.

Pour the milk mixture all over the top. Let sit for about 10 minutes. After sitting for 10 minutes, stir the milk and bread.

In another small bowl, whisk the eggs with the sugar and vanilla until well blended. Add the raisins to the egg mixture, pour over the bread and gently mix.

Put the melted butter into the bottom of a 9 x 9 inch baking dish and coat the dish all along the sides and bottom. Spoon the bread pudding mixture into the dish.

Bake uncovered at 350 degrees F for 1 hour, or until bubbly on the sides, golden brown and set in the middle. Let cool for about 5 minutes before cutting into squares.

For the sauce:

1/2 C (1 stick) of unsalted butter
1/4 C granulated sugar
1/2 C heavy cream
1 TBLS all purpose flour
1/2 tsp of vanilla extract

Melt butter in a saucepan.

Add in sugar, heavy cream, and flour and whisk over medium heat until thickened (like a sauce, not a custard).

Add vanilla and mix in.

March 29, 2019 | Unregistered CommenterJamie F.