Loving Life TV

Old-Fashioned Bread Pudding with Vanilla Sauce

Home Forums COOKING-SA STYLE Old-Fashioned Bread Pudding with Vanilla Sauce

  • This topic is empty.
Viewing 1 post (of 1 total)
  • Author
  • #397460
    Nat Quinn
    1. Take a deep baking dish and spray with non-stick spray; grease with butter, and preheat oven to 350°F.
    2. Add bread slices.
    3. In a saucepan, whisk butter and milk and let it melt under low heat.
    4. Add all remaining ingredients and pour over the bread; Bake for 50 to 60 minutes.
    5. While it’s cooking, combine the pudding sauce ingredients and cook until thickens.
    6. Pour the sauce on the top of the baked bread.
    7. Serve with desirable sides!
    Ingredients :
    For the pudding:
    • 2 cups of milk
    • ¼ cup of butter
    • ½ cup of sugar
    • 2 slightly beaten eggs
    • 1 tablespoon vanilla
    • ½ tablespoon of ground nutmeg
    • 4 cups of white bread (about 8 slices)
    • ½ cup of raisins
    For the sauce:
    • ½ cup of sugar
    • ½ cup of butter
    • 1 tablespoon of vanilla
    • ½ cup of firmly packed brown sugar
    • ½ cup of heavy whipped cream
    Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
    Prep time: 25 minutes
    cooking time: 75 minutes
    Total time: 100 minutes
    Servings: 8 servings
    Hope you enjoyed your pudding bread, if so? Leave us a comment down below of how the journey went for you!
    Important notes:
    • Bread pudding keeps up to 2 days in the refrigerator!
    • Yes! Bread pudding can be served at breakfast! It’ll help you lose weight.
    • To re-heat bread pudding, cover it with foil and cook for 5 to 15 minutes under medium heat. If using a microwave, cook on low for 2 to 10 minutes.
    • Bread pudding can be served warm or cold.
    • Bread pudding and bread & butter pudding aren’t the same!
    Serving Ideas
    This recipe can be served along with many sides, you can just cut slices of fruits and make a cocktail, or make for yourself and family big bawls of fresh veggies!
    • Champagne
    • Sémillon
    • Cerdon Du Bugey
Viewing 1 post (of 1 total)
  • You must be logged in to reply to this topic.