Bread Pudding with Vanilla Custard Sauce
Ingredients
The Bread Pudding
-
1
loaf
stale French bread, cut into 1-inch squares (about 7 cups)
-
3
cups
2% milk
-
3
large
eggs, lightly beaten
-
1 ½
cups
granulated sugar
-
½
cup
light brown sugar
-
2
tablespoons
vanilla extract
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground allspice
-
1
cup
raisins
-
3
tablespoons
unsalted butter, melted
The Vanilla Custard Sauce
-
1
cup
heavy cream
-
1
cup
milk
-
1
teaspoon
vanilla extract
-
6
tablespoons
granulated sugar
-
6
large
egg yolks
-
⅛
teaspoon
rum extract (optional)
Instructions
- Preheat the oven to 350°F.
- Mix the bread and milk in a large bowl until the milk is absorbed.
- In a separate bowl, beat the eggs, sugars, vanilla, cinnamon, and allspice together, then pour over the bread and stir to combine. Gently stir in the raisins.
- Pour melted butter into a 9x13 inch baking pan, coat the bottom and sides, then add the bread mixture and bake for 40 minutes until set and browned.
- For the custard sauce, heat the milk and cream in a saucepan until boiling, then stir in the vanilla.
- Whisk together sugar and egg yolks in a bowl, temper with hot cream mixture, then combine with the remaining cream and stir over medium heat until thickened. Stir in rum extract if using.
- Cut the bread pudding into squares and drizzle with the vanilla custard sauce.
Nutrition Facts (estimated)
Servings
8-10
Calories
350
Total fat
16g
Total carbohydrates
48g
Total protein
8g
Sodium
150mg
Cholesterol
130mg
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