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A warm, custardy bread pudding made from day-old bread and finished with a rich, silky vanilla sauce.
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Course: Dessert
Cuisine: Midwest Farmhouse
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups day-old white bread cubes
  • 1/2 cup dark seedless raisins, soaked and drained
  • 2 cups whole milk, warmed
  • 1/4 cup salted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1/2 tsp freshly grated nutmeg
  • 1/2 cup salted butter for sauce
  • 1/2 cup granulated sugar for sauce
  • 1/2 cup light brown sugar, packed
  • 1/2 cup heavy cream
  • 1 tbsp vanilla extract for sauce

Equipment

  • Baking dish (1½ quart)
  • saucepan
  • mixing bowl
  • rubber spatula

Method
 

  1. Dry bread cubes in the oven for 10 minutes at 300°F. Soak raisins in hot water for 10 minutes and drain.
  2. Warm milk and 1/4 cup butter until butter melts. Pour over bread and let sit 15 minutes.
  3. Stir in sugar, eggs, vanilla, nutmeg, and raisins. Fold gently.
  4. Pour mixture into a buttered 1½-quart dish and bake at 350°F for 40–50 minutes until set with a slight jiggle.
  5. Melt butter and sugars for sauce, then add cream and simmer 5 minutes. Remove from heat and stir in vanilla.
  6. Serve warm pudding with warm vanilla sauce drizzled generously on top.

Nutrition

Calories: 480kcalCarbohydrates: 52gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 160mgSodium: 290mgPotassium: 200mgFiber: 1gSugar: 40gVitamin A: 15IUCalcium: 12mgIron: 10mg

Notes

Use stale bread for best texture and serve warm with plenty of vanilla sauce.

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