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Bread Pudding with Vanilla Cream Sauce Recipe

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This recipe for Bread Pudding with Vanilla Cream Sauce is from The Mixon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups heavy cream (or use whole milk)
10 slices Pepperidge Hearty White Farmhouse bread, toasted and cut into cubes (see Note)
1 cup raisins (optional)

Vanilla Cream Sauce

1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract
Directions:
Directions:
Place cubed bread, eggs, sugar, cinnamon and spices into a large bowl and blend, add cream one cup at a time until mixture is covered. Add raisins or dried blueberries. Prepare a 8 X 8 pan with oil, add mixture and cook for 30 minutes on 350 degrees.

Meanwhile prepare the vanilla Cream Sauce by melting butter in saucepan, add flour and make into a slurry. Add sugar, cinnamon. Combine beaten egg with milk and slowly add to the mixture. Let cook until pouring consistency. Take off the burner and add salt and vanilla. Drizzle on the hot bread pudding.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
For those who don't think bread pudding sounds good, try this one. Using a hearty white or dense bread will add to the texture of this dessert. Enjoy.

 

 

 

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