Best 8 Bread Pudding With Vanilla Sauce Recipes

GRANDMA'S OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE - (3.9/5)

Steps:

• PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.

BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart deep baking dish.
• Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce.
• Sauce Directions:.
• Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
• Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
• Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
• Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
• While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
• Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

VANILLA SAUCE FOR BREAD PUDDING

Steps:

• Bring water to a boil, in a small saucepan.
• Combine sugar and cornstarch; stir well.
• Add sugar mixture to boiling water.
• Reduce heat to medium, stirring constantly, or until mixture thickens.
• Remove from heat.
• Add butter, vanilla and salt, stirring until butter melts.

BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Set oven to 375 degrees.
• Butter a deep 2 or 3-quart baking dish.
• For the pudding; in a bowl combine the eggs, white sugar, brown sugar and nutmeg; stir in the melted butter and whipping cream; mix until well combined.
• Add in the bread cubes and raisins; toss to combine with the cream mixture.
• Transfer to the prepared baking dish.
• Bake for about 50-55 minutes.
• Cover with foil the last 30 minutes of baking to prevent excess browning.
• Let stand for 10 minutes (or more) before serving with vanilla sauce.
• For the vanilla sauce; in a heavy saucepan whisk all ingredients together (except vanilla) cook over medium heat whisking continuously for about 10 minutes or until thickened.
• Remove from heat and stir in vanilla.
• Serve warm or at almost room temperature with the pudding.
• Delicious!

GRANDMA'S BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Grandma's Bread Pudding Recipe Directions.
• Combine sugar, salt, flavoring, cinnamon and egg. Add milk slowly, stirring constantly. Add bread cubes and melted butter and mix thoroughly. Pour into well buttered baking dish 9x13. Set 9x13 dish inside baking pan of warm water. Bake at 350 degrees at least 1 hours until inserted knife comes out completely clean.
• Vanilla Sauce Recipe (topping for Grandma's Bread Pudding Recipe).
• Combine 2 tablespoons flour, 1 cup sugar, 1/4 teaspoon salt and 2 cups of milk in saucepan. Cook until thickened, stirring constantly. When thickened, remove from heat and add 2 tablespoons of butter and 1 teaspoon of vanilla flavoring.
• Let sauce cool and serve over the bread pudding. Taste best when sauce is cooled.

BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Tear the bread into pieces and place it in a bowl. Bring the milk to a boil, remove from the heat and stir in the sugar until it has dissolved. Pour the mixture over the bread and leave until the liquid has been absorbed and the mixture has cooled.
• Place the golden raisins in another bowl, add warm water to cover and let soak for about 15 minutes, then drain and squeeze out. Dust for flour, gently shaking off any excess.
• Preheat the oven to 325°F Grease individual molds with butter and dust them with sugar. Pass the soaked bread through a strained into a bowl and add raisins, liqueur, egg and egg yolk, mixing wel. Spoon the mixture into the molds until they are three-fourths full.
• Dot the surface with the butter and bake for 20 minutes, then increase the oven temperature to 350 F and bake for a further 10 minutes. Remove from the oven, cool, then serve with the vanilla sauce.
• To make the vanilla sauce, bring the milk just to a boil, then remove from the heat. Meanwhile, put the egg yolks and sugar into a heatproof bowl and scrape in the contents of the vanilla bean. Beat vigorously until lighty and fluffy. Gradually beat in the hot milk. Set the bowl over a pan of barely simmering water and cook, stirring constantly with a wooden spoon until thickened, taking care that the eggs do not curdle. Strain and let the vanilla sauce cool before serving.