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Tuesday, March 10, 2015

Bread Pudding and Vanilla Sauce


    4 cups (8 slices) cubed white bread
    1/2 cup raisins
    2 cups milk
    1/4 cup butter
    1/2 cup sugar
    2eggs, slightly beaten
    1 tablespoon vanilla
    1/2 teaspoon ground nutmeg
    Sauce Ingredients:
    1/2 cup butter
    1/2 cup sugar
    1/2 cup firmly packed brown sugar
    1/2 cup heavy whipping cream
    1 tablespoon vanilla


    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 (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.
    For 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 (5 to 8 minutes). Stir in vanilla.
    To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated.

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