Grandma Dreher's Old-Fashioned
Bread Pudding with Vanilla Sauce
- Pudding Ingredients
- 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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19 comments:
This sounds wonderful! Thanks for sharing!
Just like I remember, thanks.
I made this exactly as directed and it does not look anything like the picture, I just hope it tastes better than it looks
Not sure what happened, Melissa, but I use this recipe all the time, and have never had a problem. The photograph shown is the finished bread pudding, already baked, and the sauce being poured on after the baking. We love it!
Please excuse my ignorance but, what exactly is pudding ingredients? And this looks awesome!
That is simply the heading for the ingredients listed beneath. For some reason the program decided to asterisk everything!
Love bread pudding. This looks so moist and rich. I bet the sauce makes it even better!
I made this and it looks very similar. And smells really good. But is it suppose To be moist after baked. Or is it like a cake? Dry on top?
Ok nevermind I just left it in the oven for a bit longer and it looks better. I will post about how it was thanks for the recipe :)
Hope you enjoy this Mary!
If I replace the white bread with wheat, would it make a huge difference? Thanks!
Rachel, I would think it would be just as yummy with wheat bread! I haven't tried it yet, but will have to! Thanks for the suggestion!
My hubby loves bread pudding, I think I'm going to surprise him with this for Valentine's Day dessert.
My sauce looks like caramel not vanilla looking at all... I hope it still tastes good.
This is an awesome recipe!! I cut it in half, and instead of the vanilla sauce I did a powdered sugar glaze (I was too lazy to do the vanilla sauce)...still GOOD! My fiancé commented how this bread pudding tasted better than a restaurant we sometimes go to for their bread pudding! (YES) :) Thanks so much, and I will be using this to make my bread puddings again and again!
I just made the sauce and mine looks more like a caramel sauce rather than a white sauce that I was looking for. (as the picture suggests, that is exactly what I was hoping for) Do I substitute the brown sugar for white to get the white sauce ?
Cindy Ince - It sounds like you may have cooked the sauce too long. You will need to stir it constantly while it is heating. It should come out a soft yellow looking color. The brown sugar gives it that yellowed appearance. If you continue to make it and it comes out dark again, then yes, I would substitute the brown sugar for the white and see if it gives you the color you want! Hope this helps!
Is that a 13x9 pan?
No Christy the pan is smaller than 13 X 9. It's a 1-1/2 quart. You can take apan that you think is about the right size and measure with liquid first to see how big it is.
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