Ingredients
- For the Bread Pudding:
- 4 cups (8 slices) cubed white bread
- 1/2 cup raisins
- 2 cups milk
- 1/4 cup butter
- 1/2 cup sugar
- 2 eggs, slightly beaten
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground nutmeg
- For the Vanilla Sauce:
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup heavy whipping cream
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). In a large bowl, combine the cubed bread and raisins.
- In a 1-quart saucepan, combine the milk and 1/4 cup of butter. Cook over medium heat until the butter is melted, about 4 to 7 minutes.
- Pour the warm milk mixture over the bread, letting it stand for 10 minutes to absorb the liquid.
- Stir in the remaining pudding ingredients: sugar, eggs, vanilla, and nutmeg. Mix until well combined.
- Pour the mixture into a greased 1 1/2-quart casserole dish. Bake for 40 to 50 minutes, or until the center is set.
Directions for Vanilla Sauce:
- In a 1-quart saucepan, combine all sauce ingredients except for the vanilla extract. Cook over medium heat, stirring occasionally, until the mixture thickens and reaches a full boil, about 5 to 8 minutes.
- Remove from heat and stir in the vanilla extract.
Notes
Serving:
- Spoon the warm pudding into individual dessert dishes and serve with the vanilla sauce. Store any leftovers in the refrigerator.
Prep Time:
- 15 minutes
Baking Time:
- 40 to 50 minutes
Total Time:
- Approximately 1 hour
Servings:
- 6 to 8 servings