culinary review
   
   

Bread Pudding with Vanilla Sauce

Last Modified: 03/10/08
First Published: 10/28/07
<<     >>
Views: 4152
click on any ingredient
for more information, including
measurement conversions
Measurements
|
General Info
Servings: 12
Total Cost: $5.83
Cost Per Serving: $0.49
Total Calories: 2,571
Calories/Serving: 214
IngredientVolumeMassCostCalorie
Bread, White (8 slices) 8 Cups 240.00 Grams $0.60 480
Raisins, Seedless 1 Cup 165.00 Grams $0.79 493
Brandy, Generic 750 ml Bottle 1/2 Cup 4.00 Ounces $1.89 256
Butter, Unsalted 3 Tablespoons 42.00 Grams $0.19 300
Eggs, Chicken (4 large eggs) 1 2/3 Cup 230.98 Grams $0.77 360
Milk, Whole 1 1/2 Cup 360.00 Grams $0.36 225
Heavy Whipping Cream 36% 1/2 Cup 120.00 Grams $0.56 400
Extract, Vanilla Pure 1 1/2 Teaspoon 6.50 Grams $0.31 19
Cinnamon, Ground 1 Teaspoon 2.27 Grams $0.11 6
Salt, Table 1/8 Teaspoon 0.75 Gram $0.00 0
Brandy, Generic 750 ml Bottle 1 Tablespoon 0.50 Ounce $0.24 32
Bread pudding is the ideal dish to make when you have some left-over bread that you need to use.bread_pudding Simply make a custard, add some sugar and some spices and pour over the bread. Here we added raisins and soaked them overnight in some brandy. If you don’t like raisins, you can of course skip them, but they do add a nice plump sweetness.

This bread pudding really goes so well with a simple vanilla sauce, it adds so much to the dish. Warm, nice and comforting, this is the perfect fall and holiday dessert.

Ingredients:
  • 8 slices of day-old bread
  • 1 cup raisins, soaked in liquor (brandy, cognac or other) preferably over night or at least for a few hours
  • 3 tablespoons butter, melted
  • 4 eggs
  • 1 ½ cups milk
  • ½ cup heavy cream
  • 1 ½ teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 tablespoon liquor (or whatever was left after the raisins soaked in the liqour)
bread
  raisins

Method:

Cut off all the crust on the bread and cut into squares. Butter a baking dish (about 7x10 inches) and distribute the bread pieces. Strain the raisins (and save the remaining liqour) and distribute on top of the bread. Pour the melted butter over the bread and the raisins.

Now make the custard. Whisk together eggs, milk, cream, vanilla, cinnamon, salt and the liquor that the raisins were soaking in. Whisk together and pour over the bread. Push down all the bread pieces in the liquid to make sure they’re all covered.

bread_pudding
 
bread_pudding

Tip! You can prepare up to this step and put the dish in the fridge for a few hours, or bake it right away.

Bake in a 350 degree oven for about 40 minutes or until golden brown. Serve with some homemade vanilla sauce