Bread Pudding With Vanilla Sauce Recipe
Servings: 6
Ingredients
- 3 lrg Large eggs, lightly beaten
- 1 1/2 c. Sugar
- 2 Tbsp. Light brown sugar
- 1/2 tsp Grnd nutmeg
- 1/4 c. Butter, melted
- 2 3/4 c. Whipping cream
- 4 c. French bread, cubed
- 3/4 c. Raisins
- 1/2 c. Sugar
- 3 Tbsp. Light brown sugar
- 1 Tbsp. All-purpose flour
- 1 dsh of grnd nutmeg
- 1 lrg Egg
- 2 Tbsp. Butter
- 1 1/4 c. Whipping cream
- 1 Tbsp. Vanilla extract
Directions
- COMBINE first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-qt souffle or possibly deep baking dish.
- BAKE at 375 degrees F. for 50-55 min, shielding with aluminum foil after 30 min to prevent excessive browning. Let pudding stand 10 min before serving hot with Vanilla Sauce.
- VANILLA SAUCE: Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10-12 min or possibly till thickened. Remove from heat; stir in vanilla, Serve hot or possibly at room temperature.
- Yield: 1 3/4cups
- NOTE:* Unbaked pudding may be chilled up to 1 day. Let stand at room temperature 30 min; bake as directed. Sauce may be chilled up to 2 days. Microwave in a 2-c. glass measuring c. at HIGH 2 min or possibly till thoroughly heated, stirring every 30 seconds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 6 servings | |
| Calories 1256 | |
| Calories from Fat 418 | 33% |
| Total Fat 47.47g | 59% |
| Saturated Fat 27.61g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 279mg | 93% |
| Sodium 1189mg | 50% |
| Potassium 486mg | 14% |
| Total Carbs 187.14g | 50% |
| Dietary Fiber 4.6g | 15% |
| Sugars 94.68g | 63% |
| Protein 25.23g | 40% |
