Bread Pudding with Vanilla Sauce

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Use Bird's Custard Sauce instead of this topping. Also, I've increased liquid, eggs vanilla & sugar bc the pudding comes out dry & I want it moist.

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Ingredients

  • Sauce Ingredients:
  • 4 cups (8 slices) cubed white bread
  • 1/2 cup raisins (optional)
  • 3-4 cups whole milk
  • 1/2 cup butter
  • 3/4 cup sugar
  • 4 eggs, slightly beaten
  • 2 tablespoons vanilla
  • 1/2 teaspoon ground nutmeg (or cinnamon - either are optional)
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1 tablespoons

Preparation

Step 1

Directions for Pudding:

Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/2 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.

Directions 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 -Fashioned Bread Pudding with Vanilla Sauce

OR Use Bird's Custard Sauce

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