Vanilla Bread Pudding

Bread pudding, I think, is about the only British pudding that has hung on throughout the centuries here in America. The first time I heard the words bread pudding, I was imagining our American pudding (Jell-O instant, ya know?) with chunks of white bread in it. I was horrified. Luckily, my mom explained to me that it’s not that, and it’s much better.

That being said, I didn’t have my first bread pudding until I was…. 17 or 18, I think? I fell in love. It was oh so tasty! My family isn’t big on really rich desserts, but if they keep assigning me dessert duty, we’re ending up with this amazing vanilla bread pudding! 

Moist, flavorful, and delicious, this vanilla bread pudding is something you and your friends and family will love.

Thanks to the folks at All Recipes for this delicious recipes!

Vanilla Bread Pudding
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4447 calories
744 g
1030 g
132 g
90 g
71 g
2204 g
2317 g
585 g
3 g
48 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4447
Calories from Fat 1167
% Daily Value *
Total Fat 132g
Saturated Fat 71g
Trans Fat 3g
Polyunsaturated Fat 13g
Monounsaturated Fat 35g
Cholesterol 1030mg
Sodium 2317mg
Total Carbohydrates 744g
Dietary Fiber 14g
Sugars 585g
Protein 90g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 eggs, beaten
  2. 300 g white sugar
  3. 25 g light brown sugar
  4. 1 g ground cinnamon
  5. 55 g butter, melted
  6. 710 ml whole milk
  7. 10 slices hearty farmhouse-style bread, toasted and cut into cubes
  8. 145 g raisins
  9. 110 g light brown sugar
  10. 8 g all-purpose flour
  11. 1 pinch ground cinnamon
  12. 1 egg
  13. 30 g butter, melted
  14. 295 ml whole milk
  15. 1 pinch salt
  16. 15 ml vanilla extract
  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  2. In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
  3. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
  4. For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
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