The classic bread pudding with vanilla sauce brings delicious memories of a family trip to New Orleans. One of the things I remember most about that trip was the food. This bread pudding was one of the desserts served at a fancy restaurant. One taste and you will see why.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Keyword: brunch, comfort food, easy recipe, make ahead
Servings: 12servings
Calories: 948kcal
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In a large bowl, mix the milk, eggs, sugar, butter, cinnamon, nutmeg, raisins, and salt.
4 Cups Milk, 1/2 Cup Butter, 4 Large Eggs, 1 Cup Sugar, 1 Teaspoon Ground Cinnamon, 1 Teaspoon Ground Nutmeg, 1/4 Teaspoon Salt, 1 Cup Raisins
Add the bread cubes and raisins. Mix in with the milk mixture. Let the bread soak up the liquid a few minutes before pouring into the 9 X 13 baking pan.
12 Cups Bread
Pre-heat oven to 400 degrees Fahrenheit. Bake uncovered 45-60 minutes until a tooth pick inserted about 1-inch from the edge comes out clean.
Make the Vanilla Sauce
While the bread pudding is cooling, make the sauce. In a saucepan, add the sugar, water, vanilla and corn starch. Stir and heat over medium heat until the mixture is boiling and starts to thicken. When the mixture coats the back of a spoon, it is thick enough. Remove from the heat. Serve over the bread pudding.
1 Cup Sugar, 1/2 Cup Water, 1 Teaspoon Vanilla Extract, 2 Teaspoons Corn Starch