Serves 8
214 cal · 35 min
Bread Pudding with Vanilla Sauce
Recipe GLPR37a3386ca1b6e3
A comforting homemade bread pudding made with whole wheat bread soaked in a custard of eggs, milk, and vanilla, studded with sweet raisins and warm spices. Served with a silky vanilla sauce that drapes over warm slices.
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Ingredients
1 tablespoon margarine
5 slices whole wheat bread, torn into pieces
3 large eggs
1/3 cup granulated sugar
1 dash salt
2 cups non-fat milk, warmed
1 1/2 teaspoons vanilla extract
1/4 cup raisins
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1/3 cup granulated sugar for sauce
1 cup water
1 tablespoon margarine for sauce
1 1/2 teaspoons vanilla extract for sauce
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Melt 1 tablespoon of margarine in a medium skillet over low heat, tilting to coat the bottom evenly.
Tear the whole wheat bread into bite-sized pieces and spread them across the bottom of the skillet in an even layer.
In a medium bowl, beat the 3 eggs until well combined, then whisk in 1/3 cup sugar and a dash of salt until the mixture lightens slightly.
Pour the warmed milk into the egg mixture while whisking constantly, then add 1 1/2 teaspoons vanilla extract and stir until smooth.
Scatter the raisins evenly over the bread in the skillet, then slowly pour the egg custard mixture over the bread and raisins, making sure everything is moistened.
Sprinkle the ground cinnamon over the top of the pudding.
Cover the skillet and cook over very low heat for 20 minutes, until the center is just set and a knife inserted into the middle comes out clean or with just a slight trace of custard.
Remove the skillet from heat and allow the pudding to cool in the pan while you prepare the vanilla sauce.
In a small saucepan, combine 1 tablespoon cornstarch and 1/3 cup sugar, mixing well to eliminate lumps.
Gradually pour in 1 cup of water while stirring constantly to create a smooth slurry with no lumps.
Place the saucepan over medium-low heat and stir constantly until the sauce thickens and becomes clear, about 5 to 7 minutes.
Remove from heat and stir in 1 tablespoon margarine and 1 1/2 teaspoons vanilla extract until the margarine is fully melted and incorporated.
Spoon the warm vanilla sauce over individual servings of bread pudding.
Refrigerate any leftover bread pudding and vanilla sauce in separate airtight containers within two hours of cooking.
