Wanted to let you know that if you have leftover hamburger, hotdog buns or rolls for sub sandwiches, you can split them and toast on a tray in the oven and use up that extra bread in making this bread pudding. Works just as well and a good way to use up bread before you have to feed it to the birds or toss it. 1/2 of a burger, hotdog or sub roll will equasl one slice of farmhouse-style bread.
This is so good! I just used reg white bread & altho I added 4 extra slices, I don’t think it was enough because the pudding was a little too mushy for my taste. My fault tho, not the recipe’s. If I use reg bread again, I think I would use at least 6 extras, possibly even more. The vanilla sauce is totally different than other vanilla sauce I’ve had/made before. It’s thicker, like a thinned out pudding, so it kind of spreads over the bread pudding, instead of soaking down into the bread. It threw me at first but I really liked it! 1 more note, I put mine into a 3 qt dish because that’s what I had availble. It baked perfectly in that size, puffing up over the top, but not spilling over & I didn’t have to cover it at all, it was perfectly golden. Of course, it deflated while cooling(normal). I’m not sure mine would’ve fit into a 2 qt dish, as called for in the recipe.
This was tasty. Although, it is really sweet! I didn’t have farm house bread, but the recipe said to use a “hearty” style bread, so I used bread from a homemade loaf I made the other day. I only had a small 1.5 oz box of raisins, and just used that. I don’t care for raisins that much anyway. After 1 hour of baking I noticed the bread had risen to the top and the sauce was on the bottom. I stirred it lightly and then put it back in the oven for 10 minutes, and it thickened up fine. The bread pudding was very sweet, like I had said, so I do wish I would have cut back the sugar some. The sauce did have a nice brown sugar and vanilla taste. However, it is also really sweet and does thicken up almost immediately after it cools just slightly. It might have to be thinned out a little, with some milk or cream, especially if using it the next day.
This is the best Bread Pudding I have ever made! Everyone raved. I used a 1 lb loaf of Italian Bread and increased the servings to 12 (backed the white sugar down to 1 3/4 cups) and left the vanilla sauce at 8 servings. Absolutely perfect in every way. Thank you..
This is excellent! Even my super picky husband loved it. Used toasted, cubed french bread and substituted finely chopped green apples for raisins (didn’t have any) I added more cinnamon than called for to the bread pudding and the sauce (we love our cinnamon). This was just excellent.
Excellent! The only thing I did different was I heated the milk because I wanted to make sure the sugar was fully dissolved. The family loved the bread pudding with the vanilla sauce on top. Thank you for a nice recipe.
What you need:
- 4 cups (8 slices) cubed white bread
- 1/2 cup raisins
- 2 cups milk
- 1/4 cup butter
- 1/2 cup sugar
- 2 eggs, slightly beaten
- 1 tablespoon vanilla
- 1/2 teaspoon ground nutmeg
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup heavy whipping cream
- 1 tablespoon vanilla
How to make it:
Heat oven to 350°F.
Combine bread and raisins in large bowl.
Combine milk and 1/4 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.
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).
Take off the heat and stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated
1/2 cup firmly packed brown sugar