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Bread Pudding w/Cream Sauce

Ingredients

Bread Pudding:

  • 1 cup pecan, chopped                                     

  • 1 cup golden raisins

  • 1½ cup heavy cream                                  

  • 3 large eggs, beaten

  • 1 teaspoon ground nutmeg                               

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract                      

  • 2 loaves stale French bread, cubed

  • ½ stick unsalted butter, sliced

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Cream Sauce:

  • 2 tablespoons cornstarch

  • 1 cup golden sugar

  • 1 cup water

  • 1 cup heavy ​cream

  • 4 tablespoons unsalted butter

  • 2 ½ teaspoons vanilla extract

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Directions

Bread Pudding:

  1. Preheat oven to 350°.  Coat an 8x8 baking pan with butter.

  2. In small bowl, stir together pecans, raisins and cream. 

  3. Mix eggs in separate bowl; add nutmeg, cinnamon and vanilla extract; add to pecan mixture, stir well. 

  4. Combine all ingredients in with the bread; stir until bread moistens.

  5. Pour bread mixture into baking pan.  Add butter into bread mixture. 

  6. Place pan in a 9x13 pan; add water halfway to the edge of the 8x8 pan. 

  7. Bake for 30 minutes.  Remove water pan and continue baking for 1 hour-15 minutes or until firm and golden brown.

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Cream Sauce:

  1. In a bowl, whisk the cornstarch and sugar together until well blended; set aside.

  2. In a saucepan, bring the water and cream to a boil.

  3. Whisk in the sugar and cornstarch mixture; simmer, stirring, for about 2 minutes, until thick and bubbly.

  4. Remove from heat and stir in the butter and vanilla. Stir until creamy; pour over bread pudding.

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