A Process, but Satisfying

This past holiday season, I made this pudding at least five times for holiday parties, brunches and just to have at home! It is perfect for using up bits of bread and it's a comfort food. And the nostalgia of bread pudding is perfect for a Tudor family receipt. The Vanilla Caramel Sauce is a golden sauce that makes a beautiful gift in a glass jar. Pour it over freshly churned vanilla bean ice cream or pound cake or even a freshly baked apple pie!

 

Bread Pudding 

  • 5 cups of bread (preferrably croissants or challah, but any bread will do)
  • 5 eggs
  • 3 cups of milk
  • 1/4 cup melted butter
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg 
  • 1/2 tsp allspice
  • 2 tsp vanilla extract

Vanilla Caramel Sauce

  • 1 stick butter
  • 1/2 cup sugar
  • 1/2 brown sugar
  • 1/2 cream
  • 1 tbsp vanilla extract

Bread Pudding

Preheat oven to 350 degrees. Cube bread and place in buttered baking dish. In large bowl, beat eggs until fluffy. Add milk and sugar. Whisk in spices and vanilla. Pour butter over the bread and then pour egg mixture slowly over bread. Bake until bread is golden brown, about one hour or until a knife inserted in the middle comes out clean. Best served warm.

Vanilla Caramel Sauce

Combine all ingredients except vanilla in saucepan and bring to a boil, stirring. Let boil for 2 minutes. Remove from heat and add vanilla. Pour, still warm, over warm bread pudding.