Bread Pudding with Raisins and Vanilla Sauce

It’s the Saturday morning after Halloween night…Yesterday I celebrated at a friend’s house party dressed up like a zombie ninja. We had a fun night and got home at 3 am. However, as usual, this morning I was up by 7.30 am…

Since my bf was (clearly) still sleeping, I decided to kill the time by making something tasty for breakfast. I like to treat myself with something a bit special on weekends. So I winded up making bread pudding!

Just a few weeks ago I taught a class about bread pudding and my students LOVED it! So I hope you will give it a try too!

TIP: you can add bananas, or replace the raisin with chocolate chips!

Ingredients (serves 2):

for the pudding

  • 2 large slices of brioche bread
  • 2 large eggs
  • 1 cup whole fat milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/3 cup granulated sugar
  • 1 tbsp butter
  • 1/3 cup raisins

for the sauce

  • 1/2 cup granulated sugar
  • 3 tbsp brown sugar
  • 1 tbsp flour
  • 1 whole egg
  • 2 tbsp butter
  • 1-1/4 cup heavy cream
  • 1 tbsp vanilla bean

Cut the bread into cubes…in these case size does not matter 🙂 you can go big or small, your call! Lay the bread into your baking dish

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In a bowl combine the eggs, vanilla, cinnamon and sugar. Beat all the ingredients together then add the milk and beat a bit more until combined

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Take one tbsp of unsalted butter

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and melt it in your microwave (or on the stove, if you prefer)

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Pour the melted butter onto the bread

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then add the raisins

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and pour in the egg mixture. With a fork, press the bread down into the egg/milk mixture, making sure it gets all well soaked. Let it stand on your kitchen counter for at least 10 min. Then pop it up into your oven (pre-heated at 180 C) and bake the pudding for about 40 to 45 min.

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In the meantime prepare the vanilla sauce.

In a saucepan whisk the egg, sugars and flour

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Add the butter and pour int the heavy cream

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bring to a boil. Cook for about 10 to 12  min or until it starts to thicken.

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Remove from the heat and add the vanilla bean paste. Stir gently.

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When the bread pudding is baked, take it out of the oven

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let it set on your kitchen counter for 10-15 min so that it cools down a bit. You want it to be nice and warm, not hot.

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Then cut it into squares,  place a serving on a plate and drizzle the top with the warm vanilla sauce.

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Enjoy 🙂

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Love

– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.