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


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


Take one tbsp of unsalted butter


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


Pour the melted butter onto the bread


then add the raisins


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.


In the meantime prepare the vanilla sauce.

In a saucepan whisk the egg, sugars and flour


Add the butter and pour int the heavy cream


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


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


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


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.


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


Enjoy 🙂



– 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.