Bread Pudding With Sauce

October 28, 2008 at 2:36 am | Posted in Uncategorized | 2 Comments

This recipe is something I’ve always wanted to try and never had the guts to make. The reason? Well, have you ever been in a restaurant and thought, “Geez, I don’t think this is the way it’s supposed to be?” And if the chef of a nice restaurant can’t do it very well, surely it’s too complicated/difficult/etc for me to make! Well, that’s what I’ve thought about bread pudding for a long time. The most recent example was on our 1-year anniversary trip this summer. We went to the nicest restaurant I’ve been to in a while, had a meal that blew me away, and then I ordered the bread pudding for dessert. It was tough, dry, and chewy. Clearly not right, because in my humble opinion, bread pudding should be moist and, well, pudding-like.

Well, this recipe takes the cake, so to speak. I got it from my Bridal Edition of the Betty Crocker cookbook, which is now my go-to cookbook for things I’ve never made before that I want to taste good on the first try. Rob loved this bread pudding, it was exactly what I think of when I think of bread pudding, and it made a LOT – we’re still eating leftovers 5 days later. Here goes:



4 large eggs
1 large egg yolk
¾ cup sugar
2 ½ cups milk
2 ½ cups whipping (heavy) cream
1 tablespoon vanilla
1 teaspoon ground cinnamon
10 cups bread, diced into chunks (I used leftover stale sourdough and about 4 slices of plain old white bread)
½ cup raisins (optional, but yummy!)
2 tablespoons sugar
½ teaspoon ground cinnamon
2 tablespoons butter, melted


½ cup butter
2 tablespoons water
1 large egg
1 cup sugar
2 tablespoons whiskey, bourbon, rum, or an extract of one (I used leftover rum from my Rum Balls)


1. In large bowl, beat 4 whole eggs, 1 egg yolk, and ¾ cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla, and 1 teaspoon cinnamon until well blended. Stir in 7 cups of bread pieces and the raisins. Let stand 20 minutes.

2. Heat oven to 325. Grease bottom and sides of 13 x 9 glass baking dish with cooking spray.

3. Pour bread mixture into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.

4. In small bowl, stir 2 tablespoons sugar and ½ teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar mixture. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.

5. Meanwhile, in 1-quart saucepan, melt ½ cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl, stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in alcohol (or extract). Cool 10 minutes before serving.

6. Serve sauce over warm bread pudding. Store remaining sauce and dessert covered in the refrigerator.


6 large eggs    $1.50
2 cups sugar    $0.75 (approximate)
2 ½ cups milk    $0.75 (approximate)
2 ½ cups heavy cream    $1.50
1 tablespoon vanilla    $0.10
1 ½ teaspoon ground cinnamon    $0.10
10 cups bread    $1.50
1/2 cup raisins     $0.75
10 tablespoons butter    $0.65
2 tablespoons rum    $0.10

TOTAL    $7.60

All in all, not bad for a pretty fancy dessert that you can definitely serve to company or for a holiday!



RSS feed for comments on this post. TrackBack URI

  1. This is so funny because a co-worker had bread pudding with her lunch today so I was thinking that it’s something I need to make. I will try your recipe now!! 🙂 You must have been reading my mind. YUM!

  2. That’s awesome! Let me know how it turns out … I can’t wait to hear!!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Create a free website or blog at
Entries and comments feeds.

%d bloggers like this: