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Vanilla Cream Bread Pudding Recipe

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Easy bread pudding with a delicious vanilla cream sauce poured over the top. Serve the bread pudding and vanilla cream sauce while they are warm and everyone will be asking for seconds.
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Servings:
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Ingredients
  • 1 loaf French bread - 16 oz. (sliced thin and cut into quarters)
  • 2 1/4 cups whole milk
  • 1 can sweetened condensed milk - 14 oz. can
  • 1 can evaporated milk - 12 oz. can
  • 1/2 cup sugar
  • 1 tablespoon vanilla
  • 1/4 teaspoon rum extract
  • 1 teaspoon salt
  • 9 egg yolks
  • VANILLA CREAM SAUCE:
  • 1 1/3 cups butter
  • 5 tablespoons flour
  • 3 cups heavy cream
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla
Container: 9 x 13 baking pan
Directions
PREP
45 mins
COOK
60 mins
  • Preheat the oven to 375° F. Grease a 9 x 13 pan.
  • Place the cut up bread in the bottom of the greased baking pan; set aside.
  • Combine the milk, sweetened condensed milk, evaporated milk, sugar, vanilla, rum extract, salt and egg yolks in a bowl; whisk together until smooth.
  • Pour the milk mixture over the bread in the baking pan. Bake in the preheated oven for 45 to 50 minutes or until golden brown and firm.
VANILLA CREAM SAUCE:
  • Melt the butter in a saucepan over medium-low heat.
  • Add the flour and cook 10 minutes, stirring continually.
  • Add the heavy cream, salt and sugar; cook until the sauce becomes thick, stirring continually.
  • When the sauce has thickened, remove from the stove and add 2 teaspoons of vanilla. Stir until vanilla is mixed in thoroughly and then pour over the warm bread pudding.
  • Serve the bread pudding and sauce while it is warm.
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Vanilla Cream Bread Pudding Recipe Reviews

vanilla cream bread pudding

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Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
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Gama User
Rating of 5 out of 5.0 stars
Reviewed By
"This bread pudding was delicious with the vanilla cream sauce. I think I baked the bread pudding a little too long but with all the sauce, there was plenty to moisten the bread pudding."
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