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Bread Pudding and Vanilla Sauce is a lovely dessert, filled with peaches, apples and a sprinkling of spices. Served warm with the delicious buttery vanilla sauce and you have one excellent pudding!
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Bread Pudding and Vanilla Sauce
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 
Servings: 6 - 8
Ingredients
The Bread Pudding
  • 1 loaf fresh or stale French bread
  • 4 Eggs
  • quarts about 1-2 / 1 -2 litres Milk
  • 1½ cups / 300 g Sugar
  • 1 teaspoon Nutmeg
  • 1½ tablespoons Vanilla Extract
  • 1 teaspoon Cinnamon
  • ½ teaspoon Mace optional
  • 1 in can chopped and diced Peaches size of your choice depending on how much fruit you like the pudding
  • 2 peeled cored and chopped Apples
  • 1-2 ounce handfuls Raisins (2 small boxes are just right 1 each)
  • 1 g stick / 110 / 4 oz Butter
The Vanilla Sauce
  • 1 g stick / 110 / 4 oz Butter
  • 1 teaspoon Vanilla
  • 1 cup / 230 ml Evaporated Milk
  • 1 cup / 200g Sugar
Instructions
To make the Bread Pudding
  1. Preheat oven to 350 F / 180 C / Gas 4 and spray 13x9 rectangle pan w/vegetable spray. Melt stick of butter in pan and set aside
  2. Tear bread into small (not tiny) pieces, into a large mixing bowl
  3. Add milk to cover ¾ of the bread. Add eggs & sugar; mix well
  4. Add vanilla, nutmeg, mace & cinnamon; mix well
  5. Add apples, peaches & raisins (pecans if you are adding); mix well
  6. Pour the above mixture into pan w/melted butter
  7. Bake for about 1 hour until golden brown
To Make The Sauce:
  1. In a small saucepan melt butter, add sugar & evaporated milk.
  2. Stir constantly and bring to a rolling boil; cook on medium heat for 3-10 minutes, stirring constantly until thickened(mixture scorches easily)
  3. When thickened and removed from heat, Add the vanilla extract. (when added over high or constant heat, vanilla evaporates)
  4. Serve warm/hot over bread pudding. As this mixture cools, it becomes too thick to pour. I serve in a small microwave safe glass pot and reheat as necessary.