Greenbrier Bread Pudding with Vanilla Sauce Recipe

Bread Pudding

Bread Pudding

How to make Bread Pudding with Vanilla Sauce


For the bread pudding:
1/2 loaf plain white bread
4 ounces melted butter
6 whole eggs
24 ounces heavy cream
1/2 pound sugar
1 cup raisins
to taste, vanilla extract

For the vanilla sauce:
2 cups heavy cream
1/2 cup sugar
4 egg yolks
1 tablespoon flour
1 tablespoon vanilla extract
1/4 teaspoon salt
2 scoops vanilla ice cream


For the bread pudding - Cut bread slices into one-inch square and toast in a hot oven. Place in the bottom of a casserole and drizzle with melted butter.

Combine remaining ingredients and pour over bread. Bake at 350 degrees until custard is firm, approximately 45 minutes.

For the vanilla sauce - Combine cream and sugar in a 2-quart saucepan and bring to a boil. Remove from heat. Beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream.

Cook, stirring constantly (do not overcook) until just thickened. Remove from heat and add ice cream, stirring until melted. Strain. Serve with Pudding.

To prepare Peach Bread Pudding: add sliced peaches on top before baking.

To prepare Brandy Custard Sauce: Add brandy to taste after vanilla sauce is ready.

To prepare Grand Marnier Sauce: Add Grand Marnier to taste after vanilla sauce is ready.

Author: Chef Peter Timmins

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