Cinnamon Raisin Bread Pudding With Vanilla Sauce

Name: Cinnamon Raisin Bread Pudding With Vanilla Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups Dried Cinnamon Bread (Very Moist, Dense Bread Torn Into Bite-Sized Cubes And Left Overnight To Dry); 1/3 cups Raisins; 1/3 cups Chopped Pecans; 1 quart Heavy Cream Or Milk; 5 whole Eggs (large); 1 cup Sugar; 1 teaspoon Vanilla Bean Paste Or If You Don't Have That On Hand, Vanilla Extract); 1/4 cups Butter Or Margarine, Sliced; _____; FOR THE SAUCE:; 1-1/3 cup Whipping Cream; 1/2 cups Sugar, Divided; 4 whole Egg Yolks; 1 teaspoon Vanilla Bean Paste Or Vanilla Extract

Servings: persons

½ cups Dried Cinnamon Bread (Very Moist, Dense Bread Torn Into Bite-Sized Cubes And Left Overnight To Dry)
1/3 cups Raisins
1/3 cups Chopped Pecans
1 quart Heavy Cream Or Milk
5 whole Eggs (large)
1 cup Sugar
1 teaspoon Vanilla Bean Paste Or If You Don't Have That On Hand, Vanilla Extract)
1/4 cups Butter Or Margarine, Sliced
_____
FOR THE SAUCE:
1-1/3 cup Whipping Cream
1/2 cups Sugar, Divided
4 whole Egg Yolks
1 teaspoon Vanilla Bean Paste Or Vanilla Extract

1
For the bread pudding, grease a 9x13x2 inch pan, place torn and dried cinnamon bread in the pan. Sprinkle with raisins and pecans. In a large bowl, beat milk, eggs, sugar and vanilla until well blended. Pour over bread. Cover and chill overnight. (You can also bake this the same day. I pour the cream over the bread then let it sit for an hour or so to soak it all up.)
2
Preheat oven to 350 F.
3
Dot mixture with butter slices. Place dish in a roasting pan, fill pan with hot water halfway up the sides of the baking dish. Bake 40 to 45 minutes or until bread pudding is set in the center.
4
For vanilla sauce, heat whipping cream and 1/4 cup sugar on top of a double boiler over simmering water. (I have no double boiler, so I just set a bowl over water in a saucepan that's just a little bigger than the bowl.) Combine egg yolks and remaining 1/4 cup sugar in a small bowl. Beat until well blended.
5
Stir some hot mixture into the egg mixture, then pour the egg mixture into the double boiler. Stirring constantly, cook 8-10 minutes or until mixture thickens slightly and coats a spoon. Remove from heat; stir in vanilla. Serve warm sauce over bread pudding. Great!

1030

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cups Dried Cinnamon Bread (Very Moist, Dense Bread Torn Into Bite-Sized Cubes And Left Overnight To Dry), 1/3 cups Raisins, 1/3 cups Chopped Pecans, 1 quart Heavy Cream Or Milk, and more.

Yes, Cinnamon Raisin Bread Pudding With Vanilla Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!