Bread Pudding with Vanilla Sauce

  • CJC51761 Posted: 12/16/08
    Worthy of a Special Occasion

    OMG!!! I made this for dinner club and everyone loved it. I added chocolate chips rather then raisins which added more calories, but it was so worth it. My son said it tasted like a warm chocolate chip cookie. I will be making it again for Christmas.

  • RTinTN Posted: 11/06/10
    Worthy of a Special Occasion

    This recipe is excellent! I did not add raisins. I served it with vanilla ice cream. I think it would be really great as well with some fruit added in, like apple slices or peach slices.

  • xxnitesunxx Posted: 10/22/09
    Worthy of a Special Occasion

    Just follow this recipe exactly and you won't be disappointed!!! :o)

  • ealistello Posted: 06/01/10
    Worthy of a Special Occasion

    I made substitutions: dried cherries for raisins, and I used 1/2 c. brown sugar/1c. 2T granulated sugar. I didn't have enough whipping cream, so added half/half to make up for the difference. The recipe turned out great- very tasty. I didn't use any sauce on it. I'll make it again this week since I have more leftover french bread.

  • deerfisherman Posted: 07/12/11
    Worthy of a Special Occasion

    My grandma use to make this for me when I was a kid. Only thing we called it ""Cold Biscuit Puding" beause we always used leftover biscuits to make it. Delicious!!

  • Deb2011 Posted: 07/02/11
    Worthy of a Special Occasion

    Wow--simple and fantastic. Made it for a dinner we were invited to, and it was a hit! Am doing it again for July 4th. Substituted Challah bread for French, but kept all other ingredients exactly as directed--the texture was wonderful. It is a real pleaser, and the vanilla sauce complements it perfectly! ENJOY.

  • MaryAP Posted: 12/31/11
    Worthy of a Special Occasion

    Loved it!!! The only change I will make next time is to cut back on the raisins. But that's just my preference.

  • OJWoman Posted: 02/18/12
    Worthy of a Special Occasion

    This is incredible. I made it without the raisins. I cut the bread the night before and left the pieces in a cold oven overnight to dry out. I mixed the pudding and added the bread an hour before baking. Otherwise, I followed the recipe and served it to my book club. It was the only dish that was completely consumed. My family was so sad to see it go that I'm making it again tomorrow. The vanilla sauce was wonderful, too, but ice cream would have been sufficient. I served the vanilla sauce at room temperature (so that I could be with the girls instead of over the stove). Love this!

  • Jill16 Posted: 11/28/12
    Worthy of a Special Occasion

    This was wonderful! Does anyone know if its possible to double this recipe and bake in a 9x13 pan? Would appreciate you're feedback. Thank you.

  • destine Posted: 01/15/13
    Worthy of a Special Occasion

    This is my go-to recipe for bread pudding. It makes the best bread pudding I have ever tasted. I am frequently asked for the recipe. The changes I make is that I substitute chopped pecans for the raisins and cinnamon for the nutmeg. I also add a teaspoon of vanilla extract. The vanilla sauce is wonderful with it.

  • alberta86 Posted: 03/12/13
    Worthy of a Special Occasion

    I'm not sure why this recipe is getting such high reviews. It was way too sweet for me and my husband. Way too much fat. I had to make several alterations to enjoy this. I scaled the sugar down to 1 cup. I used reduced fat evaporated milk and 6 cups of bread (to compensate for more water). I loved the flavor of the nutmeg though so I didn't change that.

  • MsKesh Posted: 11/26/12
    Worthy of a Special Occasion

    I didn't have French bread so I used Ms. B's biscuits instead. This bread pudding was delectable. My family really enjoyed it and almost everyone asked for the recipe. This dish has sparked a new tradition. We will be doing new desserts and bringing recipe cards for recipe swap. This should be fun. Great recipe.

  • Nanamarie47 Posted: 11/25/13
    Worthy of a Special Occasion

    I made this yesterday for a family gathering and there were no leftovers to put away. What a great recipe! The vanilla sauce really makes it special and even those who were skeptical about "bread pudding" ended up loving it. You won't be disappointed with this one.

  • scottmsimmons Posted: 03/29/14
    Worthy of a Special Occasion

    Add a quarter cup more sugar, less white and more brown and dump in the nutmeg and cinnamon otherwise the flavor is weak. Be careful not to overcook better to undercook just a bit, so as to make it pudding and not dryed bread.

  • CarriesD Posted: 04/08/14
    Worthy of a Special Occasion

    A little too sweet. Bread pudding should be more rich. I'll try salted butter if I make this again.

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