Walker's Bread Pudding With Vanilla Sauce Recipe
Make Walker's Bread Pudding With Vanilla Sauce Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pudding
Vanilla Sauce
Method
Pudding Preparation
- 1
Prepare the Bread
Tear the stale bread into bite-sized pieces and place them in a large mixing bowl.
- 2
Heat the Milk and Cream
In a saucepan over medium heat, combine the milk and heavy cream. Heat until warm but not boiling, then remove from heat.
- 3
Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, sugar, vanilla extract, ground cinnamon, and salt until well combined.
- 4
- 5
Add Bread and Raisins
Pour the egg mixture over the torn bread and raisins. Stir gently to ensure all the bread is soaked. Let it sit for about 15 minutes to allow the bread to absorb the mixture.
- 6
Preheat Oven
Preheat your oven to 350°F (175°C).
- 7
Bake the Pudding
Transfer the mixture to a greased baking dish and bake for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Vanilla Sauce Preparation
- 8
- 9
Combine Sugar and Cream
Add the granulated sugar and heavy cream to the melted butter, stirring constantly until the sugar dissolves and the mixture is smooth.
- 10
Add Vanilla
Stir in the vanilla extract and allow the sauce to simmer for a few minutes, stirring occasionally.
- 11
Serve
Once the bread pudding is done baking, serve warm with the vanilla sauce drizzled over the top.
