Gordon Lee’s Bread Pudding with Vanilla Sauce

Gordon Lee's Bread Pudding | Chef Alli's Farm Fresh Kitchen

This bread pudding is NOTHING without the vanilla sauce….don’t even CONSIDER making it unless you’re going to top it with the sauce! 

Bread Pudding
1 ½ cups milk
1 ½ cups heavy whipping cream
¾ cup granulated sugar
1 Tbs. pure vanilla extract
1 tsp. cinnamon
¼ tsp. nutmeg
2 eggs, beaten
1 lb. cinnamon raisin bread, cut into 1 inch pieces

Vanilla Sauce
1/2 cup granulated sugar
¼ tsp. kosher salt
1 cupheavy cream
1 tsp. vanilla

Preheat oven to 350 degrees F. Butter an 11-12 inch baking dish and set aside. In a large mixing bowl, whisk together sugar and eggs; add milk, cream, cinnamon, nutmeg and vanilla. Stir in bread cubes and let mixture stand for 10-15 minutes, until bread cubes absorb most of liquid. Pour mixture into prepared baking dish and cover with foil.

Bake on center rack of oven for 30 minutes. Remove foil and continue to bake an additional 10-15 minutes or until pudding is almost set at center and top is golden brown. (I usually stick a knife into the center to check for doneness – it should be just slightly sticky on your knife when tested at the center.)

While bread pudding is baking, place sugar, salt and heavy cream into a LARGE sauce pan (you’ll hate it if this bubbles over and it easily can!) over medium high heat; bring to a full boil, then reduce heat to low and simmer until mixture has thickened about 30-40 minutes; remove from heat and stir in vanilla.

Pour prepared sauce over warm bread pudding straight from the oven and let stand at least 10 minutes before serving. 

Let’s Get You Cookin’,
Chef Alli

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