Bread Pudding with Madagascar Bourbon Vanilla Sauce
Dont you dare throw your hard bread away. Make this super easy bread pudding with pantry ingredients! I always make this for the holidays - its super easy and the leftovers are amazing.
Ingredients
Bread Pudding
1 loaf stale bread, cubed (about 8-10 cups)
2 cans evaporated milk (if you dont have evaporated, you can use normal milk)
1 teaspoon vanilla extract
1/3 cup sugar
2 eggs
3 tablespoons melted butter
brown sugar for sprinkling
Vanilla Sauce
1/2 cup brown sugar
1 egg
2 tablespoons butter
1 1/2 cups whole milk or cream
vanilla extract (I use Nielsen Massey’s Madagascar Bourbon Vanilla Bean Paste)
Directions
Preheat oven to 350 degrees.
In a large bowl, mix all ingredients listed in the bread pudding portion of the ingredients list till combined.
Chop and tear bread into small pieces. Add to greased baking pan (9x13). Por all wet ingredients into the baking pan with the bread and let it soak for 45 min to 1 hour.
Meanwhile, add all sauce ingredients into the saucepan. Mix till combined. Once combined, turn the heat onto medium and let it simmer and thicken. Be careful not to adjust the temperature too high - your eggs might scramble!
Bake bread pudding for 30-45 minutes, until edges and tops are browned. Once done, sprinkle powdered sugar and place on broil for 2 minutes to caramelize the powdered sugar.
Top with thickened vanilla sauce!
