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Vanilla Sauced Bread Pudding

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I think Bread Pudding has to be the Toddster’s favourite all time dessert, next to apple pie.   So, this week, when I found myself having a bit too much bread in the house due to the Toddster’s having bought the wrong kind of bread when he picked it up for me (men ARE from Mars!)  I knew exactly what to do with the excess!


I confess I am quite fond of it too.    Not only is bread pudding quite easy to make, but it also makes a fabulously delicious use of stale bread!  It’s a win/win situation.

This is a delicious version stogged full of not one, not two, but three kinds of dried fruits.   Cherries, blueberries and cranberries.   Lots of berrylicious going on . . . and then there is the added nutty crunch of chopped toasted pecans!


But that’s not all  . . .  no, that’s not all.  There is an added dimension to this dessert that you will not want to miss out on!

This pudding’s crowning glory is this delicious Vanilla Sauce that you spoon, warm . . .  over top of the warm pudding as you serve it out.   This is the gilding on the lily!


You will NOT want to pass this by!   Trust me on this!

*Vanilla Sauced Bread Pudding*

Serves 4

This is a delicious pudding.  Stogged full of fruit and nuts, it has a deliciously rich vanilla sauce which you spoon over when serving. Recipe can be doubled easily. 

1/2 French loaf, cut into bite sized cubes (about 4 cups)

a small handful of dried cranberries

a small handful of dried cherries

a small handful of dried blueberries

a small handful of chopped toasted pecans

115 ml of heavy cream (1/2 cup)

225ml of whole milk (1 cup)

1/2 tsp ground cinnamon

pinch ground nutmeg

pinch salt

65g of caster sugar (1/3 cup) 

2 large free range eggs

1 tsp vanilla extract 

For the sauce:

195g of caster sugar (1 cup)

125g of butter (1/2 cup)

125ml of double cream (1/2 cup)

1 vanilla bean, split lengthwise and seeds scraped out


First make the pudding.  Preheat the oven to 180*C/350*F/ gas mark .   Butter a 9 inch square baking tin.   Set aside.

Toss the bread cubes, fruit and nuts together in a bowl with the cinnamon and nutmeg.  Whisk together the cream, milk, eggs, vanilla and salt.  Pour this over the bread cubes, strring to coat.  Allow to stand for about 10 to 15 minutes so that the milk mixture is almost absorbed.  Pour into the prepared baking tin, pressing down lightly.   Bake in the pre-heated oven for 35 to 40 minutes, until golden brown and a metal knife inserted near the centre comes out clean.  Let stand for 10 to 15 minuts before serving.

While the pudding is cooking, add the sugar, butter, cream and vanilla pod and seeds to a small saucepan.    Bring to a slow boil, then reduce to a very slow simmer.    Cook over very low heat, without boiling, for 15 minutes.   Remove from the heat, discard the vanilla pod.  Kee warm until you are ready to serve the pudding.

To serve the pudding cut into squares.  Spoon some sauce over top of each serving and pass the rest at the table.

I’d say Todd is a very lucky man, wouldn’t you?  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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