Bread Pudding with Vanilla Sauce

Bread Pudding with Vanilla Sauce…..sooooo good.

Of course my grandmother and my mother used this recipe to use up left over bread that had started to go stale…but these days, I use fresh bread because I love this bread pudding with Vanilla sauce so much.

The smell coming out of the oven is to die for…and when you top the bread pudding with the warm vanilla sauce…well, that is just perfect.

This recipe does not call for a water bath in the oven….just sit the casserole dish right on the oven shelf. 

As most of you know, a water bath’s original term is Bain-Marie.

Perhaps you have wondered what a Bain-Marie is and the proper way to pronounce it and how this term came to be.

Well, perhaps you have never given it a thought….:(

But I will give you what most think the explanation is of this odd name for a water bath.

And believe it or not….it is thought to have Biblical references.

According to British Dictionary Definitions…it is pronounced ban-ma-ree, taken from the French.

When one hears an oral pronunciation….one rolls the tongue between “ma and ree” in kind of a nasal sound.

Bain-Marie:

n. a vessel for holding hot water, in which sauces and other dishes are gently cooked or kept warm

1. (in cooking) a receptacle containing hot or boiling water into which other containers are placed to warm or cook the food in them.

Word Origin and History for Bain-Marie

I also found that if two “water baths” are being used….the “s” is added to the word Bain…so it would be bains-marie.

This would be found if you were melting chocolate over a double boiler and making Bread Pudding in the oven. You would have Bains-Marie OR you would have a water bath in the oven and a double boiler boiling on the stove.

There you have it! Your French/English cooking term explanation.

But, the most wonderful thing about this printable recipe below is this:

No Bain-Marie is needed.

No muss, no fuss.

Enjoy!

Bread Pudding with Vanilla Sauce

2015-02-25 14:38:04

Do you remember that wonderful bread pudding that your mother used to make? Mother used to put raisins and pecans with stale bread...added a bit of sugar, milk and butter and popped the mixture in the oven for about 1 hour. Then the Vanilla Sauce served warm was the best.

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Ingredients

1. 4 cups (about 8 slices) cubed white bread
2. 1/2 cup raisins (golden raisins work great too)
3. 2 cups milk
4. 1/4 cup butter
5. 1/2 cup sugar
6. 2 eggs, slightly beaten
7. 1 tablespoon pure vanilla extract
8. 1/2 teaspoon ground nutmeg

Vanilla Sauce

1. 1/2 cup butter
2. 1/2 cup sugar
3. 1/2 cup firmly packed brown sugar
4. 1/2 cup heavy whipping cream
5. 1 tablespoon pure vanilla extract

Bread Pudding

1. Heat oven to 350°F. Combine bread and raisins in large bowl.
2. Combine milk and 1/4 cup butter in 1-quart saucepan.
3. Cook over medium heat until butter is melted (4 to 7 minutes).
4. Pour milk mixture over bread; let stand 10 minutes.
5. Stir in all remaining pudding ingredients.
6. Pour into greased 1 1/2-quart casserole and bake for 40 to 50 minutes or until set in center.

Vanilla Sauce

1. Combine all sauce ingredients except vanilla in 1-quart saucepan.
2. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Add in the vanilla.

Notes

1. Bread Pudding may be stored in the fridge and reheated in the microwave.

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