Bread Pudding with Vanilla Sauce
A vanilla sauce gives this stove-top bread pudding a little extra sweetness.
- Yield
- 8 servings
- Serving size
- 1/8 of recipe
- Rating
- 3.50 of 5 (36 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 1 ounces
- Protein Foods: 1/2 ounces
Ingredients
- 1 tablespoon margarine
- 5 slices whole wheat bread
- 3 eggs
- 1/3 cup sugar
- 1 dash salt
- 2 cups milk, non-fat, warmed
- 1 1/2 teaspoons vanilla extract
- 1/4 cup raisins
- 1 teaspoon cinnamon (and/or nutmeg)
- Vanilla Sauce:
- 1 tablespoon cornstarch
- 1/3 cup sugar
- 1 cup water
- 1 tablespoon margarine (or butter)
- 1 1/2 teaspoons vanilla extract
Directions
- Wash hands with soap and water.
- Melt margarine in a medium sized skillet over low heat.
- Tear bread in pieces and spread on bottom of skillet.
- Beat eggs and stir in sugar, salt, warmed milk and vanilla.
- Sprinkle raisins over bread and pour egg mixture over all.
- Cover and cook over very low heat for 20 minutes.
- Pudding is done when custard is set in the middle.
- Allow to cool in the skillet.
- Prepare vanilla sauce while pudding cools.
- Combine cornstarch and sugar in a small saucepan.
- Gradually add water, stirring well.
- Cook over medium low heat until thick and clear, stirring constantly.
- Add margarine and vanilla, stirring until margarine melts.
- Remove from heat.
- Spoon over individual servings of bread pudding.
- Refrigerate leftover bread pudding and vanilla sauce within two hours.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 213.62 |
| Total Fat | 4.88 g |
| Saturated Fat | 1.22 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 78.93 mg |
| Carbohydrates | 34.68 g |
| Dietary Fiber | 1.76 g |
| Total Sugars | 24.04 g |
| Added Sugars included | 17 g |
| Protein | 7.37 g |
| Calcium | 135 mg |
| Potassium | 225 mg |
| Sodium | 196.32 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 29 mg |
| Phosphorus | 153 mg |
| Selenium | 13 mg |
| Zinc | 1 mg |
| Vitamin A | 102 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.6 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 6 mcg |
| Folate | 24 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 1 mg |
| Choline | 81 mg |
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Source
Recipe by: Ohio SNAP-Ed Nutrition Education Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/bread-pudding-vanilla-sauce. Federal works are public domain in the United States.