Bread Pudding with Vanilla Sauce
A vanilla sauce gives this stove-top bread pudding a little extra sweetness.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe
214
Calories
7g
Protein
35g
Carbs
5g
Fat
2g
Fiber
24g
Sugar
196mg
Sodium
Saturated Fat 1 g · Cholesterol 79 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
margarine
1 tablespoon
whole wheat bread
5 slices
eggs
3
sugar
1/3 cup
salt
1 dash
milk, non-fat, warmed
2 cups
vanilla extract
1 1/2 teaspoons
raisins
1/4 cup
cinnamon
1 teaspoon · and/or nutmeg
cornstarch
1 tablespoon
sugar
1/3 cup
water
1 cup
margarine
1 tablespoon · or butter
vanilla extract
1 1/2 teaspoons
Instructions
- 1
Wash hands with soap and water.
- 2
Melt margarine in a medium sized skillet over low heat.
- 3
Tear bread in pieces and spread on bottom of skillet.
- 4
Beat eggs and stir in sugar, salt, warmed milk and vanilla. Sprinkle raisins over bread and pour egg mixture over all.
- 5
Cover and cook over very low heat for 20 minutes.
- 6
Pudding is done when custard is set in the middle.
- 7
Allow to cool in the skillet.
- 8
Prepare vanilla sauce while pudding cools.
- 9
Combine cornstarch and sugar in a small saucepan. Gradually add water, stirring well.
- 10
Cook over medium low heat until thick and clear, stirring constantly.
- 11
Add margarine and vanilla, stirring until margarine melts. Remove from heat.
- 12
Spoon over individual servings of bread pudding.
- 13
Refrigerate leftover bread pudding and vanilla sauce within two hours.
Source: USDA MyPlate Kitchen · Ohio SNAP-Ed Nutrition Education Program
Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
