Bread Pudding with Butter Sauce Recipe

5 1 1
Bread Pudding with Butter Sauce Recipe
Bread Pudding with Butter Sauce Recipe photo by Taste of Home
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Bread Pudding with Butter Sauce Recipe

Read Reviews
5 1 1
Publisher Photo
When we went out to eat, bread pudding was my choice dessert. I eventually found out how it was made and have enjoyed making, eating and serving it since.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 2 slices white bread, cubed
  • 2 tablespoons raisins
  • 1 egg
  • 1/2 cup evaporated milk
  • 3 tablespoons water
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • BUTTER SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 egg yolk, beaten
  • 1 tablespoon water
  • 1 tablespoon bourbon, optional

Directions

Divide bread cubes and raisins between two greased 8-oz. ramekins or custard cups.
In a small bowl, whisk the egg, milk, water, sugar, cinnamon and nutmeg. Pour over bread mixture.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Cool for 15 minutes.
Meanwhile, in a small saucepan, melt butter. Stir in the sugar, egg yolk and water. Cook and stir over medium-low heat for 4 minutes or until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in bourbon if desired. Serve warm with bread pudding. Yield: 2 servings.
Originally published as Bread Pudding with Butter Sauce in Reminisce February/March 2007, p 50

Nutritional Facts

1 each: 451 calories, 21g fat (12g saturated fat), 258mg cholesterol, 351mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 11g protein.

  • 2 slices white bread, cubed
  • 2 tablespoons raisins
  • 1 egg
  • 1/2 cup evaporated milk
  • 3 tablespoons water
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • BUTTER SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 egg yolk, beaten
  • 1 tablespoon water
  • 1 tablespoon bourbon, optional
  1. Divide bread cubes and raisins between two greased 8-oz. ramekins or custard cups.
  2. In a small bowl, whisk the egg, milk, water, sugar, cinnamon and nutmeg. Pour over bread mixture.
  3. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Cool for 15 minutes.
  4. Meanwhile, in a small saucepan, melt butter. Stir in the sugar, egg yolk and water. Cook and stir over medium-low heat for 4 minutes or until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in bourbon if desired. Serve warm with bread pudding. Yield: 2 servings.
Originally published as Bread Pudding with Butter Sauce in Reminisce February/March 2007, p 50

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MY REVIEW
BMH User ID: 3558348 117573
Reviewed Feb. 9, 2010

"this is the best bread pudding, a great dish for two, I make it all the time."

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