Pudding with bread, vanilla cream and raisins

Table of contents:

Pudding with bread, vanilla cream and raisins
Pudding with bread, vanilla cream and raisins


  • 2 large eggs at room temperature
  • 2 cups fresh milk
  • ¼ cup cubed butter
  • ¾ cup sugar
  • ¼ teaspoon s alt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 4-5 cups coarse bread crumbs or pieces
  • ½ cup raisins
  • For the vanilla sauce:
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon s alt
  • 1 and 2/3 cups cold water
  • 3 tablespoons butter
  • 2 teaspoons vanilla extract
  • ¼ teaspoon nutmeg


In a large bowl, beat the eggs. Mix the milk and butter. Add them to the eggs along with the sugar, s alt, spices and vanilla. Stir. Add the bread cubes or coarse crumbs. Add the raisins. Mix carefully. Transfer the mixture to a rectangular baking dish. Bake in an oven heated to 180 degrees for about 45 minutes.

Meanwhile, make the vanilla sauce. Combine the sugar, starch, and s alt in a deep skillet or saucepan over medium heat. Add the water a little at a time until you have a smooth mixture. Bring to a boil over medium heat, stirring, until thickened. It will take about 2-3 minutes. Remove from heat. Add the butter, vanilla and nutmeg. Mix very well until homogenized.

Serve the pudding warm with the cream or pour it into the pan with it.

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