Santa Alert! If you make this Christmas bread pudding yours gonna have to clear a parking space for more than one sleigh! This stuff is what sugar plum dreams (or should I say nightmares) are made of!!! Nightmares from the calories that is. But, we’re not actually counting them at this time of year, are we? It is packed with plenty of apples, raisins & pecans, and the vanilla sauce is both easy & divine!
Notes
For Gingerbread Pudding, add 1 tsp fresh grated nutmeg and 1/2 tsp ginger to the bread pudding mixture.
Ingredients
- Bread Pudding:
- 1/2 loaf stale white bread
- 4-6 stale croissants
- 2 eggs, beaten
- 1 tsp vanilla
- 1 cup of sugar
- 3 TBS of melted butter
- 1 cup golden raisins
- 1 peeled & chopped green apple
- 1 cup chopped pecans
- Vanilla Sauce:
- 1 stick of butter
- 1 cup sugar
- 2 TBS flour
- 1 tsp vanilla
- 1 cup milk
Instructions
- Bread Pudding:
- Preheat oven to 350 degrees. Grease a 1.5 quart baking dish.
- Tear bread into small pieces and add everything, except the eggs and milk, in a large bowl. Mix everything thoroughly.
- Add the eggs and milk to moisten. If necessary, add a bit more milk. You don’t want it too soggy, but you also do not want it to be too dry. Once thoroughly combined, place mixture in the greased baking dish.
- Bake for 30 minutes. Serve warm with vanilla sauce.
- Vanilla Sauce:
- Heat butter in a sauce pan on low. Once melted add the sugar and flour. Stir until smooth.
- Add the milk and stir on low heat until thickened.
- Remove from heat and stir in vanilla. Serve warm over the bread pudding.
