Bread Pudding with Vanilla Sauce

45 min · Serves 8

Based on a recipe from Ohio SNAP-Ed Nutrition Education Program, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 29.6 mlmargarine
• 5whole wheat bread
• 3eggs
• ⅔ cupsugar
• 4.9 mlsalt
• 2 cupsnon-fat milk, warmed
• 14.8 mlvanilla extract
• ¼ cupraisins
• 4.9 mlcinnamon (optional)
• 14.8 mlcornstarch
• 1 cupwater

How to cook it

1. Melt 1 tablespoon margarine in a skillet over low heat, tilting the skillet to coat the bottom evenly.
2. Tear the 5 slices of whole wheat bread into chunks and arrange them evenly across the bottom of the skillet.
3. In a bowl, whisk together the 3 eggs, ⅓ cup sugar, 1 teaspoon salt, 2 cups warmed non-fat milk, 1½ teaspoons vanilla extract, and 1 teaspoon cinnamon until thoroughly blended.
4. Scatter ¼ cup raisins over the bread, then pour the egg mixture evenly over the bread in the skillet.
5. Cover the skillet and cook over low heat for 20 to 25 minutes, until the custard is set and a food thermometer inserted into the center reads at least 160°F (71°C).
6. Remove the skillet from the heat and let the bread pudding rest and cool in the skillet for 10 minutes.
7. In a small pot, whisk together 1 tablespoon cornstarch and ⅓ cup sugar, then slowly whisk in 1 cup water until smooth.
8. Cook the mixture over medium-low heat, stirring constantly for 3 to 5 minutes until the sauce thickens, bubbles, and turns clear.
9. Remove the pot from the heat and stir in 1 tablespoon margarine and 1½ teaspoons vanilla extract until the margarine is completely melted.
10. Spoon the warm bread pudding onto plates, drizzle the warm vanilla sauce over each portion, and serve.

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