Warm Bread Pudding with Vanilla Sauce
 

This came from a health food store in town. I would just use regular
ingredients myself.
BJ

Warm Bread Pudding with Vanilla Sauce

What better way to end a winter's meal than with a bowl of homemade
bread pudding? Serve this one fresh from the oven topped with warm
maple vanilla sauce. Almost impossible to resist returning for
seconds!
Serves 6

Pudding
2 cups organic white bread, cubed
2 cups croissants, cubed
1/2 cup currants
2 cups milk
1/4 cup organic butter (1/2 stick)
1/2 cup light brown sugar
2 eggs, lightly beaten
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp vanilla


Maple Vanilla Sauce
1/2 cup packed light brown sugar
2 Tbsp pure maple syrup
1/2 cup heavy whipping cream
1/4 cup organic butter (1/2 stick)
1/2 tsp vanilla

Preheat oven to 350 F. In a large bowl, mix the bread cubes with the
croissant cubes and currants. In a saucepan, combine milk and butter
over medium heat until butter is melted, about 5 to 6 minutes. Pour
over the cubed bread and croissants and let it sit for 15 minutes to
absorb the liquid. In a medium bowl, mix the brown sugar with eggs,
nutmeg, cinnamon and vanilla. Pour over the cubed bread and milk
mixture, stirring to combine. Spoon the batter into a lightly greased
(sprayed) 9-inch baking dish or casserole pan. Bake for 45 minutes or
until golden brown and set in the center.

Make the maple vanilla sauce by combining the sugar with the maple
syrup, cream and butter in a saucepan over medium heat. Bring to a
boil, stirring often. Boil for 5 minutes, stirring occasionally.
Remove from heat and stir in vanilla. The mixture thickens as it
cools a bit. Serve over bread pudding.
Nutrition Info

Per Serving (5 oz-wt.): 360 calories (180 from fat), 20g total fat,
12g saturated fat, 6g protein, 42g total carbohydrate (1g dietary
fiber, 31g sugar), 95mg cholesterol, 200mg sodium



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