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Bread Pudding with Vanilla Sauce

Bread Pudding with Vanilla Sauce

Vanilla, cinnamon, nutmeg and raisins create amazing flavor in this healthful whole wheat bread pudding with vanilla sauce.


1 tablespoon butter
5 slices whole wheat bread
1/3 cup sugar
Pinch of salt
2 cups skim milk
1 teaspoon vanilla extract
1/4 cup raisins
1 teaspoon cinnamon
1/2 teaspoon nutmeg (or to taste)

Vanilla Sauce:
1 tablespoon cornstarch
1/3 cup sugar
1 water
1 tablespoon butter
1-1/2 teaspoon vanilla extract


Melt butter in medium size skillet. Tear bread in pieces and spread on bottom of skillet.

Beat eggs and stir in sugar, salt, warmed milk and vanilla. Sprinkle raisins over bread and pour egg mixture over all. Cover and cook over very low heat for 20 minutes.

Pudding is done when custard is set in the middle.

Allow to cool in the skillet.

Prepare vanilla sauce while pudding cools.

Combine cornstarch and sugar in a small saucepan. Gradually add water, stirring well. Cook until thick and clear, stirring constantly. Add butter and vanilla, stirring until margarine melts.

Refrigerate leftover bread pudding and vanilla sauce within two hours.

Spoon over individual servings of bread pudding.

Nutrition Information

Recipe makes 6 servings.
Serving size: 1/6 of recipe
Calories: 270; Total Fat: 7g; Saturated Fat: 1.5g; Cholesterol: 105mg; Sodium: 250mg; Carbohydrates: 45g; Protein: 9g; Sugar: 32g

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