Bread and Butter Pudding With Vanilla Sauce


Bread pudding is a bread-based dessert popular in many countries' cuisines, including that of Argentina, Belgium, Canada, Cuba, France, Germany, Ireland, Malta, Mexico, the Netherlands, the Philippines, Puerto Rico, and the United Kingdon, as well as the Creole people of Louisiana and others in the Southern Untied States. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín" in Spanish; also in Spanish another name is "migas" (crumbs). In Mexico, there is a similar dish eaten during Lent called capirotada.

Because bread pudding is popular in so many countries, many cruise lines have included this simple, yet tasty treat in their dessert selections. It is a classic for Holland America which we feel is one of the best so we are happy to share their recipe. Enjoy!



1 quart milk

6 eggs, beaten

3 egg yolks, beaten

6 oz sugar

1 tsp vanilla extract

1 1/2 lbs day-old bread

3 oz butter, melted

4 oz raisins

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This bread pudding with its creamy, vanilla-bean-speckled sauce is a Holland America classic. If you don't have custard cups, serve it family style in a large casserole dish. This recipe yields 15 servings of bread pudding and three pints of sauce. To make a rum sauce, add 1/4 cup of rum per every pint of vanilla sauce -- yum.

1. To make the custard, combine milk, eggs, egg yolks, sugar and vanilla; mix well.

2. To prepare the bread, cut in cubes, drizzle with butter and toast in the oven.

3. Combine custard, bread and raisins; fill buttered custard cups.

4. Bake in a water bath in a 325 degree oven for 45 minutes or until custard is set.

5. To make the sauce, heat milk, heavy cream, vanilla bean (cut in half lengthwise) and half of the sugar until it boils. Remove the vanilla.

6. Combine egg yolks and the rest of the sugar, then temper with part of the boiling milk while stirring constantly.

7. Pour tempered mixture into the remaining milk and return to the heat.

8. Stirring constantly, cook to 180 degrees. Remove immediately from stove and strain into a bowl.

9. Cool using an ice bath -- simply place the bowl in a larger bowl filled with icy water, being careful not to let the sauce get wet.

Vanilla Sauce:

1 pint milk

1 pint heavy cream

1 vanilla bean

8 oz sugar

9 oz egg yolks