Bread Pudding with Vanilla Sauce

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3 pcs eggs, beaten

1 1/4 cups white sugar

1/3 cup brown sugar

1/2 tsp ground cinnamon

1/4 cup butter, melted

3 cups milk

4 ½ cups Good Life Bread Crumbs

1 cup raisins (optional)


Vanilla Sauce:

1/2 cup brown sugar

1 tbsp all-purpose flour

Pinch ground cinnamon

1pc egg

2 tbsp butter, melted

1 1/4 cups milk

pinch salt

1 tbsp Vanilla extract




Preheat oven to 325 degrees. Grease a 9x13 glass casserole or aluminum pan with butter. Set aside.


In a mixing bowl, whisk together the eggs, sugars, cinnamon, melted butter and whole milk together, and gently stir in the bread crumbs and raisins. Mixture will be runny.  Pour the mixture into the prepared baking pan.


Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.


For vanilla sauce, whisk together the brown sugar,  flour,  cinnamon,  egg, melted butter, milk and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly until thickened and the sauce coats the back of a spoon, about 10 to 12 minutes. Stir in the vanilla extract last. Pour sauce over warm bread pudding, or serve on the side in a bowl.


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