Bread Pudding with Vanilla Sauce

Our Bread Pudding is a decadent dessert, featuring sherry-soaked raisins nestled in a rich bread pudding, topped with a velvety vanilla creme anglaise, creating a luxurious and indulgent treat for those with a sweet tooth.

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CourseDessert

CuisineBritish

KeywordBread

Prep Time45

Cook Time45

Servings

Calories235kcal

Ingredients

1/2 loaf french bread torn into pieces
2 1/2 cups whole milk
1/2 cup golden raisins
1/2 cup cream sherry
4 whole large eggs
4 large egg yolks
4 large egg whites
3/4 cup granulated sugar
1/2 cup coconut
1 Tbsp. unsalted butter
1/4 tsp. cream of tarter
1 cup powder sugar
peaches

Instructions

Pre-heat oven to 350 degrees.
Butter a 9x12 baking dish and set aside.
Tear up bread into pieces and soak in the milk for 5 minutes. Heat the sherry until simmering and pour over golder raisins. Set aside. Beat together the 4 whole eggs and 4 egg yolks. Add the coconut, sugar, and vanilla. Pour over bread. Add the warm sherry and raisins to the bread mixture. Pour melted butter and peaches and stir until combined.
Bake for 45 minutes. While the bread pudding is baking, beat egg whites until slightly fluffy. Add cream of tarter and slowly add in sifted powder sugar until stiff peaks form. Gently spread the egg whites over bread pudding and cook until egg whites have browned.

Nutrition