EGG Baked Bread Pudding with Vanilla Sauce

3 eggs

1 C sugar

½ C brown sugar

1 tsp cinnamon

¼ C butter, melted

3 C milk or cream

½ C raisins

5 C cubed bread loaf

Prepare Egg for indirect cooking with the Conveggtor. Preheat to 350.

Cube bread and set in large bowl. Sprinkle raisins over bread cubes. Whisk eggs, sugars, cinnamon, and milk until combined. Add melted butter and whisk. Pour liquid over bread and toss to coat. Pour into a greased baking pan and spread to distribute evenly.

Bake 50 mins, covering with foil if bread gets too browned on top layer.

For sauce:

½ C whipping cream

½ C butter

½ C sugar

½ C brown sugar

1 tbs vanilla

Combine all ingredients but the vanilla in a sauce pan and slowly bring to a full boil over medium heat, stirring to dissolve sugars. Once you’ve reached a boil, remove from heat and stir in the vanilla. Spoon over pudding portions to serve.


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