Bakery pudding with vanilla sauce

Submitted by enr on 11 Nov 2014
3 eggs
1 and 1/2 cup white sugar
2 tbsp light brown sugar
1/2 tsp cinnamon
1/4 cup melted butter
3 cups milk
10 slices of stale bread
1 cup raisins
# For the sauce:
1/2 cup light brown sugar
1 tbsp flour
1/2 tsp cinnamon
egg 1
2 tbsp melted butter
1 and 1/4 cup milk
pinch of salt
vanilla essence
Bakery pudding with vanilla sauce
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Heat the oven to 190C. Form or pan holding 2 l smeared with butter. Beat the eggs with the two types of sugar, cinnamon, melted butter and milk. Added carefully cleaned of sheet, toasted and chopped slices. Finally, add the raisins and pour the mixture into the pan. Bake until browned on average in the oven for about 1 hour. 30 minutes after the start of baking, the court is covered with aluminum foil, not to toast. It is better to stand for 10 minutes before serving. Vanilla sauce: In a saucepan mix all ingredients without vanilla. Heat over medium heat. Stir constantly until thickened (10-15 minutes). Add vanilla. The sauce is poured over the warm pudding or served separately.
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11 Nov 2014