Vanilla Sauce for Bread Pudding

This versatile vanilla sauce for bread pudding is perfect for topping your bread pudding, but also try it with ice cream, pound cake or just about anything where a little silky sauce is needed. Add in dark rum or bourbon for a boozy kick.

a copper saucepan filled with a sauce being whisked by a wire whisk

Ingredients for this Vanilla Sauce :

  • sugar
  • light brown sugar
  • flour
  • nutmeg or cinnamon
  • egg
  • butter
  • heavy whipping cream
  • vanilla extract
  • bourbon or dark rum- optional
a small bottle of bourbon with butter, sugar, an egg and spices for a bourbon sauce

How to use this Vanilla Sauce:

  • Add this vanilla sauce to your favorite bread pudding as a topping
  • Pour over warm pound cake, coffee cake or snack cake- especially if the cake had become dry
  • Spoon over ice cream
  • Serve with vanilla or plain yogurt and granola
  • As a topping for caramelized bananas
  • layer over your favorite sweet crepe recipe
  • On top of baked pears or apples
a large glass jar filled with vanilla beans and sugar

How to make Vanilla Sauce for Bread Pudding:

Whisk sugars, flour, spices, egg, salt, melted butter and heavy cream in a heavy bottomed saucepan over medium heat. Whisk constantly until mixture begins to thicken. Stir in vanilla once thick. Serve warm.

If adding bourbon or rum- stir in the alcohol with the other ingredients so the alcohol can cook through. Stir in vanilla to finish.

a small bowl filled with bread pudding and vanilla bourbon sauce

Equipment and utensils needed for this recipe:

  1. heavy bottomed saucepan- Buy my favorite by All- Clad HERE
  2. whisk
a copper saucepan filled with cream and butter

Recipes where you can use Vanilla Sauce for Bread Pudding:

a copper saucepan filled with a vanilla cream sauce

Pro tips for the Vanilla Sauce –

  • Sift the flour before adding it to the saucepan to prevent lumps
  • Use melted or softened butter
  • Add in the highest quality vanilla you can buy
  • Do not leave the saucepan unattended, even for a moment- the sauce can split or burn

Vanilla Sauce for Bread Pudding

Recipe by Meggen Arthur Wilson
Course: DessertCuisine: French
Servings

8

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

226

kcal

This versatile vanilla sauce for bread pudding is perfect for topping your bread pudding, but try it also with ice cream, pound cake or just about anything where a little silky sauce is needed. Add in dark rum or bourbon for a boozy kick.

Ingredients

  • 1/2 cup sugar

  • 3 TBSP light brown sugar

  • 1 TBSP all purpose flour- sifted to remove lumps

  • 1/4 tsp cinnamon or nutmeg

  • 1/8 tsp kosher salt

  • 2 TBSP unsalted butter, softened

  • 1 1/4 cups heavy cream

  • 1 TBSP Vanilla extract

  • Optional additions
  • 2 TBSP Bourbon- for Bourbon sauce

  • 2 TBSP Dark Rum – for rum sauce

  • 1/4 cup pineapple juice – add in with run for a tropical sauce

Directions

  • Whisk first 8 ingredients together in a heavy bottomed saucepan over medium heat.
  • Whisk constantly for 9-12 minutes until sauce has thickened. Do not walk away from the sauce.
  • Remove from heat and stir in vanilla.
  • Serve warm. To re-heat, place in a microwave safe bowl and re-heat for 2 minutes, stirring every 30 seconds.
  • See NOTES below about adding in alcohol.

Recipe Video

Notes

  • Add bourbon, rum or pineapple juice during step number 1. Continue with recipe .

Nutritional Information:

8 servings per recipe:

Calories- 226, Total Fat- 16.3 grams, Sat fat- 10.4 grams, Cholesterol 49.9 mg, Sodium- 46.8mg, Total Carbs- 19 grams, Sugar 13.8 grams, Protein 1.2 grams, Potassium 40.1 mg,

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