BREAD PUDDING VANILLA SAUCE CONDENSED MILK RECIPES

Steps:

• Heat oven to 350°F. Grease 1 1/2-quart casserole; set aside.
• Place bread cubes onto baking sheet. Bake 8-10 minutes or until toasted.
• Combine toasted bread cubes and raisins in prepared casserole; set aside.
• Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat 4-7 minutes or until butter is melted. Cool slightly.
• Combine all remaining pudding ingredients in bowl; mix well. Add milk mixture; mix well.
• Pour milk mixture over bread cubes. Bake 40-45 minutes or until set in center.
• Meanwhile, combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture thickens and comes to a full boil. Carefully stir in 1 tablespoon vanilla.
• Spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• 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 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole 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, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.