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Bread Sauce recipe

Bread Sauce recipe

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A traditional addition to your Christmas table, this luscious sauce fits any budget. Add more or less cloves and peppercorns to taste.

County Antrim, Northern Ireland, UK

7 people made this

IngredientsServes: 4

  • 200ml milk
  • 125ml single cream
  • 1 onion, peeled and halved
  • 4 to 8 whole cloves
  • 6 to 10 black peppercorns
  • 50g fresh white breadcrumbs
  • A knob of butter (about a tablespoon)
  • salt and white pepper to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. In a saucepan, combine the milk, cream, onion, cloves and peppercorns over medium high heat. Slowly bring to the boil, stirring frequently. Once boiling, take off the heat and let stand for 5 to 10 minutes for the flavours to meld.
  2. Remove the onions, cloves and peppercorns. Place saucepan over medium low heat and stir in the breadcrumbs until smooth. Add the butter and stir until melted through. Taste and season with salt and pepper as required.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

Sounds good, but I don't think I'll be using "knob butter"-28 Dec 2010

A friend and I have found that star anise works just aswell as cloves when making your own. You only need two or three depending on the size-20 Dec 2011

Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce

Fred Provenzano of Seattle, Washington, writes: "While in Washington, D.C., for a convention, I discovered a delightful restaurant, The Little Fountain Cafe. It was so good that I went back for dinner two more times during my stay. Can you persuade pastry chef Lauren Cooper to divulge her recipe for chocolate chip bread pudding?"

The pudding can be assembled up to one day ahead, then popped into the oven just before you sit down for dinner.

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Little Caesars Crazy Sauce

From 1990 to 1993, Little Caesars sales growth ranked in the top five in the restaurant industry, according to Nation's Restaurant News Magazine. As of 1993, the company had more than 4,800 outlets raking in $2.3 billion. Business was so good that founder Michael Ilitch was able to purchase the Detroit Red Wings hockey team in 1982, and then the Detroit Tigers in 1992. Ilitch also owns several arenas and theaters, including the Second City comedy theater in Detroit.

The Crazy Sauce, basically souped up pizza sauce, is usually served with Crazy Bread, for dipping. You can get my Crazy Bread clone here.

This recipe is available in

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  • One 15-ounce can tomato puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground thyme

1. Combine all the ingredients in an uncovered saucepan over medium heat.

2. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often.

3. Remove the sauce from the heat and let it cool. Store in a tightly sealed container in the refrigerator, it will keep for 3 to 4 weeks. Serve hot.

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Made this recipe using Cinnabon bread (no raisins in our house). I would not change a thing—it was wonderful! Thank you so much. We’ll be having this again!

Made the Bread Pudding for the first time. Very easy preparation. Instead of using cinnamon bread, I used day old extra crusty loaves (type used for roast beef sandwiches). I did add cinnamon, cloves and nutmeg . Instead of raisins, Sun-Maid's Mixed Dried Fruit (dried Apricots, Apples, and Plums). The dried fruit I chopped up. I do agree the 2 hour refrigeration time is necessary and so is the addition of boiling water in another baking pan. The bread pudding has the right texture and the Bourbon Sauce is quite the accompaniment to this easy dessert. Thank you for sharing this recipe and I do appreciate all of the others who gave their reviews too. I definitely will be making this Bread Pudding again.

Everyone loved this, even the Brits who have the highest expectations for bread pudding. I used Pepperidge Farm cinnamon raisin bread, subbed rum for bourbon and soaked the raisins in rum. I made it ahead of time, popped it in the oven as we sat down to dinner and it was done and warm for dessert. So good, so easy to make. Do it.

I made this dessert for a New Year's Eve party, and used cinnamon swirl brioche-based bread from my local bakery, and added a cup of raisins that I had soaked in rum (the raisins were a tad dry, which is what I get when I buy too-big bags at Costco!). I followed the recipe exactly otherwise. For the bourbon sauce, I used a very good bourbon and, as another reader had suggested, added some grated orange rind. I thought the sauce would be bland, but paired with the bread pudding, it was simply divine. I served vanilla ice cream alongside. This recipe doubles quite nicely.

Excellent. Everyone loved it, specially the bourbon sauce. I used Pepperidge Farm cinnamon raisin bread. Let the bread soak in the mixture overnight. Water bath is a must when making this bread pudding.

The water bath retains the moisture of the bread pudding. Be sure to use raisin bread with sufficient cinnamon or add a bit of your own (we like a little more intensity.) The bourbon sauce is lovely but I suggest doubling or tripling it as it does not make a large volume. Easy to make and well received by those around my table.

Amazing delicious and amazingly simple. I used Pepperidge Farm cinnamon raisin bread and skipped the water bath. Raves from everyone!

You just can't imagine how good this is. I quadrupled the recipe for a large party, and made it in 2 13 x 9" pans. I soaked the bread/egg mixture overnight (you can't beat the raisin challah bread) and baked it during dinner. As good as the pudding is - you can't skip the bourbon sauce. It truly is the icing on this cake!!

I made this after having an incredible bread pudding at a local Italian restaurant and it almost measured up to theirs! I used regular cinnamon-raisin bread and it came out great. Used the leftover caramel sauce on ice cream for a week!

Like others, I find this wonderful recipe works best with challah raisin bread. I also add cinnammon and nutmeg to taste. Fresh vanilla also provides an additional zing. And, oh, that sauce!! Great favorite for the holidays and just about anytime when there's a seasonal crackle of cool air.

This was a fabulous recipe. I took it to a Mardi Gras party and everyone raved, (great coming from s bunch of New Orleans folks) I used Pillsbury Cinnamon rolls without the icing and baked them a couple of days before. I soaked 1/4 cup of flame raisins in about 1/4 cup of Makers Mark bourbon for two days and added them with the toasted pecans. I did add another 2 eggs 1/2 cup milk, 1/2 cup cream as there was more than 4 cups of bread.

So I made this over the weekend, only I did it in individual deep-dish pizza pans. I didn't toast the bread in the oven, I let my bread dry out for a couple days. I also let the bread soak in the mixture overnight. I ended up adding 1/2 cup cream poured over the top of each one so the pudding was not dry and then I covered it with caramel sauce after it came out of the oven. I would make this again anytime.

We made this tonight. As with others reviesers, I used challah bread and raisins instead of raisin bread. I cooked it almost 10 minutes less than specified so it was a bit gooey like rice pudding, but it was delicious. We also added another tbs. of the bourbon to the sauce-- yum!

I am a Banquet Cook in a Big Hotel, and we had a Cajun party, I used this Recipe, but I Quadrippeled the Recipe. Great revies from the Guests, Note, I used Old Crosants and "Texas" toast.

I make this recipe every year for our Kentucky Derby party. I use challah instead of the raisin bread and I double the bourbon sauce because it is EXCELLENT on ice cream later in the week. My friend who swears she hates bread pudding asks for this one every year. One of my favorite recipes.

This delicious dessert is even better when the raisins are soaked in bourbon or brandy before being added to the dish. Personally, I like to use a little less bread so that the custard stands out a bit, and I skip the sauce and use haagen dazs vanilla bean ice cream as a fabulous topper on the hot pudding. Having made this dish at least 6 times, it may be time for me to go on a diet!

I must have done something wrong - I've had better bread puddings than this - maybe I overcooked it? It was too dense, but it did have good flavor.

The bourbon sauce is like crack for foodies. Soooo good!

A definite keeper. I thought it came out kind of thin in the 8x8 pan, so I doubled the recipe (and doubled the sugar as previously reviewed, so 1c sugar in the doubled recipe) and used a 9x13 pan. I use 1 1/2 loaves of Pepperidge farm Cinnamon Raisin's the perfect amount. The pudding bakes to the top of the pan in about the same time, allowing for big, moist squares for serving. Of course, you have to double the bourbon sauce as well. I have made this numerous times and always get raves.

This recipe was a big hit at a dinner party I went to. It even reheated well. We just warmed up the pudding at about 300 for 7-10 minutes and the sauce was ready in no time. The only changes that I made to the recipe were a tsp of orange flavoring and an extra 3 tbsp of bourbon to the sauce. The orange really added a nice accent to the dish and the bourbon made it even better! Wonderful!

This was outstanding! I I used regular challah bread and added raisins and cinnamon. Served it with vanilla ice cream. My guests raved that it was the best bread pudding theyɽ ever had!

Ok. I made half recipe. I didn't have any old bread, so I baked frozen French bread instead. Chopped it in cubes and left it to dry inside the oven (it was off, but still warm). Since the bread had no cinnamon I added it to the custard + a little nutmeg and I used about double the sugar too. Since I used Irish Whiskey for the sauce I pre-soaked some raisins in it. I poured the custard over the cubed bread and pressed it with plastic film. Then I left something with a little weight over it to keep pressing to soak the bread, and left it in the fridge for over an hour. At the end I added the toasted pecans and the "happy" raisins. Didn't waste the soaking liquid. I sprinkled it over, and the leftover Iɽ pour over the sauce. Check my comments on the Sauce (It came out delicious ) Voila' :)

I made this dish using challah bread (one loaf) instead of the raisin bread and it was DELICIOUS. Such a decadent dessert - everyone loved it - even my best friend on a perpetual diet couldn't resist having seconds. I took another reviewers advice and doubled the bourbon sauce recipe. Good call. This is a keeper!

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce!

To Make this Recipe You’Il Need the following ingredients:


  • 4 cups (8 slices) cubed white bread
  • 1/2 cup raisins
  • 2 cups milk
  • 1/4 cup butter
  • 1/2 cup sugar
  • 2 eggs, slightly beaten
  • 1 tablespoon vanilla
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1 tablespoon vanilla


Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes).

Pour milk mixture over bread let stand 10 minutes.Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.

Combine all sauce ingredients except vanilla in 1-quart saucepan.Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).

Stir in vanilla.To serve, spoon warm pudding into individual dessert dishes serve with sauce.Store refrigerated.

Nutrition Information:


Hi, my name is Brianna. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food.

Recipe Summary

  • 1 1/2 cups whole milk
  • 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
  • 5 cups all-purpose flour
  • 1/2 cup unsalted butter, softened, plus more for greasing
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon honey
  • 2 1/2 teaspoons kosher salt
  • 1/2 cup unsalted butter
  • 1/4 cup honey
  • Kosher salt
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 4 ounces cream cheese, softened
  • 3 tablespoons honey
  • 1 tablespoon bourbon
  • 3/4 teaspoon grated orange zest
  • 1/2 teaspoon pure vanilla extract

Make the dough: In a small saucepan, heat milk until just warm but not hot (100° to 110°F). Pour 1/4 cup milk into bowl of a stand mixer fitted with the paddle attachment. Stir in the yeast, and let stand until foamy, about 5 minutes.

Beat in remaining milk, flour, 1/2 cup butter, 1/3 cup granulated sugar, eggs, 1 tablespoon honey, and 2 1/2 teaspoons salt on low speed until a sticky dough forms. Switch to dough hook, and beat on medium speed until dough is smooth and pulls away from sides of bowl, about 5 minutes. Cover with plastic wrap and let stand in a draft-free spot until doubled in size, 1 hour to 1 hour and 30 minutes.

Make the filling: In a small saucepan, melt 1/2 cup butter. Cook over moderately low heat until butter turns amber and smells nutty, about 3 minutes. Whisk in 1/4 cup honey and 1/2 teaspoon salt let cool slightly.

Punch down dough and divide it into 8 pieces. Cut each piece into 6 smaller pieces (48 total). Roll each into a ball.

Stir together brown sugar, 1/2 cup granulated sugar, cinnamon, and a pinch of salt. Generously grease a 10-inch Bundt pan. Dust bottom of pan with half of sugar mixture. Add dough balls, one at a time, to bowl with remaining sugar mixture turn to coat. Arrange balls in an even, overlapping layer in Bundt pan. Pour honey mixture on top, and cover loosely with plastic wrap let stand in a draft-free spot until risen to the top of the pan, about 1 hour.

Preheat oven to 350°F. Bake monkey bread until golden brown, about 55 minutes. Let cool in pan on a wire rack 10 minutes. Set an inverted plate on top and turn bread out onto it. Let cool 15 minutes.

Meanwhile, make the dipping sauce: In a bowl, whisk the cream cheese, 3 tablespoons honey, bourbon, orange zest, and vanilla until smooth. Serve the bread with the sauce.

An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself.

The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country.

From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.

Pro Tips

Filling: There are 2 ways one can make the filling. The easiest way is to go simple without the tempering like I made for this bread rolls. The second method is the way I have shown in the step by step pictures.

Both ways they taste good, but the method I showed is more flavorful. Recipe method is roughly adapted from Chef Tarladalal&rsquos site.

Potatoes: Boil the potatoes just until cooked and not soggy mushy. Over cooking them will make them soggy which doesn&rsquot go well for the stuffing. So it is good to steam them in a steamer, cooker or instant pot.

Batter consistency : The consistency of the batter is very important. It has to be neither too thick nor runny. With runny batter, bread pakoras will absorb lot of oil. The batter consistency has to be in between too thick and too thin.

Frying: You need to be gentle while dipping the sandwiches in batter and even while sliding them to the oil. Bread pakoras have to fried on a medium heat until crisp and golden.

Frying them on a high flame will brown them quickly from outside without cooking the batter well. So the flame has to be medium. If you fry them on a low heat, they will soak up excess oil.

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