Bread Pudding with Sorrel Sauce


Bread Pudding with Sorrel Sauce
Preparation time
Cooking time


For 8 Person(s)


  • 2 1/4 cup(s) milk
  • 4 medium eggs
  • 1/4 cup(s) granulated sugar
  • 1/2 teaspoon(s) cinnamon powder
  • 1/2 tablespoon(s) vanilla essence
  • 1/8 teaspoon(s) nutmeg
  • 6 slice(s) whole wheat bread, cut in cubes
  • 1/8 cup(s) Margarine
  • 1/4 cup(s) brown sugar
  • 1 tablespoon(s) light corn syrup
  • 1 cup(s) strong brewed sorrel
  • 1/8 cup(s) sorrel calyxes (sepals) chopped in large pieces

Bread Pudding with Sorrel Sauce Directions

  1.  In a large mixing bowl whisk together milk, eggs, granulated sugar, cinnamon powder, vanilla and nutmeg.
  2. Arrange bread cubes in a 2 quart baking dish and pour on the egg mixture and leave to stand for 10-15 minutes.
  3. Bake in a preheated oven at 180°C/350°F for 35-40 minutes. Areas near the center will appear soft but set.

  4. Melt Grace Hello Margarine in a sauce pan, add sugar and light corn syrup and mix until the sugar granules are dissolved.  Pour in the brewed sorrel and boil until it becomes syrupy.
  5. Remove from heat and stir in the sorrel calyxes (sepals).

    NOTE: Serve sauce over bread pudding.

    Recipe Note:  6-8 slices of bread may be used.

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