BEST BREAD PUDDING WITH VANILLA SAUCE RECIPE | ALLRECIPES
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 16
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.
Nutrition Facts : Calories 546.3 calories, CarbohydrateContent 91.7 g, CholesterolContent 128.8 mg, FatContent 16.5 g, FiberContent 1.6 g, ProteinContent 10.5 g, SaturatedFatContent 8.9 g, SodiumContent 387.3 mg, SugarContent 72.4 g
OLD-FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE ...
This classic bread pudding recipe is made from just a few simple ingredients and full of homemade flavor. Top it off with a vanilla butter sauce!
Provided by Land O'Lakes
Categories Bread Vanilla Sweet Baking Making It Photo-Ready Pudding Dessert
Total Time 0 minutes
Prep Time 20 minutes
Yield 8 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 460 calories, FatContent 23 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 115 milligrams, SodiumContent 320 milligrams, CarbohydrateContent 59 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 6 grams
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Reviews 4.3
Total Time 01 hours 05 minutes
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Calories 421 calories per serving
- In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11x7-in. baking dish. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , In a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding.
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From landolakes.com
Reviews 4.7
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Calories 460 calories per serving
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- Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm, drizzled with melted ice cream.
PUMPKIN BREAD PUDDING WITH VANILLA-RUM CUSTARD SAUCE RECIPE
From redbookmag.com
Total Time 1 hours 25 minutes
Category autumn, Christmas, dinner party, feed a crowd, Halloween, New Year's Eve, Thanksgiving, dessert
Cuisine American
Calories 401 calories per serving
- Make the Bread Pudding: Heat oven to 350°F. Grease a 13x9x2-inch baking dish with butter. Bake bread cubes in a roasting pan, tossing several times, 15 to 20 minutes or until bread feels dry and slightly firm. Transfer cubes to a large bowl. Turn off oven. In another bowl, whisk eggs, cream, milk, pumpkin puree, brown sugar, pumpkin-pie spice, vanilla, rum, and salt. Add bread cubes, tossing to coat. Pour mixture into prepared baking dish. Cover; chill overnight. Heat oven to 350°F. Place baking dish in a roasting pan and pour enough boiling water into roasting pan to come halfway up sides of dish. Bake 50 to 55 minutes or until a knife tests clean. Let cool in pan on a wire rack until warm. Dust with confectioners' sugar; serve with vanilla-rum custard sauce. Make Vanilla-Rum Custard Sauce: In a medium bowl, whisk egg yolks and sugar, about 3 minutes. In a medium saucepan, heat cream and milk over medium heat until bubbles form around the edge. Slowly whisk cream mixture into yolk mixture; pour back into saucepan. Heat over medium-low, stirring constantly, until sauce coats back of a spoon, 3 to 4 minutes or to 170°F. Remove from heat; stir in vanilla and rum. Strain through a fine sieve into a bowl. Serve warm or cold.
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BREAD PUDDING WITH VANILLA SAUCE RECIPE - COOKEATSHARE
Reviews 1
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- To make pudding, in skillet heat butter. Tear bread into pcs and place over bottom of hot skillet. Beat Large eggs; stir in sugar, salt, lowfat milk and vanilla. Sprinkle raisins over bread in skillet. Pour egg mix over all. Sprinkle nutmeg lightly over mix. Cover skillet and cook on medium to high setting with lid cover up 20 to 30 min or possibly till custard is set. To make sauce, in saucepan heat butter. Stir in flour, sugar, salt and dash of nutmeg. Slowly add in lowfat milk; cook and stir till smooth. Add in vanilla. Serve pudding hot with vanilla sauce.
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