Breadpuddingtendernsaucevanillaorspirited Recipes

BREAD PUDDING WITH VANILLA SAUCE

Bread Pudding With Vanilla Sauce image

Make and share this Bread Pudding With Vanilla Sauce recipe from Food.com.

Provided by seesko

Categories Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3 large eggs, lightly beaten
1 1/2 cups sugar
2 tablespoons light brown sugar
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
2 3/4 cups whipping cream
4 cups cubed French bread
3/4 cup raisins
1/2 cup sugar
3 tablespoons light brown sugar
1 tablespoon all-purpose flour
1 dash ground nutmeg
1 large egg
2 tablespoons butter
1 1/4 cups whipping cream
1 tablespoon vanilla extract

Steps:

Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart deep baking dish.
Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce.
Sauce Directions:.
Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature.

BEST BREAD PUDDING WITH VANILLA SAUCE

Best Bread Pudding with Vanilla Sauce image

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

Time 1h25m

Yield 8

Number Of Ingredients 16

Ingredients

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

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, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g

BREAD PUDDING (TENDER) N SAUCE (VANILLA OR SPIRITED)

Bread Pudding (Tender) N Sauce (Vanilla or Spirited) image

This is a tender, delicate, delicious bread pudding. For me to say that is quite a compliment, as I usually avoid bread pudding. Jean Dunlap, at our church, made it for a ministry fair and it was sooooo good. The only change I offer is the possibility of replacing about 1/4 cup of milk for 1/4 cup of spirits (rum, whiskey or amaretto, etc.)

Provided by Ambervim

Categories Breakfast

Time 1h30m

Yield 1 9x11 Pan

Number Of Ingredients 13

Ingredients

2 cups milk
1 cup sugar
1 teaspoon vanilla
2 tablespoons cornstarch
1 loaf pepperidge farm original white bread (It makes for a firmer pudding, however I have used old stale hard rolls and it works well)
3 handfulls raisins (optional)
4 -6 cups whole milk
4 eggs
2 cups white sugar
2 teaspoons vanilla
salt
cinnamon
nutmeg

Steps:

Can make the sauce the night or day before you make the pudding.
Mix cornstarch with 1/4 cup of the milk until silky smooth.
Mix all sauce ingredients in a small saucepan.
Heat over medium heat, stirring constantly until starting to thicken.
If the sauce does not thicken, add another small amount of cornstarch/milk and continue to cook. Do not cook til too thick as it will thicken more when cooled.
Pour into a small pitcher and cool in fridge.
Stir before serving to remove top skin or put saran wrap on top of sauce to lift skin.
Preheat oven to 350°F.
For the pudding, break the bread into small pieces. Leave that crust on!
Sprinkle raisins over bread, if you are using them.
Beat remaining ingredients together.
Taste and adjust sugar and vanilla, if needed.
Sprinkle top with cinnamon and nutmeg.
Bake 1 hour or until a toothpick inserted in center comes out clean -- ie milk and egg mix is done.
Serve warm with sauce.

BEST EVER BREAD PUDDING

Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

Ingredients

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

GRANDMA'S OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE - (3.9/5)

Grandma's Old Fashioned Bread Pudding with Vanilla Sauce Recipe - (3.9/5) image

Provided by francesn

Number Of Ingredients 15

Ingredients

PUDDING:
4 cups white bread, cubed, about 8 slices
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
SAUCE:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla

Steps:

PUDDING: 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, about 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. SAUCE: 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, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.

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