BEST BREAD PUDDING WITH VANILLA SAUCE
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
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
EASY VANILLA SAUCE RECIPE | BREAD PUDDING SAUCE
This is a luscious, silky, smooth vanilla sauce that's so versatile and easy to make. Makes an amazing bread pudding sauce! Pair this with any dessert!
Provided by Jamie
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Add the milk and half and half to a pot and bring to a slight simmer. Remove from heat.
- Whisk egg yolks and sugar together in a medium bowl. Slowly ladle all the warm milk mixture into the egg yolk mixture while whisking quickly. Adding it too quickly will cook the egg yolks and cause the sauce to curdle.
- Return to the mixture to the pot and heat over medium low until the sauce thickens and coats the back of a spoon. About 5 to 6 minutes. Remove from heat, add the vanilla once it cools.
- Strain the sauce if desired. Serve warm or chill in the refrigerator.
Nutrition Facts : Calories 146.28 kcal, Carbohydrate 13.13 g, Protein 4.58 g, Fat 8.28 g, SaturatedFat 3.98 g, Cholesterol 197.12 mg, Sodium 33.63 mg, Sugar 11.41 g, ServingSize 1 serving
CUSTARD BREAD PUDDING
I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread.
Provided by SweetPea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
- Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
- Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 27.3 g, Cholesterol 91.7 mg, Fat 11.2 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 6.3 g, Sodium 161.8 mg, Sugar 19.3 g
CUSTARD BREAD PUDDING RECIPE
This oven-baked Custard Bread Pudding Recipe is rich, velvety, and can be made with or without raisins. It is an old-fashioned bread pudding recipe with an Italian bread base that is perfect for brunch or a dessert.
Provided by Amy Desrosiers
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degree Fahrenheit.
- Spray a 9 x 13 casserole dish with nonstick spray.
- Pull apart your bread into smaller chunks and add them to the casserole dish.
- Using an immersion blender, lightly blend the eggs, milk, extract, sugar and spices.
- Add the custard to the bread and use a spoon to mix all the bread with custard.
- Allow the bread to soak up the custard for at least 5 minutes before baking.
- Bake for 50-55 minutes. The center of the bread pudding should be springy. Use a toothpick to make sure it comes out clean when inserted.
- Allow pudding to sit for 10 minutes before icing.
- For icing, mix the milk, powdered sugar, and 1 tsp of vanilla extract until thick and creamy.
- Pour over the bread pudding and enjoy warm.
Nutrition Facts : ServingSize 1 serving, Calories 416 kcal, Carbohydrate 56 g, Protein 8 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 77 mg, Sodium 203 mg, Fiber 1 g, Sugar 47 g
CINNAMON RAISIN BREAD PUDDING WITH CUSTARD SAUCE
I adapted this recipe from an old cooking magazine I had. Using cinnamon raisin bread from the Day Old Bread store makes this recipe less expensive and easier. I also increased the ingredients to fit a more common 9x13 pan while reducing the sugar. The custard sauce is great alone or mixed with leftover rice for a mock rice...
Provided by Shelley Young
Categories Puddings
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. PUDDING: Combine sugar, eggs, milk, and extracts in a large bowl. Add cubed bread and mix to soak. Spray a 9x13 pan with cooking spray or light oil and turn mixture out into it. Bake at 350 for 50 minutes
- 2. CUSTARD: Combine yolks, sugar, and cornstarch in a double boiler or a bowl over a small pan of water. Make sure the bowl is larger than the pan so no water gets into the mixture. If it does, it's ruined and you must start over. Gradually add milk while whisking until smooth. Cook over boiling water while whisking constantly. When the mixture thickens you'll know it's ready when it coats the back of a metal spoon. Remove from heat, stir in vanilla extract. Serve warm or chilled over the bread pudding.
CUSTARD BREAD PUDDING
Served warm and drizzled with sauce, this dessert has down-home appeal, says Barbara Little of Bedford, Indiana. "It's a soft custard-like bread pudding."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 421 calories, Fat 15g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 245mg sodium, Carbohydrate 68g carbohydrate (56g sugars, Fiber 1g fiber), Protein 6g protein.
PECAN BREAD PUDDING WITH RUM CUSTARD SAUCE
Fat-free ingredients, though not suitable for all baking recipes, work like a charm in this homey dessert. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings (1-1/2 cups sauce).
Number Of Ingredients 21
Steps:
- In a large bowl, whisk the first eight ingredients. Gently stir in bread and pecans; let stand for 10 minutes or until bread is softened., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch and salt in a small heavy saucepan. Stir in milk and evaporated milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Whisk a small amount of the hot mixture into the egg substitute; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the remaining ingredients. Serve warm with bread pudding. Refrigerate leftovers.
Nutrition Facts : Calories 286 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 455mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 11g protein.
RICH VANILLA CUSTARD SAUCE
Steps:
- Gather the ingredients.
- In a medium saucepan, combine the brown sugar, flour, nutmeg or cinnamon, the egg, melted butter, milk, and salt. Whisk until well blended and then place the pan over medium heat.
- Cook, whisking constantly until the mixture has thickened and coats the back of the spoon. To test, dip a spoon in the thickened mixture and turn it over. Run a finger down the back of a spoon. If the mixture does not run into the path your finger made, the sauce is done.
- Place a mesh sieve over a bowl and strain the sauce through it. Stir the vanilla extract into the sauce and refrigerate, covered, until serving time.
- Serve and enjoy.
Nutrition Facts : Calories 31 kcal, Carbohydrate 4 g, Cholesterol 9 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 14 mg, Sugar 4 g, Fat 1 g, ServingSize About 1 3/4 cups (28 servings), UnsaturatedFat 0 g
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- Boil milk in a vessel, Add 1.5 cup of sugar to it. Stir continuously so that the sugar melts properly. Take a small bowl and mix the custard powder with water. Add it to the sugared milk. Let the milk simmer on low flame for about 7-9 minutes so that it thickens. Keep it aside.
- Cut the borders of the bread. I like it soft. This is optional. Take another bowl and mix 1 cup of milk with fresh cream and 1 cup sugar. Mix it well.
- Dip the slices into this mixture creamy sugared milk and set the slices into a dish. The dish must be deep. Now pour the custard milk prepared in the first step over the bread. Put some chocolate sauce over it and sprinkle grated cashew nuts and almonds over it. Make 2 to 3 such layers repeating this step.
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- Cube your loaf of bread into 1.5 inch cubes. Make sure your bread is dry, otherwise lightly toast your cubed bread in the oven or leave it out for a day or two.
- In a large bowl, combine all ingredients for the custard mixture. Using a whisk, be sure to mix this well until all the eggs are fully mixed in. You shouldn't be able to see any separated egg whites.
- Pour this mixture into a large baking dish and then add in the dried bread cubes. Gently toss until all the bread is coated. You will see a lot of extra mixture but this will be soaked up by the bread.
- Cover the baking dish and leave it in the refrigerator overnight or at least 2 hours until all the custard mixture has been soaked up.
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- 1. Preheat oven to 350°F. Put the bread and milk in a large bowl and mix until all of the milk is absorbed.
- 2. In a separate bowl, beat eggs, sugar, brown sugar, vanilla, cinnamon, and allspice together. Pour the mixture over the bread and stir to combine. Gently stir in the raisins.
- 3. Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan with the butter. Pour in the bread mix and bake for 40 minutes, or until the bread pudding is set and the corners are slightly browned. Let cool on a wire rack while you make the custard sauce.
- 4. To make the vanilla custard sauce, heat the milk and cream in a medium saucepan until boiling. Remove from heat and stir in the vanilla extract. In a medium bowl, whisk together the sugar and egg yolks until combined and a light yellow color. Temper the egg yolks by whisking in a few tablespoons of the hot cream mixture, until you've added about half of the cream mixture. Pour the egg yolk mixture into the pan with the remaining cream mixture and stir over medium heat with a wooden spoon until the custard thickens. Remove from the heat and stir in the rum extract, if using.
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