FRENCH VANILLA BREAD PUDDING
This bread pudding from Nancy Johnson of Laverne, Oklahoma is warm and decadent, and with caramel, pecans and cinnamon, each bite is irresistible.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place bread cubes in two greased 6-oz. ramekins or custard cups. In a small bowl, whisk egg and creamer; pour over bread. Sprinkle with caramel pieces, pecans and cinnamon; dot with butter. , Bake at 350° for 18-20 minutes or until bubbly and golden brown. Cool slightly before serving.
Nutrition Facts :
FRENCH TOAST BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees.
- Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
- In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
- Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
- With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.
FRENCH BREAD PUDDING
Provided by Sheila Lukins
Categories Milk/Cream Dessert Bake Dried Fruit Parade
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 1. Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
- 2. Preheat the oven to 325°F. Butter the bottom and sides of a 9x13x2-inch ovento- table baking dish.
- 3. In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
- 4. Pour into the prepared baking dish. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
- 5. Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.
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
FRENCH QUARTER BREAD PUDDING
Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!
Provided by SANTACRUZ
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
- In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
- Bake in preheated oven for 60 minutes, until golden. Serve warm.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 63.6 g, Cholesterol 114.5 mg, Fat 23.6 g, Fiber 2.2 g, Protein 11.9 g, SaturatedFat 11.3 g, Sodium 420.3 mg, Sugar 28.8 g
FRENCH BREAD PUDDING
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch square pan 1-3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up the liquid. Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread). Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil. Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done, custard should be soft, not firm.
- BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine in a sauce pan. Bring to a boil. Add cornstarch mixed with 1/4-cup water. Cook, stirring, until sauce is clear. Remove from heat and stir in whiskey.
VANILLA PUDDING FRENCH TOAST
Make and share this Vanilla Pudding French Toast recipe from Food.com.
Provided by The Miserable Gourm
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk milk into pudding mix until dissolved completely. Set aside five minutes to thicken.
- Meanwhile, whisk eggs until well blended and frothy.
- Add cream, vanilla and cinnamon. Mix well.
- Fold the egg minture into the pudding mixture.
- Heat a skillet over medium heat. Spray with cooking spray and melt about 1T butter into the pan.
- Dip each slice of bread into the custard, coating both sides well.
- Cook each slice of bread in the melted butter, until golden, flipping to make sure both sides are done well.
- Serve with a dusting of powdered sugar and your favorite maple syrup or fresh berries.
Nutrition Facts : Calories 388.6, Fat 17.5, SaturatedFat 9.7, Cholesterol 111.9, Sodium 595, Carbohydrate 48.6, Fiber 1.5, Sugar 17.7, Protein 8.9
FRENCH VANILLA BREAD PUDDING FOR 2
I swiped this recipe from my Cooking for 2 magazine. It's easy and quick and doesn't give you a ton of leftovers to put in the fridge and not eat again. Sometimes, when I have guests, I buy special bread for brekkie dishes and always have a few slices left. It's a great way to use up the leftover slices.
Provided by Redneck Epicurean
Categories Dessert
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Place the bread cubes in two greased 6-oz. custard cups. In a small bowl, whisk the egg and creamer; pour over the bread.
- Sprinkle with the caramel pieces, nuts, and cinnamon and dot with butter.
- Bake for 18-20 minutes or until bubbly and golden brown. Cool slightly before serving.
Nutrition Facts : Calories 328.8, Fat 21.3, SaturatedFat 6.6, Cholesterol 121.7, Sodium 249.5, Carbohydrate 29.6, Fiber 1.9, Sugar 15.4, Protein 7
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