Greenbrier Bread Pudding Recipes

GREENBRIER BREAD PUDDING WITH VANILLA SAUCE (WONDERFUL!)

Steps:

• Cut the bread into 1 inch slices and then into 1 inch squares. Toast in a 400 oven until nice and golden brown. Grease the bottom of a casserole (just a little smaller than 9 X 13) and place the toasted bread equally spread in the casserole. Drizzle the butter over the top of the bread squares. Combine the rest of the pudding ingredients and pour over the bread. Bake at 350 until the custard is firm. This will take approximately 45 minutes. To make a peach bread pudding, place sliced peaches on top before baking. Vanilla Sauce Combine the cream and sugar in a pan. Bring to a boil. Remove from the heat. Beat the yolks, flour, vanilla, and salt. Stir in a little of the hot cream to temper. Add this mixture to the rest of the hot mixture. Cook, stirring continually (dont overcook) until just thickened. Remove and add the ice cream. Stir until the ice cream is melted. Strain through a fine sieve or cheesecloth. If you like the flavor of brandy or Grand Marnier, add to the custard (to taste) after it is done. I like the sauce to be warm when I serve it. Taken from an episode of Chef du Jour/FTVN. The chef was from the Greenbrier Hotel in West Virginia. Posted to MM-Recipes Digest by Marie Bordewisch on Nov 07, 1998

GREENBRIER BREAD PUDDING

Steps:

• Preheat to 375 Cut bread into 1 inch squares, spread on baking sheet and toast until light brown, about 8 mins. Pack toasted bread into 2.5 quart dish or into 8 1-cup ramekins and drizzle with melted butter. In medium bowl, whisk eggs, milk, sugar, until sugar is dissolved. Add raisins, vanilla and cinnamon. Pour custard over bread and soak about 10 mins. Reduce temp. to 350, bake until puffed and firm, about 45 mins. Vanilla Sauce In small saucepan, combine cream and sugar and bring to boil, stirring to dissolve sugar. In small bowl, whisk together yolks, flour, vanilla, and salt until smooth and pale yellow. Pour a little of hot cream into yolk mixture, whisking rapidly until smooth, then pour all yolk mixture into cream. Cook over very low heat (do not boil), stirring constantly w/ wooden spoon until cream has thicken slightly. (Run finger accross spoon, if leaves a clear trace, it is done). Remove from heat, stir in ice cream until melted, strain. Serve at room temp.

CLASSIC BREAD PUDDING

Steps:

• Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
• Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
• Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.
• Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.
• Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.

GREENBRIER BREAD PUDDING RECIPE

Steps:

• The Greenbrier Bread Pudding with Vanilla Sauce Bread Pudding Ingredients 1/2 loaf - plain white bread 4 ounces - melted butter 6 each - whole eggs 24 ounces - milk 8 ounces - heavy cream 1/2 pound - sugar 1 cup - raisins to taste - vanilla extract Vanilla Sauce Ingredients 2 cups - heavy cream 1/2 cup - sugar 4 each - egg yolks 1 Tbsp - flour 1 Tbsp - vanilla extract 1/4 tsp - salt 2 scoops - vanilla ice cream Bread Pudding Recipe Cut bread slices into one-inch squares and toast in a hot oven. Place in the bottom of a casserole dish and drizzle with melted butter. Combine remaining ingredients and pour over bread. Bake at 350 degrees until custard is firm, approximately 45 minutes. Vanilla Sauce Recipe Combine cream and sugar in a two-quart saucepan and bring to a boil. Remove from heat. Beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Cook, stirring constantly until just thickened (do not overcook). Remove from heat and add ice cream, stirring until melted. Strain. Serve with bread pudding. - See more at: http://www.greenbrier.com/Dining/The-Greenbrier-Recipes#sthash.0d21X84B.dpuf