Hard Sauce For Bread Pudding And Other Desserts Recipes

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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

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

OLD-FASHIONED BREAD PUDDING WITH HARD SAUCE



Old-Fashioned Bread Pudding with Hard Sauce image

My grandmother was a great cook, but preferred simple recipes without a lot of fancy additions. I think this came about from her having been widowed the year before the Great Depression with 9 children to provide for. This bread pudding recipe was a way to use up stale bread, dried out raisins, and older milk or cream....

Provided by Susan Feliciano

Categories     Other Sauces

Time 1h10m

Number Of Ingredients 17

BREAD PUDDING
4-5 c stale bread, cut in cubes
3 c warm milk
1/4 tsp salt
3 eggs
1/2 c sugar
1 tsp rum, brandy, or vanilla flavoring
1/2 tsp ground nutmeg
1 Tbsp lemon juice
1/4 c raisins
1/4 c chopped nuts
HARD SAUCE
4 Tbsp butter, softened
1 1/4 c confectioners' sugar
1/8 tsp salt
1 tsp rum, brandy, or vanilla flavoring
1/4 c (or more) light cream

Steps:

  • 1. In a large bowl, soak the diced bread in the warm milk and 1/4 tsp. salt for 10-15 minutes. Preheat oven to 350°. Place a large pan of hot water on the middle rack while preheating.
  • 2. Beat together the eggs, sugar, rum or brandy, nutmeg, lemon juice, raisins, and nuts. Pour this mixture over the soaked bread and stir lightly to combine. Turn the mixture into a greased 2-3 quart casserole dish. Place the dish into the pan of hot water and bake about 45 minutes. When done, remove from the hot water and allow to cool slightly before serving.
  • 3. TO MAKE HARD SAUCE: Beat the confectioners' sugar gradually into the softened butter until blended and fluffy. Beat in the salt and the rum or brandy. Add cream 2 tablespoons at a time and blend well until very smooth. Chill while pudding is baking. Serve over the warm bread pudding.

HARD SAUCE FOR BREAD PUDDING OR CAKE



Hard Sauce for Bread Pudding or Cake image

This is a Great Depression recipe that's been in the family recipe files for an age. I remember my mom steaming leftover pound cake and serving this sauce hot on the side.

Provided by Aroostook

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup sugar
2 tablespoons softened butter
2 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons cold water (to dampened above ingredients.)
1 cup hot water
1 teaspoon vanilla
1/2 teaspoon cider vinegar

Steps:

  • Mix sugar, butter, cornstarch, salt and cold water together in a small sauce pan.
  • Add hot water and cook over medium heat, stirring constantly until thickened.
  • Add vinegar and vanilla.
  • Serve hot over warm bread pudding or warm pound cake.

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