Virginias Cinnamon Sauce Bread Pudding Ice Cream Crepes Etc Recipes

DESSERT CREPES

Steps:

• In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
• Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

CINNAMON-CARAMEL BREAD PUDDINGS

Steps:

• Cut bread into 3/4-inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover with plastic and place plate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.
• Stir bread mixture; let stand at room temperature 30 minutes.
• Preheat oven to 375°F. Butter sixteen 3/4-cup custard cups or ramekins; divide between 2 roasting pans. Divide bread mixture among cups. Add enough hot water to pans to come halfway up sides of cups.
• Bake puddings until puffed, edges are golden, and tester inserted into center comes out clean, about 40 minutes. DO AHEAD: Let puddings stand at room temperature up to 2 hours.
• Using electric mixer, beat remaining 1 cup cream and powdered sugar in medium bowl until peaks form. Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.

VIRGINIA'S CINNAMON SAUCE (BREAD PUDDING, ICE CREAM, CREPES, ETC

Steps:

• In a medium saucepan, combine the sugar, cornstarch, salt, and cinnamon.
• Whisk 3 cups of water into the dry ingredients.
• Bring to a rolling boil over medium-high heat, stirring frequently.
• Remove from heat and stir in vanilla. Sauce will thicken and turn clear as it cools. Serve warm or cool.
• Covered, the sauce will keep in the refrigerator for some time and reheats well in the microwave. Try it over pancakes or french toast, ice cream, blintzes, bread pudding, apple pie -- .

CINNAMON SAUCE

Steps:

• Combine all ingredients in a 2-qt, microwave-safe bowl.
• Microwave for 2 minutes at High.
• Stir.
• Microwave for 1-2 minutes at High, or until boiling.
• Serve warm.

VANILLA ICE CREAM SAUCE

Steps:

• Melt ice-cream gently in a medium saucepan over low heat.
• Blend cornstarch and water together, and whisk into the melted ice cream, until mixture boils and thickens.
• Transfer the mixture to a large bowl, cool.
• Whisk in the liqueur and half the cream, then fold in the remaining cream.
• Can be re-warmed, gently, in the microwave.

ICE CREAM CREPES

Steps:

• Whisk flour, milk, water, eggs, and salt together in a medium-sized bowl until smooth and all lumps are gone. Mix in melted butter.
• Heat a lightly greased frying pan over medium heat. Spoon in about 1/2 cup batter over the bottom of the pan in a very thin layer, about the size of a regular tortilla. Cook crepe until the bottom is a light golden brown, about 2 minutes. Flip using a spatula and cook, 1 to 2 minutes more. Repeat with remaining batter.
• Scoop 1 to 2 scoops vanilla and coffee ice cream onto each crepe. Fold crepes over like burritos and flip upside-down so that they stay closed. Top with whipped cream and drizzle with chocolate syrup.

VANILLA SAUCE FOR BREAD PUDDING...ETC

Steps:

• melt butter in small saucepan.combine sugar and cornstarch.
• add to butter.mix well.
• stir in milk and cornsyrup.cook and stir over medium heat until mixture comes to a full boil -- boil for 1 minute.
• remove from heat and stir in vanilla --
• serve over bread puddings etc.

PECAN PRALINE BREAD PUDDING WITH IRISH CREAM SAUCE RECIPE

Steps:

• Directions.
• Heat Oven to 300 degrees.
• Butter a 9"x13" glass baking pan.
• To prepare Custard:.
• Whisk custard ingredients until well combined. Add in Bread and let soak while you make the topping.
• To prepare Topping:.
• Mix ingredients until crumbly and butter is incorporated throughout.
• To assemble:.
• Pour Custard Mixture into Buttered pan. Spread Topping Mixture evenly over Custard.
• Bake 45 minute @ 300 degrees. Increase oven temperature to 350 degrees and bake an additional 15 minute It should look puffed up and test done. Let set for 10-15 minute before serving.
• To prepare Irish Cream Sauce:.
• In a saucepan over medium heat stir & dissolve Sugar into Cream. Add the Irish Cream, raise heat and bring to low boil. Let boil 2-3 minute to burn off alcohol. Make a slurry by adding the Milk & Corn Starch together & stirring util completely dissolved. Lower heat, add slurry, return to boil & stir constantly. Let thicken until spoon is coated and a nice sauce consistency. Remove from heat & cover until ready to serve. Yield: serves 12.
• Notes:
• Serve sauce over pudding as desired.