Bread Pudding Tender N Sauce Vanilla Or Spirited Recipes

LAURA'S BREAD PUDDING WITH VANILLA SAUCE

Steps:

• 1. Preheat oven to 350 degrees. Grease a 1 1/2 quart casserole dish and set aside.
• 2. For pudding: In a medium bowl with wire whisk, beat milk, sugar, vanilla, salt and eggs until well mixed. Add bread, raisins and butter. Toss until bread is well coated. Sprinkle with cinnamon. Bake in preheated oven for 55 to 60 minutes until knife inserted in center of pudding comes out clean.
• 3. For Vanilla Sauce: In a medium sauce pan melt butter. Add sugar, beaten egg and water. Stir constantly until mixture begins to boil. Be careful not to scorch bottom. Remove from heat and cool. Stir in 1 t. vanilla and pour over baked pudding.

BEST BREAD PUDDING WITH VANILLA SAUCE

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.

BREAD PUDDING (TENDER) N SAUCE (VANILLA OR SPIRITED)

Steps:

• Can make the sauce the night or day before you make the pudding.
• Mix cornstarch with 1/4 cup of the milk until silky smooth.
• Mix all sauce ingredients in a small saucepan.
• Heat over medium heat, stirring constantly until starting to thicken.
• If the sauce does not thicken, add another small amount of cornstarch/milk and continue to cook. Do not cook til too thick as it will thicken more when cooled.
• Pour into a small pitcher and cool in fridge.
• Stir before serving to remove top skin or put saran wrap on top of sauce to lift skin.
• Preheat oven to 350°F.
• For the pudding, break the bread into small pieces. Leave that crust on!
• Sprinkle raisins over bread, if you are using them.
• Beat remaining ingredients together.
• Taste and adjust sugar and vanilla, if needed.
• Sprinkle top with cinnamon and nutmeg.
• Bake 1 hour or until a toothpick inserted in center comes out clean -- ie milk and egg mix is done.
• Serve warm with sauce.

BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart deep baking dish.
• Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce.
• Sauce Directions:.
• Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature.