Vanilla Bean Bread Pudding Recipes

VANILLA BEAN APPLE BREAD PUDDING RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Spread the cubed rolls on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
• Meanwhile, in a large skillet, melt the butter; reserve 3 tablespoons of the melted butter in a small bowl.
• Add the apples and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the apples are golden and softened, about 15 minutes. Stir in the cinnamon. Remove from the heat and add the brandy. Return the skillet to the heat and cook until the sauce is syrupy, about 1 minute.
• In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of sugar.
• Add the 1 Rodelle Vanilla Bean seeds into the custard. Add the cubed bread and apples and toss until evenly coated. Let stand for 5 minutes to allow the bread to absorb the custard.
• Brush an 8-by-11-inch baking dish with 1 tbsp of the reserved melted butter. Add the bread pudding and drizzle the remaining 2 tbsp of melted butter on top.
• Bake for about 50 minutes, until the custard is set and the top is golden.
• Let the bread pudding cool slightly.
• Serve with Rodelle Vanilla Bean Whipped Cream or crème fraîche.

VANILLA BRIOCHE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
• Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes to lightly toast the bread.
• Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla and vanilla seeds in a large bowl and set aside. Line a 3-quart baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
• Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm with the melted ice cream.

VANILLA BEAN APPLE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Spread the cubed rolls on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
• Meanwhile, in a large skillet, melt the butter; reserve 3 tablespoons of the melted butter in a small bowl.
• Add the apples and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the apples are golden and softened, about 15 minutes. Stir in the cinnamon. Remove from the heat and add the brandy. Return the skillet to the heat and cook until the sauce is syrupy, about 1 minute.
• In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of sugar.
• Add the 1 Vanilla Bean seeds into the custard. Add the cubed bread and apples and toss until evenly coated. Let stand for 5 minutes to allow the bread to absorb the custard.
• Brush an 8-by-11-inch baking dish with 1 tbsp of the reserved melted butter. Add the bread pudding and drizzle the remaining 2 tbsp of melted butter on top.
• Bake for about 50 minutes, until the custard is set and the top is golden. Let the bread pudding cool slightly. Serve with Vanilla Bean Whipped Cream or crème fraîche.

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.