Best 6 Bread Pudding Tender N Sauce Vanilla Or Spirited Recipes

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.

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.

BREAD PUDDING WITH SAUCE

Steps:

• In a large bowl, whisk eggs, milk, sugar, butter, cinnamon and salt. Gently fold in bread cubes and raisins if desired. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan over medium heat, melt butter; stir in brown sugar and apple juice. Cook and stir until sugar is dissolved. Remove from the heat; stir in extracts. Serve warm with bread pudding. Refrigerate leftovers.

BREAD SAUCE

Steps:

• Put the onion and milk in the top of a double boiler and bring very slowly to just below the boiling point.
• Remove the saucepan from the heat and allow it to stand for 20 minutes, so as to infuse the milk with the flavor of the onion and cloves.
• Discard the onion and add the breadcrumbs to the milk. Return to the heat, still using a double boiler.
• Stir until the sauce thickens.
• Then stir in the butter, nutmeg and sour cream.
• Add salt and pepper to taste.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• For bread pudding, whisk together milk, sugar, melted butter, eggs, brown sugar, and cinnamon in a mixing bowl. Gently stir in bread cubes and raisins. Lightly spoon 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 pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk together milk, brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth. Cook over medium heat, whisking constantly, until sauce is thickened and coats the back of a spoon, 10 to 12 minutes. Stir in vanilla extract.
• Pour sauce over warm bread pudding or serve on the side in a bowl.