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Berry Bread Pudding with Vanilla Cream Sauce Recipe

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This recipe for Berry Bread Pudding with Vanilla Cream Sauce, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Karabasz
Added: Thursday, October 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 16-oz French bread loaf, cubed
1 cup frozen raspberries (unthawed)
1 cup frozen blackberries (unthawed)
4 lg eggs, lightly beaten
2 3/4 cups milk
1 cup sugar
1/4 cup butter, melted
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp vanilla extract
2 Tbsp melted butter
2 Tbsp sugar
garnishes: fresh raspberries, powdered sugar
Vanilla Sauce:
2 cups whipping cream
1 cup sugar
2 Tbsp all-purpose flour
1/2 cup butter
1 tsp vanilla extract

Directions:
Directions:
arrange 1/2 of bread cubes in lightly greased 11 x 7" baking dish. arrange frozen barries in a single layer over bread. Top with remaining bread. Whisk eggs and next 6 ingredients until smooth. Slowly pour egg mixture over bread, pressing gently with a wooden spoon until bread absorbs mixture. Let stand 20 min. Bake covered at 350 degrees for 30 min. Incover brush with 2 Tbsp melted butter, sprinkle evenly w/2 Tbsp sugar and bake 30 more min. or until set. Remove from oven and let stand for 30 min. Serve w/Vanilla Cream Sauce: Put whipping cream, 1 cup sugar, 2 Tbsp all-purpose flour into saucepan. Stir, add 1/2 cup butter, stirring constantly until butter is melted and mixture begins to boil. Cook, stirring constantly until slightly thickened. Remove from heat and stire in 1 tsp vanilla. Serve warm.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Yum...comfort food

 

 

 

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