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Bread Pudding with Vanilla Bean Sauce Recipe

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This recipe for Bread Pudding with Vanilla Bean Sauce is from The Jardine Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Bread Pudding
Ingredients:  
Ingredients:  
1 loaf of day old French bread cut into large bite size cubes (about 8 cups)
½ cup dried cranberries
½ cup chopped pecans
2 cups whole milk
1 cup heavy whipping cream
1 teaspoon cinnamon
Pinch of ground nutmeg
¾ cup Sugar
4 large eggs
2 teaspoons pure vanilla extract
Directions:
Directions:
Preheat oven to 350 degrees. Butter or spray with cooking spray a 9-inch springform pan and set aside.
In a large bowl toss cubed bread, cranberries and nuts.
In another large bowl mix milk, cream, cinnamon and nutmeg.
In a small bowl whisk eggs with sugar and vanilla until blended then stir into milk mixture.
Add bread, cranberries and pecans and gently stir until it has almost absorbed all of the milk mixture.
Pour into prepared pan and bake for about 45 minutes until top is golden brown and center of pudding comes out clean with a tester.
Place pan on a cooling rack and allow to cool for about 10-15 minutes.
 

Vanilla Bean Sauce
Ingredients:  
Ingredients:  
1 cup Sugar
½ cup unsalted butter
½ cup heavy whipping cream
1 vanilla bean split lengthwise and beans removed.
Directions:
Directions:
While pudding is cooling, add sugar, butter, cream, vanilla beans and pod to a small saucepan and bring to a low boil over medium heat, stirring occasionally.
Reduce heat to a simmer for about 15-20 minutes.
Remove from heat, discard vanilla bean pod and allow to cool slightly.
Pour over bread pudding or serve on the side. Recipe from motherthyme.com

 

 

 

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