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Bread Pudding with Vanilla Sauce Recipe

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This recipe for Bread Pudding with Vanilla Sauce is from The Howard-Benjamin 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:
Ingredients:  
Ingredients:  
Pudding:
4 Large Croissants, cut into cubes
1 c. heavy cream, 1 c whole milk and 1 c. sugar
4 large eggs
2 tsp. vanilla extract
1/2 tsp. ground nutmeg and 1/2 tsp cinnamon
1/4 tsp. salt
1/4 cup golden raisins, soaked for 10 minutes in hot water
Cooking spray
2 tbsp. butter

Vanilla Sauce:
1/2 c. heavy cream and 1/2 c. whole milk
1 tbsp. cornstarch
1/4 tsp. salt
1/4 c. sugar
4 tbsp. butter
2 tsp. vanilla extract
1/2 tsp. ground nutmeg
Directions:
Directions:
Pudding:
Mix cream, milk, eggs, sugar, vanilla, nutmeg, cinnamon, and salt in a large bowl until blended. Add cubed bread and toss until soaked; drain raisins well and add then mix again. Refrigerate for several hours or overnight.

Preheat oven to 350º. Spray an 8 or 9 inch baking dish with cooking spray, add 2 tbsp.melted butter and add the bread and bread mixture. Sprinkle a tbsp or two of sugar on top of the bread mixture; it will form a crispy crust when the pudding is done. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Vanilla Sauce:
Mix cream, sugar and salt in a small pan and heat until just boiling. Mix milk and cornstarch thoroughly and add to cream mixture, whisking until sauce has thickened. Remove from heat. Add butter, nutmeg and vanilla. Whisk until butter has melted. Cool slightly then serve over pudding.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
90 minutes

 

 

 

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