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Sweet Bread Pudding Parfait with French vanilla pudding Recipe

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This recipe for Sweet Bread Pudding Parfait with French vanilla pudding, by , is from The Dresher Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Postic


1 quart Whole milk
9 Large eggs
9 ounces Sugar
2 teaspoons Vanilla extract
Assorted seasonal berries or fruit
Vanilla dessert sauce or vanilla ice cream
KING'S HAWAIIAN Original Hawaiian Sweet Round Bread

Vanilla Scratch Sauce or can make from a box
1/2 cup sugar
3 tablespoons light brown sugar
1 tablespoon all-purpose flour
Dash of pumpkin spice and nutmeg
1 large egg
2 tablespoons butter (salted)
1 1/4 cups whipping cream (heavy best)
1 tablespoon vanilla extract (use Pure vanilla...makes a difference if you are not going to use a vanilla bean.)

1. Butter and sugar a 9x13-inch pan.

2. Cut sweet bread into 1-inch cubes and place into pan.

3.Whisk together eggs and sugar in a bowl. Pour milk and vanilla in and stir until it is well incorporated.

4.Pour custard mixture over the bread and let soak for 10 minutes.

5.Cover with foil and bake at 350 F for 35 - 45 minutes.

6.Let bread pudding cool for 2 hours.

7.Using a round cutter, sized for parfait glass, cut out 3 sets per glass.

8.Alternate pudding (can add fruit) and bread pudding in the glass. Chill before serving.

Vanilla Sauce from Scratch or make from box your choice.

Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened.

Remove from heat; stir in vanilla.

layer with bread pudding..

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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