LuAnn's Bread Pudding and Custard Sauce
Source of Recipe
LuAnn/CnC
Recipe Introduction
I finally had success with a bread pudding recipe - it's really good. The sauce here would make a delicious filling for cream puffs. Thanks, LuAnn!
List of Ingredients
Pudding:
2 cups milk
1 cup sugar
2 eggs
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
4 cups day-old white or French bread -- torn into pieces
Raisins -- optional
Sauce:
3 cups milk
3 eggs
3/4 cup sugar
1/4 cup cornstarch
1 Pinch salt
2 tablespoons butter or margarine
2 teaspoons vanilla extract.
Recipe
1. Preheat the oven to 350 degrees. Lightly spray a 9x9-inch pan with no-stick spray; set aside.
2. To make the pudding; In a large bowl, whisk together the milk, sugar, eggs, pumpkin pie spice and vanilla. Stir in the bread and if desired, raisins. Turn mixture into the prepared pan.
3. Bake in the preheated oven for 50 minutes, or until “set” in the center.
4. Meanwhile, to prepare the sauce: In the top of a double boiler, whisk together the egg yolks, sugar, cornstarch and milk. Cook over boiling water, stirring constantly, until the mixture thickens and coats the spoon. Remove from the heat and stir in the butter and vanilla until the butter is melted.
5. Spoon the warm custard sauce over individual servings of the warm bread pudding.
Posted by LuAnn for CNC. Source: Loosely adapted from "A Taste of the Country," 5th edition, 1992.
Marian's Notes: I used a cinnamon bread from Costco for this recipe. It's sold in So. California Costcos - a thickly sliced bread. I only had to use 3 slices to make a 9x9 pan. I didn't have pumpkin pie spice on hand so I used Spice Hunter's Sweet Spice mix in it's place.
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