Bread Pudding with Vanilla Cream Sauce
Source of Recipe
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Recipe Introduction
Sometimes you can’t get that one dessert that is so delicious out of your head. This is so easy to make and is one of those desserts you just don’t forget!
List of Ingredients
Bread Pudding
3 large eggs, beaten
1-1/2 cups white sugar
2 Tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups heavy cream
10 slices hearty thick sliced white bread, cubed (I use French bread)
1 cup raisins, optional
Vanilla Cream Sauce
1/2 cup sugar
3 Tablespoons light brown sugar
1 Tablespoon all-purpose flour
Dash of ground nutmeg
1 large egg
2 Tablespoons butter, melted
1-1/4 cup heavy cream (whipping cream)
1 pinch salt
1 Tablespoon vanilla extract
Recipe
Preheat oven to 375° degrees F. Grease a 9x9 baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons light brown sugar, ½ teaspoon cinnamon, ¼ cup melted butter and 3 cups of heavy cream together. Gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
Bake in preheated oven until browned and set in the middle, 50-55 minutes. Cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
Vanilla Sauce
Whisk sugar, brown sugar, flour, nutmeg, egg, butter, cream and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon. About 10-12 minutes. Stir in the vanilla. Pour sauce over warm bread pudding, or serve on the side in a bowl.
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