Stir in salt, bourbon and pecans if using. For the bread pudding: Preheat your oven to 350 degrees F. Gradually add cream and heat and stir until sugar is dissolved and mixture has boiled 1 minute. Melt butter and brown sugar over low heat until sugar is melted. Best served warm with warm Bourbon Sauce on top. You can also make a few hours ahead and cover and refrigerate until you’re ready to bake.īake about 40 minutes, or until the custard is set and the top is golden. PUDDING: 6 cups cubed sour dough bread (or other dense bread) 3 cups milk 6 tablespoons butter 3/4 cup sugar 3 eggs, beaten 1 1/2 tablespoons vanilla 3/4.
Let pudding stand 10 minutes before serving warm. Bake at 375 for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Once the bread pudding is done, take it out of the oven and let it sit for 5 minutes. While the bread pudding bakes, make vanilla-infused condensed milk sauce. After 15 minutes have passed, raise the oven temperature to 350☏ and bake for another 10 minutes.
#MY RECIPES BREAD PUDDING WITH VANILLA SAUCE FULL#
Pour into a lightly greased 2-quart deep baking dish. Place the full ramekins on a baking sheet, put them in the oven, and bake for 15 minutes. 2cups milk 2tablespoons ( stick) unsalted butter, more for greasing pan 1teaspoon vanilla extract cup sugar Pinch salt loaf sweet egg bread like. Let still out for 30 minutes to allow the bread to soak up the custard. Combine first 4 ingredients stir in butter and whipping cream. Use your clean hands to mix custard and bread together. Place the bread in a 9 x 13 baking dish that has been sprayed with cooking spray. Add the half and half, vanilla, and cinnamon. In a mixing bowl, whisk together the eggs and sugar until light and creamy.
1 (1 pound) loaf day-old French bread, torn into 1-inch chunks
0 kommentar(er)
