VANILLA BRIOCHE BREAD PUDDING WITH PEACH SUZETTE SAUCE
Provided by Robert Irvine : Food Network
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the bread pudding: Preheat the oven to 350 degrees F. Grease a baking dish with butter. Add the cubed bread.
- In a small saucepan, melt 4 tablespoons butter.
- In a large bowl, combine the melted butter, raisins, condensed milk, sugar, and vanilla and whisk together. Add the eggs and whisk again until thoroughly combined.
- Pour the custard over the bread and allow to soak for a few minutes. Press the bread into the liquid to help absorb.
- Sprinkle the top with the cinnamon and chopped pecans and bake in the oven until the custard is set, about 30 minutes. Stick a paring knife into the center of the pudding. If it comes out with liquid stuck to the knife, cook for a few minutes more until firm. Remove the bread pudding from the oven and allow to cool a bit.
- For the peach sauce: In a large saucepan over medium-low heat, melt the butter. Add the peaches, sugar, and liqueur and stir gently until the sugar dissolves. Allow to simmer until the mixture begins to thicken and darken, about 2 minutes. Stir while cooking to avoid burning. Add the heavy cream and stir to combine. Allow to heat through and thicken, about 2 minutes. If the sauce needs additional thickening, combine the cornstarch and water in a small bowl and stir some into the sauce. Remove from the heat and keep warm.
- For the rum sauce: Heat a small, nonstick skillet over medium-high heat and add the sugar. Stir and cook until the sugar is melted. Remove from the heat and add the orange liqueur and dark rum. Return to the heat and simmer for 1 minute, and then flambe, if desired, or just let the alcohol burn off.
- To plate: Using a ring cutter, cut out rounds of bread pudding and plate in a shallow bowl. Pour the peach sauce over top, and then the rum sauce. Garnish with a dollop of creme fraiche and a small sprig fresh mint.
BREAD PUDDING WITH VANILLA SAUCE
Make and share this Bread Pudding With Vanilla Sauce recipe from Food.com.
Provided by seesko
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart deep baking dish.
- Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce.
- Sauce Directions:.
- 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. Serve warm or at room temperature.
BREAD PUDDING WITH VANILLA SAUCE
If your watching your waistline then this is definatley not a dish for you, but OMG is this delicious! The vanilla sauce can be made using 1 cup 18% table cream and 1/4 cup whipping cream but it will be very thin.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 375 degrees.
- Butter a deep 2 or 3-quart baking dish.
- For the pudding; in a bowl combine the eggs, white sugar, brown sugar and nutmeg; stir in the melted butter and whipping cream; mix until well combined.
- Add in the bread cubes and raisins; toss to combine with the cream mixture.
- Transfer to the prepared baking dish.
- Bake for about 50-55 minutes.
- Cover with foil the last 30 minutes of baking to prevent excess browning.
- Let stand for 10 minutes (or more) before serving with vanilla sauce.
- For the vanilla sauce; in a heavy saucepan whisk all ingredients together (except vanilla) cook over medium heat whisking continuously for about 10 minutes or until thickened.
- Remove from heat and stir in vanilla.
- Serve warm or at almost room temperature with the pudding.
- Delicious!
Nutrition Facts : Calories 1317.7, Fat 76.3, SaturatedFat 45.5, Cholesterol 388.9, Sodium 715.8, Carbohydrate 147.3, Fiber 3.5, Sugar 93, Protein 16
CHOCOLATE CHERRY BREAD PUDDING WITH VANILLA SAUCE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the vanilla sauce: Bring the milk and salt to a simmer over medium heat in a 2-quart heavy saucepan. Whisk together the yolks and sugar in a bowl until combined, and then add to the hot milk in a slow stream, whisking. Transfer the custard back to the saucepan and cook over moderately-low heat, stirring constantly with a wooden spoon, until the custard coats back of a spoon, about 5 minutes. Pour through a fine-mesh sieve into a bowl and stir in the vanilla. Cover the surface of the custard with a round of wax paper and chill until cold, at least 1 hour.
- For the bread pudding: Preheat the oven to 325 degrees F. In large mixing bowl, toss together the donut slices, dried cherries and white chocolate. Set aside. In second large mixing bowl, stir together the sugar, cinnamon and nutmeg. Measure out 1/4 cup of spiced sugar into a small bowl and set aside.
- In a third large mixing bowl, whisk together the eggs, cream, milk and vanilla. Whisk the eggs into the large bowl of spiced sugar, and then pour over the bread-chocolate mixture and stir to combine. Pour the batter into a 9-by-13-by-2-inch baking pan and sprinkle with the reserved 1/4 cup spiced sugar. Scatter the butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes. Serve with the vanilla sauce.
BREAD PUDDING WITH STRAWBERRY SAUCE
Steps:
- Preheat the oven to 350 degrees F.
- Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed.
- Divide the bread mixture among four 8-ounce creme brulee ramekins and transfer to a baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 minutes.
- In a large skillet over high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries over high heat and add the orange juice. Reduce the heat to medium and simmer for 3 to 5 minutes.
- Serve the sauce with the bread pudding.
BEST BREAD PUDDING
Look no further: this is the only bread pudding recipe you will ever need. This super-thick version is equal parts sweet and custardy, with just a touch a spice. Perfect for a special event, or for Sunday morning breakfast at home.
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
- Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
- Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
- Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.
GRANDMA'S BREAD PUDDING WITH VANILLA SAUCE
The most simple and delicious bread pudding I have ever made. The vanilla sauce makes it very special and the sauce is super simple. (Find the recipe for the Vanilla Sauce in the "Directions" section of the Grandma's Bread Pudding with Vanilla Sauce recipe.) Make full recipe for 9x13 baking dish. Make half recipe for 8x8 baking dish.
Provided by theroyses57
Categories Dessert
Time 1h30m
Yield 1 9x13 casserole dish, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Grandma's Bread Pudding Recipe Directions.
- Combine sugar, salt, flavoring, cinnamon and egg. Add milk slowly, stirring constantly. Add bread cubes and melted butter and mix thoroughly. Pour into well buttered baking dish 9x13. Set 9x13 dish inside baking pan of warm water. Bake at 350 degrees at least 1 hours until inserted knife comes out completely clean.
- Vanilla Sauce Recipe (topping for Grandma's Bread Pudding Recipe).
- Combine 2 tablespoons flour, 1 cup sugar, 1/4 teaspoon salt and 2 cups of milk in saucepan. Cook until thickened, stirring constantly. When thickened, remove from heat and add 2 tablespoons of butter and 1 teaspoon of vanilla flavoring.
- Let sauce cool and serve over the bread pudding. Taste best when sauce is cooled.
Nutrition Facts : Calories 247.3, Fat 11.7, SaturatedFat 6.9, Cholesterol 78.8, Sodium 319.4, Carbohydrate 30, Fiber 0.6, Sugar 18.3, Protein 6.6
BREAD PUDDING WITH SOUTHERN BOURBON SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
- With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
- Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.
- Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.
CAJUN BREAD PUDDING WITH WHISKEY VANILLA SAUCE!
While bread pudding was originally developed to make use of stale bread (Cajuns' don't waste anything), it has evolved into its own creamy, crunchy, delicious dessert and is now a much-loved Southern tradition--especially to Cajun and Creole people. Note: Prep time includes standing time.
Provided by CaliforniaJan
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- *Brandy may be used instead of whiskey, if desired. If you'd rather not use liquor, fresh orange juice may be substituted for the whiskey.
- BREAD PUDDING:.
- Preheat the oven to 350ºF. Grease a 9 x 13-inch pan with the 1 tablespoon butter.
- Toast the pecans in a dry frying pan over medium heat for 5-10 minutes, or until fragrant (don't allow pecans to burn). Remove from the heat.
- Whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, melted butter and milk until well blended.
- Place half the bread cubes in the buttered dish, top with the chopped pecans, then pour half the liquid mixture over the bread. Add the remaining bread cubes and top with remaining liquid. Cover with plastic wrap and let set for 30 minutes, gently pressing the cubes underneath the liquid a few times to make sure the bread is moistened. Remove plastic, cover with foil and bake in preheated oven for 45 minutes.
- Uncover the pudding, drizzle 1 cup of the warm Whiskey Vanilla Sauce over it, and bake for an additional 5 minutes, uncovered. Let set for at least 5 minutes before cutting. Serve the remaining Whiskey Vanilla Sauce with the pudding.
- WHISKEY VANILLA SAUCE.
- While pudding is baking, combine the sugar, cream, spices, and butter in a small saucepan and bring to a gentle boil. When the butter is melted, combine the whiskey, cornstarch, and vanilla in a small bowl, then slowly whisk the whiskey mixture into the gently boiling sauce.
- Boil gently for 5 minutes, stirring often.
- GARNISH.
- Whip the cream and keep in refrigerator until serving time.
Nutrition Facts : Calories 1205.7, Fat 69.7, SaturatedFat 34.8, Cholesterol 249.5, Sodium 348.6, Carbohydrate 133.9, Fiber 3.2, Sugar 108.6, Protein 12.1
BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE
My famous bread pudding is a sweet way to make use of the day-old dinner rolls that didn't get gobbled up at Thanksgiving. The combination of the soft pudding with the sweet, velvety smooth sauce is a match made in heaven. -Anita Geoghagan, Woodstock, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.
Nutrition Facts : Calories 498 calories, Fat 27g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 246mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.
BREAD PUDDING II
My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!
Provided by ELLENMARIE
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g
BREAD PUDDING WITH CARAMEL SAUCE
Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!
Provided by starmaster25
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
- Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
- Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
- Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.
Nutrition Facts : Calories 846.8 calories, Carbohydrate 109.5 g, Cholesterol 287.6 mg, Fat 36.9 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 20.4 g, Sodium 722.5 mg, Sugar 66.6 g
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,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, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
APPLE BREAD PUDDING WITH VANILLA SAUCE
This is my husband's absolute favorite bread pudding. I'm torn between this one and the "Old fashioned" version from Southern Living. Both are fantastic. This comes from Rosie's Bakery book which I love despite there not being any pictures!
Provided by greysangel
Categories Dessert
Time 3h15m
Yield 9 serving(s)
Number Of Ingredients 23
Steps:
- In a large mixing bowl, vigorously whisk the cream, milk, eggs, yolks, brown sugar, salt, vanilla, and ¼ tsp cinnamon until blended.
- Add the bread cubes, apples and raisins, and toss several times with a large wooden spoon to ensure even saturation.
- Refrigerate the pudding for at least 2 hours, tossing the mixture occasionally with the wooden spoon to make sure the bread is soaked.
- Fifteen minutes before baking, preheat the oven to 350. Grease an 8 inch square baking dish with butter. Scoop the pudding into the baking dish. Mix the granulated sugar and the remaining cinnamon together and sprinkle it over the bread pudding.
- Place the baking dish in a shallow baking pan on the center oven rack and pour enough hot water into the large pan to come two thirds of the way up the sides of the pudding baking dish. (This is important as the bath helps the pudding to be fluffy).
- Bake the pudding until the top is golden and crisp and has risen in the center, about 50 minutes.
- Remove the pudding from the water bath and allow it to cool while you make the sauce.
- Sauce:.
- Scald the cream, all but ¼ cup of the milk, sugar and salt in a heavy medium size saucepan over medium heat.
- Dissolve the cornstarch in the remaining milk in a small cup. Stir it into the cream mixture.
- Bring the mixture to a boil over low heat, whisking constantly. Continue boiling and whisking until the sauce thickens, about 3 minutes.
- Remove the pan from the heat and stir in the butter, vanilla and nutmeg. Allow to cool slightly before serving.
Nutrition Facts : Calories 284.4, Fat 16.3, SaturatedFat 9.6, Cholesterol 135.3, Sodium 186.7, Carbohydrate 30.9, Fiber 1.3, Sugar 24.7, Protein 4.8
GRANDMA'S OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE - (3.9/5)
Provided by francesn
Number Of Ingredients 15
Steps:
- PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.
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- Place the cubed bread in large mixing bowl. In a separate mixing bowl, whisk together the eggs, cream, and milk until yolk and milk is evenly mixed. Whisk in the sugar, cinnamon, rum extract, vanilla extract, melted butter, and nutmeg until evenly mixed.
- Pour the egg mixture on top of the bread along with the 2 cups of diced peaches. With a large wooden spoon, lightly toss the bread with the milk mixture. Place in the refrigerator and allow to sit for 30 minutes. Meanwhile, pre-heat the oven to 350 Degrees.
- Spray or grease a large casserole dish and pour the bread into the casserole dish, evenly. Sprinkle the other 1/2 cup of peaches on the top of the bread mixture along with the 1/2 cup of pecan pieces. Bake in the oven on the middle rack for 30-45 minutes until the middle of the pudding is set and a toothpick is inserted and comes out clean.
BREAD PUDDING WITH VANILLA SAUCE RECIPE | MYRECIPES
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- Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart soufflé or deep baking dish.
- Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce.
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- In a saucepan on the stove over medium heat, combine the 4 tbsp butter, 2 cups whole milk and ½ cup granulated sugar.
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- 1. Preheat oven to 350°F. Put the bread and milk in a large bowl and mix until all of the milk is absorbed.
- 2. In a separate bowl, beat eggs, sugar, brown sugar, vanilla, cinnamon, and allspice together. Pour the mixture over the bread and stir to combine. Gently stir in the raisins.
- 3. Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan with the butter. Pour in the bread mix and bake for 40 minutes, or until the bread pudding is set and the corners are slightly browned. Let cool on a wire rack while you make the custard sauce.
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