Bread Pudding with Vanilla Cream Sauce
Pour sauce over warm breadpudding, or serve on the side in a bowl. BreadPuddingwith Vanilla Cream Sauce 3 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, toasted and cut into cubes 1 cup raisins (optional) Vanilla Cream Sauce 1/2 cup light brown sugar 1 tablespoon all-purpose flour 1 pinch ground cinnamon 1 egg 2 tablespoons butter, melted 1 1/4 cups whole milk or heavy cream 1 pinch salt 1 tablespoon pure vanilla extract Preheat oven to 375 degrees. 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. cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving. 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 or 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, 10 to 12 minutes
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