Greenbrier Bread Pudding With Vanilla Sauce Wonderful Food

BEST BREAD PUDDING WITH VANILLA SAUCE

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.

GRANDMA'S OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE - (3.9/5)

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.

GREENBRIER BREAD PUDDING WITH VANILLA SAUCE (WONDERFUL!)

Steps:

• Cut the bread into 1 inch slices and then into 1 inch squares. Toast in a 400 oven until nice and golden brown. Grease the bottom of a casserole (just a little smaller than 9 X 13) and place the toasted bread equally spread in the casserole. Drizzle the butter over the top of the bread squares. Combine the rest of the pudding ingredients and pour over the bread. Bake at 350 until the custard is firm. This will take approximately 45 minutes. To make a peach bread pudding, place sliced peaches on top before baking. Vanilla Sauce Combine the cream and sugar in a pan. Bring to a boil. Remove from the heat. Beat the yolks, flour, vanilla, and salt. Stir in a little of the hot cream to temper. Add this mixture to the rest of the hot mixture. Cook, stirring continually (dont overcook) until just thickened. Remove and add the ice cream. Stir until the ice cream is melted. Strain through a fine sieve or cheesecloth. If you like the flavor of brandy or Grand Marnier, add to the custard (to taste) after it is done. I like the sauce to be warm when I serve it. Taken from an episode of Chef du Jour/FTVN. The chef was from the Greenbrier Hotel in West Virginia. Posted to MM-Recipes Digest by Marie Bordewisch on Nov 07, 1998

BREAD PUDDING WITH VANILLA SAUCE

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.

GREENBRIER BREAD PUDDING RECIPE

Steps:

• The Greenbrier Bread Pudding with Vanilla Sauce Bread Pudding Ingredients 1/2 loaf - plain white bread 4 ounces - melted butter 6 each - whole eggs 24 ounces - milk 8 ounces - heavy cream 1/2 pound - sugar 1 cup - raisins to taste - vanilla extract Vanilla Sauce Ingredients 2 cups - heavy cream 1/2 cup - sugar 4 each - egg yolks 1 Tbsp - flour 1 Tbsp - vanilla extract 1/4 tsp - salt 2 scoops - vanilla ice cream Bread Pudding Recipe Cut bread slices into one-inch squares and toast in a hot oven. Place in the bottom of a casserole dish and drizzle with melted butter. Combine remaining ingredients and pour over bread. Bake at 350 degrees until custard is firm, approximately 45 minutes. Vanilla Sauce Recipe Combine cream and sugar in a two-quart saucepan and bring to a boil. Remove from heat. Beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Cook, stirring constantly until just thickened (do not overcook). Remove from heat and add ice cream, stirring until melted. Strain. Serve with bread pudding. - See more at: http://www.greenbrier.com/Dining/The-Greenbrier-Recipes#sthash.0d21X84B.dpuf