Italian Bread Pudding With Vanilla Sauce Food

ITALIAN BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Pre-heat your oven to 325 degrees.
• In a small pot heat your milk and sugar until the milk gets hot and the sugar is dissolved.
• While your milk is heating, place your stale bread into a shallow dish. Now pour your hot milk mixture over this and let sit for 20 minutes.
• Now in a small bowl add your raisins and enough hot water to cover them and let those sit for 20 minutes.
• While your bread and raisins are soaking, butter 4 large ramekins (or 6 medium sized ramekins) and sprinkle with a little bit of sugar and spread it around so that it covers all of the butter. Set these aside.
• Once your bread is done soaking, pour it through a large sieve and with your hand gently press out some of the milk. Now place your bread into a large bowl.
• Drain your raisins and add those to your bowl. In a separate bowl, lightly whisk your egg and egg yolk and add that to your bowl and mix all of your ingredients together carefully as to not break up your bread too much.
• Now scoop out your bread mixture into your ramekins making sure they are all even and sit just below the rim.
• Place on a cookie sheet and bake for 15 minutes. After 15 minutes, increase your oven temperature to 350 and bake for another 10 minutes.
• While your bread pudding is baking you can make the sauce.
• Vanilla Condensed Milk Sauce:
• With a small saute pan over medium heat add your sweetened condensed milk, 1 tbsp of milk, vanilla and butter and mix until it is heated through and becomes silky.
• Turn off heat and leave on the stove.
• Once the bread pudding is ready, remove from the oven and lest rest for 5 minutes.
• After resting, drizzle liberally with the vanilla glaze. Enjoy!

SUET PUDDING

Steps:

• In a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well.
• Heat batter in a steamer over 1 inch of hot, but not boiling, water. Steam until a toothpick inserted comes out clean.
• In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch. Stir constantly until mixture thickens; stir in vanilla extract.
• Serve pudding and sauce warm.

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.

BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Tear the bread into pieces and place it in a bowl. Bring the milk to a boil, remove from the heat and stir in the sugar until it has dissolved. Pour the mixture over the bread and leave until the liquid has been absorbed and the mixture has cooled.
• Place the golden raisins in another bowl, add warm water to cover and let soak for about 15 minutes, then drain and squeeze out. Dust for flour, gently shaking off any excess.
• Preheat the oven to 325°F Grease individual molds with butter and dust them with sugar. Pass the soaked bread through a strained into a bowl and add raisins, liqueur, egg and egg yolk, mixing wel. Spoon the mixture into the molds until they are three-fourths full.
• Dot the surface with the butter and bake for 20 minutes, then increase the oven temperature to 350 F and bake for a further 10 minutes. Remove from the oven, cool, then serve with the vanilla sauce.
• To make the vanilla sauce, bring the milk just to a boil, then remove from the heat. Meanwhile, put the egg yolks and sugar into a heatproof bowl and scrape in the contents of the vanilla bean. Beat vigorously until lighty and fluffy. Gradually beat in the hot milk. Set the bowl over a pan of barely simmering water and cook, stirring constantly with a wooden spoon until thickened, taking care that the eggs do not curdle. Strain and let the vanilla sauce cool before serving.

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.

EASY PANETTONE BREAD PUDDING WITH WARM BRANDY SAUCE

Steps:

• Melt 1/2 stick butter in 9 x 13-inch glass baking pan.
• Take Panettone bread that has been cut in 2x2-inch squares and press into the buttered dish.
• Mix all other ingredients (except the pecans) in a bowl, stirring to combine well, and pour evenly over the cut up Panettone.
• Sprinkle pecans on top.
• Bake at 350 degrees F for 45 minutes to 1 hour.
• Brandy Sauce:.
• Place all brandy sauce ingredients in sauce pan.
• Heat gently and stir often. Don't over cook- only about 5 minutes.
• Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm brandy sauce over top of each serving. Enjoy!

GRANDMA'S BREAD PUDDING WITH VANILLA SAUCE

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.

ROGENE'S BREAD PUDDING WITH VANILLA SAUCE

Steps:

• To make bread pudding: mix everything but raisins. Set aside.
• In a 9x13 inch baking dish layer bread halfway up. Pour mixture over. Sprinkle raisins on top. Bake at 350 degrees for approx 45-60 minutes, checking often for a knife to come out clean.
• To make sauce: Heat all ingredients except the vanilla over medium heat, stirring constantly. Bring to a boil and boil for 5 minutes. Remove from heat and add vanilla.
• Spoon yourself out some bread pudding and top it off with the sauce and some cool whip.

VANILLA SAUCE FOR BREAD PUDDING

Steps:

• Bring water to a boil, in a small saucepan.
• Combine sugar and cornstarch; stir well.
• Add sugar mixture to boiling water.
• Reduce heat to medium, stirring constantly, or until mixture thickens.
• Remove from heat.
• Add butter, vanilla and salt, stirring until butter melts.