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
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.
PEACH BREAD PUDDING WITH SOUTHERN COMFORT SAUCE
I was looking to make a twist on a traditional bread pudding and I came up with this. Made it for my husband and he almost ate the whole thing!! I'm sure his cardiologist wouldn't appreciate it, but it sure tastes good:)
Provided by Kathleen Kulinski
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees and lightly butter a 9x13" baking dish.
- 2. Add bread cubes to a large bowl.
- 3. In a medium bowl, whisk 1.5 cups cream, 2 cups milk, 1 cup sugar 4 tbsp melted butter, 4 eggs and vanilla.
- 4. Add cream mixture and diced peaches to bread cubes and toss to combine.
- 5. Pour mixture into the greased dish. Let sit for 15 minutes.
- 6. Drizzle the bread mixture with the remaining 1/2 cup cream.
- 7. Sprinkle pecans on top then the remaining 2 Tbsp of sugar.
- 8. Bake until the center is set - about 45 minutes. Serve warm or cold with Southern Comfort Sauce &/0r whipped cream.
- 9. To make the sauce, first melt the butter in a heavy saucepan.
- 10. In a small bowl, mix cream, sugar and yolks - whisk together.
- 11. Add creamed mixture to butter - cook over medium heat until it comes to a boil, stirring constantly -reduce heat and cook for 4 more minutes.
- 12. Remove from heat and add Southern Comfort (it would also be good with Amaretto or Rum) - serve sauce warm or cold over bread pudding, stirring well before serving.
PEACHY BREAD PUDDING WITH CARAMEL SAUCE
This rich and creamy bread pudding is a truly decadent and comforting dessert.
Provided by jowolf2
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
- Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
- While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
- Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 60.9 g, Cholesterol 105.7 mg, Fat 19.5 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 11.6 g, Sodium 449.5 mg, Sugar 35.9 g
PEACH BREAD PUDDING WITH BOURBON CARAMEL RECIPE
Bread pudding is often thought of as a winter dessert, but it is just as scrumptious in the summertime when filled with fresh peaches and topped with a boozy caramel sauce. A scoop of vanilla ice cream on top is optional-but highly recommended. A spiked caramel sauce makes this bread pudding truly spectacular. Resist the urge to stir the caramel as it cooks, and watch it closely. Once it starts to brown, it can easily turn too dark and become bitter.
Provided by Southern Living Editors
Categories Puddings
Time 9h30m
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Prepare the Bread Pudding: Whisk together egg yolks, milk, vanilla extract, cinnamon, salt, 2 cups heavy cream, and 2/3 cup granulated sugar in a large bowl until thoroughly combined. Add bread pieces, and toss to coat pieces evenly. Cover and chill 8 to 12 hours to allow bread to absorb the liquid.
- Preheat oven to 350°F. Gently rub peaches under running water to remove fuzz, and chop peaches. (You will have about 6 1/2 cups.) Beat egg whites with an electric mixer on high speed until soft peaks form. Remove soaked bread from refrigerator; stir in 4 tablespoons salted butter pieces and chopped peaches. Fold in whipped egg whites until combined. Transfer mixture to a well-greased (with butter) 13- x 9-inch baking dish or a large cast-iron skillet. Cover loosely with aluminum foil, and bake in preheated oven until it puffs in the center, about 45 minutes. Remove foil, and bake until the top is lightly browned, 25 to 30 minutes.
- Prepare the Bourbon Caramel: Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high; stir in water and 1 cup granulated sugar. Cook, without stirring, until mixture is a medium shade of brown, 4 to 6 minutes. Carefully whisk in 1 cup heavy cream. (Mixture will bubble up as the cream is added.) Remove from heat, and whisk in bourbon. Serve Bourbon Caramel warm with the Bread Pudding.
GEORGIA PEACH BREAD PUDDING
This is an easy bread pudding recipe. I of course changed it from the original in my quest for the perfect bread pudding hehe. This uses canned peaches making it doable for any time of the year. Serve with Vanilla ice cream or just say to heck with the calories and pour a ton of cream over it.
Provided by JanetB-KY
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Butter an 11X7 baking dish.
- In a large bowl, combine sweetened condensed milk and eggs, blending well; add peaches, peach juice, hot water and heated cream, melted butter, cinnamon, extracts and nutmeg.
- Add bread. Stir well, moistening completely; cover and refrigerate for at least one hour and up to three, stirring occasionally.
- Turn into prepared baking dish and bake for approximately 70 minutes or until a knife inserted near the center comes out clean.
- Cool slightly and serve with ice cream, heavy cream or a dessert sauce; refrigerate leftovers.
Nutrition Facts : Calories 335.5, Fat 17.5, SaturatedFat 10.4, Cholesterol 131.8, Sodium 140.7, Carbohydrate 39.4, Fiber 1.2, Sugar 35.6, Protein 7
DRUNKEN BRANDY-PEACH BREAD PUDDING
Steps:
- TO MAKE THE BREAD PUDDING: Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or cooking spray. Mix the granulated sugar, half-and-half, and cinnamon in a large saucepan over medium heat. Stir occasionally until the sugar dissolves. (No need to boil the mixture.) Remove the saucepan from the heat.
- Whisk the 3 eggs in a bowl until the whites and yolks are combined. Pour about 1/4 cup of the hot cream mixture into the eggs, whisking as you pour. (This tempers the eggs, which keeps them from curdling when they are mixed into the hot cream mixture.) Pour the tempered egg mixture into the cream mixture left in the saucepan and whisk until the sauce is smooth.
- Gently combine the bread cubes and peaches in a large bowl. Spoon into the prepared pan. Pour the sauce over the peach-bread mixture and let sit for about 30 minutes to let the sauce soak into the bread. Sprinkle the pecans on top.
- Bake until the pudding is firm and lightly browned on top, about 1 hour. Cut into squares and serve warm or at room temperature with warm Peach Brandy Sauce.
- TO MAKE THE PEACH BRANDY SAUCE: Melt the butter and brown sugar together in a saucepan set over medium heat. Remove the mixture from the heat. In a bowl, whisk the 1 egg with a fork. Temper the egg by adding about 2 tablespoons of the butter-sugar mixture to the egg and whisk constantly until the egg is incorporated. Pour the tempered egg mixture into the saucepan with the remaining sugar-butter mixture and whisk until the sauce is smooth. Add the salt and whisk in the brandy. Keep the sauce warm until ready to serve. Pour it over the bread putting as soon as it comes out of the oven.
- do it early
- The bread pudding can be made up to 12 hours in advance, covered, and refrigerated. Warm in a 300°F oven. The sauce can be made up to 48 hours in advance and refrigerated until ready to use. Reheat it in a heavy saucepan set over low heat until it is warm but not hot; or microwave it on medium power in a microwave-safe container until warm, about 1 to 2 minutes.
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.
PEACHES AND CREAM PUDDING
Make Peaches and Cream Pudding in minutes. Canned peaches and instant pudding come together for a simple, yet familiar peach-and-cream treat.
Provided by My Food and Family
Categories Home
Time 5m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Mix milk and reserved peach juice in medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in peaches. Refrigerate until ready to serve.
Nutrition Facts : Calories 110, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 3.2533 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.5716 g, Sugar 0 g, Protein 1 g
PEACH BREAD PUDDING WITH VANILLA-PEACH SAUCE
Steps:
- Preheat the oven to 350°F. Place the bread cubes on a rimmed sheet pan and bake for 5 minutes, or until toasted to a light golden color. Remove the toasted cubes from the oven and place in the bottom of a 2-quart casserole dish.
- In a medium saucepan, combine the milk, heavy cream, and butter. Warm over low heat until the butter melts; set aside.
- In a medium bowl, whisk together the eggs, sugar, vanilla, flour, and cinnamon and beat well. With a wooden spoon, stir in the chopped peaches and the warm milk mixture. Pour the custard over the toasted bread cubes. Bake for 55 minutes, or until the center of the casserole is firm.
- To make the vanilla-peach sauce, combine the cream, sugar, and peach nectar in a small saucepan and bring to a boil. Whisk the cornstarch with the water together in a small bowl, then stir into the boiling liquid. Reduce the heat and simmer for 1 minute, then stir in the vanilla and salt. Remove from the heat.
- Cut the warm bread pudding into individual portions and top with warm vanilla-peach sauce.
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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.
- In a small sauce pan on low to medium heat, melt the stick of butter and add the brown sugar. Stir until the brown sugar is completely dissolved into the butter (should like caramel). Add the ice cream and stir until the ice cream has dissolved. Allow to simmer for 3-5 minutes while continuously stirring. Remove from heat and add the vanilla extract Serve on top of the bread pudding as desired.
PEACH BREAD PUDDING RECIPE - SUNSET MAGAZINE
From sunset.com
4/5 (11)Total Time 2 hrsCuisine AmericanCalories 489 per serving
- Preheat oven to 375°. Butter 8 ramekins (8 oz. each). Put bread pieces in a large bowl and pour in milk. Let soak, stirring occasionally, about 30 minutes.
- Meanwhile, in a large frying pan over medium heat, melt 6 tbsp. butter and 3/4 cup sugar. Add peaches and cook 1 to 2 minutes to release juices. Strain into a small bowl; reserve juices.
- Whisk eggs, 1 cup sugar, the vanilla, cinnamon, and nutmeg. Pour over bread and stir to combine. Fold in peaches.
- Spoon mixture into ramekins and set in a large roasting pan. Put roasting pan in oven and fill pan with very hot water to come halfway up sides of ramekins.
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5/5 (7)Total Time 1 hrCategory DessertCalories 439 per serving
- Preheat oven to 350° and grease 4 individual dishes or an 8x8-inch baking pan. Set on to a baking sheet and set aside.
- Slice bread in to thin 3/4-inch slices or cube. If using slices, you'll want your bread pieces to be about an inch higher than the height of your baking dish, so figure out how tall they should be and cut off the bottom of the slices to that height. (*You won't need the part you cut off the bottom, but you can use them by cutting them in to cubes and making some croutons with them!). Then cut each of the trimmed slices in half from top to bottom to make two pieces. Set aside.
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- Preheat oven to 375. Butter up or grease up four ramekins or one baking pan. If using ramekins put them on a baking sheet ready for the oven.
- In a large bowl whisk together eggs, cream, vanilla, cinnamon, nutmeg and salt. Add the bread and toss to combine with a spatula. The bread should soak up all of that delicious custard base. GENTLY (or you'll smash them) fold in the peaches.
- Scoop the pudding into the ramekins - this is easiest to do, for me, with an ice cream scoop. A couple scoops in each one. Put the baking sheet into the oven and bake for about 45 minutes (maybe a little longer). What you are looking for is browned on the top puddings that are puffed completely and bubbling around the edges. The center should feel firm (not squishy) when you touch the tops.
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4.5/5 (18)Servings 6-8
- 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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- Grease an 8-inch baking dish with butter and place the cut butter cake cubes in it. Spread the cake pieces evenly
- In another bowl, pour the milk, eggs, vanilla essence and sugar. Whisk well until all the sugar has dissolved
- Pour half of this mixture over the cake pieces. Let this sit for 15 mins until all the custard mixture has soaked into the cake
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- Preheat the oven to 350°F. In a bowl soak bread in 2 cups of milk. In another bowl beat sugar and butter together with a hand mixer, until mixture resembles wet sand. Add eggs one at a time, until eggs are fully blended. Add vanilla, salt, cinnamon, nutmeg. Mix in remaining milk, stir in bread and peaches.
- Butter a 9 x 13 casserole dish. Pour mixture into casserole dish, bake for 20 minutes. Reduce oven to 300°F and continue baking for 1 hour, bread pudding is done when the center has a slight jiggle but mostly stiff.
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