VANILLA PUDDING
Super creamy and easy, this classic pudding is great all on its own or can be dressed up with our suggested stir-ins.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 6 to 8 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
- Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
- Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla.
- Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
- Before serving, whisk the pudding vigorously until smooth and creamy.
- Stir-ins:
- Cookies and Cream: Crush 20 chocolate wafer cookies, stir some into the pudding and top with the rest.
- Fresh Berries and Gingersnaps: Fold in 2 cups of fresh, mixed berries and top with about 12 finely crushed gingersnaps.
- Vanilla-Banana: Fold in 3 sliced bananas. Cover and refrigerate for 1 hour. Fold in 24 crushed vanilla wafer cookies and top with more sliced bananas.
- Rocky Road: Fold in 1 cup each mini marshmallows and toasted chopped walnuts and 1/2 cup of mini chocolate chips. Sprinkle with more chocolate chips.
- Peanut Butter* and Jelly (See Cook's Note): Fold in 1 cup quartered red grapes and 1/3 cup each chopped roasted peanuts and peanut butter chips. Top with whole grapes.
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.
VANILLA SAUCE
This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!
Provided by Diane Lloyd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 16m
Yield 14
Number Of Ingredients 5
Steps:
- In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.9 g, Cholesterol 8.7 mg, Fat 3.3 g, SaturatedFat 2.1 g, Sodium 23.5 mg, Sugar 14.4 g
VANILLA SAUCE FOR BREAD PUDDING
Make and share this Vanilla Sauce for Bread Pudding recipe from Food.com.
Provided by taillightsinsightbb
Categories Dessert
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 322.6, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 162.4, Carbohydrate 54.2, Sugar 50.5, Protein 0.1
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.
VANILLA PUDDING
This is an easy and very nice tasting desert. It goes well after a heavy meal or when you want something slightly sweet.
Provided by bluebayou
Categories Desserts Custards and Pudding Recipes
Yield 5
Number Of Ingredients 5
Steps:
- In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
- Pour into individual molds rinsed with cold water; chill until firm and unmold.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 23.6 g, Cholesterol 9.8 mg, Fat 2.4 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 166.8 mg, Sugar 19.2 g
VANILLA SAUCE
This sauce is perfect with the Bread Pudding (Recipe #16136) I posted. You may use it for something else.
Provided by Rhonda O
Categories Sauces
Time 25m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to boil in a small sauce pan.
- 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.
- Stir until butter melts.
Nutrition Facts : Calories 64.5, Fat 2.3, SaturatedFat 1.5, Cholesterol 6.1, Sodium 36.7, Carbohydrate 10.8, Sugar 10.1
APPLE PUDDING WITH VANILLA SAUCE
This is an old time recipe and was in my aunt's cookbook from her Church. Kathryn Esham submitted the recipe. There isn't anything like it here on RecipeZaar. My husband enjoys this. I think the sauce is almost like my grandmother's that I so loved. I hope you will try this one.
Provided by Debaylady
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Pudding::.
- Sift the flour, salt, baking soda, and baking powder together; set aside.
- Cream butter with lemon rind, vanilla and sugar.
- Beat in egg. Stir in flour mixture.
- Add apples. Mix just until lblended together. Turn into a greased 8 x 8 x 2-inch pan.
- Bake in preheated 350 degree oven for 45 minutes.
- Vanilla Sauce:.
- In a small saucepan, combine sugar with cornstarch and salt. Gradually stir in the water and mix well.
- Over medium heat, cook and stir until it reaches medium thickness.
- remove from heat. Stir in butter, lemon rind and vanilla.
- Serve warm over the apple pudding.
VANILLA PUDDING SAUCE
Good over pancakes or pound cakes. I am sure you could find other uses for this sauce.
Provided by Opal Jackson-Cakmak
Categories Other Sauces
Number Of Ingredients 1
Steps:
- 1. 2 Tbsp cornstarch 1/3 cup sugar 1/8 tsp salt 2 cups milk 2 egg yolks, beaten 1 Tbsp butter 2 tsp vanilla Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don't be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Really, really bad.) Boil for at least 1 minute, still stirring constantly. Remove from heat and stir in butter and vanilla. Serve warm or chilled.
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
PANETTONE BREAD PUDDING WITH VANILLA CREAM SAUCE
Make and share this Panettone Bread Pudding With Vanilla Cream Sauce recipe from Food.com.
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Bread Pudding:.
- Preheat oven to 350 degrees.
- Microwave butter in a small bowl until melted, about 1 minute. Add brown sugar and set aside.
- Combine eggs, milk,,vanilla and cinnamon in a large mixing bowl.
- Slice bread into 1 inch cubes and add to egg batter, mixing gently until all bread is soaking in batter.
- Spray a 9 inch square baking dish with vegetable spray. Transfer bread-egg batter into baking dish.
- Top with butter and brown sugar mixture; sprinkle with carmel bits and pecans.
- Bake, covered, for 1 hour or until golden and bubbly.
- Vanilla Cream Sauce:.
- Whisk whipping cream, sugar and flour in a small saucepan.
- Add butter and cook, stirring constantly over medium heat, until butter is melted and mixture begins to boil.
- Continue cooking and stirring for 3 minutes or until mixture is slightly thickened.
- Remove from heat and stir in vanilla.
- Spoon over individual portions of bread pudding and serve warm or at room temperature.
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