Bread Pudding With Comfort Sauce Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
• Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
• Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
• Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

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.

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.

Steps:

• Preheat the oven to 350 degrees.
• Grease a 9x9 baking pan.
• Beat the eggs in a large bowl until light and fluffy.
• Beat in the sugar, vanilla and spices.
• Add the half & half.
• Add the bread cubes and raisins to the baking pan.
• Pour the liquid over the bread mixture, allowing the bread to soak up the custard.
• Bake for approximately 25-30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done.
• Allow to cool to room temperature.
• For the Comfort Sauce,.
• Place the cream in a small saucepan over medium heat, and bring to a boil.
• Whisk the corn starch and water together, and add to the cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.
• Stir in the sugar and the Southern Comfort. The sauce should have a thick consistency.
• Serve with the sauce poured over the bread pudding.