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 SPICED ORANGE SAUCE
This is a delicious variation on a classic made with the light and heavenly Italian Christmas bread. Panettone is similar to brioche but studded with raisins and candied orange and lemon peel. A luscious sauce made with orange liqueur, makes this dish perfect for the holidays. Serve as a dessert or a sweet and decadent breakfast.
Provided by Lizzie Mac
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h
Yield 6
Number Of Ingredients 19
Steps:
- Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
- Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.
- Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
- Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
- Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
- In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
- Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.
Nutrition Facts : Calories 971.6 calories, Carbohydrate 97.1 g, Cholesterol 302.5 mg, Fat 61.7 g, Fiber 2.2 g, Protein 7.9 g, SaturatedFat 35 g, Sodium 416.9 mg, Sugar 76.1 g
SHERIDAN'S CREAM STICKY PUDDING
An utterly irresistible cream sticky pudding, invented by Ainsley Harriott
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 30m
Number Of Ingredients 11
Steps:
- Whisk the caster sugar, whole egg and egg yolks together in a bowl. Put the Sheridan's and the cream in a pan, bring to the boil. Whisk on to the egg mixture, then leave until cooled slightly to make a custard.
- Lightly grease six 200ml/7fl oz ramekins with butter, place a layer of croissant slices in the bottom of each one, then add a generous sprinkle of muscovado sugar and a little of the egg custard. Keep on laying up croissant and custard in the same way, finishing it off with a sprinkling of sugar. Allow the pudding to settle for a while to soak up the custard. Heat oven to 200C/fan 180C/gas 6, then cook pudding for 18-20 mins until puffed up, golden and crispy (the muscovado sugar will give a tasty and sticky finish to the pudding).
- While the puddings are baking, make the sauce. Place the sugar and butter into a pan and stir over a medium heat until melted together. Pour in the cream and bring to the boil. Reduce the heat and simmer for 3-4 mins until dark and sticky. Serve the puddings in their dishes with a little of the warm butterscotch sauce poured over.
Nutrition Facts : Calories 968 calories, Fat 71 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
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