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    Bread Pudding with Vanilla Cream Sauce

    Source of Recipe

    Welcome Home

    Recipe Introduction

    Sometimes you canít get that one dessert that is so delicious out of your head. This is so easy to make and is one of those desserts you just donít forget!

    List of Ingredients

    Bread Pudding
    3 large eggs, beaten
    1-1/2 cups white sugar
    2 Tablespoons light brown sugar
    1/2 teaspoon ground cinnamon
    1/4 cup butter, melted
    3 cups heavy cream
    10 slices hearty thick sliced white bread, cubed (I use French bread)
    1 cup raisins, optional

    Vanilla Cream Sauce
    1/2 cup sugar
    3 Tablespoons light brown sugar
    1 Tablespoon all-purpose flour
    Dash of ground nutmeg
    1 large egg
    2 Tablespoons butter, melted
    1-1/4 cup heavy cream (whipping cream)
    1 pinch salt
    1 Tablespoon vanilla extract


    Preheat oven to 375į degrees F. Grease a 9x9 baking dish.

    In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons light brown sugar, Ĺ teaspoon cinnamon, ľ cup melted butter and 3 cups of heavy cream together. Gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.

    Bake in preheated oven until browned and set in the middle, 50-55 minutes. Cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.

    Vanilla Sauce
    Whisk sugar, brown sugar, flour, nutmeg, egg, butter, cream 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. About 10-12 minutes. Stir in the vanilla. Pour sauce over warm bread pudding, or serve on the side in a bowl.




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