Monday, April 16, 2012

Best. Bread. Pudding. Ever.

My mom searched for months for a good (No. Great.) bread pudding recipe. Finally after months and months of experimental recipes, she found THE one. It's the best bread pudding I think I've ever tried. Hands down. Plus it's super easy to put together! 

Josh loves bread pudding, so I made it (for the first time) for him when he got home from Afghanistan. He has been asking for it since he licked the bowl clean in February. He didn't actually lick the bowl clean, but I'm certain he considered it. I dug out the recipe this morning to add the ingredients to my grocery list, but thought it would be nice to share it with my readership (Hey Meryl! Hey Deni!). Trust me when I tell you that this will change your life, and by that I mean you will need a whole new wardrobe. 

Be warned that it won't fit into your diet plan, but I promise that this is super easy to make and oh so yummy.

Bread Pudding with Vanilla Sauce
Ingredients:
3 large eggs, lightly beaten
1 1/2 cups sugar
2 tablespoons light brown sugar
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
2 3/4 cups whipping cream
4 cups cubed French bread
3/4 cups raisins


Directions
1. 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. 
2. Bake at 375 degrees 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. 


Vanilla Sauce Ingredients:
1/2 cup sugar
3 tablespoons light brown sugar 
1 tablespoon all-purpose flour
dash of ground nutmeg
1 large egg
2 tablespoons butter
1 1/4 cups whipping cream
1 tablespoon vanilla extract

Directions:
1. 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. 

Note: Unbaked pudding may be chilled up to one day. Let stand at room temperature 30 minutes; bake as directed. Sauce may be chilled up to two days. Microwave in a 2-cup glass measuring cup at high 2 minutes or until thoroughly heated, stirring every 30 seconds. 

4 comments:

  1. Oh HEY!!! I totally needed something else to make to jack up my diet, so thanks for that!!! :) It does sound delish and I shall make it sometime soon. However I think raisins are from the devil, so I will be substituting some nuts, pecans or walnuts possibly! Certainly not a peanut because that would just be gross! Can I just drink the sauce from a cup or would that be too fat!?!?!

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    1. I don't love raisins either Deni, but I buy the yellow kind and they aren't bad in the recipe.

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  2. Ummmm there are more than 2 readers of your blog, Lynder!! And I'm just going to throw this tidbit out there. It is possible to use cinnamon rolls or glazed donuts. I mean, if you're going to make bread pudding, why not go all the way??

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    1. Welcome Reader #3!! I haven't ever tried cinnamon rolls, but it could be worth a shot. May change cooking times... If you try it, let me know how it comes out!

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