Bread Pudding With Glazed Cream From Le Ruths Recipes

BEST BREAD PUDDING WITH VANILLA SAUCE

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.

BREAD PUDDING WITH GLAZED CREAM (FROM LE RUTH'S)

Steps:

• Spread softened butter over 12-inch round baking pan. In a large bowl, mix eggs, sugar, milk, vanilla, and mace. Stir in raisins. Add bread and allow to soak 10 minutes. Pour into pan. Bake at 375° until pudding is almost firm. Remove from oven. Topping: Increase oven temperature to 425°. Carefully pour liquid whipping cream over top (no substitutes) then sprinkle with sugar and pieces of butter. Return to oven and bake 10-15 minutes to allow cream to set.

BREAD PUDDING WITH GLAZED CREAM (FROM LE RUTH'S)

Steps:

• Spread soft butter over 12-inch round (or similar size; 9x13 will do) baking pan. Mix eggs, sugar, milk, vanilla, and mace. Stir in raisins. Add bread and allow to soak 10 minutes. Pour into pan. Bake at 375° until pudding is almost firm (about 40-45 minutes). Remove from oven. Increase oven temperature to 425°. Carefully pour liquid whipping cream over top (no substitutes), then sprinkle with 1/3 cup sugar and pieces of butter. Return to oven and bake 10-15 minutes to allow cream to set. Editor's Extra: Try serving bread pudding for breakfast-it may become a standard, like it has for us.