French Vanilla Bread Pudding For 2 Recipes

BREAD PUDDING FOR TWO

Steps:

• Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.

FRENCH BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch square pan 1-3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up the liquid. Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread). Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil. Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done, custard should be soft, not firm.
• BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine in a sauce pan. Bring to a boil. Add cornstarch mixed with 1/4-cup water. Cook, stirring, until sauce is clear. Remove from heat and stir in whiskey.

FRENCH BREAD PUDDING

Steps:

• Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
• Preheat the oven to 325°F Butter the bottom and sides of a 9x13x2-inch oven-to-table baking dish.
• In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
• Pour into the prepared baking dish. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
• Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.

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 FOR 2

Steps:

• Spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees.
• Cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two.
• In a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well.
• Pour the mixture evenly over the bread cubes and drizzle with melted butter.
• Place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean.
• Serve warm.

FRENCH BREAD PUDDING

Steps:

• 1. Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
• 2. Preheat the oven to 325°F. Butter the bottom and sides of a 9x13x2-inch ovento- table baking dish.
• 3. In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
• 4. Pour into the prepared baking dish. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
• 5. Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.