Lovely Lavender Vanilla Bread Pudding 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.

LOVELY LAVENDER-VANILLA BREAD PUDDING

Steps:

• In a small saucepan over medium heat, heat the cream until bubbles form around the outside of the pan. Remove from the heat and stir in the lavender; set aside to cool.
• Grease an 8- by 12-inch baking dish and preheat the oven to 350°F.
• Butter the bread slices and spread with jam. Arrange four slices in the dish with butter and jam side up. Sprinkle raisins over the bread and top with the remaining bread slices.
• In a medium bowl, beat the eggs and sugar until light and creamy. Whisk in the milk and vanilla; strain the cooled cream into the egg mixture and whisk to combine.
• Pour the egg mixture over the bread; let stand for about 15 minutes.
• Bake the pudding for 40 to 50 minutes, until set and browned on top.
• In a small bowl, combine the crushed lavender buds and sugar; dust over the pudding. Serve pudding warm.