Bread Pudding with Vanilla Sauce Demonstrated on WBTV / Bounce TV

Serving up some Bread Pudding with Vanilla Sauce for a Mother’s Day idea on Charlotte’s WBTV / Bounce TV.

Brioche makes the best! bread pudding (in my opinion). However, you may substitute cinnamon bread or cinnamon raisin bread, if you like. Whether you bake & serve this up in a traditional casserole dish, a bundt pan or whatever creative baking piece you can find, it is easy to prepare ahead of time and really delish!

Bread Pudding

1 loaf brioche bread

1-quart half & half

10 large eggs (5 whole and 5 egg yolks)

2-1/2 cups sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Break the bread into chunks and add to a buttered 9 x 13 – inch casserole dish.

In a saucepan, add 5 whole eggs and separate 5 egg yolks (only) into the saucepan.  Add the sugar and cream and whisk while simmering, carefully not to curdle the eggs.  Cook until the mixture thickens, coating the back of a spoon.

Pour the hot custard mixture over the broken bread pieces and give it a few minutes to absorb.  Bake for approximately 30 to 40 minutes.  Allow to cool for 15 minutes before cutting into squares.

Note:  Place a casserole dish filled with 1” of water under the bread pudding casserole rack to steam while baking – you will yield a better result.

© 2016 Cynthia Ferich All Rights Reserved

Personal Chef Magazine, Fall 2016 Publication

 

Vanilla Sauce

2 Tablespoons unsalted butter

1 Tablespoon flour

½ cup sugar

1-1/2 cups whole milk

1 egg, beaten

1 Tablespoon vanilla extract

In a saucepan, melt butter. Combine sugar and flour together and add to melted butter, along with milk and beaten egg. Whisk over medium heat until thickened (10-12 minutes), stirring constantly.  Remove from heat and add vanilla.  Stir and serve over bread pudding.

 

© 2017 Cynthia Ferich All Rights Reserved