Zutaten für Bread Pudding With Vanilla Sauce
- 4 large eggs
- ¼ cup granulated sugar (for the sauce)
- Light Brown Sugar
- ½ teaspoon ground nutmeg
- Butter
- 1 cup heavy cream
- French Bread
- ½ cup raisins
- Flour
- Egg
- 1 teaspoon vanilla extract
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Zubereitung von Bread Pudding With Vanilla Sauce
- Preheat oven to 375°F (190°C).
- Butter a deep 2-3 quart baking dish.
- In a large bowl, whisk together 4 large eggs, ¾ cup granulated sugar, ¼ cup packed brown sugar, and ½ teaspoon ground nutmeg.
- Stir in ½ cup (1 stick) melted unsalted butter and 1 cup heavy cream.
- Add 4 cups cubed stale bread (challah or brioche recommended) and ½ cup raisins.
- Gently toss to coat the bread evenly with the custard mixture.
- Pour the bread pudding mixture into the prepared baking dish.
- Bake for 50-55 minutes, or until a knife inserted into the center comes out clean.
- During the last 30 minutes of baking, cover the dish loosely with foil to prevent over-browning.
- Let the bread pudding stand for 10 minutes before serving.
- While the pudding bakes, prepare the vanilla sauce:
- In a heavy-bottomed saucepan, whisk together 1 cup heavy cream (18%), ¼ cup whipping cream, ¼ cup granulated sugar, and 2 tablespoons cornstarch.
- Cook over medium heat, whisking constantly, until the sauce thickens (about 10 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Serve the warm bread pudding generously drizzled with the vanilla sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
371g
Fat
227g
Carbs
49g
