Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Bread Pudding with a French Flair

StarStarStarStarStar

Your rating

Recipe

 

Yield

8 servings

Prep

45 min

Cook

45 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Vanilla sauce
1 cup milk
Camera
1 cup heavy whipping cream
Camera
½ teaspoon vanilla extract
Camera
4 each egg yolks
* Camera
½ cup sugar
Camera
Bread pudding
4 slices bread
white
Camera
1 can cherries
sweet, dark, pitted
* Camera
3 ½ cups milk
Camera
5 large eggs
Camera
2 each egg yolks
* Camera
1 cup sugar
Camera
1 teaspoon vanilla extract
Camera

Ingredients

Amount Measure Ingredient Features
Vanilla sauce
237 ml milk
Camera
237 ml heavy whipping cream
Camera
2.5 ml vanilla extract
Camera
4 each egg yolks
* Camera
118 ml sugar
Camera
Bread pudding
4 slices bread
white
Camera
1 can cherries
sweet, dark, pitted
* Camera
828 ml milk
Camera
5 large eggs
Camera
2 each egg yolks
* Camera
237 ml sugar
Camera
5 ml vanilla extract
Camera

Directions

  1. Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup milk with cream and ½ teaspoon vanilla to boiling; just until bubbles form around edge.

Remove from heat. In the top of a double boiler, with an electric mixer at medium speed, beat 4 egg yolks until thick.

  1. Gradually beat in ½ cup sugar, beating until soft peaks form when beaters are raised.

Add hot milk mixture. Place over hot water (water in the lower part of the double boiler should not touch the upper part).

Cook, stirring until coating forms on metal spoon about 10 to 15 minutes.

  1. Pour into a bowl; place a sheet of waxed paper on the surface.

Refrigerate 2 hours.

Preheat oven to 350℉ (180℃). Trim crusts from the bread and cut in half diagonally.

Drain cherries. Turn cherries onto the bottom of a buttered 2 quart 8 inch square baking dish .

Overlap bread slices on top.

  1. Prepare custard: In a small saucepan over direct heat heat the milk until bubbles form around the edge of the pan.

Remove from heat.

In a medium bowl, with an electric mixer, beat whole eggs and egg yolks until light and foamy.

Gradually beat in the sugar, 2 tablespoons at a time.

  1. Beat until well-blended. Gradually pour the hot milk, beating constantly.

Add vanilla, mixing well. Pour custard over bread and cherries mixture in baking dish.

Set baking dish very carefully in a large shallow pan on the lower rack of the oven.

Carefully pour hot water to 1 inch level around dish.

  1. Bake, uncovered, 45 to 50 minutes or until knife comes out clean.

Remove to rack to cool.

To serve, spoon sauce over individual servings Makes 8 servings.

Note: You might try sprinkling cinnamon-sugar mixture over the pudding before baking.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 39639% from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 184mg 61%
Sodium 197mg 8%
Total Carbohydrate 17g 17%
Dietary Fiber 0g 1%
Sugars g
Protein 20g
Vitamin A 17% Vitamin C 1%
Calcium 22% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe