![]() Take the bread pudding out of the oven and let it rest for 10 minutes. Once it thickens up, remove it from the heat and add vanilla extract. Stir occasionally and cook for about 7 minutes or until the mixture starts to thicken up. Pour sauce over warm bread pudding, or serve on the side in a bowl. Place the saucepan over medium heat and let it come to a simmer. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Bake for 40 to 50 minutes or until set in center. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in all remaining pudding ingredients. Let the pudding stand for 10 minutes before serving.įor 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. In a small bowl or cup, whisk the cornstarch with the whiskey or bourbon. A rich and decadent bread pudding recipe featuring eggy challah, raisins or chocolate chips, and luscious Kahlua cream sauce. Lightly spoon the mixture into the prepared baking dish.īake 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. Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and set aside. In a large bowl toss cubed bread, cranberries and nuts. 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. For the Vanilla Custard Sauce: 1 cup heavy cream 1 cup milk 1 teaspoon vanilla extract 6 tablespoons granulated sugar 6 egg yolks 1/8 teaspoon rum extract. Butter or spray with cooking spray a 9-inch springform pan and set aside. Preheat oven to 375 degrees F (190 degrees C).
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