Best Bread Pudding With Vanilla Sauce Recipe Best Bread ођ 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 pudding stand for 10 minutes before serving. for vanilla sauce, whisk together milk, brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth. In a large mixing bowl, whisk the eggs together until well combined. whisk in the milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg and salt until well combined. add the cubed pieces of brioche, challah or french bread into the bowl. gently mix the bread into the spiced vanilla custard.
Bread Pudding With Vanilla Sauce Adding it too quickly will cook the egg yolks and cause the sauce to curdle. return to the mixture to the pot and heat over medium low until the sauce thickens and coats the back of a spoon. about 5 to 6 minutes. remove from heat, add the vanilla once it cools. strain the sauce if desired. Preheat oven to 350 degrees, and use 1 tablespoon of butter to coat the inside of your 8 in. square baking dish. break your bread (i made larger pieces, rather than crumbling it up) in to the buttered baking dish. melt your remaining 2 tablespoons of butter, and drizzle over bread pieces. Instructions. in a saucepan, whisk together the sugar, flour, and salt. while whisking, add in the milk, cream, and then the egg yolks. bring to a simmer over medium low heat, whisking almost constantly, paying attention that no build up happens along the bottom edges of the pan. Instructions. generously butter an 8 inch square baking dish. cut bread into 1 inch cubes and place them in the prepared baking dish. in a large mixing bowl, whisk together the eggs until pale yellow and then whisk in the milk, cream, sugar, vanilla and cinnamon. pour evenly over the bread in the baking dish.
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