Wednesday, January 7, 2015

Bread Pudding......

Ahhh.....there is nothing like warm bread pudding.  I fellow reader and member of my extended family through my BFF in California, sent me this fabulous recipe that I made on Christmas day.  Let me tell you...that this might be the best bread pudding I have ever had.
It was warm and sweet and the vanilla cream sauce kept the pudding super moist.  The good thing about bread pudding is that it is really easy to make and tastes like heaven.  The original recipe came from Chef In Training and is pictured above.  I changed a couple of things in the recipe below.
Here is what mine looked like coming out of the over before I poured the cream sauce over it.  We all dove in so quickly that I forgot to take an after picture.  :)

                1 loaf french bread, thinly sliced and cut into quarters. I used the big puffy french bread and not the hard skinny kind.  Your call.
                2 1/2 cups milk (i used 2%)
                1 (14 oz) can sweetened condensed milk
                1 (12 oz) can evaporated milk
                ½ cup sugar
                ½ cup of raisins
                1 Tablespoon vanilla
                1 teaspoon salt
                9 large egg yolks
                ¼ teaspoon rum extract

Vanilla Cream Sauce:
                1 cups butter
                5 Tablespoons flour
                3 cups heavy cream
                ½ teaspoon salt
                2 teaspoon vanilla
                1¼ cups sugar

Baking Instructions
1.             Grease 9x13 baking pan.
2.             Place bread slices in pan and set aside.
3.             In a medium bowl, whisk together milk, sweetened condensed milk, evaporated milk, sugar, vanilla, rum extract, salt and egg yolks until smooth. Add raisins.
4.             Pour over bread*and bake 375 degrees F for 40-50 minutes, until golden brown and set.
5.             Serve warm and top with Vanilla Cream Sauce.

*You want all of the bread in the pan to be soaked through with the egg mixture.  If it looks a little dry put a couple eggs  (whole eggs) in a bowl add some milk and a little vanilla and pour this over the top.  Don't worry about mixing it with the rest of your mixture.  It all works together.  

Vanilla Cream Sauce:
1.             In saucepan, melt butter on medium low heat. Add flour and cook 5-7 minutes, stir continually. Add salt, cream, and sugar and stir until mixture becomes thick.. Remove from hear and stir in vanilla. Pour warm over Bread pudding.

It is definitely best served right out of the oven.  But, it warms great the next day in the microwave.