Bread Pudding Recipe
Ingredients
By Measure
1 Quart Cream
15 Eggs
1 1/2 Cups Sugar
2 Tbs Cinnamon
1 Tbs Vanilla
1 1/2 Cups Brown Sugar
2 French Baguettes
Sauce:
2 Cups Cream
2 Sticks Butter
2 Cups Brown Sugar
By Weight
1 Quart Heavy Cream
15 Eggs
1 1/2 Cups Sugar
2 Tbs Cinnamon
1 Tbs Vanilla
1 1/2 Cups Brown Sugar
2 French Baguettes
Sauce:
2 Cups Heavy Cream
8 Ounces Butter
1 lb Brown Sugar
Preparation
Directions For Pudding:
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Mix the cream, eggs, sugar, cinnamon and vanilla together very well.
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Slice the baguettes lengthwise then cut into 1" pieces.
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Soak the bread in the cream mixture in the refrigerator overnight.
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Spray a casserole dish with pan spray or coat with butter.
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Layer in the soaked bread but not all the liquid.
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Leave the bread about 1/2" from the top so it has room to rise when baking.
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Cover the top with brown sugar and bake at 325 for 45 minutes, then start checking and remove when center is set.
Directions For Sauce:
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Melt butter then add brown sugar and bring to a boil.
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Add the cream and stir very well then set aside.
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When the bread pudding is ready let it cool for 15 minutes then pour the sauce over the top so it can soak in. You may not need all of the sauce.
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