![]() Stir in salt, bourbon and pecans if using. Gradually add cream and heat and stir until sugar is dissolved and mixture has boiled 1 minute. Melt butter and brown sugar over low heat until sugar is melted. Best served warm with warm Bourbon Sauce on top. Cook over medium heat, stirring occasionally, for about 5 minutes or until mixture thickens and comes to a full boil. ![]() Grease a 9×9 baking dish with nonstick spray or butter and set aside. Combine 1/2 cup butter or margarine, brown sugar, 1/2 cup granulated sugar, 1/4 cup cream and 1/4 cup Coffee mate natural bliss Creamer in small saucepan. You can also make a few hours ahead and cover and refrigerate until you’re ready to bake.īake about 40 minutes, or until the custard is set and the top is golden. For the bread pudding: Preheat your oven to 350 degrees F. Let still out for 30 minutes to allow the bread to soak up the custard. ![]() Use your clean hands to mix custard and bread together. Cut bread into 1-inch chunks and spread evenly in the bottom of the casserole dish. Place the bread in a 9 x 13 baking dish that has been sprayed with cooking spray. Grease an 8×8-inch casserole dish and set aside. Custard Bread Pudding with Vanilla Sauce. Once the bread pudding is done, take it out of the oven and let it sit for 5 minutes. While the bread pudding bakes, make vanilla-infused condensed milk sauce. After 15 minutes have passed, raise the oven temperature to 350F and bake for another 10 minutes. Add the half and half, vanilla, and cinnamon. Place the full ramekins on a baking sheet, put them in the oven, and bake for 15 minutes. In a mixing bowl, whisk together the eggs and sugar until light and creamy. 1 (1 pound) loaf day-old French bread, torn into 1-inch chunks
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