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Receta Bread Pudding With Vanilla Sauce
by Global Cookbook

Bread Pudding With Vanilla Sauce
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Ingredientes

  • 3 lrg Large eggs, lightly beaten
  • 1 1/2 c. Sugar
  • 2 Tbsp. Light brown sugar
  • 1/2 tsp Grnd nutmeg
  • 1/4 c. Butter, melted
  • 2 3/4 c. Whipping cream
  • 4 c. French bread, cubed
  • 3/4 c. Raisins
  • 1/2 c. Sugar
  • 3 Tbsp. Light brown sugar
  • 1 Tbsp. All-purpose flour
  • 1 dsh of grnd nutmeg
  • 1 lrg Egg
  • 2 Tbsp. Butter
  • 1 1/4 c. Whipping cream
  • 1 Tbsp. Vanilla extract

Direcciones

  1. COMBINE first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-qt souffle or possibly deep baking dish.
  2. BAKE at 375 degrees F. for 50-55 min, shielding with aluminum foil after 30 min to prevent excessive browning. Let pudding stand 10 min before serving hot with Vanilla Sauce.
  3. VANILLA SAUCE: Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10-12 min or possibly till thickened. Remove from heat; stir in vanilla, Serve hot or possibly at room temperature.
  4. Yield: 1 3/4cups
  5. NOTE:* Unbaked pudding may be chilled up to 1 day. Let stand at room temperature 30 min; bake as directed. Sauce may be chilled up to 2 days. Microwave in a 2-c. glass measuring c. at HIGH 2 min or possibly till thoroughly heated, stirring every 30 seconds.