mardi 10 janvier 2017

Bread Pudding with Vanilla Cream Sauce









Bread Pudding with Vanilla Cream Sauce
3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups heavy cream
10 slices hearty thick sliced white bread, toasted and cut into cubes
1 cup raisins (optional)
Vanilla Cream Sauce
1/2 cup sugar
3 tablespoons light brown sugar
1 tablespoon all-purpose flour
dash of ground nutmeg
1 large egg


2 tablespoons butter, melted
1 1/4 cups heavy cream (whipping cream)
1 pinch salt
1 tablespoon pure vanilla extract
Preheat oven to 375 degrees. Grease a 2-quart or 9 x 13 baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of heavy cream together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.

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