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Bread Pudding With Vanilla Bean Sauce

91/100 by 273 users
Bread Pudding With Vanilla Bean Sauce

INGREDIENTS

  • 1 loaf of day old French bread cut into large bite size cubes (about 8 cups)
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 teaspoon cinnamon
  • Pinch of ground nutmeg
  • ¾ cup Tate+Lyle® Organic Pure Cane Sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract

Vanilla Bean Sauce

  • 1 cup Tate+Lyle® Organic Pure Cane Sugar
  • ½ cup unsalted butter
  • ½ cup heavy whipping cream
  • 1 vanilla bean split lengthwise and beans removed.

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Butter or spray with cooking spray a 9-inch springform pan and set aside.
  2. In a large bowl toss cubed bread cranberries and nuts.
  3. In another large bowl mix milk cream cinnamon and nutmeg.
  4. In a small bowl whisk eggs with sugar and vanilla until blended then stir into milk mixture.
  5. Add bread cranberries and pecans and gently stir until it has almost absorbed all of the milk mixture.
  6. Pour into prepared pan and bake for about 45 minutes until top is golden brown and center of pudding comes out clean with a tester.
  7. Place pan on a cooling rack and allow to cool for about 10-15 minutes.

Vanilla Bean Sauce

  1. While pudding is cooling add sugar butter cream vanilla beans and pod to a small saucepan and bring to a low boil over medium heat stirring occasionally.
  2. Reduce heat to a simmer for about 15-20 minutes.
  3. Remove from heat discard vanilla bean pod and allow to cool slightly.
  4. Pour over bread pudding or serve on the side.

Base Recipe adapted from site

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