Monday, January 17, 2011

Bread Pudding with Vanilla Sauce-Made with Powdered Eggs


I was recently introduced to bread pudding, and I really like it. In case you have never had bread pudding, it is a dessert found in many cultures, including English, French, Mexican, as well as in the Southern United States.  It is made using stale (usually left-over) bread, butter (or some other kind of fat), egg, sugar, spices such as cinnamon, nutmeg, mace or vanilla, and dried fruit. The bread is soaked in an egg mixture and then baked, forming a custard like dessert.  It may be served with a sweet sauce of some sort, such carmel, but is typically sprinkled with sugar and eaten cold in squares or slices (we like it warm).


Microwave Bread Pudding with Vanilla Sauce
16 think slices high quality bread cubed (try french, whole wheat, cinnamon rolls is what I used this time)
½ cup white sugar
⅛ teaspoon ground cinnamon
¼ cup butter
5 tablespoons whole eggs powder, re-hydrated with ⅔ cup water, stir until there are NO lumps
½ cup sugar
1 teaspoon vanilla extract

1. Line a microwave-safe 2 quart bunt pan or baking dish with bread sprinkle with sugar and cinnamon. Set aside
2. Place milk and butter in a 1 quart glass measuring and microwave on medium for 5 minutes or until butter is melted and milk is scalded. Quickly stir in eggs. ½ cup sugar, and vanilla.  Pour over bread cubes.
3. Cover with plastic wrap and microwave 17 minutes. allow pudding to sit for 5 minutes in microwave with out opening the door after cooking time has finished.
4. Serve warm with vanilla sauce.

Vanilla Sauce
1 cup sugar
1 cup cream
½ cup butter
1 teaspoon vanilla
Combine and bring to a gentle boil over medium heat. Spoon over bread pudding.

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