Classic Vanilla Sauce Recipe Bread Pudding Sauce Drive Me Hungry Adding it too quickly will cook the egg yolks and cause the sauce to curdle. return to the mixture to the pot and heat over medium low until the sauce thickens and coats the back of a spoon. about 5 to 6 minutes. remove from heat, add the vanilla once it cools. strain the sauce if desired. Instructions. cube your loaf of bread into 1.5 inch cubes. make sure your bread is dry, otherwise lightly toast your cubed bread in the oven or leave it out for a day or two. in a large bowl, combine all ingredients for the custard mixture. using a whisk, be sure to mix this well until all the eggs are fully mixed in.
Classic Vanilla Sauce Recipe Bread Pudding Sauce Drive Me Hungry In a large mixing bowl, whisk the eggs together until well combined. whisk in the milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg and salt until well combined. add the cubed pieces of brioche, challah or french bread into the bowl. gently mix the bread into the spiced vanilla custard. Instructions. generously butter an 8 inch square baking dish. cut bread into 1 inch cubes and place them in the prepared baking dish. in a large mixing bowl, whisk together the eggs until pale yellow and then whisk in the milk, cream, sugar, vanilla and cinnamon. pour evenly over the bread in the baking dish. Instructions. preheat oven to 350º. add four tablespoons of melted butter to a 9 x 13 deep baking dish. sprinkle with brown sugar, spreading it out evenly. cut the bread into 1 inch cubes and add to a large bowl. (if the bread is not dry, toast it in the oven at 200º for a few minutes.). Preheat oven to 350°f. line a 9 inch baking pan with some cooking oil. make the bread pudding; whisk eggs with milk, heavy cream, and vanilla extract in a bowl. pour the mixture over the cubed bread and let the bread soak for 20 minutes. transfer the bread to the greased baking pan and bake for 55 minutes.
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