Ingredients
Bread Pudding
4 tablespoons butter
1 cup brown sugar
4 eggs
1 1/2 cups milk
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1 loaf panettone raisin bread
1/2 cup caramel, bits
1/2 cup chopped pecans
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Bread Pudding:. Preheat oven to 350 degrees. Microwave butter in a small bowl until melted, about 1 minute. Add brown sugar and set aside. Combine eggs, milk,,vanilla and cinnamon in a large mixing bowl. Slice bread into 1 inch cubes and add to egg batter, mixing gently until all bread is soaking in batter. Spray a 9 inch square baking dish with vegetable spray. Transfer bread-egg batter into baking dish. Top with butter and brown sugar mixture; sprinkle with carmel bits and pecans. Bake, covered, for 1 hour or until golden and bubbly. Vanilla Cream Sauce:. Whisk whipping cream, sugar and flour in a small saucepan. Add butter and cook, stirring constantly over medium heat, until butter is melted and mixture begins to boil. Continue cooking and stirring for 3 minutes or until mixture is slightly thickened. Remove from heat and stir in vanilla. Spoon over individual portions of bread pudding and serve warm or at room temperature.
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Powdered cream for shelf-stable cooking — sauces, baking, camping
Ruby port — cheese pairing, reductions, poaching pears
Large balloon whisk — whip cream, eggs, sauces, incorporate air