French Vanilla Bread Pudding Food

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FRENCH VANILLA BREAD PUDDING



French Vanilla Bread Pudding image

This bread pudding from Nancy Johnson of Laverne, Oklahoma is warm and decadent, and with caramel, pecans and cinnamon, each bite is irresistible.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 slices cinnamon-raisin bread, cubed
1 egg
1/2 cup refrigerated French vanilla nondairy creamer
1 caramel, cut into small pieces
1 tablespoon chopped pecans
1/4 teaspoon ground cinnamon
1 tablespoon butter

Steps:

  • Place bread cubes in two greased 6-oz. ramekins or custard cups. In a small bowl, whisk egg and creamer; pour over bread. Sprinkle with caramel pieces, pecans and cinnamon; dot with butter. , Bake at 350° for 18-20 minutes or until bubbly and golden brown. Cool slightly before serving.

Nutrition Facts :

VANILLA BRIOCHE BREAD PUDDING



Vanilla Brioche Bread Pudding image

"Warm vanilla bread pudding with cold creme anglaise. Now who wouldn't want to eat that for dessert??!" says Ina.

Provided by Ina Garten

Categories     dessert

Time 2h10m

Yield 9 to 10 servings

Number Of Ingredients 10

1 (12-ounce) brioche loaf
3 extra-large whole eggs
8 extra-large egg yolks
4 cups half-and-half
1 cup whole milk
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
Confectioners' sugar, for dusting
2 pints vanilla ice cream, such as Häagen-Dazs, melted

Steps:

  • Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
  • Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes to lightly toast the bread.
  • Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla and vanilla seeds in a large bowl and set aside. Line a 3-quart baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
  • Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm with the melted ice cream.

FRENCH BREAD PUDDING



French Bread Pudding image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 15

1 cup sugar
8 Tbs. butter, softened (1 stick)
5 eggs, beaten
1 pint heavy cream (2 cups)
dash of cinnamon
1 Tbs. vanilla extract
1/4-cup raisins
12 slices of fresh or stale French bread, 1-inch thick
1 cup sugar
1 cup heavy cream or canned evaporated milk
1 cinnamon stick or dash of ground cinnamon
1 Tbs. unsalted butter or margarine
1/2-tsp. cornstarch
1 Tbs. bourbon
1/4-cup additional water

Steps:

  • Preheat oven to 350 degrees F. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch square pan 1-3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up the liquid. Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread). Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil. Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done, custard should be soft, not firm.
  • BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine in a sauce pan. Bring to a boil. Add cornstarch mixed with 1/4-cup water. Cook, stirring, until sauce is clear. Remove from heat and stir in whiskey.

VERY VANILLA FRENCH TOAST



Very Vanilla French Toast image

These French toast slices have creamy vanilla flavor from convenient pudding mix, plus a hint of cinnamon. We like to top them with syrup or powdered sugar and fresh berries. -Linda Bernhagen, Plainfield, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 cup 2% milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 large egg
1/2 teaspoon ground cinnamon
2 teaspoons butter
8 slices Texas toast
Optional: Fresh blueberries and confectioners' sugar

Steps:

  • In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2 minutes or until well blended. Dip toast in pudding mixture, coating both sides. , In a large cast-iron or other heavy skillet, melt butter over medium heat. Cook bread on both sides until golden brown. If desired, serve with berries and confectioners' sugar if desired.

Nutrition Facts : Calories 336 calories, Fat 8g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 562mg sodium, Carbohydrate 57g carbohydrate (21g sugars, Fiber 2g fiber), Protein 9g protein.

FRENCH QUARTER BREAD PUDDING



French Quarter Bread Pudding image

Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!

Provided by SANTACRUZ

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

1 (1 pound) loaf French bread
½ cup chopped pecans
½ cup unsalted butter, melted
3 eggs
1 cup half-and-half cream
1 ¼ cups milk
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup white sugar
1 teaspoon vanilla extract
¼ cup golden raisins

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
  • In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
  • Bake in preheated oven for 60 minutes, until golden. Serve warm.

Nutrition Facts : Calories 505.3 calories, Carbohydrate 63.6 g, Cholesterol 114.5 mg, Fat 23.6 g, Fiber 2.2 g, Protein 11.9 g, SaturatedFat 11.3 g, Sodium 420.3 mg, Sugar 28.8 g

FRENCH BREAD PUDDING



French Bread Pudding image

Provided by Sheila Lukins

Categories     Milk/Cream     Dessert     Bake     Dried Fruit     Parade

Yield Makes 8 servings

Number Of Ingredients 7

1 loaf of stale French bread
1 quart milk
3 eggs
1 1/2 cups sugar
2 tablespoons pure vanilla extract
1 cup dried cherries
Heavy cream, for serving

Steps:

  • 1. Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
  • 2. Preheat the oven to 325°F. Butter the bottom and sides of a 9x13x2-inch ovento- table baking dish.
  • 3. In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
  • 4. Pour into the prepared baking dish. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
  • 5. Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.

FRENCH PUDDING



French Pudding image

Make and share this French Pudding recipe from Food.com.

Provided by Emilee G.

Categories     Dessert

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

1 (12 ounce) box vanilla wafers
1/2 cup margarine
1 3/4 cups powdered sugar
2 eggs, beaten
1 (20 ounce) can crushed pineapple, undrained
1 (8 ounce) carton whipping cream
2 tablespoons granulated sugar
1 cup chopped pecans

Steps:

  • Line a 9x13-inch glass dish with vanilla wafers.
  • Melt margarine in a saucepan; add powdered sugar.
  • Beat eggs into margarine mixture gradually; pour over wafers.
  • Spread pineapple over sauce.
  • Whip cream and sweeten with granulated sugar to taste; spread over pineapple layer.
  • Sprinkle with pecans; chill for several hours.

Nutrition Facts : Calories 535.8, Fat 33, SaturatedFat 9.5, Cholesterol 73.4, Sodium 233.9, Carbohydrate 58.9, Fiber 2.2, Sugar 31.8, Protein 4.5

VANILLA PUDDING FRENCH TOAST



Vanilla Pudding French Toast image

Make and share this Vanilla Pudding French Toast recipe from Food.com.

Provided by The Miserable Gourm

Categories     Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

12 slices Texas toast thick bread or 12 slices thick sliced crumbly bread
1 (3 1/2 ounce) box vanilla instant pudding mix
1 cup milk
2 eggs
1 cup cream
1/4 teaspoon cinnamon
1 teaspoon vanilla
powdered sugar, for dusting
butter (for frying)

Steps:

  • In a large bowl, whisk milk into pudding mix until dissolved completely. Set aside five minutes to thicken.
  • Meanwhile, whisk eggs until well blended and frothy.
  • Add cream, vanilla and cinnamon. Mix well.
  • Fold the egg minture into the pudding mixture.
  • Heat a skillet over medium heat. Spray with cooking spray and melt about 1T butter into the pan.
  • Dip each slice of bread into the custard, coating both sides well.
  • Cook each slice of bread in the melted butter, until golden, flipping to make sure both sides are done well.
  • Serve with a dusting of powdered sugar and your favorite maple syrup or fresh berries.

Nutrition Facts : Calories 388.6, Fat 17.5, SaturatedFat 9.7, Cholesterol 111.9, Sodium 595, Carbohydrate 48.6, Fiber 1.5, Sugar 17.7, Protein 8.9

BEST BREAD PUDDING WITH VANILLA SAUCE



Best Bread Pudding with Vanilla Sauce image

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Provided by Gail Cobile

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart 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 whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
  • Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
  • For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g

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