Warm Bread Pudding with Maple Vanilla Sauce
by Whole Foods Market
What better way to end a winter's meal than with a bowl of homemade bread pudding? Serve this one fresh from the oven topped with warm maple vanilla sauce. Almost impossible to resist returning for seconds!
Serves 6
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Warm Bread Pudding
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2 cups cubed white bread
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2 cups cubed croissants
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1/2 cup dried currants
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2 cups milk
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1/4 cup (1/2 stick) butter
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1/2 cup light brown sugar
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2 eggs, lightly beaten
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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Maple Vanilla Sauce
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1/2 cup packed light brown sugar
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2 tablespoons maple syrup
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1/2 cup heavy cream
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1/4 cup (1/2 stick) butter
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1/2 teaspoon vanilla extract
- Preheat oven to 350°F.
- In a large bowl, toss bread cubes with croissant cubes and currants; set aside.
- In a saucepan, combine milk and butter over medium heat until butter is melted, about 5 to 6 minutes. Pour milk mixture over the bread mixture and set aside to let sit for 15 minutes to absorb the liquid.
- In a medium bowl, mix brown sugar, eggs, nutmeg, cinnamon and vanilla, then pour over bead and milk mixture and stir to combine.
- Spoon contents of bowl into a lightly greased 9-inch baking dish or casserole pan and bake for 45 minutes, or until golden brown and set in the center.
- Meanwhile, for the maple vanilla sauce, combine sugar with maple syrup, cream and butter in a saucepan over medium heat. Bring to a boil, stirring often. Boil for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Set aside to let cool and thicken, then serve spooned over warm bread pudding.