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  • Greenbrier Bread Pudding With Vanilla Sauce (Wonderful!)

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    Greenbrier Bread Pudding With Vanilla Sauce (Wonderful!)
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 lb White bread (bakery bread) Unsliced
    • 4 ounce Butter, melted
    • 6 x Large eggs
    • 24 ounce Lowfat milk
    • 8 ounce Whipping cream
    • 1/2 lb Sugar
    • 1 c. Raisins Vanilla to taste
    • 2 c. Whipping cream
    • 1/2 c. Sugar
    • 4 x Egg yolks
    • 1 Tbsp. Flour
    • 1 Tbsp. Vanilla
    • 1/4 tsp Salt
    • 2 scoop vanilla ice cream Grand Marnier or possibly Brandy to Taste, if you like

    Directions

    1. Cut the bread into 1 inch slices and then into 1 inch squares. Toast in a 400 oven till nice and golden.
    2. Grease the bottom of a casserole (just a little smaller than 9 X 13) and place the toasted bread equally spread in the casserole. Drizzle the butter over the top of the bread squares.
    3. Combine the rest of the pudding ingredients and pour over the bread.
    4. Bake at 350 till the custard is hard. This will take approximately 45 min.
    5. To make a peach bread pudding, place sliced peaches on top before baking.
    6. Vanilla Sauce
    7. Combine the cream and sugar in a pan. Bring to a boil. Remove from the heat. Beat the yolks, flour, vanilla, and salt. Stir in a little of the warm cream to temper. Add in this mix to the rest of the warm mix.
    8. Cook, stirring continually (do not overcook) till just thickened. Remove and add in the ice cream. Stir till the ice cream is melted. Strain through a fine sieve or possibly cheesecloth.
    9. If desired the flavor of brandy or possibly Grand Marnier, add in to the custard (to taste) after it is done.
    10. I like the sauce to be hot when I serve it.
    11. Greenbrier Hotel in West Virginia.

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