Easy Custard Bread Pudding With Almond Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This was the first bread pudding recipe I've tried, and now I don't plan on trying another! The recipe notes said: Not nearly as heavy as the traditional New Orleans-style bread pudding, it has more of an egg custard taste and texture. Read more . From Porches Restaurant, MS, printed in the Today newspaper. Ingredients:
for bread pudding |
6 large eggs |
1-1/4 cups sugar |
1 tsp vanilla extract (the more authentic, the better) |
1 qt half-and-half |
6-8 leftover dinner rolls, 4-5 hot dog buns, or other soft roll |
for almond sauce |
1/2 cup real butter (1 stick) |
3/4 cup sugar |
6oz evaporated milk |
1 tablespoon flour |
1-1/2 tsp almond extract |
Directions:
1. Heat oven to 350.
2. Beat or whisk eggs until light colored and slightly thickened. Whisk a little longer.
3. Whisk in sugar until fully incorporated.
4. Add vanilla and half-and-half.
5. Pour into sprayed 3qt glass casserole.
6. Tear rolls into 4-6 pieces or smaller, drop and press gently into egg mixture. No soaking required.
7. Bake 45 minutes or until set.
8. Let cool at least 10 minutes.
9. For sauce:
10. In a saucepan, melt butter and sugar.
11. Add milk and flour and bring to a boil.
12. Remove from heat and stir in almond extract.
13. Serve sauce over warm bread pudding.
14. I was going to give this to my sister, a bread pudding fan, but my husband said he'd have to kill me!
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