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Ingredients:
For the Bread Pudding:
4 cups cubed day-old bread
2 cups milk
½ cup sugar
3 large eggs
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp salt
¼ cup melted butter
½ cup raisins (optional)
For the Vanilla Sauce:
½ cup heavy cream
¼ cup sugar
½ tsp vanilla extract
1 tbsp butter
Instructions:
Preheat oven to 350°F (175°C) and grease a 9x9-inch baking dish.
In a bowl, whisk together milk, sugar, eggs, vanilla extract, cinnamon, salt, and melted butter until smooth.
Place the cubed bread into the prepared baking dish. Pour the milk mixture evenly over the bread, pressing down gently to soak the bread well. Sprinkle raisins on top if using.
Bake in the oven for 40–45 minutes, or until the pudding is set and golden brown on top.
While the pudding bakes, prepare the vanilla sauce: In a saucepan, combine heavy cream, sugar, and vanilla extract. Heat over medium, stirring occasionally until the sugar dissolves. Stir in butter and simmer gently for 2–3 minutes until silky.
Remove the bread pudding from the oven and let it cool slightly for about 5 minutes. Serve warm with vanilla sauce drizzled on top.
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Per Serving: Approx. 320 kcal
Servings: 6 servings
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