Best Greenbrier Bread Pudding Recipes

GREENBRIER BREAD PUDDING

Steps:

• Preheat to 375 Cut bread into 1 inch squares, spread on baking sheet and toast until light brown, about 8 mins. Pack toasted bread into 2.5 quart dish or into 8 1-cup ramekins and drizzle with melted butter. In medium bowl, whisk eggs, milk, sugar, until sugar is dissolved. Add raisins, vanilla and cinnamon. Pour custard over bread and soak about 10 mins. Reduce temp. to 350, bake until puffed and firm, about 45 mins. Vanilla Sauce In small saucepan, combine cream and sugar and bring to boil, stirring to dissolve sugar. In small bowl, whisk together yolks, flour, vanilla, and salt until smooth and pale yellow. Pour a little of hot cream into yolk mixture, whisking rapidly until smooth, then pour all yolk mixture into cream. Cook over very low heat (do not boil), stirring constantly w/ wooden spoon until cream has thicken slightly. (Run finger accross spoon, if leaves a clear trace, it is done). Remove from heat, stir in ice cream until melted, strain. Serve at room temp.

GREENBRIER BREAD PUDDING RECIPE

Steps:

• The Greenbrier Bread Pudding with Vanilla Sauce Bread Pudding Ingredients 1/2 loaf - plain white bread 4 ounces - melted butter 6 each - whole eggs 24 ounces - milk 8 ounces - heavy cream 1/2 pound - sugar 1 cup - raisins to taste - vanilla extract Vanilla Sauce Ingredients 2 cups - heavy cream 1/2 cup - sugar 4 each - egg yolks 1 Tbsp - flour 1 Tbsp - vanilla extract 1/4 tsp - salt 2 scoops - vanilla ice cream Bread Pudding Recipe Cut bread slices into one-inch squares and toast in a hot oven. Place in the bottom of a casserole dish and drizzle with melted butter. Combine remaining ingredients and pour over bread. Bake at 350 degrees until custard is firm, approximately 45 minutes. Vanilla Sauce Recipe Combine cream and sugar in a two-quart saucepan and bring to a boil. Remove from heat. Beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Cook, stirring constantly until just thickened (do not overcook). Remove from heat and add ice cream, stirring until melted. Strain. Serve with bread pudding. - See more at: http://www.greenbrier.com/Dining/The-Greenbrier-Recipes#sthash.0d21X84B.dpuf