Best Warm Vanilla Pudding Recipes

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
• Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
• Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
• Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
• While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
• Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

CHOCOLATE BRIOCHE BREAD PUDDING WITH WARM VANILLA SAUCE

Steps:

• Preheat the oven to 350F degrees .
• Melt 1/2 stick butter in a 9 x 13-inch glass baking dish.
• Cut brioche bread into 2-inch cubes, and press into the buttered dish.
• In a medium bowl, stir together all other ingredients (except chocolate chips), stirring to combine well, and pour evenly over the cubed Brioche.
• Sprinkle chocolate chips on top.
• Bake the pudding for 45 minutes to 1 hour.
• Warm Vanilla Sauce:.
• Meanwhile, place all vanilla sauce ingredients in sauce pan.
• Heat gently and stir often. Don't overcook, only about 5 minutes. Remove vanilla pod just before serving.
• Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm vanilla sauce over top of each serving. Heaven!

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE [16]

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft. Toss apples with bread cubes, and spoon into prepared pan. Combine brown sugar, white sugar, 3/4 cup skim milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted. Allow to cool slightly and pour over bread cubes and apples. Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Pour egg mixture evenly over bread and apples. Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes. While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons skim milk and the cornstarch in a small bowl. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat. Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

FRESH FRUIT AND WARM VANILLA PUDDING CUSTARD PARFAITS

Steps:

• Make the fruit salad: Combine the fresh fruits in a bowl with the sugar, lemon juice, lemon verbena and lemon balm. Cover and refrigerate.
• Make the Vanilla Pudding Custard, about 1 hour before serving: In a microwave safe 2-quart bowl, whisk together the pudding mix, milk, brandy, vanilla extract and scraped vanilla bean and seeds. Cook in the microwave on high heat for 6-8 minutes, whisking every two minutes, until thickened.
• Make the Whipped Cream: Whip the cream until soft peaks form; add the vanilla extract and sugar. Whip until stiff peaks form.
• Assemble the parfaits: Place a mini shortcake in the bottom of each individual dessert or parfait glass (I used mini trifle glasses). Ladle the warm vanilla pudding custard over the shortcakes. Spoon the fruit salad over, and top with whipped cream. Garnish tops of parfaits with fresh sprigs of lemon verbena, lemon balm, or fresh fruit.

WARM PUMPKIN STICKY TOFFEE PUDDING WITH VANILLA CREAM

Steps:

• Preheat the oven to 400 degrees F with a rack in the middle. Butter a 12-cup muffin pan, if not nonstick.
• Meanwhile, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, allspice and cloves in a large bowl. In a separate bowl, whisk together the butter with the pumpkin, brown sugar, buttermilk, vanilla and eggs. Add to the dry ingredients and stir until just combined.
• Divide the batter into the muffin pan. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.
• Slice the muffins horizontally into three pieces. Place a tablespoon of the Cranberry Caramel Sauce between each layer, finishing with a large spoon of the Vanilla Cream and a sprinkle of dried cranberries.
• In a medium saucepan, cook the sugar over medium-low heat, stirring slowly with a fork (to help the sugar melt evenly), until melted and pale golden. Cook the caramel without stirring, gently swirling the pan until deep golden, about 4 minutes. Remove the pan from the heat and carefully add the cream and butter (the mixture will vigorously steam and the caramel will harden). Return to the heat and simmer, stirring, until the caramel is dissolved, about 2 minutes. Remove from the heat and stir in the dried cranberries.
• Beat the whipping cream, sugar and vanilla extract in a large bowl until firm peaks forms.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft.
• Toss apples with bread cubes, and spoon into prepared pan.
• Combine brown sugar, 1/4 cup white sugar, 3/4 cup nonfat milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted.
• Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
• Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
• While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons nonfat milk and the cornstarch in a small bowl until smooth. Melt 1 tablespoon butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup nonfat milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
• Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

WARM VANILLA PUDDING

Steps:

• Warm the milk in a medium sauce pan. Add the vanilla pudding and whisk until it comes to a rolling boil.
• Continue to whisk for about 1 minute.
• Remove from the heat. Let it set for about 5 minutes.
• Mix thoroughly. Spoon into bowls or cups; layer alternately with banana slices and whipped topping. Top with more bananas, whipped topping and a couple of vanilla wafers.

CINNAMON BREAD PUDDING WITH WARM VANILLA BOURBON SAUCE RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a round 9 inch cake pan. 2. Cut cinnamon raisin bread into medium sized cubes and arrange evenly in cake pan. 3. In a small frying pan over medium heat, sauté the raisins with a dash of cinnamon in a tbsp of butter until soft. Toss raisins and chocolate chips with bread cubes. 4. In a small saucepan over medium heat, combine sugars, milk, 1 tbsp cinnamon and butter. Stir until butter is melted. Allow to cool slightly and stir in vanilla. Temper the eggs by adding a few tablespoons of the butter sauce to the eggs. (This step raises the temperature of the eggs to prevent 'scrambling!') Add eggs to butter mixture and pour over bread cubes. 5. Create a water bath by filling a large baking pan with sides with ½ inch of water. Place cake pan in water bath & cover cake pan with foil. Bake in preheated oven 40 minutes. Remove foil and bake another 10 minutes uncovered. Vanilla Bourbon Sauce 6. After replacing the bread pudding in the oven to finish cooking, prepare the Bourbon sauce. 7. Whisk together 3 tbsp milk and cornstarch in a small bowl. Melt butter in a small saucepan over medium heat. Once butter is melted, add Bourbon and sugar and stir constantly until boiling. Slowly add cornstarch mixture to thicken the sauce. Continue cooking until thick, stirring constantly. Remove from heat when thick. 8. After removing bread pudding from oven, pour Bourbon sauce over the bread pudding. Let sit 5 minutes before serving to allow sauce to flavor the bread pudding. The sauce will continue to thicken and form a beautiful glaze over the bread pudding.