Classic Bread Pudding employs simple ingredients to make a delicious and delicate dish. A vanilla cream cheese frosting tops this fluffy, creamy treat.
– 1loaf1-2 days old breadFrench baguette or Challah – 5egg – 1/2cupwhite sugar – 1/2brown sugar – 1teaspoonvanilla extract – 1teaspooncinnamon – 1/2teaspoonnutmeg – 2cupswhole milk – 2cupsheavy whipping cream – 1/2cupraisinsoptional – 6tablespoonsunsalted buttermelted – 1/2packagecream cheesesoftened to room temperature – 4tablespoonsunsalted buttersoftened to room temperature – 3cupspowdered sugar – 5tablespoonsmilkor heavy whipping cream – 1tablespoonvanilla extract
Ingredients
Warm the oven up to 350 degrees.Spray cooking spray that doesn't stick on a baking pan, and then spread the bread cubes out evenly. Put away.Cut the bread into cubes that are about 1 inch across.
The next step is to mix the eggs, sugar, milk, vanilla, nutmeg, cinnamon, and heavy cream in a mixing bowl. Mix everything together well.
In order for the bread to absorb the mixture, it should be let to rest for at least thirty minutes, but ideally for sixty minutes or overnight.
Bake bread pudding at 350°F for 50–55 minutes until set in centre in preheated oven. The bread should gently spring back when squeezed.
When it is done, remove it from the oven and allow it to cool for ten minutes before glazing it with vanilla sauce.
For a few minutes, cream cheese and butter should be beaten together in a big bowl until they become creamy and blended.
Mix with some vanilla extract, powdered sugar, and milk. Beat until the ingredients are completely incorporated.
Take a break and scrape the back of the dish as well as the sides. The mixture ought to be lump-free and smooth in consistency.
If you want, you can either drizzle the glaze over the warm bread pudding or you may refrigerate the glaze in a piping bag and then pipe it over the slices of bread pudding immediately before serving.
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