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BHC Thanksgiving Favorites

Jen’s Favorite: Bread Pudding with Vanilla Caramel Sauce 

This week we bring you something sweet from the kitchen of Tasha Tudor

Bread Pudding

5 cups of bread (preferably croissants or challah, but any bread will work.)
5 eggs
3 cups of milk
1/4 cup melted butter
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
2 tsp. vanilla

Preheat oven to 350 degrees. Cube bread and place in buttered baking dish. In large bowl, beat eggs until fluffy. Add milk and sugar. Whisk in spices and vanilla. Pour butter over the bread then pour egg mixture slowly over bread. Bake until bread is golden brown about one hour or until a knife inserted in the middle comes out clean. Best served warm with Vanilla Caramel Sauce.

Vanilla Caramel Sauce
1 stick butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup cream
1 tblsp vanilla

Combine all ingredients except vanilla in sauce pan and bring to a boil, stirring. Let boil for 2 minutes. Remove from heat and add vanilla.

(tip: make a double batch of the Vanilla Caramel Sauce because it is delicious on anything!)
Vanilla Caramel Sauce makes a great gift!