![]() ![]() Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family. The vanilla cream sauce is not in one of our cookbooks. Recipe is listed in the description below and the bread pudding recipe is in our Volume 3 cookbook. baking dish with 1 tablespoon melted butter sprinkle with sugar and set aside. The vanilla cream sauce is so easy to make using the microwave so there is no need to worry about it sticking and burning to the pot. PUDDING: 6 cups cubed sour dough bread (or other dense bread) 3 cups milk 6 tablespoons butter 3/4 cup sugar 3 eggs, beaten 1 1/2 tablespoons vanilla 3/4. ![]() Pour into a lightly greased 2-quart deep baking dish. The glaze takes about 20 minutes to thicken. Combine first 4 ingredients stir in butter and whipping cream. After the bread pudding has baked for about 10 minutes, start making the vanilla glaze. This vintage bread pudding recipe was my grannies! She lived to be 90 years old and was an amazing cook who lived in Collard Valley! This bread pudding has a nice sweet crunch on the top and is moist and buttery. Preheat oven to 375 degrees F (190 degrees C). Bake 35-40 minutes or until a toothpick in the center comes out clean (or internal temperature is 160F). ![]()
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