Monday, June 18, 2012

Bread Pudding with Butter Cream Sauce {Egg-free}

When my husband was diagnosed with his egg allergy, I initially thought that bread pudding would forever be off the menu.  But that didn't keep me from experimenting!  I have been so pleased with how this recipe turned out.  I cook the bread pudding with a little less pudding mixture to keep it from getting too soggy.  This causes the top to be a little crunchy (which I happen to like).  Immediately adding the butter cream sauce, softens it right up and the taste and texture is just like that you would taste at your favorite Cajun restaurant.  We enjoyed this delicious dessert over the weekend per my husband's request for his Father's Day meal.  It still tastes great the next day straight out of the refrigerator.

Recipe inspired by The Ultimate Southern Living Cookbook
Bread Pudding

1 lb loaf soft French bread
1 c half and half
1 c whipping cream
1 c sugar
½ c chopped pecans
½ T vanilla
1 t cinnamon
¼ c unsalted butter
1 ½ t powdered gelatin
1 T water

Tear the bread into pieces about ½ inch square.  Mix in pecans.  Melt margarine in a 13x9 baking pan.  Sprinkle gelatin over water to soften.  Set aside.  Mix half and half, cream and sugar.  Bring to a soft boil.  Remove from heat and add gelatin, stirring until dissolved.  Add vanilla.  Spread bread and pecan mixture in prepared pan.   Sprinkle bread mixture with cinnamon.  Pour cream mixture evenly over bread mixture allowing the cream to soak into the bread.  Bake 325o for 40-45 minutes.   

Butter Cream Sauce 

6 T unsalted butter
½ c half and half
1 c sugar

During the last 15 minutes of cook time for the bread pudding, prepare the butter cream sauce.  Combine all ingredients in a small sauce pan.  Cook over medium heat until comes to a boil.  Reduce heat and simmer 5 minutes, stirring frequently.  Remove from heat.  While still warm, pour butter cream sauce over bread pudding allowing the sauce to soak into the top of the pudding.

Serves 12

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