Bread Pudding

Signature Bread Pudding

This recipe is not just another bread pudding recipe! It is the signature recipe of the Valley View Casino which is known for their buffet. The bread pudding is served with a vanilla sauce on the side. The San Diego Tribune received an email requesting the recipe. The happy chef obliged.

Six Servings

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Bread Pudding

Ingredients:

Butter for greasing the pan

5 large eggs

1 3/4 cups white sugar

1/4 cup brown sugar

1 cup whole milk

1 cup heavy cream

2 teaspoons vanilla

1/2 teaspoon cinnamon

Pinch of nutmeg

1/2 loaf thick sliced white bread

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Vanilla Sauce

Ingredients:

1/2 cup heavy cream

1/2 cup milk

1 vanilla bean, splint lengthwise

4 large egg yolks

1/3 cup sugar

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Bread Pudding Directions

Directions:

Preheat oven to 325 degrees. Grease a 9 x 13 inch glass casserole dish with butter and set aside.

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In a large bowl, combine the eggs, and the white and brown sugars. Beat to remove any lumps in the sugar. Add the milk, cream, vanilla, cinnamon, and nutmeg and mix well.

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Leave the crust on and cut the bread into cubes and distribute evenly in the buttered casserole dish. Pour the custard over the cubed bread. The bread will float when the custard has been added. Lightly push the bread down until it absorbs some of the custard.

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Bake for 45 minutes. For best results, start the bread pudding in the oven with foil covering the top. After 20 minutes, remove the foil and let the bread pudding continue to bake until done.

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For The Vanilla Sauce

Directions:

Pour the heavy cream, milk, and split vanilla bean into a heavy-bottomed saucepan. Heat until hot but not boiling. Remove from heat.

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In a large bowl, whisk together the egg yolks and sugar. Slowly whisk an small amount of the hot cream mixture.. If you add the hot cream too quickly to the egg yolks, you will scramble the eggs, and your sauce will appear grainy.

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Once the cream and eggs are combined, return the mixture to the saucepan. Return the pan to the heat and continue cooking until sauce slightly thickens. Remove from heat and place in an ice water bath. Remove the vanilla bean and discard. The seeds of the bean should leave a nice speckle in your sauce.