Recipe:

Warm Bread Pudding with Maple Vanilla Sauce

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Serves 6

What better way to end a winter's meal than with a bowl of homemade bread pudding? Serve this one fresh from the oven topped with warm maple vanilla sauce. Almost impossible to resist returning for seconds!

Ingredients

Warm Bread Pudding
2 cups cubed white bread
2 cups cubed croissants
1/2 cup dried currants
2 cups milk
1/4 cup (1/2 stick) butter
1/2 cup light brown sugar
2 eggs, lightly beaten
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract

Maple Vanilla Sauce
1/2 cup packed light brown sugar
2 tablespoons maple syrup
1/2 cup heavy cream
1/4 cup (1/2 stick) butter
1/2 teaspoon vanilla extract

Method

Preheat oven to 350°F. In a large bowl, toss bread cubes with croissant cubes and currants; set aside. In a saucepan, combine milk and butter over medium heat until butter is melted, about 5 to 6 minutes. Pour milk mixture over the bread mixture and set aside to let sit for 15 minutes to absorb the liquid. In a medium bowl, mix brown sugar, eggs, nutmeg, cinnamon and vanilla, then pour over bead and milk mixture and stir to combine. Spoon contents of bowl into a lightly greased 9-inch baking dish or casserole pan and bake for 45 minutes, or until golden brown and set in the center.

Meanwhile, for the maple vanilla sauce, combine sugar with maple syrup, cream and butter in a saucepan over medium heat. Bring to a boil, stirring often. Boil for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Set aside to let cool and thicken, then serve spooned over warm bread pudding.

Nutrition

Per Serving (5 oz-wt.): 360 calories (180 from fat), 20g total fat, 12g saturated fat, 6g protein, 42g total carbohydrate (1g dietary fiber, 31g sugar), 95mg cholesterol, 200mg sodium

Tags: Cooking with Kids, Family Friendly, American, Vegetarian

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