Bread Pudding with White Sauce
This delightful bread pudding is rich in custard and served with a creamy white sauce.
This delightful bread pudding is rich in custard and served with a creamy white sauce.
- 1/2 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 4 eggs
- 1/2 cup granulated sugar
- 2 cups granulated sugar
- 1 stick butter
- custard mix
- 4 cups milk (whole milk is best but i used 2%)
- 1/2 stick melted butter
- 6 slices dried texas toast (substitute: thick cut white bread)
- cinnamon & sugar mixture
- 1 teaspoon cinnamon
- white sauce topping
- 6 ounces almond bark (substitute: white chocolate)
- 6 teaspoons water
- 1 cup confectioners sugar
- Carbohydrate 159.757140037547 g
- Cholesterol 221.063333346859 mg
- Fat 47.8105033377607 g
- Fiber 2.23010008875529 g
- Protein 13.1802200043552 g
- Saturated Fat 31.3507200025288 g
- Serving Size 1 1 Serving (416g)
- Sodium 2367.97724617187 mg
- Sugar 157.527039948792 g
- Trans Fat 4.23464900051064 g
- Calories 1113 calories
Step-by-step
- Preheat oven to 350. grease 8" x 8" Pan
- If you didn't dry out your bread the day before, lightly toast the bread. You goal is to make the bread dry not toasted. This takes a little time since you need to let the bread cool in between toasting so that the middle drys but doesn't make the outside brown (a little brown is o.k.).
- Cut bread into medium to large pieces (approximately 1" x 1" or 2" x 2" squares)
- Layer on in the pan
- Gently whisk together the custard mixture, remembering that warm/hot butter can curdle eggs so pour the butter in slowly. Whisk together until all the sugar is dissolved.
- Pour custard over bread pieces covering them. there should be space between the bread to have pockets of custard.
- Mix together cinnamon and sugar.
- Sprinkle cinnamon and sugar mixture over the top
- Put bread pudding in oven. set timer to 20 minutes, checking every 5 minutes. May take up to 35 minutes. You are looking for a consistency of pudding not jello.
- mix together sauce ingredients cook in microwave stirring every 30 seconds. be cautious not to scorch.
- Spoon mix on top of bread pudding. (its possible you may have extra)
Whole milk dictates the structural integrity of this dessert because its fat content slows coagulation, yielding a tender gel rather than a rubbery scramble. Dairy proteins require careful thermal management during mixing and baking to prevent catastrophic separation. Specific technical protocols separate successful custards from broken ones.
Thermal Control For Egg Safety
Whisk melted butter into the liquid ingredients in a slow, continuous stream while agitating the eggs vigorously. Hot fats denature raw albumen instantly upon contact, creating solid yellow flakes; gradual incorporation prevents this localized overheating. Pour the combined dairy and egg mixture over dried bread cut into one-inch to two-inch squares, ensuring adequate interstitial spacing for proper fluid absorption.Dehydration And Toasting Mechanics
Dry bread acts as a sponge, absorbing custard only when internal moisture is sufficiently removed beforehand. Toast slices on low heat, allowing interior steam to escape without browning the exterior beyond a light golden hue. Excess moisture dilutes the dairy ratio, preventing the starch network from setting firmly during the 35-minute maximum bake time.Sauce Viscosity Management
Almond bark or white chocolate melts unevenly when exposed to direct, sustained heat due to cocoa butter crystallization. Heat the topping components in a microwave in 30-second intervals, stirring constantly to redistribute thermal energy and prevent scorching. Spoon the finished confectioners sugar and water emulsion over the baked dessert immediately before serving.
