Skip to main content

Vanilla Bean Bread Pudding

By
 Adapted from Shauna Sever's Pure Vanilla

Bread pudding is the quintessential revamp; it turns leftover loaves into something delectable. I had half a loaf  and three leftover naan. Perfect!

6 C cubed leftover bread
6 large eggs
2 C milk
3/4 C organic granulated sugar
1 T pure vanilla extract
caviar of one vanilla bean
2 T dark brown sugar

Preheat the oven to 350 degrees. Butter a baking stone. In a large mixing bowl whisk together the eggs, milk, granulated sugar, vanilla extract, and caviar. Stir in the bread and stir to coat. Let stand for 5 to 10 minutes, until most of the liquid is absorbed. Spoon the mixture into the prepared baking dish. Top with brown sugar and bake uncovered until the bread pudding is puffed and golden. Transfer to dish to a wire rack and let cool for 15 minutes before serving.
Labels:

Comments

  1. Gerry @Foodness GraciousOctober 10, 2012 at 11:17 PM

    Hi Camilla, congrats on winning the new Muy Bueno Cook Book, please get in touch with me regarding shipping, thanks :)

    ReplyDelete
  2. Debra EliotseatsOctober 11, 2012 at 4:56 AM

    I always love bread pudding. This one looks like a keeper! (I did a double-take with the caviar! I had never heard of that term with vanilla before.) :)

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more