Cynthia Ferich

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Bread Pudding with Vanilla Sauce on WBTV / Bounce TV

April 30, 2017 By Cynthia Ferich

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Serving up some Bread Pudding with Vanilla Sauce for a Mother’s Day idea on Charlotte’s WBTV / Bounce TV.

Brioche makes the best! bread pudding (in my opinion). However, you may substitute cinnamon bread or cinnamon raisin bread, if you like. Whether you bake & serve this up in a traditional casserole dish, a bundt pan or whatever creative baking piece you can find, it is easy to prepare ahead of time and really delish!

Bread Pudding

1 loaf brioche bread

1-quart half & half

10 large eggs (5 whole and 5 egg yolks)

2-1/2 cups sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Break the bread into chunks and add to a buttered 9 x 13 – inch casserole dish.

In a saucepan, add 5 whole eggs and separate 5 egg yolks (only) into the saucepan.  Add the sugar and cream and whisk while simmering, carefully not to curdle the eggs.  Cook until the mixture thickens, coating the back of a spoon.

Pour the hot custard mixture over the broken bread pieces and give it a few minutes to absorb.  Bake for approximately 30 to 40 minutes.  Allow to cool for 15 minutes before cutting into squares.

Note:  Place a casserole dish filled with 1” of water under the bread pudding casserole rack to steam while baking – you will yield a better result.

© 2016 Cynthia Ferich All Rights Reserved

Personal Chef Magazine, Fall 2016 Publication

 

Vanilla Sauce

2 Tablespoons unsalted butter

1 Tablespoon flour

½ cup sugar

1-1/2 cups whole milk

1 egg, beaten

1 Tablespoon vanilla extract

In a saucepan, melt butter. Combine sugar and flour together and add to melted butter, along with milk and beaten egg. Whisk over medium heat until thickened (10-12 minutes), stirring constantly.  Remove from heat and add vanilla.  Stir and serve over bread pudding.

 

© 2017 Cynthia Ferich All Rights Reserved

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About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

MaMa Mia Cucina Cookbook

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Recent Blog Posts

  • Strawberry Muffin Recipe
  • Hot Fudge Sauce
  • Italian Greens and Beans Recipe
  • Banana Bread Recipe

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I met Cynthia and was immediately taken in by her charm and passion for cooking. She presented me … Read More

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