Try this Sharons Bread Pudding with Custard Sauce recipe, or contribute your own.
Suggest a better descriptionWhip eggs until foamy. Add sugar, spices, vanilla, and melted butter; mix well. Add milk and torn pieces of French bread. Mix until all bread is saturated. Add pecans and raisins, if using. Pour into greased 9 x 13 inch pan. Bake at 350 degrees for 45 minutes. While bread is in oven, make custard sauce. Beat eggs and egg yolks together until light and creamy. Beat in sugar, cornstarch, milk and evaporated milk. Microwave at high for 2 minutes. Whip with wire whisk. Continue cooking at high until mixture is very thick, stirring with wire whisk every 30 to 60 seconds. (If you overcook, custard will have unsightly little bumps, blend in food processor or blender until smooth.)Remove from microwave and whisk in vanilla and amaretto or rum. Spoon over hot bread mixture in attractive bowls or glasses. Serve warm. If making ahead, refrigerate both bread and custard. Re-warm both in microwave.JM. Victorian Oaks Bed & Breakfast Minonk, Illinois Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland) on May 12, 1997
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Serving Size: 1 Serving (7425g) | ||
Recipe Makes: 1 | ||
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Calories: 18683 | ||
Calories from Fat: 5903 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 655.9g | 874 % | |
Saturated Fat 248.2g | 1241 % | |
Monounsaturated Fat 254.3g | ||
Polyunsanturated Fat 89.5g | ||
Cholesterol 17848.7mg | 5492 % | |
Sodium 7834.2mg | 270 % | |
Potassium 10994.8mg | 289 % | |
Total Carbohydrate 2745.7g | 808 % | |
Dietary Fiber 40.5g | 162 % | |
Sugars, other 2705.3g | ||
Protein 541.1g | 773 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18683
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