Vanilla Bean Bread Pudding
1 cup milk
1 quart heavy cream
8 egg yolks
1 1/3 cups sugar
1 vanilla bean
½ loaf white bread, cut into cubes
Directions: Cut the vanilla bean in half long ways and scrape out the seeds inside of the bean with a small paring knife. Place the sugar and egg yolks in a medium mixing bowl and whisk for 60 seconds. Add all of the other ingredients and mix well. Add the bread cubes to the cream/egg mixture. Toss gently. You can add more bread if the mixture is too runny. Spray a small glass baking dish with non-stick spray and fill with the bread pudding mixture (you can add chocolate chips, nuts or a cinnamon/sugar mixture to the top at this point for different variations). Bake the bread pudding at 325 degrees for 30-35 minutes or until the top is lightly browned and no liquid can be seen when carefully using a spoon to peek in the middle of the pudding. Let cool slightly and cut into squares. Top with ice cream, whipped
cream, caramel sauce, chocolate sauce or fresh berries. Enjoy!
— Recipe courtesy of Catch 27
