Holland America’s Bread and Butter Pudding with Vanilla Sauce
For the pudding:
- 1 quart milk
- 6 eggs, beaten
- 3 egg yolks, beaten
- 6 oz sugar
- 1 tsp vanilla extract
- 1 1/2 lbs day-old bread
- 3 oz butter, melted
- 4 oz raisins
For the sauce:
- 1 pint milk
- 1 pint heavy cream
- 1 vanilla bean
- 8 oz sugar
- 9 oz egg yolks
If you don’t have custard cups, serve it family style in a large casserole dish. This recipe yields 15 servings of bread pudding and three pints of sauce. To make a rum sauce, add 1/4 cup of rum per every pint of vanilla sauce.
- To make the custard, combine milk, eggs, egg yolks, sugar and vanilla; mix well.
- To prepare the bread, cut in cubes, drizzle with butter and toast in the oven.
- Combine custard, bread and raisins; fill buttered custard cups.
- Bake in a water bath in a 325-degree oven for 45 minutes or until custard is set.
- To make the sauce, heat milk, heavy cream, vanilla bean (cut in half lengthwise) and half of the sugar until it boils. Remove the vanilla.
- Combine egg yolks and the rest of the sugar, then temper with part of the boiling milk while stirring constantly.
- Pour tempered mixture into the remaining milk and return to the heat.
- Stirring constantly, cook to 180 degrees. Remove immediately from stove and strain into a bowl.
- Cool using an ice bath — simply place the bowl in a larger bowl filled with icy water, being careful not to let the sauce get wet.
Here is another Bread Pudding from Holland America:
Holland America Line Chocolate and Raisin Bread Pudding With Whiskey Sauce
Featured in Holland America Line’s Pinnacle Grill, this one is also included the Holland America Line cookbook by Master Chef Rudy Sodamin.
Bread Pudding ingredients:
- ½ cup golden raisins
- 2 tablespoons whiskey for macerating the raisins, optional
- 1 pound loaf day-old Italian bread, cut into 1 inch cubes
- ½ cup semi-sweet chocolate chips
- 6 large eggs
- 1 quart whole milk
- 1 cup sugar
- 3 tablespoons unsweetened cocoa powder, sifted
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
Bread Pudding preparation:
- Heat oven to 350 degrees F.
- Grease a 12-cup muffin tin for preparing individual puddings or a 13X9-inch baking pan for preparing one large pudding.
- Combine the raisins and whiskey in a small bowl and allow to macerate for at least 15 minutes.
- Bring a large kettle of water to a boil.
- Drain the raisins and discard the liquid.
- Divide the bread, chocolate chips, and drained raisins among the muffin cups or place all in the baking pan.
- In a large bowl, combine the eggs, milk, sugar, cocoa powder vanilla and salt. Whisk thoroughly to combine.
- Pour the mixture over the bread in the muffin cups or baking pan and place the pan in a larger shallow roasting pan.
- Transfer the roasting pan to the oven and add enough boiling water to the larger pan to reach halfway up the side of the muffin or baking pan.
- Bake the pudding for 30 to 40 minutes (45 minutes to an hour for the 13X9 inch pan), or until puffed and just set.
- Carefully remove the pan from the oven and water and allow to cool slightly.
- Unmold and serve with the whiskey sauce.
Whiskey Sauce ingredients:
- 1 ½ cups heavy cream
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1/3 cup granulated sugar
- 1 tablespoon whiskey, such as Jack Daniels or Jameson or Teeling
Whiskey Sauce preparation:
- In a medium size saucepan, heat the cream over medium heat until it boils.
- In a small bowl whisk together the cornstarch and cold water; whisk this mixture into the boiling cream. Return to the boil then reduce the heat to low and cook, stirring constantly for 30 seconds. Take care not to burn the mixture.
- Add the sugar and whiskey and stir until the sugar is dissolved.
- Remove from the heat and allow to cool.
- Cover and store in the refrigerator until ready to serve. Warm before serving.
Also great served with fresh whipped cream or vanilla ice cream.