XyloSweet Bread Pudding with Vanilla Sauce

XyloSweet Bread Pudding with Vanilla Sauce

  • 10 slices day-old bread
  • 2 tablespoons melted butter
  • 3 eggs, beaten
  • 2 cups coconut milk
  • 1/2-3/4 cup XyloSweet
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 pinch of nutmeg
  • *1/2 cup raisins (classic option)

1 8x8 square pan

1 pint heavy whipping cream
3 tablespoons powdered XyloSweet
1/2 teaspoon vanilla

1/2 cup XyloSweet
1 tablespoon flour
1 egg
2 tablespoons melted butter
1 1/4 cups heavy cream
1 pinch of salt
1 pinch of cinnamon
1/2 teaspoon vanilla

Prepare Time
30 minutes
Cook Time
45 minutes
Ready In
1 hour 20 minutes

Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan and allow to sit out 1 day
Drizzle melted butter over bread. *Add raisins if desired
In a medium mixing bowl, combine eggs, milk, XyloSweet, cinnamon, nutmeg, and vanilla. Beat until well mixed.
Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Vanilla Sauce
Whisk 1/2 cup of XyloSweet, flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of heavy cream, and a pinch salt together in a heavy saucepan until smooth.
Heat over medium heat, whisking constantly, until thickened (about 10 minutes)
Stir in the vanilla extract

Whip Cream
whip 1 pint of heavy whipping cream together until double in consistency
Add vanilla and powdered XyloSweet

Pour sauce over warm bread pudding
Add whipped cream over sauce
Garnish with a pinch cinnamon on top of whip cream

Recipe courtesy of Gentleman's Bistro cookbook launching April 2014.

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