Best Toasted Bread Sauce Recipes

TOASTED PECAN BREAD PUDDING & BOURBON SAUCE

Steps:

• 1. Chop pecans, if not already chopped, then toast in preheated 350 degree oven for 10 to 15 minutes. Then set aside till needed. May toast bread in same oven at same time, but may require additional extra time till fully toasted. Stir after the first 15 minutes, and adjust time as needed.
• 2. These are the main ingredients. I didn't have all raisins, so I used dried cranberries & raisins. The original recipe suggested golden raisins. The Mexican Vanilla is a gift from Phyllis Lively here at Just A Pinch. I love it's strong aromatic sweet flavor.
• 3. Using a large bowl add one cup of toasted pecans, (RESERVING THE REMAINDER FOR THE TOPPING)cinnamon, Mexican Vanilla, brown sugar & melted butter. Stir to mix together.
• 4. Then add in the eggs and beat till well blended together.
• 5. Add in the toasted bread cubes, and stir to mix together. Allow to sit about 15 to 20 minutes, or longer if needed to absorb the liquid.
• 6. Spray an 8 X8 size , I used a 9X9 size pan, then pour batter into pan and bake in preheated 350 degree oven about 25 to 30 minutes. Should look like this.
• 7. While Pudding is baking, assemble the topping by combining the 1/2 cup reserved toasted pecans, brown sugar and cinnamon, stir till blended together.
• 8. Sprinkle the brown sugar mixture over the bread pudding & return to the oven for an additional 10 to 15 minutes or until the pudding is set and the topping is browed. Remove from oven.
• 9. Prepare the bourbon sauce by adding the butter to a small sauce pan along with the firmly packed browned sugar & corn starch, whisk as butter begins to melt & sugar dissolves over low heat, and mixture slowly comes to boil, then pour in the heavy whipping cream and whisk together till blended abut 2 minutes. Add the bourbon & cook for about 1/2 minute. Remove from heat and add in the Mexican vanilla & whisk until thoroughly blended. Allow sauce to cool slightly before serving.
• 10. This is what the bread pudding looked like when baked with brown sugar topping. Note: I omitted the bourbon because of the strong flavor of the Mexican Vanilla

BROCCOLI/ HERBED HOLLANDAISE SAUCE/ TOASTED BREAD CRUMBS

Steps:

• Preheat the oven to 450°F
• In a small saucepan, melt the butter over low heat.
• Skim off the foam from the surface of the butter.
• Remove from the heat.
• In a food processor, pulse the bread to coarse crumbs.
• Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
• Bake for about 2 minutes, until golden brown.
• On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
• Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
• Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
• In a stainless steel bowl, mix the egg yolks with the boiling water.
• Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
• Remove from the heat.
• Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
• Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
• Whisk in the mint and thyme.
• Transfer the broccoli to a platter; pour the hollandaise sauce on top.
• Sprinkle with the bread crumbs and serve.

TOASTED BREAD SAUCE

Steps:

• Toast the bread until dark brown, then leave to cool. Blitz in a food processor to rough crumbs.
• Heat half the oil in a saucepan and cook the onion for 10 mins until just brown and sticky. Add the bay, thyme and milk, then season with the spices and salt and pepper. Bring to the boil and simmer for 5 mins.
• Remove the herbs, then stir in all but a handful of the breadcrumbs. Cook over a low heat until thick. If you like, blitz until smooth. Will keep, chilled, for two days.
• Meanwhile, fry the rest of the crumbs in the remaining oil until golden.
• Add the cream to the sauce and heat through, then tip into a dish and spoon over the fried crumbs and a drizzle more oil. Will keep, covered, in the fridge for up to two days.