Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
2. In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract.
3. Whisk until smooth.
4. Gradually pour the wet ingredients into the dry ingredients, whisking constantly to avoid lumps.
5. Once the batter is smooth and lump-free, let it rest for 10-15 minutes to allow the flour to fully hydrate.
6. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or cooking spray.
7. Pour a small ladleful of batter into the center of the pan, swirling it around to spread the batter thinly and evenly.
8. Cook the crepe for about 1-2 minutes, or until the edges start to turn golden brown and lift easily from the pan.
9. Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.
10. Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking the crepes as you go.
11. Serve the vanilla crepes warm with your favorite fillings and toppings.

Ingredients

• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg

Sauce Ingredients:

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

1. Heat oven to 350°F.
2. Combine bread and raisins in large bowl.
3. Combine milk and 1/4 cup butter in 1-quart saucepan.
4. Cook over medium heat until butter is melted (4 to 7 minutes).
5. Pour milk mixture over bread; let stand 10 minutes.
6. Stir in all remaining pudding ingredients.
7. Pour into greased 1 1/2-quart casserole.
8. Bake for 40 to 50 minutes or until set in center.

Directions for Sauce:

1. Combine all sauce ingredients except vanilla in 1-quart saucepan.
2. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
3. Stir in vanilla
4. To serve, spoon warm pudding into individual dessert dishes; serve with sauce.
5. Store refrigerated.

You will need:

• 1 1/4 cup all purpose flour
• 120 g softened butter ( 1/2 Cup butter)
• 3 medium size eggs
• 3/4 cup white sugar
• 1 tsp. vanilla extract
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 100 g semisweet chocolate chips
• 2 tbsp extra melted butter
• 3 tbsp of unsweetened cocoa powder
• 100 g grated milk choclate or (milk chocolate chips)

What to do:

1. Add semisweet chocolate chips and 2 tbsp. of melted butter to a saucepan over medium-low heat.
2. Melt the chocolate and the butter together , stirring frequently until smooth and completely melted.
3. Remove from heat and let it cool about 5 minutes.
4. In a mixing bowl combine flour, baking powder and salt.
5. Stir and set it aside.
6. Beat butter and sugar in large mixing bowl until smooth and creamy.
7. Beat in eggs, one at a time, beating well after each addition.
8. Beat in vanilla extract.
9. Add the flour mixture in a butter mixture and continue beating until well combine.
10. Remove part of the batter and place to a separated bowl.
11. Add the cocoa powder, stir in melted chocolate.
12. Add the grated milk chocolate and mix well.
13. Using a spoon divide the batter into your prepared cupcakes cups (1tbsp. of every batter).
14. Using toothpick or knife, gently draw swirls through the batter to marbleize.
15. Bake for about 18-25 minutes in a preheated oven (175degree C) or until a toothpick inserted in the center comes out clean.
16. Remove from oven and let it completely cool before serving.

Ingredients:

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract

For the Frosting:

• 1 cup unsalted butter, softened
• 8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350°F (175°C).
2. Grease and flour three 9-inch round cake pans.
3. Cake:
   1. In a large bowl, cream the butter and sugar until light and fluffy.
   2. Add eggs, one at a time, beating well after each addition.
   3. Combine the flours and add to the creamed mixture alternately with milk, beginning and ending with flour.
   4. Mix in vanilla.
   5. Divide batter among prepared pans.
   6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
   7. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
4. Frosting:
   1. In a large bowl, beat butter until creamy.
   2. Gradually add confectioners’ sugar, milk, and vanilla, beating until smooth and spreadable.
5. Assemble the cake, spreading frosting between layers and over the top and sides of the cake.

Ingredients

• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg

Sauce Ingredients:

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanill

Directions Bread Pudding

1. Heat oven to 350°F.
2. Combine bread and raisins in large bowl.
3. Combine milk and 1/4 cup butter in 1-quart saucepan.
4. Cook over medium heat until butter is melted (4 to 7 minutes).
5. Pour milk mixture over bread; let stand 10 minutes.
6. Stir in all remaining pudding ingredients.
7. Pour into greased 1 1/2-quart casserole.
8. Bake for 40 to 50 minutes or until set in center.

Directions for Sauce:

1. Combine all sauce ingredients except vanilla in 1-quart saucepan.
2. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
3. Stir in vanilla
4. To serve, spoon warm pudding into individual dessert dishes; serve with sauce.
5. Store refrigerated.

Ingredients:

• 3 eggs (yolks and whites separated)
• 50g Sugar (divided into 15g for yolks and 35g for whites)
• 1g Salt (1/4 tsp)
• 20g All-purpose flour (2 tbsp)
• 180ml Milk
• 1 tsp Vanilla extract
• Unsalted butter (for coating the cups)
• Additional sugar (for coating the cups)
• Powdered sugar for dusting

Equipment:

• Two 250-430ml ramekins or oven-safe cups

Instructions:

1. Preheat your oven to 200°C (392°F).
2. Prepare the cups:
   1. Coat the inside of your ramekins or cups with unsalted butter, and then dust them with sugar to prevent the soufflé from sticking.
3. Make the Base:
   1. Separate the egg whites from the yolks.
   2. In a saucepan, whisk together the egg yolks with 15g of sugar until the mixture is pale and slightly thickened.
   3. Add the flour and salt, whisking until smooth.
   4. Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens.
   5. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
4. Whip the egg whites:
   1. In a clean, dry bowl, beat the egg whites until frothy.
      Gradually add 35g of sugar as you continue to beat until stiff peaks form.
   2. Combine:
      Gently fold a third of the whipped egg whites into the yolk mixture to lighten it.
      Then carefully fold in the remaining egg whites until just combined, taking care not to deflate the mixture.
5. Bake:
   1. Fill the prepared cups with the soufflé mixture. Run your thumb around the inside edge of the cup to help the soufflé rise evenly.
   2. Bake in the preheated oven for 13-15 minutes or until the soufflés have risen and the tops are golden brown.
6. Serve immediately:
   1. Dust with powdered sugar and serve right out of the oven for the best texture, as soufflés will start to fall soon after they’re removed from the heat.
7. Enjoy your homemade soufflé!

Ingredients:

• 1 loaf of day-old French bread, cut into large bite-size cubes (about 8 cups)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 cups whole milk
• 1 cup heavy whipping cream
• 1 teaspoon cinnamon
• Pinch of ground nutmeg
• 3/4 cup sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract

Vanilla Bean Sauce:

• 1 cup sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy whipping cream
• 1 vanilla bean split lengthwise and beans removed.

Instructions:

1. Preheat oven to 350 degrees.
2. Butter or spray with cooking spray a 9-inch springform pan and set aside.
3. In a large bowl, toss cubed bread, cranberries, and nuts.
4. In another large bowl, mix milk, cream, cinnamon, and nutmeg.
5. In a small bowl, whisk eggs with sugar and vanilla until blended, then stir into the milk mixture.
6. Add bread, cranberries, and pecans, gently stirring until it almost absorbed all of the milk mixture.
7. Pour the mixture into the prepared pan and bake for about 45 minutes until the top was golden brown and the center of the pudding came out clean with a tester.
8. Place the pan on a cooling rack and allow it to cool for about 10-15 minutes.

For the Vanilla Bean Sauce:

1. While the pudding was cooling, add sugar, butter, cream, vanilla beans, and the pod to a small saucepan and bring it to a low boil over medium heat, stirring occasionally.
2. Reduce the heat to a simmer for about 15-20 minutes.
3. Remove from heat, discard the vanilla bean pod, and allow it to cool slightly.
4. Pour the sauce over the bread pudding or serve it on the side.

Description

Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. You have to try this delicious, triple layered cake. A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe!

Ingredients

• 1/2 cup unsalted butter-melted and slightly cooled
• 2 cups milk-lukewarm
• 1 and 1/4 cups (150 g) powdered sugar
• 4 eggs-separated
• 1 Tablespoon water
• 1 cup (115g) flour
• 2 teaspoon vanilla extract
• powdered sugar for dusting

Instructions

1. Preheat the oven to 325°F
2. Lightly grease 8×8 inch baking dish, set aside
3. Whip the egg whites until stiff peaks form, set aside.
4. Beat the egg yolks and powdered sugar until pale yellow.
5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
6. Mix in the flour until evenly incorporated.
7. Slowly beat in the milk and vanilla extract until well combined.
8. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
9. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center).
   Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes.
   If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
10. Cool the cake completely before dusting with powdered sugar.
    Even cooled, it will be slightly jiggly because it has custard layer in the center.

Ingredients

• 4 cups (8 slices) cubed white bread
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg
• 1/2 cup raisins (optional)

Sauce Ingredients:

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

How To Make Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

1. Heat oven to 350°F.
2. Combine bread and raisins in large bowl.
3. Combine milk and 1/4 cup butter in 1-quart saucepan.
4. Cook over medium heat until butter is melted (4 to 7 minutes).
5. Pour milk mixture over bread; let stand 10 minutes.
6. Stir in all remaining pudding ingredients.
7. Pour into greased 1 1/2-quart casserole.
8. Bake for 40 to 50 minutes or until set in center.

Directions for Sauce:

1. Combine all sauce ingredients except vanilla in 1-quart saucepan.
2. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
3. Stir in vanilla
4. To serve, spoon warm pudding into individual dessert dishes; serve with sauce.
5. Store refrigerated.