If you are like my family, you are missing Disney World and Disneyland. We didn’t even have a trip planned for the near future, but just knowing we can’t go has been a weird feeling. To make ourselves feel a little of the Disney magic, we started making some of our favorite foods from the property restaurants.
Today I am making Grand Floridian’s 1900 Park Fare Bread Pudding. If you have eaten at the 1900 Fare buffet, you probably tried this amazing dessert. It’s so sweet and rich. It’s a favorite of ours. I found the recipe online years ago. Here is the recipe I use:
Grand Floridian 1900 Park Fare Bread Pudding
Ingredients Vanilla Sauce:
- 3 egg yolks
- 4 oz sugar
- 1/2 vanilla bean that has been split lengthwise
- 1 cup milk
- 1 cup heavy cream
Ingredients Bread Pudding:
- 6 eggs
- 2 cups granulated sugar
- 2 cups milk
- 1 cup heavy cream
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 4 oz butter, softened
- 1 loaf white bread
Instructions Vanilla Sauce:
- In a saucepan, bring to a boil the milk, cream, and the vanilla bean.
- In a medium mixing bowl, whisk together the egg yolks and sugar.
- While whisking constantly, pour the cream mixture into the egg mixture. Whisk the entire time so the egg yolks do not scramble.
- Place the mixture back on the heat but no boil, the mixture. The sauce will become creamy and thick.
- Strain the sauce and place the bowl in an ice bath.
Instructions Bread Pudding:
- Preheat oven to 325F.
- Butter a loaf pan and place in a water bath.
- Cut the loaf of bread into 1-inch cubes.
- In a large mixing bowl, combine the eggs and sugar. Mix them together well.
- Add the softened butter, cream, salt, and cinnamon and mix well.
- Pour the mixture over the prepared bread cubes. Press on the bread to make sure the custard is really soaked into the bread.
- Place soft butter over the bread.
- Bake for 1 hour or until golden brown. The custard will become firm.
- Top with Vanilla sauce.
First off, I do not follow the recipe exactly. I was listening to the Mousetalgia podcast and one of the hosts had adapted the recipe and used croissants for part of the bread. I took that idea a little farther. For the bread I use half Hawaiian Rolls and half croissants instead of a loaf of bread. Can you say over the top? Yes it takes this recipe over the top. I also decrease the sugar in the bread pudding to 1 cup. With the vanilla sauce, it was just too sweet with 2 cups of sugar and the Hawaiian Rolls are a sweet bread. I would suggest trying it with the 2 cups of sugar the first time to see how your family likes it, especially if you don’t plan to make the vanilla sauce.
The recipe says to use a loaf pan, but I make mine in a 9×13 pan because my loaf pan is too small. The water bath is tricky for the bigger pan. I take a cookie sheet and make a pan out of heavy duty foil to hold the water around the pan. I haven’t had to adjust the cooking time for this pan.
One more cheat: I will be the first to admit that I have had some major fails when making custard. For a much easier vanilla sauce try this instead: 1 pint half and half or 1 can evaporated milk, 1 cup sugar, 1 stick butter and 1 tsp vanilla. Cook on low until thick. Stir and watch closely to keep from burning.
I hope you enjoy this dessert as much as we do!
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