Lad's Vanilla Bean Bread
It makes great french toast,also good lightly toasted with cream cheese.
I keep vanilla sugar all the time because I love to bake with it.
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- 1 1/2 cups (3 sticks) unsalted butter, rm temp
- 2 1/2 c vanilla sugar
- 1 tablespoon vanilla
- 1 vanilla bean
- 8 large eggs
- 3 c flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar, split and seeded
- 1 c water
- 2 whole vanilla beans,split
- 2 c sugar
- vanilla bean,split and seeded
VANILLA BEAN BREAD
VANILLA BEAN SYRUP
1To make vanilla sugar: Split a vanilla bean in half and scrape the seeds into sugar. Let set for 2-3 days before using.
To make vanilla bean syrup: In a small pan over medium heat, dissolve the sugar in water. Add the vanilla bean seeds and stir, bring to a simmer, remove from heat, and cool.
Preheat oven to 325 degrees. Grease two 9x5-inch loaf pans.
Cream butter and vanilla sugar until mixture is pale and fluffy. Scrape the vanilla bean seeds into the batter, vanilla and eggs; beat well.
In another bowl, sift together dry ingredients. Add to the batter and mix just until smooth (do not over mix) but mix well.
Divide the batter between the two prepared loaf pans. Bake for 30 minutes, then turn the pans around, and bake an additional 35 to 40 minutes or until a cake tester or skewer comes out clean.
While the loaves bake, prepare the vanilla bean syrup.
When loaves are done, remove from oven and let cool for 10 minutes on wire racks, remove from pans and set on the racks. Place the racks over baking sheet and brush the syrup all over tops and sides of the loaves . Brush several times.