BREAKFAST BREAD PUDDING WITH BERRY SAUCE

BREAD PUDDING:
2 eggs
3/4 c. sugar
3 c. low-fat milk
1 c. heavy cream
1/2 c. unsalted butter, melted
1 tbsp. vanilla
3/4 c. dried currants
1 tsp. nutmeg
8 oz. stale French bread, sliced 1/2 inch thick

WARM BERRY SAUCE:
2 c. frozen raspberries
2 c. frozen strawberries
1/3 c. sugar
1/3 c. fresh squeezed orange juice
3 tbsp. fresh squeezed lemon juice
Powdered sugar for dusting*
Raspberries & strawberries for
garnish*

PUDDING: Combine eggs, sugar, milk, cream, melted butter, vanilla, currants and nutmeg in a bowl; whisk to blend well. Pour the mixture over bread slices and let stand, turning bread as necessary, until bread is soft and saturated, about 20 minutes. Preheat oven to 350 degrees. Arrange the bread slices in a lightly greased 4-quart baking dish and pour any unabsorbed custard mixture over the bread. Bake uncovered until the custard is set and top is lightly browned, about 45 minutes. SAUCE: Combine berries, sugar and orange and lemon juices in a saucepan over medium heat. Cook, stirring constantly until the fruit begins to break up, about 5 minutes. Puree in a food processor or blender, return to same pan and heat until warm. To serve, dust the top with powdered sugar. Pass the warm sauce and fresh berries at the table. Serves 8.

BREAD PUDDING/WHISKY SAUCE

1 (10 oz.) loaf stale French bread,
broken or 6-8 c. stale bread
4 c. milk or 1/2 milk and 1/2 heavy
cream
2 c. sugar
3 eggs
1 c. raisins
1 c. pecans, chopped
1/2 tsp. nutmeg
8 tbsp. butter, melted
2 tbsp. vanilla
1 c. shredded coconut
1 tsp. cinnamonSAUCE:
1/2 c. butter
1 egg
1 1/2 c. powdered sugar
1/2 c. bourbon to taste

Combine all ingredients. Mixture should be very moist but not soupy. Pour into buttered 9 x 9 inch baking dish. Place on middle rack of oven. Cook at 350 degrees for approximately 1 hour and 15 minutes until top is golden brown. Serve warm with sauce. Cream butter and sugar over medium heat until all butter absorbed. Remove from heat and blend in egg. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding. Serves 20 people.

PUMPKIN BREAD PUDDING

2 slightly beaten egg yolks
1 can canned pumpkin
1/2 c. packed brown sugar
2 tbsp. brandy, optional
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 c. milk
4 c. whole-wheat bread cubes (5 1/2
slices bread)
1/2 c. chopped pecans
1/2 c. snipped pitted dates, optional
2 egg whites
Light cream

In a large bowl combine egg yolks, pumpkin, brown sugar, brandy and spices. Stir in milk. Fold in bread cubes, pecans and dates. In a smaller mixer bowl beat egg whites until stiff peaks form (tips stand straight). Fold egg whites into bread mixture. Turn into a 10 x 6 x 2 inch baking dish. Bake at 325 degrees for 45-50 minutes or until a knife inserted near center comes out clean. Serve warm with light cream.

CHERRY CHOCOLATE CHIP BREAD PUDDING

2 c. (21 oz. can) cherry pie filling
3 c. bread cubes (about 4 slices)
1/4 c. butter or margarine
1 tbsp. lemon juice
3/4 c. semi sweet chocolate mini chips
1/2 c. sugar
1 c. milk
3 eggs
1/2 tsp. vanilla or almond extract
Cinnamon

Spread pie filing in shallow 1 1/2 quart micro-proof tube pan. Sprinkle bread cubes evenly over pie filling. Microwave butter or margarine in microwave proof cup or bowl on high (full power) for 45 to 60 seconds or until melted; drizzle evenly over bread. Sprinkle with lemon juice; spread mini chips evenly over top. Combine sugar, milk, eggs and vanilla or almond extract in small mixing bowl; beat well. Pour slowly over bread cube mixture; press cubes gently into milk mixture. Sprinkle with cinnamon; cover pan with sheet of wax paper. Microwave on medium (1/2 power) for 17 to 19 minutes or until bread mixture is almost set, rotating 1/4 turn every 5 minutes. Let stand, covered with wax paper, for 30 minutes. Serve warm, scoop onto serving plates with cherries on top. 6 to 8 servings.

PINEAPPLE BREAD PUDDING

1/2 c. butter
1 c. sugar
1 med. size can crushed pineapple
5 slices bread (Pepperidge Farm is
best)
4 eggs

Cream butter and sugar. Add eggs; beat well. Add pineapple; mix well. Stir in cubed bread. Grease or spray with Pam 1 quart casserole dish. Pour mixture in dish. Bake uncovered at 350 degrees for 1 hour until browned.

LEMON BREAD PUDDING

6 c. bread cubes
4 c. scalded milk
8 tbsp. butter
4 eggs, beaten
1 c. sugar
1/2 tsp. salt
2 tsp. cinnamon
1 box lemon pudding

Scald milk and butter; set aside to cool. Add eggs, sugar, salt, and cinnamon to milk mixture. Put bread cubes in ungreased baking dish and pour milk mixture over them evenly. Place baking dish in pan of water while baking at 350 degrees for 45 minutes. If desired, cook lemon pudding according to directions on box and pour over bread pudding. Allow to cool and refrigerate. Serves 12 to 15.

FRUIT AND NUT BREAD PUDDING

16 slices day-old bread, torn into 1
inch pieces
2 c. sugar
4 eggs
3 c. milk
2 tsp. ground cinnamon
1/2 tsp. salt
2 tbsp. vanilla extract
1 (21 oz.) can apple pie filling,
slices cut in half
2 c. pecans, coarsely chopped
1 c. golden raisins
3/4 c. butter or margarine, melted
Whipped cream (optional)

In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. Stir in all remaining ingredients except cream. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 45 to 50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream, if desired. Yield 12 to 15 servings.

GOOD HOUSEKEEPING'S BLUEBERRY BREAD PUDDING

1 (8 oz.) loaf Italian bread
4 c. milk
2 c. half & half
1 1/4 tbsp. sugar
1 tbsp. vanilla extract
2 tsp. grated lemon peel
1/4 tsp. ground cinnamon
6 lg. eggs
1 c. fresh or frozen (thawed)
blueberries
Confectioners' sugar

1. Preheat oven to 350 degrees. Grease 13 x 9 inch baking dish. Cut bread into 1-inch chunks. 2. In large bowl, with wire whisk or fork, beat milk, half & half, sugar, vanilla, lemon peel, cinnamon and eggs until well mixed. Add bread, gently toss to coat well. Let bread soak in milk mixture 15 minutes, stirring occasionally. Spoon bread mixture into baking dish; sprinkle with blueberries. 3. Set baking dish in large roasting pan, place on oven rack. Fill roasting pan with BOILING WATER to come halfway up sides of dish. Bake bread pudding 1 hour or until knife inserted in center comes out clean. Carefully remove baking dish from roasting pan to wire rack. Sprinkle with confectioners' sugar. Serve warm. Or, refrigerate to serve cold later. Makes 16 servings.

TOM'S CORN BREAD PUDDING

1 pkg. Jiffy cornbread mix
1/2 c. frozen whole kernel corn
1/2 c. shredded cheese (any variety)
Mix cornbread as package directs, puree corn and add with cheese to mix. Bake as directed on package.

AMARETTO BREAD PUDDING

1 loaf French bread
1 qt. half & half
2 tbsp. butter, room temp, unsalted
3 eggs
1 1/2 c. granulated sugar
2 tbsp. almond extract
3/4 c. golden raisins
3/4 c. sliced almonds

1. Break bread into small pieces. Place in medium bowl and cover with half and half. Cover bowl and let stand 1 hour. 2. Preheat oven to 325 degrees. 3. Grease 9"x13"x2" baking dish with butter. 4. In small bowl, beat together eggs, sugar and almond extract. Stir into bread mixture. 5. Gently fold raisins and almonds into mixture. 6. Spread evenly in buttered baking dish. Set in middle rack and bake 50 minutes until golden. Remove and let cool.
AMARETTO SAUCE FOR BREAD PUDDING

8 tbsp. butter, room temp. (unsalted)
1 c. confectioners' sugar
1 egg, well beaten
4 tbsp. Amaretto liqueur

1. Top of double boiler over simmering water, stir together butter and sugar. Stir constantly until sugar and butter are dissolved and mixture very hot. 2. Remove from heat, whisk egg well into butter and sugar mixture. Continue whisking until sauce has come to room temperature. 3. Add Amaretto liqueur. To Serve: Preheat broiler, cut pudding into 8 to 10 squares. Place on oven proof serving dish. Spoon Amaretto sauce over pudding. Place under broiler until sauce bubbles. Serve immediately. Can dot with whipped cream if desired.

ZUCCHINI BREAD PUDDING

2 c. each, zucchini & milk
1 1/2 c. cubed whole wheat bread
2 tbsp. margarine
1/4 c. honey
1/4 tsp. salt
2 eggs, lightly beaten
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 c. raisins

Heat oven to 350 degrees. Bring milk to boil and pour over bread cubes with margarine. Mix eggs, salt and honey and add. Then add vanilla, cinnamon and zucchini & raisins. Pour into greased 1 quart baking dish. Set dish in shallow pan of hot water and bake 45 minutes or until knife inserted comes out clean.

CAPIROTAOLA BREAD PUDDING

8 c. water
2 c. brown sugar, packed
1 c. white sugar
1/4 tsp. salt
2 tsp. anise seed
1 lg. cinnamon stick
10 cloves
1 lb. jack cheese, sliced in 1/4 inch
slices
1 loaf French bread, toasted and
butter one side.
In large pot, combine first seven ingredients. Layer bread in casserole dish. Spoon one ladle of syrup over bread. Then layer one slice of cheese on top of each piece of bread. If you wish, sprinkle with walnuts and raisins. Repeat layering. Pour syrup over top and bake at 350 degrees for 1/2 hour.

VELVET TURTLE BREAD PUDDING WITH LEMON SAUCE

4 eggs
1 1/2 c. sugar
1/2 tsp. vanilla
1 1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
6 tbsp. butter, melted
Milk
3/4 c. raisins
3/4 c. roasted pecans
5 c. cubed bread
5 c. broken up leftover cake,
muffins, croissants or other
Lemon sauce

--LEMON SAUCE:--1 1/4 c. water
3/4 c. sugar
1/2 lemon
2 tbsp. cornstarch
3/4 tsp. vanilla
Juice of 1 lg. lemon

Beat eggs in bowl until fluffy. Add sugar, vanilla, nutmeg, cinnamon and melted butter. Beat until well blended and sugar is dissolved. Beat in 2 cups milk, add raisins and pecans. Blend thoroughly. Mix bread cubes and cake pieces and place in well buttered 13 x 9 inch pan. Pour in egg mixture. Toss lightly until bread is soaked. Let stand, gently patting bread down into liquid occasionally. Pour 3/4 to 1 cup milk oversoaked bread and cover with foil. Place pan in larger baking pan and add water to come halfway up its sides. Bake at 300 degrees for 1 1/2 hours or until set in center. Makes 12 (4 x 3) servings. Combine 1 cup water, sugar and lemon half in saucepan. Bring to a boil. Mix cornstarch with remainign 1/4 cup water and stir into sugar mixture with vanilla. Cook over medium heat, stirring constantly, until slightly thickened. Add lemon juice. Remove from heat and strain sauce into sauce boat. Serve warm. Makes 3/4 cups.

SAVORY BREAD PUDDING

6 links breakfast sausage (6 oz.)
1/4 lb. Swiss cheese (about 1 c., grated)
1 sm. loaf French bread (about 1 lb.)
1 tbsp. butter
1 1/2 c. milk
3 eggs
Salt and pepper

Heat oven to 325 degrees. Butter a deep 1 1/2 quart baking dish. Put sausage and 2 tablespoons water in a frying pan; cover and cook over low heat until browned on all sides, about 5 minutes. Drain on paper towels and cut into 1/2 slices. Grate cheese. Cut bread into approximately 1 inch chunks. Put half of them in baking dish. Cover with sausages, half the cheese and remaining bread. Melt butter and brush the top layer of bread cubes with it. Sprinkle remaining cheese over top. Combine milk, eggs, 1 teaspoon salt and 1/4 teaspoon pepper and pour over ingredients in dish. Set baking dish in pan and add warm water to come halfway up the side of dish. Bake until set, about 50 minutes. Makes 4 servings.Per serving 486 calories; 26 grams fat; 112 mg. chol. Lisa Siler (mother)

PINA COLADA BREAD PUDDING

1 (10 oz.) day old French bread,
crumbled or 6-8 c. any type bread
4 c. milk
1 1/2 c. crushed pineapple
8 tbsp. butter, melted
1 1/2 c. coconut
1 1/2 c. chopped pecans
2 c. pina colada mix
2 tbsp. vanilla
2 tsp. nutmeg
2 tbsp. cinnamon
2 c. sugar
3 eggs

Combine all ingredients (except bread). Mixture should be moist but not soupy. Fold bread into mixture and mix well. Pour into buttered 9 x 12 inch or larger baking dish. Place in cold oven. Bake at 350 degrees for 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce. The pina colada mix acts as a thickened agent or binder. Serves 18-20.

BREAD PUDDING WITH PRALINE SAUCE

1 1/2 c. milk
3/4 c. brown sugar
1/2 c. raisins
1 egg
1 tsp. vanilla
8 slices day-old bread, cubed

--PRALINE SAUCE:--
3/4 c. packed light brown sugar
1 tsp. cornstarch
1/2 c. water
2 tbsp. margarine
1/3 c. chopped pecans

Use a wire whisk to blend milk and egg together in a 1 1/2 quart round casserole. Stir in brown sugar. Whisking midway through cooking, microwave on high 5 minutes or until sugar is dissolved. Stir in vanilla and raisins; let stand 5 minutes. Prepare sauce while milk mixture is standing. Combine sugar and cornstarch in a 4-cup glass measure. Stir in water and add margarine. Stirring midway through cooking, microwave on high 3 minutes, or until mixture is slightly thickened. Stir in pecans. Set aside until ready to serve with pudding. Stir bread cubes into milk mixture; cover with wax paper. Rotating midway through cooking, microwave on high 6 minutes. Let stand 5 minutes before serving with Praline Sauce. Makes 6 servings, 457 calories each with sauce.

PEACH BREAD PUDDING

1 stick butter
4 pieces toasted white bread
1 c. canned milk
3 eggs beaten
1 can (regular size) drained peaches
1 c. sugar
1/2 c. raisins
1/2 c. pecans, optional

Melt butter in 6 x 12 dish or bowl. Toast bread. Break into large pieces into bowl or dish. In a bowl mix beaten eggs, sugar, peaches, etc. Pour over bread sprinkle with cinnamon on top. Bake at 350 degrees for 35 minutes.

WHITE CHOCOLATE BREAD PUDDING

3 c. whipping cream
10 oz. white chocolate
1 c. milk
1/2 c. sugar
2 eggs
8 egg yolks
1 loaf French bread, sliced into 1/4
inch pieces, dried in oven
2 tbsp. chocolate shavings
--SAUCE:--8 oz. melted white chocolate
3 oz. heavy cream

Heat whipping cream. Add white chocolate. When chocolate is melted, remove from heat. (NOTE: You may want to use double boiler to avoid scorching.) In a double boiler, heat milk, sugar, eggs and yolks until warm. Blend egg mixture into cream and chocolate mixture. Place bread slices in a baking pan. Pour 1/2 mixture over bread and let settle. (Let bread soak up mixture.) then top with rest of mixture. Cover with foil and bake for 1 hour at 275 degrees. Remove foil and bake 15 minutes until top is golden brown. Serve hot or cold. Top with sauce and sprinkle with chocolate shavings. SAUCE: Melt white chocolate in double boiler. Remove from heat and mix in heavy cream. Spoon over bread pudding. NOTE: May be kept at room temperature.

MOLASSES BREAD PUDDING

2 1/4 c. day old bread cubes
1/2 c. raisins
2 eggs
2 1/2 c. milk
1/8 tsp. salt
1/4 c.molasses
1 tbsp. butter or margarine
2 tbsp. sugar
1/2 tsp. cinnamon

Combine bread cubes and raisins in 1 1/2 quart casserole. Beat together eggs, milk and salt. Blend in molasses. Pour over bread mixture. Dot with butter. Combine sugar and cinnamon, sprinkle evenly over top. Bake at 350 degrees for 30 to 35 minutes or until tip of knife inserted in center comes out clean. NOTE: For molasses rice pudding 1 1/2 cup cooked rice may be substituted for bread cubes. Bake in 1 1/2 quart casserole or 6 (5 oz.) custard cups. Sounds good, I might try it and like it maybe you all out there will to. Tiajuana, Oklahoma

PRUNE BREAD PUDDING

2 slices bread, buttered as desired
1 c. sliced stewed prunes
2 eggs
1/2 c. sugar
1 2/3 c. (1 can) evaporated milk
1 c. boiling water
1/4 tsp. salt
Dash of nutmeg or allspice

Plan to serve your family prunes frequently as they are economical, delicious and nutritious. A good source of iron which builds red blood, as well as an excellent supply for thiamin, vitamin A and riboflavin which help safeguard health. Prunes should find a welcome place in menus. Lay bread in a shallow baking dish. Cover with prunes. Beat eggs until foamy. Add 1/4 cup of the sugar, milk, water, salt and spice. Pour custard over prunes. It should be rather foamy to brown nicely. Bake in a slow (325 degree) oven until set, about 1 hour. Remove from oven. Sprinkle with remaining 1/4 cup sugar and set in a hot oven or under broiler just long enough to brown. Serve warm or cold. Hugo, Oklahoma Grants Bluegrass Festival

QUEEN OF BREAD PUDDING

2 c. milk
1/4 c. butter (no substitutes)
3 slices (2 c.) torn firm type bread
homemade/Arnold's Brick Oven
2 lg. eggs
1 tsp. vanilla
1/4 c. sugar
1/2 c. strawberry preserves

In a small pan heat milk and butter just until butter is melted. Set aside to cool slightly. Without removing crust, tear bread into ragged dime-size crumbs to make 2 cups, do not pack. Place crumbs over bottom of a one quart glass casserole (at least 6 1/2 x 2 1/2 inch) or a similar utensil. Separate eggs, putting yolks into small mixing bowl and whites into another. Beat yolks until thickened and lemon colored. Slowly stir in a small amount of the milk-butter mixture, then stir back into remaining milk-butter mixture. Stir in vanilla. Pour over crumbs. Place casserole in a square cake pan (8x8x2 inch). Add 3 cups HOT water to the pan (about 1 1/4 inches). Bake in preheated 325 degree oven until a knife comes out clean, 50-60 minutes. Remove from oven (leave oven on) and do not remove from water. Beat egg whites until foamy. Beat in sugar, 1 tablespoon at a time; continue to beat until peaks form stiffly. Spread strawberry preserves over pudding. Spoon meringue over preserves. Return to oven and continue baking 10-12 minutes longer in pan of water. Can be served warm or cold, delicious either way. Makes 6 servings.

HARD SAUCE OVER BREAD PUDDING
1 c. butter, soft
1 lb. confectioners' sugar, sifted
1/4 c. brandy
Cream butter with electric mixer until light. Add sugar gradually. Beat until fluffy. Add brandy, blend well, serve immediately over bread pudding. Store any remaining sauce in refrigerator. Bring to room temperature before serving. Yields: about 3 cups.

MAPLE BREAD PUDDING

1 loaf stale French bread
2 2/3 c. heavy cream
3 eggs
2/3 c. granulated sugar
1 tbsp. vanilla extract (not
imitation)
2 tbsp. brandy or cognac (opt., but
delicious)
1/3 c. melted butter
2 c. 10x powdered sugar
1/2 c. maple syrup (no substitutions,
REAL maple)
1 c. chopped pecans

Soak bread in cream 1 hour. Mix 2 eggs, granulated sugar, vanilla and 1 tablespoon cognac well. Add to soaked bread. Put in greased cake pans (any size). Bake 35 minutes at 350 degrees (or until golden). After cooked, break in little pieces. Place on cookie sheet. Make sauce of melted butter, powdered sugar, 1 egg, maple syrup and brandy. Pour over bread. Sprinkle with nuts. Bake 5 to 10 minutes at 350 degrees. Serve with whipped cream.