Recipe: Bread Pudding - 12 Recipes

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Bread Pudding with a French Flair
Servings: 8

-----VANILLA SAUCE-----
1 c Milk
1 c Heavy cream
1/2 ts Vanilla
4 Egg yolks
1/2 c Sugar
-----BREAD PUDDING-----
4 sl White bread
1 cn Pitted sweet dark cherries
3 1/2 c Milk
5 Whole eggs
2 Egg yolks
1 c Sugar
1 t Vanilla

1. Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup
milk with cream and 1/2 tsp vanilla to boiling; just until bubbles form
around edge. Remove from heat. In the top of a double boiler, with an
electric mixer at medium speed, beat 4 egg yolks until thick.

2. Gradually beat in 1/2 cup sugar, beating until soft peaks form when
beaters are raised. Add hot milk mixture. Place over hot water (water in
the lower part of the double boiler should not touch the upper part). Cook,
stirring until coating forms on metal spoon - about 10 to 15 minutes.

3. Pour into a bowl; place a sheet of waxed paper on the surface.
Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread and
cut in half diagonally. Drain cherries. Turn cherries onto the bottom of a
buttered 2 quart 8 inch square baking dish. Overlap bread slices on top.

4. Prepare custard: In a small saucepan over direct heat heat the milk
until bubbles form around the edge of the pan. Remove from heat. In a
medium bowl, with an electric mixer, beat whole eggs and egg yolks until
light and foamy. Gradually beat in the sugar, 2 tablespoons at a time.

5. Beat until well-blended. Gradually pour the hot milk, beating
constantly. Add vanilla, mixing well. Pour custard over bread and cherries
mixture in baking dish. Set baking dish very carefully in a large shallow
pan on the lower rack of the oven. Carefully pour hot water to 1 inch level
around dish.

6. Bake, uncovered, 45-50 minutes or until knife comes out clean. Remove to
rack to cool. To serve, spoon sauce over individual servings Makes 8
servings.

Note: You might try sprinkling cinnamon-sugar mixture over the pudding
before baking. It's great.

Source: McCall's Cooking School Typed for you by: Linda Fields Cyberealm
BBS, Watertown, NY

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Bread Pudding

5 whole eggs
1 egg yolk
1/2 c sugar
2 c milk
1 c heavy cream
4 tbsp cinnamon
1/8 tsp nutmeg
1 tbsp vanilla
12 oz day old french bread
2 tbsp butter
2 c raisins, sprinkled with rum
4 slices white loaf bread
1 1/2 c whiskey sauce

Preheat the oven to 300.
Beat the eggs and sugar in a large bowl at medium speed.
Add the milk & heavy cream and blend,then cut the mixer
speed to low. Add two tablespoons of the cinnamon,along
with the nutmeg & vanilla, and blend.
Cut the french bread into small slices. Lightly butter
a cake pan 9inches square and 2 inches deep,then sprinkle
the bottom with 2 teaspoons of the remaining cinnamon,
and 2/3 cups of raisins. Spread a layer of bread over
the raisins and cover it with 1/3 of the custard mixture.
Make sure the custard soaks in completley by pressing
the bread down with your hands,making sure it absorbs all
it can. Repeat the sequence(cinnamon,raisins,bread,
custard) twice more, to produce through complete layers
in all. Top with the 4 loaf slices and press them down,
to make sure the bread is soaked with custard.
Cover the pudding with lightly buttered heavy duty
aluminum foil. Place the cake pan inside a baking dish
filled with water half way up the sides,and bake for one
hour. Serve warm topped with 4 tablespoons of warm whiskey
sauce per portion.

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Caramel Pecan Bread Pudding
Recipe By : Mr. Food

12 caramel candy
1 14 oz. can sweetened condensed milk
2 tbsp butter
2 tsp vanilla
1/4 tsp salt
2 c water
3 eggs
8 slices bread -- torn into 1" pieces
1/2 c pecans -- chopped
Preheat the oven to 350. In a medium size saucepan, combine the caramels, milk, butter,
vanilla, and salt over a low heat, stirring occasionally, until the caramels are melted.
Remove the saucepan from the heat and set aside. Place the water in a large bowl and beat
the eggs into the water. Add the caramel mixture and mix well. Stir in the bread cubes and
the pecans. Let stand for 5 mins., then stir again. Pour into a greased 8 inch square baking
pan and bake for 45-50 mins. or until a knife inserted in the center comes out clean. Serve
warm.

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Decadent Chocolate Bread Pudding
Recipe By :
Serving Size : 12

1 1/4 c Heavy cream
1/2 c Plus 2 T sugar
10 oz Finely chopped semi-sweet
.chocolate or chips
6 Egg yolks
5 oz Butter, room temp, cut
.into small pieces
6 Egg whites
5 tb Sugar
1 tb Vanilla
2 1/2 c 1/4" diced white bread

1. Bring the sugar and cream to a boil, and remove from the heat.

2. Add the chopped chocolate (or chocolate chips) stirring until completely melted and blended well.

3. Add yolks, one at a time, beating
well after each.

4. Stir in the butter until melted.

5. Whip the egg whites until soft peaks form. Add sugar when just starting to turn white, and then add vanilla and whip until stiff.

6. Gently fold in the chocolate mixture. Pour over prepared bread in a buttered 9 x 11 inch pan. Gently squeeze chocolate mixture into the bread with hands until completely mixed. Let sit for 30 minutes or so as to absorb the mixture. Add more cream if too dry.

7. Bake in a 350F oven in a hot water bath (halfway up the sides of the pan) for 45 minutes. Let cool slightly.

8. Cut into wedges, or cubes loosely piled together. Serve with
whipped cream.

Lin's Notes: I used sourdough bread instead of white bread and it was wonderful! I also used 12 oz of semisweet chocolate chips instead of finely chopped chocolate, and it worked well. We also like vanilla in our home, so I used 2 tsp. instead of one.

Source: The Iroquois Hotel on the Beach, Mackinac Bay, Michigan from Donna
Hamilton's Gracious Country Inns and Favorite Recipes
Typed in MM format by Linda Fields, Cyberealm BBS Watertown, NY

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DOWNEAST BLUEBERRY BREAD PUDDING
Serving Size : 6
Della Masia

2 tb Sugar-or use equivalent sweetener amount
1 tb Cornstarch
10 pk Diatetic sweetener
1 pt Fresh blueberries, sorted and stemmed
1 t Lemon juice, fresh
4 Slices stale white bread
1 1/2 tb Margarine, room temperature
1/2 c Evaporated skimmed milk

Combine the sugar, cornstarch and sweetener, pressing out all lumps.
Dump the blueberries into a 6-cup shallow casserole that has been
lightly sprayed with nonstick vegetable cooking spray. Dump in the
sugar mixutre, add the lemon juice, and toss well to mix. With a
potato masher, lightly mash the blueberries, set aside. Butter the
bread,(with the margarine) lightly on one side, stack the slices and
cut into 1/2" cubes.Dump into the casserole and toss well to mix.
Bake the pudding uncovered in a moderate 350 F oven for 30 minutes,
remove from oven, add the evaporated skim milk and stir well to mix.
Return to to oven and bake uncovered for 15 minutes.Serve warm,
topped, if you like, by a little whole milk. Makes 6 servings.

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Eggnog Bread Pudding with Rum Sauce
Serving Size : 12

-----BREAD PUDDING-----
2 c Skim milk
1 t Vanilla
1 c Sugar
1 t Nutmeg
2 Eggs
10 c 12 oz French bread cubes 1"
2/3 c Raisins
-----RUM SAUCE-----
1 c Firmly packed brown sugar
1/2 c Light corn syrup
2 tb Rum
2 tb Margarine or butter
1/2 ts Vanilla

1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with
non-stick spray. Set aside.

2. In a large bowl, combine all bread pudding ingredients except bread and
raisins. Blend until smooth with a wire whisk. Fold in bread cubes and
raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until
knife inserted in center comes out clean.

3. Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook
over medium heat until mixture comes to a boil, stirring constantly. Boil 1
minute. Remove from heat. Cool slightly. Serve over warm bread pudding.

Makes 12-16 servings.

Per serving: 1 starch, 2 fruits, 1 fat Calories per serving: 250

Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by:
Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120

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Peach and Pecan Bread Pudding
Recipe By : the California Culinary Academy
Serving Size : 9

12 slices (about 3/4 in. thick) French bread
1/2 cup butter -- melted
4 cups half-and-half
1 1/4 cups sugar
10 egg yolks
1 teaspoon vanilla extract
1 pinch salt
4 large peaches, peeled, pitted -- and thinly sliced
1 cup toasted pecan halves
Vanilla ice cream or whipped cream -- for accompaniment

1. Preheat oven to 425 degrees F. Brush bread with some of the melted butter. Put bread slices on a baking sheet and bake until golden brown (about 10 minutes).
2. In a medium saucepan over medium-low heat, bring half-and-half to a simmer (bubbles will appear at edge of pan). In a 3-quart bowl, beat sugar with egg yolks; whisk hot half-and-half into egg-sugar mixture. Stir in vanilla and salt; set aside.
3. Pour remaining butter into a 9- by 12-inch baking dish. Place 6 bread slices in dish; strain half of egg-custard mixture through a wire mesh strainer over bread. Distribute sliced peaches over bread-custard mixture; top with pecans. Arrange remaining bread over fruit and strain remaining egg-custard mixture over bread. Let stand 1 hour, covered with plastic wrap, or refrigerate up to 6 hours.
4. If refrigerated, remove from refrigerator about 2 hours before serving. Preheat oven to 325 degrees F. Bake, uncovered, until golden brown and slightly crusty (about 1-3/4 hours). Serve warm, cut into squares and topped with vanilla ice cream or whipped cream.

NOTES : Assemble this dessert early in the day and relax. The bread will absorb the custard while the dish rests in the refrigerator.

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PINA COLADA BREAD PUDDING
Serving Size : 8

1 lb Bread pieces
1 cn Pina Colada drink mix
6 oz Pineapple juice
1 cn Milk, canned skim
1/2 c Cream of coconut
2 Bananas
3 Eggs
1/3 c Irish cream
1 c Raisins
8 oz Pineapple in juice
1 t Lemon peel, grated

Slice bananas crosswise. In blender or food processor fitted
with metal blade, combine half of drink mix, pineapple juice,
milk, cream of coconut, and banana slices. Process until
pureed; pour puree into 6-cup bowl. Puree remaining half of
liquid ingredients and banana slices with eggs and liqueur.
Combine both purees. Combine raisins and crushed pineapple with
juice; set aside.

Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp
grated lemon peel and spread 1 c raisin mixture over bread in
slow-cooker. Top with remaining bread cubes; then with remaining
lemon peel and raisin-pineapple mixture. Pour pureed ingredients
into slow-cooker. Cover and cook on low 6 hours.

Spoon pudding into dessert dishes and serve hot. Garnish with
mint. If you prefer to serve this dessert cold, spoon into
serving dish, cover and refrigerate; then eat later.

Source: Crockery Favorites
Posted on GEnie by D.MORRISSEY [DEE], Jun 22, 1992

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Ruth Chris Steakhouse Bread Pudding
Serving Size : 6

2 cups milk
1 pinch cinnamon
1/2 cup sugar
2 eggs slightly beaten
1/4 cup butter
1 pinch salt
3 cups cubed french bread (stale or oven crisp)
1/2 apple peeled -- cored, cut into -- small pieces
1/2 cup seedless raisins
1/4 cup whiskey sauce (recipe follows)

Place milk in saucepan and scald, bringing almost to a boil. (do not allow to boil). Add cinnamon and sugar, blending until smooth. Add scalded milk to eggs and whip thoroughly. Add remaining ingredients, except Whiskey Sauce, and mix lightly. Place in 1/12 quart baking dish. Bake 350 D. for approximately 45 min. check with toothpick, which should come out clean. When firm but bouncy cut into squares to serve, drizzling with Whiskey Sauce. Makes 6 servings. Pudding may be refrigerated for as long as 24 hours. Can be warmed in micro. if covered with plastic wrap. Whiskey Sauce 1 cup packed brown sugar 1/2 cup margarine or butter 3-4 Tab. whiskey In 1 quart saucepan, heat brown sugar, marg. and whiskey to boiling over medium heat stirring constantly cook about 5 minutes. drizzle warm over bread pudding. Supposed to be the copycat from Ruth Chris Steak house
From the recipe files of Carole Walberg

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STANFORD COURT BREAD PUDDING
Recipe By : Great Chefs of San Francisco, Avon Books
Serving Size : 12

-----BRIOCHE-----
1 lb Flour, bread
1 1/2 oz Sugar
1/2 oz Yeast, fresh, active
1/2 oz Salt
5 lg Eggs
8 oz Butter, unsalted
-----FRUIT AND CUSTARD-----
2 medium Apple, green
1 pt Raspberries OR
1 pt Strawberries, sliced
6 lg Eggs
1 c Sugar
1/2 c Flour
1 qt Cream, heavy
Brioche:

In a bowl, mix the flour, sugar, yeast and salt. Blend well. Add eggs and continue mixing until dough is smooth. Add butter in 4 stages, working each piece into the dough before adding more.
Continue mixing until dough is very elastic and clings to the spoon. Cover with plastic and chill for six hours.
Unwrap the dough and cut it in half. Shape each half into a ball and then work into a loaf with the palm of the hand. Place each loaf into a clean loaf pan and let stand in a warm spot.
When the dough has become slightly puffy, deflate with hands. Allow the dough to rise again, to the top of the pan.
Bake in a preheated 350 F oven for about 45 minutes, until the dough pulls away from the sides of the pan and is golden brown.
Turn loaves out of the pans and let them cool on a wire rack. (Only one loaf is used in this recipe.)

Fruit and Custard:
Mix the eggs, sugar, and flour together until smooth. Pour in the cream and blend well. Peel, core, and slice the apples. Cut the crust off of the brioche, slice, then cut into triangles.
Butter a 1-quart souffle dish and line the bottom with one-third of the brioche slices. Cover the brioche with apple slices, then pour one-third of the custard over the apples. Form a second layer of brioche slices and cover with a layer of raspberries (sliced strawberries may be substituted.) Pour another one-third of the custard over the raspberries. Top with remaining brioche and custard.
Bake at 375 F for 60 - 70 minutes or until the top is golden brown and the custard is slightly firm.
Sprinkle with powdered sugar and serve when completely cool.

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The Best Bread Pudding
Serving Size : 6

9 slices buttermilk sandwich bread
1 stick butter -- room temperature
1/2 cup sugar
3 large eggs
1 1/2 cups whipping cream
1 1/2 cups whole milk
3 tablespoons lemon juice
2 teaspoons grated lemon rind
1 teaspoon vanilla
1/4 cup whiskey
2 apples, peeled -- chopped
1 pint raspberries

---creme Anglaise---
2 cups half and half
5 large egg yolks
1/4 cup sugar
1 teaspoon vanilla
3 tablespoons whiskey

Preheat oven to 350 F. Butter a 9x12 baking dish. Spread 1 side of each bread slice generously with butter, cut bread into 1 inch cubes. Transfer to a prepared dish. Mix sugar, eggs, and egg yolk in large bowl. Whisk in cream, milk, lemon juice, lemon zest, and vanilla. Stir in apples and whiskey.
Pour over bread and stir to combine, carefully adding the raspberries. Let stand 5 minutes. Bake until the custard is set and the top is puffed and golden (about 1 hour). Serve warm with creme anglaise.

Creme Anglaise
In a small heavy saucepan, bring half & half just to a boil and remove pan from heat. In a bowl, whisk together egg yolks, sugar and a pinch of salt. Return custard to pan and cook over moderately low heat, until thickened (170 F). Do not let boil. Pour sauce through a sieve and let cool, add whiskey and vanilla. Chill until very cold. Makes 2 1/4 cups