Recipe: Bread Pudding (2), Bread Pudding with Whiskey Sauce, Brownes Bistro Bread and Butter Pudding, Capirotada (Mexican Bread Pudding), Peach and Pecan Bread Pudding, Prudhomme Bread Pudding

Bread Pudding
Serving Size : 6

8 Slices toasted bread
1 cup Sugar
1/2 teaspoon Nutmeg
1/4 teaspoon Salt
1 1/2 cups Raisins
1 Whipped cream (optional)
2 cups Water
1 teaspoon Cinnamon
1/2 teaspoon Cloves
1 1/2 cups Grated cheddar
2 tablespoons Butter

Toast the sliced bread, break into 2-inch pieces. Make a syrup of water, sugar, spices and salt. Bring to a boil and simmer for 10 minutes. Butter an oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed.

May be served warm or cold. If served warm, top with whipped cream.

Bread Pudding
Recipe By : Elizabeth Powell
Serving Size : 6

1 1/2 cups bread cubes
3 cups milk -- scalded
2 eggs
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup seedless raisins

Soak bread in milk for 1/2 hour. Beat eggs. Gradually add sugar. Beat in salt, cinnamon, and nutmeg. Stir in raisins. Combine egg mixture with bread. Pour into a greased oven-proof dish and set in a pan of hot water. Bake at 350 degrees for 45-50 minutes.

Bread Pudding with Whiskey Sauce
From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr.
Serving Size : 8

BREAD PUDDING:
4 each bread, slices, stale
4 tablespoons Sugar
3 1/2 cups milk
4 each eggs -- separated
1 tablespoon vanilla
1 dash salt
1/2 each butter -- block
1 raisins (optional)

WHISKEY SAUCE:
1/2 cup Sugar
1/4 cup Water
1/4 pound butter
1 whiskey

BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least).

Soften bread with small amount of milk. Beat sugar and egg yolks.

Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in.

Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm

WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste.

Brownes Bistro Bread and Butter Pudding
Print Source: Toronto Daily Star, Starweek, "Chef's Showcase"
Recipe Source: Brownes Bistro, 4 Woodlawn Ave, E, Toronto
Serving Size : 8

1 1/2 cups Milk
1 1/2 cups Whipping cream
1 Vanilla pod
***OR***
1/2 teaspoon Vanilla extract
1 small Loaf stale French stick
4 tablespoons Softened butter for spread
1/2 cup Raisins (plumped in water)
Finely grated zest of 1 lemon **OR** 1 orange
1/4 cup Sugar
4 Whole eggs
4 Egg yolks
1 ounce Dark rum
2 tablespoons Sugar -- for sprinkling

In a small saucepan over medium heat, combine milk, cream and vanilla.
Slowly bring almost to the boiling point, remove from heat and let stand 30 minutes. Remove and discard vanilla pod before serving.

Cut the bread into thick (1/2 inch) slices, removing the crusts if desired. Spread each slice thinly with butter and cut into quarters (or halves if slices are very small).

In a large buttered baking dish (casserole or souffle), arrange one-third of the buttered bread in a layer on the bottom. Sprinkle a half each of the raisins, lemon or orange zest and sugar evenly on top. Arrange another one-third of the bread on top, sprinkle with remaining raisins, zest and sugar. Arrange the remaining bread, buttered side up, on top.

In a bowl, lightly beat the eggs and yolks with the milk, cream and rum. Pour this mixture into a spouted jug, for easier pouring. Pour the egg mixture down into the side of the baking dish. Avoid getting the top layer wet or it won't crisp up. (Depending on the volume of the dish, you may not use all the mixture, or you may need to add a little milk so the liquid comes up almost to the top layer. Sprinkle sugar on top.

Place the baking dish in a large roasting pan containing a shallow layer of boiling water. Place in a 350F oven and bake for about 30 to 40 minutes, until the custard is set and the top is brown and crusty.

Serve hot from the dish accompanied by creme anglaise.

Capirotada (Mexican Bread Pudding)
Recipe By : Jo Anne Merrill
Serving Size : 6

3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3/4 cup water
2 1/2 cups bread cubes -- * see note
3/4 cup raisins -- ** see note
3/4 cup black walnuts -- chopped
1/2 cup cheddar cheese -- diced
2 teaspoons margarine
whipped cream -- optional
*Cut French bread into 1/2 inch squares.
**Use currants instead of raisins if desired. Use any color raisins.

1. Combine brown sugar, cinnamon and water in pan. Boil gently until sugar is dissolved. Pour the hot syrup over the bread cubes and toss gently.

2. Add the raisin, walnuts and cheese. Toss again to blend. Spoon into greased (with margarine) 1-1/2 quart casserole dish. At this time you can put pudding into refrigerator to cook later if desired.

3. If baking right away, preheat oven to 375 degrees and bake for about 15 to 20 minutes or until heated through. If baking just out of refrigerator allow about 20 to 25 minutes. Serve with whipped cream if desired.

NOTES : This is a traditional Mexican bread pudding.

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.

Prudhomme Bread Pudding (Poudine au Pain)
Recipe By : The Prudhomme Family Cookbook by Paul Prudhomme
Serving Size : 9

1/4 pound unsalted butter (1 stick) -- softened
1 cup plus 2 Tbsp. sugar
2 cans (12oz) evaporated milk (3 cups)
3 large eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon ginger
7 slices stale white sandwich bread -- toasted

Place the butter and sugar in a large bowl of an electric mixer and beat on medium speed until creamed, about 5 minutes, pushing sides down with a rubber spatula. Add the milk eggs, vanilla, cinnamon, nutmeg, salt, cream of tartar, and ginger, beating on low speed until batter is thoroughly blended, about 3 minutes, and pushing sides down as needed.

Line bottom of an ungreased 8- x 8-inch baking pan evenly with the toasted bread, breaking it into small pieces. Pour the mixture over the bread and let sit for about 1 hour, patting down the bread that floats up occasionally.

Bake at 450-deg. F. until very well browned and the mixture shakes like a bowl of jelly when the pan is gently shaken back and forth, 20 to 25 minutes. Remove from oven and let cool about 15 minutes before serving.