Recipe: Bread Pudding Recipes (3) (repost)

Linda SC -- Is it possible your recipe was similar to bread pudding? Here are a few bread pudding recipes. There are many many more here on Recipe Link if you are interested. Kel
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Peach and Pecan Bread Pudding

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.
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Bread Pudding~~~
Ingredients

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 completely 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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(Posted by Sarah - Wauwatosa, WI - 9-14-2002)

The Mirage Bread Pudding

14 eggs
1/2 tsp vanilla
2 3/4 cups sugar

Mix together in medium size mixing bowl until sugar is dissolved. DO NOT WHIP.

1 1/2 qt Half-n-Half
1/2 qt. heavy cream

Add liquids slowly [to first ingredients] until both are well blended.

6-8 sliced white bread - toasted

1/2 cup granulated sugar
2 Tbs. cinnamon powder
1 cup packed raisins

Mix together in small bowl.

Method of Preparation:

1. Lay white bread in deep-dish pan and sprinkle cinnamon/sugar on top, along with raisins.

2. Pour liquid mixture on top of bread, pushing bread down with it begins to float.

3. Soak bread well. Cover pan with foil. Place on sheet pan filled with water, in a pre-heated 320 degree (moderate heat) oven for 1 hour or until pudding is firm on top and no liquid is showing.

4. Take out of the oven; remove foil from pan, let cool and serve.

May be refrigerated for about 2 days and reheated. Cover with plastic wrap only when storing in fridge.

Do not refrigerate once reheated.

You may serve this with fruit toppings, brandy or chocolate sauce.

Enjoy!