bread pudding ideas

Ingredients

• 2 cups granulated sugar
• 5 large beaten eggs
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 3 cups cubed Italian bread, allow to stale overnight in a bowl
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick) butter, softened
• 1 cup chopped pecans
• http://www.foodnetwork.com/recipes/paula-deen/the-best-bread-pudding-recipe/index.html

• For the sauce:

  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, melted
  • 1 egg, beaten
  • 2 teaspoons pure vanilla extract
  • 1/4 cup brandy

• Directions

  Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

  
  Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
  
  In another bowl, mix and crumble together brown sugar, butter, and pecans.
  
  Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Bread Pudding:

• 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
• 1 qt milk
• 3 eggs, lightly beaten
• 2 cups sugar
• 2 Tbsp vanilla
• 1 cup raisins (soaked overnight in 1/4 cup bourbon)
• 1/4 teaspoon allspice
• 1/4 to 1/2 teaspoon cinnamon
• 3 Tbsp unsalted butter, melted

http://www.simplyrecipes.com/recipes/bread_pudding/

Brennan's Creole Bread Pudding
Ingredients:

• 3 cups packed brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 5 eggs, lightly beaten
• 4 cups milk
• 2 cups whipping cream
• 5 teaspoons vanilla extract
• 14 bread slices, 1-inch thick
• 1 cups raisins
• 1 1/2 cups pecan pieces

http://blogs.houstonpress.com/eating/2011/07/off_the_wall_brennans_creole_b.php

Preheat the oven to 300F.
In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla
Tear the bread into big, bite-sized pieces and place in a lightly buttered 9-by-13-inch pan.
Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the pudding and top with nuts. Bake uncovered 1 1/2 hours

Rye Whiskey Sauce
Ingredients:

• 2 cups whipping cream
• 9 tablespoons granulated sugar
• 1 1/2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 egg yolks
• 1/4 cup rye whiskey

Method:
Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil.
Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2 to 3 minutes.
Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After mixture is whisked together, cook over medium-low heat until mixture reaches 140F. Remove from heat and pour through a fine mesh strainer.
Add the whiskey, adjusting to taste, and keep warm until ready to use.
Notes:
The sauce can be stored in a covered container in the refrigerator for up to 3 days. When reheating, be sure to use a moderate temperature so the egg in the sauce doesn't curdle. Yields 8 to 12 servings.

Ingredients:
● 2 cups whole milk
● 1 cup sugar
● 4 large eggs
● 3 tablespoons unsalted butter, melted
● 1/4 teaspoon ground cinnamon
● 1/8 teaspoon salt
● 7 slices crustless white bread, cut into 3/4-inch cubes (about 3 1/2 cups)
● 1 large Granny Smith apple, peeled, cored, cut into 1/2-inch cubes
● 2/3 cup raisins
● Additional ground cinnamon
Directions:
Preheat oven to 350°F. Butter 8 x 8-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish.
Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.
Spoon pudding into bowls. Top with vanilla ice cream and serve.

http://slowlikehoney.net/2008/11/23/the-perfection-that-is-bread-pudding/

3 cups whole milk

3/4 cup heavy cream

3/4 cup sugar

3 large eggs

3 tablespoons butter, melted

seeds from half a vanilla bean

3/4 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/3 cup golden raisins, optional

Vanilla Sauce Ingredients:

1 cup heavy cream

seeds from half a vanilla

4 egg yolks

5 tablespoons sugar

Preheat the oven to 350oF; place the rack in the center of the oven.

Place the bread pieces in a large bowl. Add the milk and cream, and stir well to soak all pieces. Set aside.

In a medium bowl, beat the eggs and sugar until thick and creamy, and lightened in color. Add the melted butter, vanilla seeds, cinnamon, and nutmeg. Pour this mixture over the milk-soaked bread. Gently fold in the optional raisins.

Pour the mixture in a casserole set in a shallow roasting pan and prepare a water bath: pour enough boiling water in the roasting pan to reach half-way up the sides of the casserole.

Bake until set and golden brown, about 45 minutes.

Meanwhile, prepare the vanilla sauce. In a small, heavy saucepan, heat cream, vanilla beans, and vanilla pod until it is almost boiling, with bubbles forming at edges. Discard the vanilla pod. Quickly whisk together

egg yolks and sugar until thick, creamy, and lightened in color. Slowly pour 1/3 of hot cream into the egg/sugar mixture, whisking constantly. Gradually add the egg/sugar mixture to the saucepan with the remaining cream, whisking constantly. Continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from the heat immediately and strain if necessary. Set aside.

Remove the bread pudding from the roasting pan. Serve warm with warm sauce, or cold with chilled sauce.

http://www.huffingtonpost.com/2011/10/27/challah-bread-pudding_n_1059292.html

dont like any of these..