Excellent Bread Pudding?!
THANKS:-) & Happy Turkey DAY
Answers: I'd like a bread pudding recipe for today. If you have a recipe that you've tried and is good please let me know. I have tons of recipes but have never used any of them. So I'd like a tried and true recipe.
THANKS:-) & Happy Turkey DAY
Authentic New Orleans Bread Pudding is the only way to go:
New Orleans Bread Pudding with Bourbon Sauce
1 large loaf French bread
4 cups milk
3 eggs, lightly beaten
2 cups sugar
2 tablespoons vanilla extract
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
1 cup raisins
3 tablespoons butter, melted
Bourbon Sauce (see recipe below)
Tear or cut French bread into 1-inch pieces (about 6 to 7 cups); place in a large bowl. Add milk and let bread pieces soak; crush with your hands until well mixed. In another bowl, whisk together eggs, sugar, vanilla extract, allspice, and cinnamon until smooth; stir in raisins. Stir into the bread/milk mixture. Let the mixture sit for 2 hours, stirring occasionally.
Preheat oven to 350 degrees F. When ready to bake, pour melted butter into a 13x9-inch baking pan or dish. Coat the bottom and the sides of the pan well with the butter. Pour bread pudding mixture into prepared pan or dish. Bake, uncovered, approximately 45 to 50 minutes, until set in the center, and the edges start getting a bit brown and pull away from the edge of the pan. Remove from oven and let cool on a wire rack.
To serve, cut into squares and put into individual serving dishes. Serve with warm Bourbon Sauce. NOTE: Best fresh and eaten the day it is made.
Makes 8 to 10 servings.
Bourbon Sauce:
1/2 cup butter
1 cup sugar
1 egg, lightly beaten
2 tablespoons bourbon (whiskey) or to your taste
In a medium-size saucepan over low heat, melt butter; add sugar and beaten egg, whisking to blend well. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in bourbon to taste; let cool. Whisk and reheat before serving. The sauce should be soft, creamy, and smooth.
CHOCOLATE BREAD PUDDING
1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate chips
Preheat the oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
In a large bowl, whisk together the milk, cream, and liqueur.
In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
Serve it warm or cold, with whipped cream or a dessert sauce.
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5 MINUTE BREAD PUDDING
1 loaf store bought frosted or unfrosted cinnamon raisin bread, unsliced
1/2 stick butter, softened
1 can sweetened condensed or reduced fat sweetened condensed milk
2 jiggers brandy
Whipped cream in spray top canister from your dairy aisle
Ground or grated nutmeg, for garnish
Heat a griddle pan over medium heat. Cut 4 thick slices of cinnamon raisin bread. Butter both sides of the bread slices with softened butter. Grill bread until brown and crispy on both sides, 2 minutes on each side.
While bread grills, in a small saucepot, heat sweetened condensed milk or reduced fat sweetened condensed milk over medium low heat for 4 minutes. Remove from heat and stir in brandy.
Cut each grilled slice of bread into quarters and pile into 4 dessert cups. Top bread with a few spoonfuls of hard sauce of sweetened condensed milk and brandy and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve.
I have a good one.But first do u like chocolate?Ill just tell u.
1.Take a bowl(any size)
2.Take chocolates and melt it somehow with hot water
3.Pour the chocolates into the bowl.
4.Take a banana and slice it into 10 pieces.
5.Take those bananas and pour into the bowl.
6.Take a fork and dip the bananas into the chocolate
7.Enjoy the food!!
Bread Pudding
This recipe makes a softer bread pudding that is pleasing to the palate. You may use lowfat milk and margarine to cut back on the fat content.
8 slices bread
3 egg yolks (save whites for meringue)
1 whole egg
1 1/2 cups sugar
4 cups warm milk
1/2 cup butter or oleo (1 stick)
1 (12 ounce) can evaporated milk (Pet brand preferred)
1 teaspoon vanilla
3 tablespoons sugar (for meringue)
Pour can milk and vanilla over bread, broken in pieces in large bowl.
Allow to soften Beat egg yolks and whole egg with sugar until fluffy in separate bowl.
Warm whole milk with butter, heat until butter is melted, don't boil.
Add mixture of beaten eggs and sugar to bread.
Pour scalded milk with butter slowly over bread mixture.
Stir well.
Pour into large 9" x 13" oblong pyrex dish or baking pan sprayed with pam to prevent sticking.
Mixture will be soupy.
Bake for 40-50 minutes until firm and lightly browned.
Beat egg whites with sugar and 1/2 tsp cream of tarter until stiff.
(1 Tbsp sugar to each egg white) Spread meringue over top of baked pudding.
Bake approximately 20 minutes in 350 degree oven until meringue is lightly browned. ~*-*~