Category: 4. Bread Pudding

INGREDIENTS:

• 6 slices stale bread french bread, buns, rolls, donuts, challah, toast or another type of bread
• 3 Tablespoons of butter 1 tablespoon + 2 Tbsp
• 4 Beaten Eggs
• 2 cups Milk
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Optional Vanilla Sauce

• 3 tablespoon butter salted (but unsalted is ok too!)
• 1 tablespoon brown sugar
• 1 teaspoon vanilla extract

INSTRUCTIONS:

1. Preheat oven to 350 degrees, and use 1 Tablespoon of butter to coat the inside of your 8 in. square baking dish.
2. Break your bread (I made larger pieces, rather than crumbling it up) in to the buttered baking dish.
3. Melt your remaining 2 tablespoons of butter, and drizzle over bread pieces.
4. In a bowl, mix remaining ingredients (don’t forget to beat your eggs first) until mixed well.
5. Pour this mixture over the bread, making sure to evenly coat each piece.
6. Bake for 45 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.

Optional Vanilla Sauce

1. Grab a small saucepan, and melt (on high) 3 Tablespoons of salted butter.Once melted, turned it down to medium heat and wait a bit to let the butter brown.
2. Then, I add in a tablespoon of brown sugar, and a teaspoon of vanilla extract.Stir to combine and remove from heat. Let rest about 1-2 minutes, use the whisk to mix up the brown sugar and butter mixture and pour on top of the cooked bread pudding.The little chunks of brown sugar candied and let a bit of a crunch, which was the PERFECT addition to this soft texture that the bread pudding has.

Ingredients:

• 3 1/2 cups plus 1 1/2 tablespoons heavy cream
• 2 teaspoons Scotch
• 1 1/2 teaspoons dark brown sugar
• 1 teaspoon water
• 1/2 teaspoon salt
• 5 large egg yolks
• 1/2 vanilla bean, seeds scraped
• 1 cup butterscotch chips (6 ounces)
• Whipped cream and store-bought caramel sauce, for serving (see Note)

Instructions:

1. Fill a medium bowl with ice water. Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath.
2. In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved. Let cool slightly.
3. Put the egg yolks in a medium bowl. In a heavy, medium saucepan, bring the remaining 3 1/2 cups of cream to a simmer with the vanilla bean and seeds. Remove from the heat. Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes. Whisk until smooth. Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes. Do not let it boil. Strain the pudding into the bowl in the ice bath and stir in the Scotch mixture.
5. Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight. Serve the pudding with whipped cream and caramel sauce.

Ingredients:

• 1/2 cup plus 1 tablespoon sugar
• 1/2 cup unsweetened cocoa powder
• 5 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 quart half-and-half
• One 3.5-ounce bar bittersweet chocolate, chopped
• 1 teaspoon pure vanilla extract
• Lightly sweetened whipped cream and sliced candied ginger, for serving

Instructions:

1. In a medium bowl, sift together the sugar, cocoa powder, cornstarch and salt. In a large saucepan, add the half-and-half and whisk in the cocoa-powder mixture. Cook over moderate heat, whisking, until the pudding starts to bubble and thicken, about 4 minutes. Remove from the heat and stir in the bittersweet chocolate and vanilla. Pour the pudding into 6-ounce ramekins and let cool, then cover and refrigerate until chilled, about 1 hour. Top each pudding with whipped cream and candied ginger and serve.

Ingredients

BREAD PUDDINGS

• 4 large eggs
• 2 (15-oz.) cans pumpkin
• 1 1/2 cups milk
• 1 cup half-and-half
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)

CARAMEL-PECAN SAUCE

• 1 cup pecans, chopped
• 1 cup firmly packed light brown sugar
• 1/2 cup butter
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract

Directions

1. Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.
2. Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.
3. Bake at 350° for 50 minutes, shielding with foil after 30 minutes.
4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

Chef’s Notes

One-Dish Caramel-Pecan-Pumpkin Bread Pudding
Prepare recipe as directed in Step Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through

Ingredients

• 1 dozen Krispy Kreme doughnuts, each cut into 8 pieces
• 2 cups half-and-half
• 4 large eggs
• 1/3 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• Vanilla Ice Cream, optional

Bourbon Butter Sauce

• 1 cup granulated sugar
• 3 tablespoons water
• 1 tablespoon light corn syrup
• 3/4 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons Bourbon
• 1/4 teaspoon kosher salt

Directions

1. Preheat oven to 325°F. Lightly butter a glass or enamel-coated 11×7-inch baking dish. Place doughnut pieces in baking dish.
2. Whisk together half-and-half, eggs, sugar, salt, and vanilla in a medium bowl until well combined. Pour mixture over doughnuts in baking dish; let sit 1 hour.
3. Place baking dish inside of a metal 9×13 baking dish. Fill 9×13 dish with water, allowing water to come halfway up the sides of the 11×7 dish, creating a water bath. Place water bath in preheated oven and bake 40-43 minutes, or until custard is just set. Remove from oven and let cool in water bath until just cool enough to handle, about 30 minutes. Remove 11×7 dish from water bath to scoop and serve.
4. Butter Bourbon Sauce: Stir together sugar, water, and corn syrup in a medium heavy-bottomed saucepan. Cook, stirring constantly, over medium until sugar dissolves, about 2 minutes. Increase heat to medium high and cook, occasionally brushing sides of saucepan with a wet pastry brush, until mixture darkens to a deep amber color, about 6-7 minutes. Remove from heat and pour in cream (mixture will bubble vigorously); stir in butter, bourbon, and salt until well combined. Let cool 5 minutes, then spoon sauce over Krispy Kreme Bread Pudding and vanilla ice cream, if desired.

Ingredients

• 1 loaf challah bread
• 2/3 cup seedless raisins
• 6 large eggs
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon Grand Marnier
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons orange zest
• 3 cups whole milk
• 1/2 cup buttermilk
• 1/2 cup unsalted butter, melted

Directions

1. Preheat oven to 325°F. Grease a 9- by- 12-inch baking dish with cooking spray; set aside.
2. Using a serrated knife, remove the crust of the challah by cutting off a thin layer around the entire loaf. Cut the remaining bread into 1-inch cubes. Place cubes of bread inside prepared baking dish. Scatter raisins across the bread cubes.
3. In a stand mixer with the whisk attachment, beat together eggs, brown sugar, and granulated sugar on medium-high until tripled in volume, about 5 minutes. Add Grand Marnier, vanilla extract, and orange zest; mix to combine.
4. In a separate container, stir together milk, buttermilk, and melted butter. Slowly stream into egg mixture, beating on low until well combined. Pour custard over the bread and raisins, gently pressing on the bread pieces with a spoon to help the custard soak into the bread. Allow to rest for 15 minutes.
5. Spray one side of a sheet of aluminum foil with cooking spray and cover the baking dish with the greased side of aluminum foil. Place in preheated oven for 1 hour. Remove aluminum foil and bake until the top has dried slightly and the center of the bread pudding is set, about 30 minutes.

Ingredients

Bread Pudding

• 5 large eggs, separated
• 1 cup whole milk
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 2 cups heavy cream
• 2/3 cup granulated sugar
• 1 (16-oz.) challah bread loaf, cut into 1-inch cubes (about 11 1/2 cups)
• 3 – 4 fresh peaches
• 4 tablespoons salted butter, cut into small pieces, plus more for dish

Bourbon Caramel

• 2 tablespoons unsalted butter
• 1/4 cup water
• 1 cup granulated sugar
• 1 cup heavy cream, at room temperature
• 2 ounces (1/4 cup) bourbon

Directions

1. Prepare the Bread Pudding: Whisk together egg yolks, milk, vanilla extract, cinnamon, salt, 2 cups heavy cream, and 2/3 cup granulated sugar in a large bowl until thoroughly combined. Add bread pieces, and toss to coat pieces evenly. Cover and chill 8 to 12 hours to allow bread to absorb the liquid.
2. Preheat oven to 350°F. Gently rub peaches under running water to remove fuzz, and chop peaches. (You will have about 6 1/2 cups.) Beat egg whites with an electric mixer on high speed until soft peaks form. Remove soaked bread from refrigerator; stir in 4 tablespoons salted butter pieces and chopped peaches. Fold in whipped egg whites until combined. Transfer mixture to a well-greased (with butter) 13- x 9-inch baking dish or a large cast-iron skillet. Cover loosely with aluminum foil, and bake in preheated oven until it puffs in the center, about 45 minutes. Remove foil, and bake until the top is lightly browned, 25 to 30 minutes.
3. Prepare the Bourbon Caramel: Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high; stir in water and 1 cup granulated sugar. Cook, without stirring, until mixture is a medium shade of brown, 4 to 6 minutes. Carefully whisk in 1 cup heavy cream. (Mixture will bubble up as the cream is added.) Remove from heat, and whisk in bourbon. Serve Bourbon Caramel warm with the Bread Pudding.