New Orleans Bread Pudding

Ingredients:

12 cups (cubed), French bread
7 Tablespoons unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup raisins
Whiskey Sauce (recipe below)

 

Directions:

1. Preheat the oven to 350 degrees F.

2. Place the bread in a large bowl. In a small saucepan, melt 6 tablespoons butter and pour over the bread cubes.

3. Toss the bread and evenly coat with the butter. Grease a 9 x 13-inch casserole dish with the remaining tablespoon of butter and set aside.

4. Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix.

5. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.

6. Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.

7. Serve warm with warm Whiskey Sauce. Makes 10 to 12 servings

Whiskey Sauce Recipe

Ingredients:

2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 Tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch of salt
2 Tablespoons unsalted butter

 

Directions:

1. In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar.

2. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend.

3. Pour into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5

minutes.

4. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

 

 

 

Blueberry Bread Pudding

Ingredients:

1 pound loaf French bread, day old
8 oz package cream cheese
2 cups frozen blueberries
2 cups whole milk
1 cup half & half
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1 teaspoon vanilla
7 eggs

 

Directions:

1. Preheat oven to 350 degrees F. Spray large baking dish (11 x 15) with non-stick spray.

2. Beat together eggs, milk, and half & half. Mix in sugars, cinnamon and vanilla. Blend well.

3. Tear bread into 1 inch size pieces. Place half in the bottom of the baking dish.

4. Pinch off cream cheese into 1/2 inch size pieces and scatter on top of bread. Sprinkle blueberries on top of bread & cream cheese. Place the remaining bread on top.

5. Gently pour the liquid mixture on top of bread.

6. Bake for 40 minutes.  Cover with foil and continue baking for 10 minutes more. Let rest for 5 minutes.

 

 

 

Cinnamon Raisin Bread Pudding

Ingredients:

4 large eggs, lightly beaten
1 1/2 cups milk
2/3 cup maple syrup
1/2 heavy cream
1/3 cup brown sugar
1 Tablespoon vanilla extract
1 teaspoon cinnamon
1/2 cup raisins
1 1/2 loaves day old cinnamon-raisin bread
custard hard sauce (recipe below)

 

Directions:

1. Combine first 7 ingredients in a large bowl; stir in raisins.

2. Cut bread into 1 inch chunks; add to egg mixture. Stir gently to cover all bread.

3. Pour into greased glass-baking dish. Bake at 350 degrees F for 50 to 60 minutes or until a knife inserted comes out clean.

4. Let set for 10 minutes before serving (great hot or cold). Serve with the following sauce.

Custard Hard Sauce

Ingredients:

1/2 cup heavy cream
1 stick butter
1/2 cup sugar

Directions:

1. In heavy small saucepan bring all ingredients to a boil over medium-low heat, stirring frequently not to burn.

2. Boil for 5 minutes and remove from heat.

 

 

 

Apple Bread Pudding

Ingredients:

4 cups cubed French bread
3 eggs, lightly beaten
1 can sweetened condensed milk
1 3/4 cups hot water
1/4 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
3 cups finely chopped and peeled apples

 

Apple Bread Pudding Directions:

1. Tear or cut up bread and set aside.

2. Mix eggs in large bowl. Mix in sweetened condensed milk, then add water.

3. Stir in butter, vanilla extract and cinnamon. Toss apples into bread cubes.

4. Put into a greased 13 x 9-inch baking dish. Pour mixture over and let sit until moistened, pushing down gently with back of wooden spoon.

5. Bake at 350 degrees F for 50-55 minutes.

 

 

 

 

Slow Cooker Bread Pudding

Ingredients:

2 eggs, slightly beaten
2 1/4 cups milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups bread cubes
1/2 cup brown sugar
1/2 cup raisins or chopped dates

 

Crock Pot Bread Pudding Directions:

1. Combine eggs with milk, vanilla extract, cinnamon, salt, bread, sugar and raisins.

2. Pour into a 1 1/2-quart baking dish. Place metal trivet or rack in bottom of crockpot. Add 1/2 cup hot water. Set baking dish on trivet.

3. Cover pot; cook on HIGH for about 2 hours.

 

 

 

Lemon Bread Pudding

Ingredients:

3 rounded cups of 1/2-inch bread cubes (French bread works best)
1 Tablespoon plus 1 teaspoon grated lemon zest
1 cup whipping cream
1 cup whole milk
1 cup sugar
3 Tablespoons butter, cut into small pieces
1/4 teaspoon salt
4 large eggs, separated
1/2 cup fresh lemon juice
confectioners' sugar

 

Directions:

1. Preheat oven to 325 degrees F. Butter the bottom only of a 2-quart casserole or soufflé dish.

2. Combine bread cubes and lemon zest in large bowl. Set aside.

3. Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan. Over medium heat, cook until butter melts, stirring occasionally. Pour over bread mixture, and toss. Allow to cool.

4. Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture. Set aside.

5. Beat egg whites in large bowl of electric mixer until stiff peaks form. Do not overbeat. Gently fold egg whites into bread mixture.

6. Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean. The top of the pudding should be golden brown.

7. Cool on a wire rack for 10 minutes. Sprinkle with confectioners' sugar.

 

 

 

Mexican Bread Pudding

Ingredients:

1 pound 2 to 3 day-old white bread, torn in bite-size pieces
8 Tablespoons butter (1 stick), divided
3 Tablespoons canola oil, divided
2 cups packed brown sugar (or, if you can find it, panela)
1 cup water
1 cinnamon stick (3-inch piece)
1 cup chopped pecans, toasted
2/3 cups raisins
1/2 cup farmer cheese
1/3 cup shredded Monterrey Jack cheese
1 teaspoon ground cinnamon
3 large eggs, separated
1 quart whole milk
2 teaspoons vanilla extract

 

Directions:

1. Preheat oven to 350 degrees F. Generously butter a 9x13-inch baking dish.

2. Put the chunks of bread in a large mixing bowl.

3. Melt half of the butter (4 tablespoons) and mix it with 2 tablespoons of the canola oil. Drizzle the mixture over the bread, tossing to distribute evenly.

4. Spread the bread on a cookie sheet and place under the broiler to brown, turning bread pieces as necessary.

5. Bring to a boil the water, brown sugar (or panela) and cinnamon stick, and boil for 5 minutes until syrupy and caramel colored

6. In a large mixing bowl, combine the pecans, raisins, cheeses and toasted bread. Sprinkle mixture with cinnamon, stir, and transfer to prepared baking dish.

7. Whisk together the brown sugar syrup and remaining butter and oil. Drizzle over the bread. Bake at 350 degrees F for 30 minutes. Remove from oven.

8. Beat the eggs until thick and lemon colored. Gradually beat in the milk and vanilla.

9.  Pour mixture over baked bread, and return to the oven for 40 minutes. Top of custard will be brown.

 

 

 

Chocolate Bread Pudding

Bread pudding is a popular dessert from the United Kingdom. Early American colonists brought this scrumptious recipe with them when they settled. It has been a favorite dessert in Southern households ever since. 

Years ago, bakers and cooks did all kinds of things to avoid wasting food. Bread pudding was a solution to leftover pieces of stale bread.  This rich flavorful dessert can be served hot from the oven.  Or, as with this recipe, it can be served cold and turned onto a separate dish. Plan ahead, this bread pudding needs to rest for at least eight hours after it is baked. 

The traditional version of bread pudding without chocolate can be found in our Bread Pudding Recipe. Either version is sure to be a favorite.

Chocolate Bread Pudding Recipe

Ingredients:

Bread Pudding Ingredients:

1 (8 ounce) loaf baguette
1/2 cup unsalted butter, melted
1 cup semisweet chocolate chips
3 cups heavy cream
1 cup milk
2 eggs
8 egg yolks, room temperature
1/2 cup white sugar
1 Tablespoon vanilla extract

Sauce Ingredients:

2 ounces unsweetened chocolate, chopped
1 Tablespoon butter
1/3 cup boiling water
1/2 cup white sugar
3 Tablespoons corn syrup
1 teaspoon vanilla extract

 

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish.

2. Slice baguette in 1/4 inch slices and brush one side with melted butter. Place on a baking sheet and into preheated oven until golden, about 1 minute.

3. Melt chocolate chips in microwave or double boiler. Set aside.

4. In a medium saucepan over low heat, heat cream and milk until warm. Do not scald.

5. In a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth. Blend in warm cream mixture a little at a time.

6. Whisk egg mixture into melted chocolate until smooth.

7. Arrange toasted bread slices, buttered side up, in prepared dish until dish is full.

8. Pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.

9. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.

10. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean.

11. Let rest 8 hours or overnight.


To make sauce:

Melt unsweetened chocolate in small saucepan over low heat. Stir in 1 tablespoon butter until melted.
Stir in boiling water, 1/2 cup sugar and corn syrup until smooth.
Increase heat to medium and bring to a boil Boil gently 3 minutes.
Remove from heat and stir in 1 teaspoon vanilla.


To serve:

Warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding onto a serving platter.
Serve with warm chocolate sauce.

 

 

 

Banana Bread Pudding

Ingredients:

2 cups milk
1/4 cup butter, melted
3 eggs
1/4 cup brown sugar
1/4 cup white sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
3 cups bread, torn into small pieces
4 very ripe bananas, mashed

 

Directions:

1. Mix milk and melted butter. Set aside.

2. In a large bowl; whisk eggs, sugars, nutmeg, cinnamon, and vanilla extract until well combined.

3. Slowly add milk mixture, mixing well.

4. Add bread and let stand for 5 minutes. Stir in the bananas.

5. Grease a 1 1/2-quart casserole. Add the bread mixture.

6. Bake at 350 degrees F for 50 minutes.

 

 

 

 

Pumpkin Bread Pudding

Ingredients:

1 1/4  cups  milk
1/4  cup  brown sugar
1/4 cup white sugar
1  teaspoon  pumpkin-pie spice
3  large eggs, lightly beaten
1  (15-ounce) can pumpkin
4 1/2  cups  (1/2-inch) cubed challah or other egg bread (about 8 ounces)
Cooking spray
1/2  cup  maple syrup
1/4  cup  chopped pecans, toasted

 

Directions:

1. Preheat oven to 350 degrees F.

2. Combine first 6 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat.

3.  Spoon mixture into an 8-inch square baking dish coated with cooking spray.

4. Cover with foil; chill 30 minutes or up to 4 hours.

5. Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350 degrees F for 25 minutes.

6. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with about 1 tablespoon syrup and 1 1/2 teaspoons pecans.

 

 

 

Strawberry Bread Pudding

Ingredients:

1 pound fresh ripe or frozen strawberries (if using fresh, save 1/4 lb. unsliced for topping)
3/4 cup orange juice
4 cups French bread cubes
4 Tablespoons butter, melted
1 cup half and half
3 eggs, beaten
1 cup sugar
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon nutmeg

 

Directions:

1. Soak strawberries in orange juice. 

2. Place bread cubes in a bowl. Pour melted butter over all, toss to coat.

3. Whisk half and half into beaten eggs.

4. In a mixer on medium speed; combine sugar, cream cheese, vanilla, salt and nutmeg. Blend well. Add the egg/milk mixture and mix well.

5. Add strawberry/orange juice mixture, mixing until fully combined.

5. Pour mixture over buttered bread cubes; cover and refrigerate for one hour or overnight.

6. Bake at 350 degrees for 45 minutes covered, and at 400 degrees F for 10 minutes uncovered. Top with fresh sliced strawberries.

 

 

 

Peach Bread Pudding

Ingredients:

3 to 4 ripe peaches, sliced
5 to 6 cups day-old bread (white)
2 cups milk
2 Tablespoons butter, melted
4 eggs
1/2 cup sugar
1-1/2 teaspoons vanilla

 

Directions:

1. Spray 9x13-inch pan with cooking spray.

2. Break up bread into pan and tuck peach slices in between bread.

3. Mix milk, butter, eggs, sugar and vanilla until well combined.

4. Pour mixture over bread and peaches.

5. Bake at 325 degrees F for about 55 minutes.