Time 1h15m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C). Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar. In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes. In another bowl, beat the egg whites until there is a formation of firm peaks. Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould. Bake for about 1 hour, or until the center is firm and slightly humid. Serve immediately. Decorate with pecans and coat with the sauce. Rum Sauce :. In a sauce pan, mix the brown sugar and flour. Add the cream, milk, rum and vanilla. Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.
Time 1h35m Yield 16-20 serving(s) Number Of Ingredients 15 Steps:
For the Bread Pudding:. Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees. Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe’s Whiskey Sauce. For Whiskey Sauce:. Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding.
Time 1h55m Yield 10 to 12 servings Number Of Ingredients 20 Steps:
Preheat the oven to 350 degrees F. Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside. Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes. Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes. Garnish the bread pudding with confectioners’ sugar and serve warm with warm Whiskey Sauce. In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry 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. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
Yield Makes 8 servings Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 x 2-inch ovenproof baking dish. In a small bowl, combine the raisins and rum and set aside. Remove the crusts from the bread. In a blender or food processor, blend the crusts into bread crumbs. Set aside 3 tablespoons and reserve the rest for another use. Cube the bread and put the pieces into a large bowl. Pour the milk and coconut milk over the bread. Set aside to saturate completely. In a separate bowl, beat together the eggs, sugar, vanilla, cinnamon, and nutmeg. Pour it over the bread along with the raisins and rum. Stir the mixture until well blended. Pour it into the baking dish and sprinkle the 3 tablespoons of bread crumbs over the top. Bake for 40 minutes. Meanwhile, prepare the sauce. In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Pour a little over each portion when serving.
Time 1h10m Yield 12 servings. Number Of Ingredients 18 Steps:
In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.
Time 2h30m Yield 16 serving(s) Number Of Ingredients 19 Steps:
Using the first 12 ingredients (from bread cubes down to confectioner’s sugar) prepare the bread pudding by following the steps below:. Preheat oven to 350 ℉. Grease a 9x13 inch baking pan with the butter. Set aside. Place the bread cubes in a large bowl. Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 30 to 45 minutes. Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes. Garnish with the confectioner’s sugar and serve with Rum Sauce - directions below:. In a one quart saucepan over medium heat, combine the cream milk and sugar. Place the cornstarch and 1/4 cup of the rum in a small bowl and whisk into a slurry. Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes. Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.
Time 2h Yield 8 serving(s) Number Of Ingredients 15 Steps:
In the large bowl of an electric mixer, beat the eggs on high until extremely frothy, about 3 minutes (or for about 6 minutes with a metal whisk). Add the sugar, cinnamon, nutmeg, vanilla extract and butter and beat on high speed until well blended. Beat in the milk. Stir in the raisins and pecans. Put the bread cubes in a greased 9 x 5 x 3 inch loaf pan. Pour the egg mixture over the cubes and toss until the bread is soaked. Let sit about 45 minutes, patting the bread down into the liquid occasionally. Put in a 350* oven. Immediately lower the heat to 300* and bake 40 minutes. Increase oven temperature to 425* and bake 15-20 minutes more, or until pudding is well browned and puffy. To serve, put 1 1/2 Tbs lemon sauce in each dessert dish, then spoon in 1/2 cup bread pudding. Top with 1/4 cup whipped cream. Lemon Sauce (makes about 3/4 cup). Squeeze the juice from the lemon halves into a 1 qt saucepan; add the lemon rinds, water and sugar; bring to a boil. Stir in the dissolved cornstarch and vanilla. Cook 1 minute over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rind.
Time 1h35m Yield 12-14 pieces Number Of Ingredients 12 Steps:
First, grease an 11 x 14 Pyrex baking pan with the tablespoon of butter. The cut the stale French bread into 2"x2" squares and place them in the pan. Next, take a large mixing bowl and a piano wire whisk and make an egg custard by creaming together the eggs and the sugar until smooth. Then whip in the vanilla, cinnamon, and nutmeg until everything is thoroughly incorporated into the custard. Now stir in the scalded whole milk, the whipping cream, and the butter and work that well into the mixture. At this point pour the custard mixture over the bread chunks and, using your fingers, work it into the bread until the pieces soften (ideally, you want to allow the bread to truly “soak” into the custard). Then when the bread becomes “heavenly moist” and fluffy, evenly sprinkle on the raisins and the diced apple (again with your fingers, gently push them into the softened bread). Finally, sprinkle a little more cinnamon over the top of the pudding and bake in a preheated 325-degree oven for about an hour (or until the pudding turns a rich honey brown and a toothpick inserted into the center comes out clean).
