Ballys Casino Bread Pudding Food

BOURBON BREAD PUDDING

Steps:

• Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
• Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
• Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
• Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.

SUNNY'S BRUNCHY BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F.
• Add the olive oil and sausages to a large pan on medium-high heat. Cook, turning sausages occasionally, until cooked through, about 10 minutes. Remove to a paper towel-lined plate. Cool until cool enough to handle, then chop. Set aside.
• Add the heavy cream, yogurt, eggs, orange zest and 2 tablespoons cinnamon sugar to a large bowl. Stir until everything is combined.
• Butter the bottom and sides of an 8-inch square baking dish. Spread the chicken sausage in the bottom of the dish. Shingle the toast on top, overlapping each other slightly, then pour the custard over. Sprinkle the top with the remaining tablespoon cinnamon sugar. Bake, covering with foil halfway through, until golden and bubbly, 30 to 40 minutes.
• Meanwhile, combine the orange juice, maple syrup and fennel seeds in a small pot on medium heat. Cook until reduced back down to a syrup consistency, 10 to 15 minutes. Strain out the fennel seeds and serve with the bread pudding.

LOIS' BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Stir brown sugar, butter, and cinnamon together in a bowl; add bread cubes and toss to coat. Transfer bread cubes mixture to prepared baking dish.
• Whisk milk and eggs together in another bowl; pour over bread cubes mixture.
• Bake in the preheated oven until golden and set, about 45 minutes.

N'AWLINS BOURBON GLAZED BREAD PUDDING

Steps:

• Cut the bread into one-inch cubes and; if the bread is fresh, let it dry at room temperature for about 30 minutes. Place the cubes in a large mixing bowl. Cover with milk and let stand about 15 minutes until milk is absorbed.
• Preheat the oven to 350 degrees.
• In a small mixing bowl, beat the eggs, sugar, and vanilla until thick and creamy. Add pecans and raisins, pour over the soaked bread cubes, and stir until mixed.
• Grease a 9 x 11 x 2-inch baking dish ( or 2 6-cup dishes. Spoon the pudding mixture into the baking dish(es) and dot the surface of the pudding evenly with butter.
• The pudding must bake in a water-bath, so place a larger shallow pan in the center of the preheated oven. Set the dishes dishes in it and pour boiling water into the outer pan to a depth of 1 inch. Bake for 55-65 minutes, until a knife inserted in the center of the pudding comes out clean. Let stand at room temperature for at least 10 minutes before serving.
• To make the Bourbon Sauce: Combine the sugar with the water in a heavy 2-quart saucepan. Bring to a boil without stirring. Insert a candy thermometer and let simmer until the mixture reaches 238 depgrees, about 4-5 minutes. Remove the thermometer.
• Lower the heat and add the pieces of butter all at once. Stir rapidly with a wire whisk until the butter has been absorbed and the mixture is creamy. Remove the pan from the heat.
• Blend the bourbon and cornstarch together until well combined and stir into the sauce. Beat with a whisk until smooth. Return the sauce to the heat and whisk for a minute or two, just until it reaches a hard boil and bubbles up in the pan. If the sauce remains hot for too long a time or is overcooked, it will eventually become grainy from the evaporation of the liquid. To remedy this, simply add a tablespoon or two of water and reheat, whisking constantly to a hard boil. Remove from the heat. Serve over the warm bread pudding.
• Note: The one large pudding will make 10-12 servings. If your group is small, make the pudding in the two 6-cup dishes. Serve the one and store the other in the refrigerator for up to 4 days, or freeze it for up to 4 months. To serve, bring to room temperature,l then heat at 300 degrees for about 20 minutes until it is warm through. The sauce may be made in advance and stored in the refrigertor for up to a month. To serve, bring it to a boil in a small heavy saucean over medium heat, whisking constantly. If the sauce sugars, remedy it as above.

BREAD PUDDING (FROM GOLDEN NUGGET CASINO) "BEST EVER"

Steps:

• Mix well: half-and-half, whipping cream, eggs, sugar and vanilla.
• Arrange bread on bottom of pan*. Pour mixture over bread. Mix cinnamon with sugar and sprinkle over bread. Spread raisins over top.
• Cover with foil and bake in water bath at 400 degrees F for 75-90 minutes.

GOLDEN NUGGET'S BREAD PUDDING

Steps:

• Mix first 5 ingredients together in a bowl.
• Arrange bread in a single layer on the bottom of a 9 x 13 inch casserole dish.
• Pour the egg mixture evenly over the bread.
• Mix cinnamon and sugar together. Sprinkle over bread.
• Sprinkle raisins on top.
• Cover with foil and bake in a water bath at 400 degrees for 75 to 90 minutes.

BALLY'S CASINO BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Tear bread into 2-inch pieces and place in 9-by-13-inch baking dish. Add raisins; set aside. In large mixing bowl, beat eggs with wire whip until well blended. Stir in milk, sugar and vanilla. Pour over torn bread and push bread down with fingers until saturated. Let soak for 3 minutes.
• Place pudding pan in larger pan, then fill larger pan with about one inch of hot water (to come halfway up sides of pudding pan). Bake for 65 minutes.
• Meanwhile, in medium saucepan melt butter on medium heat (do not boil). Add both sugars and beat with wire whip until creamy. Remove pot from heat and beat in whipping cream and salt. Add bourbon and beat thoroughly. You may pour the sauce over the entire bread pudding or over individual servings.

KEENELAND BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Whisk sugar into milk until dissolved. Add eggs and vanilla to taste and stir. Place bread in mixture and let soak several hours or overnight.
• Pour into a pyrex dish or stainless pan. Sprinkle with raisins and cinnamon and push them into mixture.
• Bake at 250 degrees for an hour to an hour and a half.
• To make sauce: Melt butter and add powdered sugar. Whip bourbon into mixture to create a sauce onsistency. Ladle sauce over hot bread pudding and serve.