Bonnies Bread Pudding Food

BONNIE'S BREAD PUDDING

Steps:

• HOW TO DO IT: Use Pam to spray your casserole dish. Use 2 1/2 to 3 quart size. Tear up the bread into pieces into the dish. Add all of the ingredients: bread, whiskey, whipping cream, vanilla, brown sugar, egg, cinnamon and nutmeg. Add raisins if you want them. (Do not add the glaze ingredients.) Gently mix until well combined. Dot the top with the butter cut into small pieces. Add just enough milk to bring it almost to the top of the bread mixture, but not covering it.
• BAKE IT: Preheat the oven to 350 degrees. Place the pudding in a shallow 9X13 pan of water and place in the oven. Bake for one hour. Carefully remove the dish from the pan of water and set on the stove. Using mitts, remove the VERY HOT pan of water. Be careful not to spill it on yourself! Put the pudding back in the oven on the rack for 15 minutes or until golden brown. It should be set. Do not overcook or it will dry it out. The pudding should still be moist, but lightly browned, like my photo.
• GLAZE IT: Make a pouring glaze of 2 tablespoons, melted butter, 1 cup powdered sugar, 1 teaspoon Mexican vanilla and add water gradually 1 to 4 tablespoons and stir until you have a nice pourable glaze. Pour that all over the pudding and let it soak in. Serve warm. Enjoy!
• Cook's Tip: I use the leftover bread from my recipe: White Bread -- Feather Light! It makes terrific bread pudding!

ULTIMATE BROWNIE BREAD PUDDING WITH COCONUT CHUNKS

Steps:

• Preheat the oven to 350 degrees F. Grease a loaf pan with butter or nonstick cooking spray.
• Add the brownie and candy bars to the prepared loaf pan.
• In a medium bowl, whisk the heavy cream, vanilla and eggs to combine. Pour the mixture into the prepared loaf pan over the brownies and candy bars, allowing the liquid to soak in.
• Bake until puffed and cooked through, about 30 minutes. Serve with vanilla ice cream.

BONNIE'S BEST BANANA BREAD - BONNIE STERN

Steps:

• Preheat oven to 350*.
• In a small bowl combine bananas with buttermilk and baking soda.
• In a medium sized bowl beat butter with brown sugar until light. Beat in egg and vanilla.
• In yet another bowl combine flour with baking powder and salt.
• Add flour to butter mixture alternately with buttermilk/bananas beginning and ending with flour.
• Transfer to a 6 cup/1.5L loaf pan lined with parchment paper.
• Bake for 50 to 60 minutes.

BREAD PUDDING I

Steps:

• Heat oven to 375 degrees F(190 degrees C)
• In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
• Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
• Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.

CREAMY RICE PUDDING - BONNIE STERN

Steps:

• Bring water to a boil in a large saucepan. Add rice. Cover and return to the boil. Reduce to simmering and cook, covered, for 15 minutes or until water is absorbed.
• Combine sugar, cornstarch and salt in a bowl. Whisk in 1 cup of the milk stirring until smooth.
• Add sugar mixture, remaining 4 cups of milk, nutmeg and raisins to the rice. Stir well and bring to a boil.
• Reduce to the lowest simmer setting, and cook, covered for 1 - 1-1/2 hours, or until mixture is creamy and tender. Stirring occasionally. Stir in vanilla.
• Serve warm or cold, with a sprinkling of cinnamon.

BREAD PUDDING

Steps:

• Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
• Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
• Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
• Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
• Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.