Breakfast Fruit Bread Pudding Food

FABULOUS FRUIT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Coat 9- x 13-inch baking dish with cooking spray.
• In a small bowl, stir together the sugar, cinnamon and nutmeg.
• In a large bowl, beat eggs and add sugar mixture. Add bread, apples, peaches, condensed milk, eggs, milk, half-and-half, and vanilla; stir until combined. Spoon into baking dish.
• Bake 40 to 45 minutes or until a knife inserted in center comes out clean. Remove from oven. While hot, using a fork, poke holes in bread pudding and pour salted caramel over the top. Serve warm, or refrigerate until ready to serve.

EASY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Cube enough bread to fill a 8 inch square baking pan, I actually used a circle baking dish because I didn't have a square one on hand. Pour melted butter over bread. If desired and sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push bread down to be sure that the bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes.

BREAKFAST BREAD PUDDING

Steps:

• Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before cutting.

BREAKFAST BREAD PUDDING

Steps:

• Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400˚ F. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy.
• While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350˚ F. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown.

BREAKFAST BREAD PUDDING (MAKE AHEAD RECIPE)

Steps:

• Mix first 5 ingredients together in a bowl.
• Sprinkle cinnamon over bread cubes, works best if using soft or semi soft bread and let the spice absord as the bread dries. Toss and add as much cinnamon as desired.
• Grease a tin tray or glass baking dish.
• Add bread crumbs, sprinkle with cranberries and top with egg mixture. Add another sprinkle of cinnamon and nutmeg over the top.
• Mix slightly to cover all the bread, and spread evenly.
• Cover and refridgerate overnight.
• If using apple, sprinkle on just before baking. I also add a sprinkle of sugar on the top right before right baking.
• Preheat oven to 350 and bake for 45 minutes or until knife comes out clean, let rest 5 minutes
• Note: I am using my oven table top oven tomorrow morning so I will note the cooking time with that later and will post a picture.
• Serve warm on it's own, or top with honey, maple syrup, chocolate sauce, caramel sauce, well. you get the idea lol.

FRUIT CAKE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray a 10-inch cast-iron skillet (or similarly sized baking dish) with baking spray. To skillet, add fruit cake and set aside.
• In a bowl, whisk together the milk, heavy cream, eggs, vanilla extract, and orange zest until well combined.
• Pour the milk mixture over the fruit cake and press the fruit cake down to soak up some of the milk mixture.
• Sprinkle chocolate chunks over top. Bake for 30 minutes or until a wooden toothpick or cake tester inserted in the centre of the bread pudding comes out clean.
• Carefully remove from the oven and garnish with walnuts and pomegranate arils. Serve as is or with ice cream or whipped cream!

BREAKFAST BREAD PUDDING

Steps:

• Grease a 9-by-13-inch baking dish with butter.
• Heat the olive oil in a medium skillet over medium heat. Add the onions and saute until translucent, about 7 minutes. Add the sausage and brown, about 5 minutes. Remove the onions and sausage from the pan using a slotted spoon. Transfer to a shallow bowl and let cool to room temperature.
• In a large mixing bowl, whisk the eggs, milk, salt, pepper and garlic powder. Stir in the bread, cooked sausage mixture and cheese. Pour the mixture into the prepared baking dish and cover with foil. Let the dish sit in the refrigerator for at least 1 hour and up to overnight.
• Preheat the oven to 350 degrees F.
• Bake, still covered with foil, for about 50 minutes. Remove the foil and return the baking pan to the oven. Bake to brown the top of the bread pudding, about 10 minutes more. Serve immediately.

STORMY DAY BREAKFAST BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Spray an 8" x 8" glass baking dish with cooking spray.
• In a large bowl, combine milk, eggs, brown sugar, vanilla and salt. Blend well.
• Add bread cubes and mix well. Pour mixture into prepared pan.
• Arrange place pears over bread and sprinkle entire top with cinnamon.
• Mix topping ingredients of oatmeal, brown sugar and melted butter together.
• Sprinkle over bread & pears.
• Bake for 50-60 minutes or until knife inserted in center comes out clean. Let sit for 5 minutes before cutting. Serve warm.

CINNAMON BREAKFAST BREAD PUDDING

Steps:

• Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray. Spread bread cubes evenly in baking dish.
• In large bowl, beat eggs, milk, cinnamon and nutmeg until well blended. Pour over bread. Cover; refrigerate 4 hours or overnight.
• Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until set and top is golden brown. Cut into 8 squares. Serve with syrup.