Double Boiler Bread Pudding Food

BUTTERSCOTCH BREAD PUDDING IN A DOUBLE BOILER

Steps:

• Trim the crusts from the bread and spread slices with the butter.
• Cut the buttered bread into 1/2 inch pieces.
• Butter the upper part of a 1 quart double boiler.
• Spread the brown sugar into it and place the bread cubes on top.
• In a medium sized bowl beat together the eggs, milk, salt and vanilla with a rotary beater.
• Pour over the bread cubes and DO NOT STIR.
• Place over boiling water in the bottom of the double boiler and cook COVERED for 1 hour or until a sliver knife comes out clean.
• If necessary add additional hot water to the base during cooking.
• As the pudding cooks it will separate into a custard portion on top and the sauce on the bottom.
• Spoon some of the sauce over the pudding and serve.

DOUBLE BOILER BREAD PUDDING

Steps:

• Coat a 2-quart double boiler (or saucepan) with the butter (2 tablespoons). Pat the brown sugar over the butter.
• Arrange 1/3 of the bread cubes in a single layer on top of the sugar. Sprinkle with 1/3 of the raisins. Repeat with the layering with the remaining bread and raisins.
• In a small bowl beat together the eggs and half and half, vanilla and salt. Pour mixture over the bread/raisins.
• Cover pan and set over boiling water. Cook for 1 1/2 hours or until set, you will probably need to add boiling water at least once.
• Remove from heat and remove top pan from the boiling water. Let cool for 10 minutes or so and then invert onto a serving platter. Serve with whipped cream if desired.

STEVE'S KILLER BREAD PUDDING

Steps:

• Place raisins in a small bowl with rum and soak for a couple of hours. Drain raisins and reserve soaking liquid.
• Place bread pieces in a 9 by 12-inch baking dish. Add raisins to dish. In a large bowl, combine the milk, eggs, butter, cinnamon, vanilla, heavy cream, sugar, brown sugar, molasses, lemon zest, and salt, and mix well to ensure the sugar has been dissolved. Add the reserved raisin soaking liquid to the milk mixture and pour over bread. Let sit until bread has soaked up all of the milk mixture for at least 1 to 2 hours.
• Preheat oven to 350 degrees F.
• Place baking dish in another large pan and add water about halfway up the sides of the baking dish. Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.
• While bread pudding is cooling, make Rum Sauce:
• Combine sugar, evaporated milk, margarine, egg and yolks in the top of a double boiler and cook, stirring well, until thick. Do not let sauce boil. Keep warm until serving time. Whisk in rum just before serving. Serve bread pudding with sauce.

STEAMED BREAD PUDDING

Steps:

• In the top of 1-1/2-qt. double boiler, place melted butter; set aside. In a bowl, combine egg, milk, corn syrup, sugar, baking soda and spices. Mix until smooth. Stir in raisins and crumbs. Pour over melted butter. Add at least 3 in. of water to bottom of double boiler; cover and steam over medium-low heat for 1-1/2 hours. Meanwhile, for sauce, combine butter, sugar, water, egg and lemon juice in a saucepan. Bring to a boil over medium heat, stirring constantly. Add lemon zest. Serve sauce hot over warm pudding.