Golden Bread Pudding Food

GOLDEN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 inch square pan with butter or cooking spray.
• Place bread cubes in pan.
• In a large bowl beat eggs.
• Stir in rest of ingredients.
• Pour over bread cubes.
• Bake for 45-50 minutes.
• Serve warm or chilled.
• Really good with whipped cream.
• Refrigerate leftovers.

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

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.

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.

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.