Greenbrier Bread Pudding Food

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.

GINGERBREAD BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
• Add the cubed gingerbread and panettone to a large bowl and set aside. In another large bowl, whisk together the eggs, milk, syrup, cinnamon, salt, vanilla and raisins. Slowly stir in the eau de vie. Pour the liquid over the bread mixture and toss to coat thoroughly.
• Pour the gingerbread mixture into the prepared pan, making sure to press down and form an even layer. Bake until a utensil inserted in the middle comes out clean, about 45 minutes.
• Remove from the oven and let cool for 10 minutes. Spoon onto a serving dish and garnish with a dollop of whipped cream.

GREENBRIER BREAD PUDDING RECIPE

Steps:

• The Greenbrier Bread Pudding with Vanilla Sauce Bread Pudding Ingredients 1/2 loaf - plain white bread 4 ounces - melted butter 6 each - whole eggs 24 ounces - milk 8 ounces - heavy cream 1/2 pound - sugar 1 cup - raisins to taste - vanilla extract Vanilla Sauce Ingredients 2 cups - heavy cream 1/2 cup - sugar 4 each - egg yolks 1 Tbsp - flour 1 Tbsp - vanilla extract 1/4 tsp - salt 2 scoops - vanilla ice cream Bread Pudding Recipe Cut bread slices into one-inch squares and toast in a hot oven. Place in the bottom of a casserole dish and drizzle with melted butter. Combine remaining ingredients and pour over bread. Bake at 350 degrees until custard is firm, approximately 45 minutes. Vanilla Sauce Recipe Combine cream and sugar in a two-quart saucepan and bring to a boil. Remove from heat. Beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Cook, stirring constantly until just thickened (do not overcook). Remove from heat and add ice cream, stirring until melted. Strain. Serve with bread pudding. - See more at: http://www.greenbrier.com/Dining/The-Greenbrier-Recipes#sthash.0d21X84B.dpuf

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.

GREENBRIER BREAD PUDDING

Steps:

• Preheat to 375 Cut bread into 1 inch squares, spread on baking sheet and toast until light brown, about 8 mins. Pack toasted bread into 2.5 quart dish or into 8 1-cup ramekins and drizzle with melted butter. In medium bowl, whisk eggs, milk, sugar, until sugar is dissolved. Add raisins, vanilla and cinnamon. Pour custard over bread and soak about 10 mins. Reduce temp. to 350, bake until puffed and firm, about 45 mins. Vanilla Sauce In small saucepan, combine cream and sugar and bring to boil, stirring to dissolve sugar. In small bowl, whisk together yolks, flour, vanilla, and salt until smooth and pale yellow. Pour a little of hot cream into yolk mixture, whisking rapidly until smooth, then pour all yolk mixture into cream. Cook over very low heat (do not boil), stirring constantly w/ wooden spoon until cream has thicken slightly. (Run finger accross spoon, if leaves a clear trace, it is done). Remove from heat, stir in ice cream until melted, strain. Serve at room temp.