Griddled Holiday Bread Pudding Food

GRIDDLED HOLIDAY BREAD PUDDING

Steps:

• Cut the bread into 1-inch cubes.
• In a large mixing bowl, whisk the eggs. Then add milk, sugar, salt, cinnamon, baking mix, and vanilla and mix well. Stir in the dates, white chocolate morsels, dried cranberries, and pecans. Fold in the bread cubes and mix well. Let bread soak up the mixture for 5 minutes.
• Heat oil in a frying pan over medium high heat. Using a large spoon or ice cream scoop, scoop the bread pudding mixture, packing firmly. Place the scoop of bread pudding in the hot oil. Place a few in the skillet. Do not overcrowd, and leave room to flip the cakes.
• Cook until bottoms are browned, 3 to 4 minutes. Flip and press down with a spatula until about 1/2 inch high. Brown the other side, 2 to 3 minutes more. Remove cakes and drain on cooling grate. Repeat until all bread pudding cakes are done.
• Prepare the sauce: Bring the heavy whipping cream to a boil in a small saucepan. Take off the heat and add white chocolate, cinnamon, and rum extract; stir until smooth and completely melted. Sauce will be fairly liquid. Pour over the bread pudding as desired.

SOUTHERN STYLE CHRISTMAS BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.
• Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding.

SOUTHERN STYLE CHRISTMAS BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.
• Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding.

TROPICAL BREAD PUDDING

Steps:

• Place half of the bread cubes in a 2-cup baking dish coated with cooking spray. Combine the banana, pineapple, coconut and lemon juice; spoon over bread cubes. Top with remaining bread cubes., In a bowl, beat the egg and brown sugar. Add the cream and vanilla; mix well. Pour over bread and press down slightly. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°.

TROPICAL BREAD PUDDING WITH GRILLED BANANAS & RUM ANGLAISE

Steps:

• Cut cake into toast-size slices; spread 1 side with softened butter and sprinkle each with one teaspoon cinnamon and nutmeg.
• Lightly brown the buttered sides in a large skillet while preparing other sides the same way.
• After cooking both sides, remove toasted cake from skillet and place on a plate with about 1/3 cup melted vanilla ice cream, allowing cake to soak up the melted ice cream from the bottom.
• Peel bananas and set aside.
• In skillet over medium heat, melt 1 stick butter. Add orange juice and stir in brown sugar. Stir constantly over medium-low heat until mixture completely liquefies.
• Add bananas to coat, cooking for about 2 minutes. Remove bananas to grill and continue to cook until tender.
• Remove sauce from heat, add 2 tablespoons rum, and baste bananas with sauce while grilling. When bananas are cooked to your liking, return them to the skillet with the sauce. Slice as desired; diagonally works best.
• Stir the remainder of the ice cream into a bowl of whipped cream and add 1 tablespoon rum.
• Place a piece of cake on a dessert plate, cover with sliced grilled bananas, top with brown sugar sauce, and ladle vanilla rum sauce around the cake. Sprinkle with toasted coconut and serve.

THANKSGIVING BREAD PUDDING

Steps:

• Scatter bread on a rimmed baking sheet in a single layer. Place inside a cold oven with the light on for 8 hours to overnight. Remove from the oven.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Mix sugar, half-and-half, and eggs together in a large bowl. Mix in vanilla. Add bread cubes and let sit until liquid is absorbed, 2 to 3 minutes. Stir in raisins. Pour into the prepared pan.
• Mix brown sugar and butter for topping together in a small bowl until crumbly. Sprinkle over the bread mixture.
• Bake in the preheated oven until set, 35 to 45 minutes.
• While the bread pudding is baking, prepare rum sauce: stir sugar, melted butter, egg, and vanilla together in a saucepan over medium heat. Stir until sugar melts. Add rum and stir until well combined.
• Remove bread pudding from the oven. Drizzle rum sauce over top and serve.

BREAD PUDDING THANKSGIVING

Steps:

• Grease 9x9 pan with butter and preheat oven to 350 f.
• Mix in a mixer or beat thoroughly : milk, cream, eggs, sugar, vanilla, salt to form thin custard.
• Add and mix by hand the remaining ingredients (cube or tear the bread first) into the liquid custard.
• (I always eyeball this part, mixing the wet and dry -- usually I add the dry ingredients to a bowl, then pour the liquid until it covers a little more than half with liquid- enough that if you press down, the top parts get moist but not wet.).
• Press lightly to encourage bread to absorb custard. Let sit in refrigerator for 1/2 hour to 6 hours, depending on how stale the bread is.
• Pour into lightly buttered/greased 9x9 pan.
• Bake in oven for 1/2 - 1 hour or until golden brown on top but of bread pudding consistency inside.

MORNING BREAD PUDDING

Steps:

• Place bread cubes, apple and raisins in a microwave-safe 2-cup bowl coated with cooking spray. In another bowl, whisk together the remaining ingredients; pour over bread mixture. Microwave, uncovered, on high for 2 minutes or until mixture puffs and bubbles around the edges.