Marnier Bread Pudding Food

CHOCOLATE BREAD PUDDING WITH GRAND MARNIER SAUCE

Steps:

• Brush both sides of bread slices with butter, place on baking sheet, bake at 400°F oven until golden brown, 3 to 5 minutes per side.
• In a heavy saucepan, heat cream and milk over medium high heat until bubbles form at edge.
• Remove from heat.
• Stir in chocolate until mixture is smooth.
• In a separate bowl, whisk together eggs, yolks and sugar.
• Stir in chocolate mixture and vanilla.
• Arrange bread in 9 inch square baking dish, pour custard over.
• Cover surface of pudding with plastic wrap.
• Place slightly smaller dish on top and weigh down with heavy cans.
• Let pudding stand for 30 minutes.
• Remove weights and plastic wrap.
• Cover dish with foil and puncture with fork to allow steam to escape.
• Place baking dish in larger shallow baking dish.
• Pour in enough boiling water to reach halfway up sides of pan.
• Bake in 325°F oven until firm, about 1 hour and 15 minutes.
• Let cool for at least 30 minutes before serving.
• (Pudding can be covered and refrigerated overnight and reheated gently or served cold.) To serve, cut bread pudding into squares.
• Pool a little Grand Marnier custard sauce on each plate and top with bread pudding square.
• Pour more sauce over if desired.

MARNIER BREAD PUDDING

Steps:

• Preheat oven to 350.
• Mix all ingredients except bread.
• Add the bread to wet mixture and let it sit while the oven heats.
• Butter or oil a small baking dish. I like my ceramic mini pie plate.
• Dump all ingredients in the baking dish, Pop it in the oven for 30 minutes.
• Let it cool for a few minutes, drizzle with syrup and dive inches.

SNOW PUDDING WITH GRAND MARNIER SAUCE

Steps:

• To make the pudding: combine sugar and gelatin in a bowl and add boiling water and lemon juice, stirring to dissolve sugar and gelatin. Refrigerate until mixture mounds when spooned, stirring frequently (1 hour).
• Add egg white to gelatin mixture and beat wth an electric mixer until doubled in volume and mixture mounds when spooned (8-10 minutes). Fold in lemon peel. Spoon into goblets. Cover and refrigerate for 3 hours (or until firm). ***can be made up to 2 days ahead and stored in refrigerator.***.
• To make the sauce: Whisk yolks, sugar and salt in a medium bowl to blend. In a small sauce pan bring the 1/2 cup cream and milk to a boil. Gradually whisk milk/cream into yolks and then return to saucepan. Stir over low heat until mixture coats spoon. Immediately stir in the Grand Marnier and vanilla. Strain into a bowl. Refrigerate until chilled. ****Sauce can be prepared one day ahead and refrigerated until ready to use****.
• To serve: whip remaining cream (1/2 cup) to soft peaks and fold into the sauce. Spoon sauce on top of puddings and garnish with raspberries (or other small berries) and/or candied violets.

BREAD PUDDING

Steps:

• Preheat oven to 350°F. Grease with butter 3-quart casserole dish.
• Butter both sides of bread slices, place on tin foil, and put into oven. Toast slices on both sides.
• Place raisins in bowl of hot water to plump. Cover, soak for 20 minutes, and drain.
• Combine sugar, eggs, milk, vanilla extract, and cinnamon. Mix well.
• Break up toasted bread, and put in casserole dish. Add drained raisins. Pour egg mixture over bread, and stir.
• Bake 40 minutes. Serve hot or cold.

GRAND MARNIER RICE PUDDING

Steps:

• In a medium saucepan, bring milk, sugar, rice and salt to a boil, stirring frequently. Reduce heat and simmer about 20 minutes, stirring occasionally.
• Lightly beat egg in a medium bowl. Gradually stir about a fourth of the hot milk mixture into the egg; return to pan, stirring constantly. Simmer for 20 minutes, stirring occasionally, until mixture is thick and rice is tender.
• Remove from heat; stir in liqueur, vanilla and butter, stirring until butter melts.

APRICOT BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5 minutes. Cool mixture completely. Whisk Grand Marnier-water mixture, cream, eggs, sugar, vanilla and nutmeg in large bowl to blend. Place croissant pieces in 13x9x2-inch glass baking dish; add apricots and toss to combine. Pour custard over croissant-apricot mixture, pressing down gently with rubber spatula so that croissant and apricot pieces are evenly covered. Let stand 20 minutes.
• Preheat oven to 350°F. Cover baking dish with aluminum foil. Place dish in larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish. Bake 1 hour.
• Remove aluminum foil and continue baking until bread pudding is golden brown on top and firm to touch, about 30 minutes longer. Carefully remove bread pudding from oven and from water bath; cool slightly. Drizzle bread pudding with Caramel Sauce, if desired, and serve warm.