Nonis Bread Pudding Food

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NOT YOUR GRANDMA'S BREAD PUDDING



Not Your Grandma's Bread Pudding image

Provided by Kardea Brown

Categories     dessert

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 15

4 cups heavy cream
6 large eggs
2 cup packed dark brown sugar
1 1/2 cups raisins
2 sticks (16 tablespoons) unsalted butter, melted
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 cups plus 2 tablespoons granulated sugar
2 loaves French bread, cut into 1-inch cubes (about 13 cups)
Nonstick cooking spray
2 cups confectioners' sugar
1/3 cup bourbon
3 tablespoons unsalted butter
1 tablespoon whole milk
1/2 teaspoon ground cinnamon

Steps:

  • For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.
  • Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
  • Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.
  • Meanwhile, for the bourbon sauce: Combine the confectioners' sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.

BEST BREAD PUDDING



Best Bread Pudding image

Look no further: this is the only bread pudding recipe you will ever need. This super-thick version is equal parts sweet and custardy, with just a touch a spice. Perfect for a special event, or for Sunday morning breakfast at home.

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
8 cups cubed challah or brioche bread (about 12 ounces; 1-inch cubes)
3 cups heavy cream
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
4 large eggs plus 6 yolks
1/2 cup raisins, optional

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.

BROOD PUDDING - BREAD PUDDING



Brood Pudding - Bread Pudding image

A variation on bread and butter pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 slices bread
butter (no substitutions)
1 pint milk
1/8 teaspoon salt
2 eggs, well beaten
1 tablespoon shredded coconut
1 dash nutmeg
4 tablespoons sugar

Steps:

  • Spread bread with butter.
  • Cut into small squares, discarding crusts.
  • Add remaining ingredients and mix well.
  • Pour into a buttered baking dish, set that dish into a pan of water and bake at 350F for 40 to 45 minutes.

Nutrition Facts : Calories 203.1, Fat 7.8, SaturatedFat 4.1, Cholesterol 110.1, Sodium 235.7, Carbohydrate 25.5, Fiber 0.4, Sugar 13.8, Protein 8.1

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