Pioneer Bread Pudding Food

LEMON BREAD PUDDING

Steps:

• Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
• Grease a 9-inch-by-13-inch baking dish with butter.
• Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
• Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
• Serve warm with Bourbon Whipped Cream.
• Combine the heavy cream, sugar and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes.

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.

OLD-FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

PIONEER BREAD PUDDING

Steps:

• Place bread cubes in a greased 1-qt. baking dish. In a saucepan, heat milk, sugar, butter and salt over low heat just until butter melts. In a bowl, beat eggs; whisk in warm milk mixture. Stir in vanilla. Pour over bread. Place baking dish in a shallow pan of hot water. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted 1 in from the edge comes out clean. For the lemon sauce, combine sugar, cornstarch and salt in a saucepan. stir in water and lemon zest; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and food coloring. Serve warm or cold with the pudding. Refrigerate leftovers.

FANCY BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
• Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars, whiskey and cinnamon and mix until the sugars are dissolved. Pour the mixture over the bread. Sprinkle the cherries and pecans all over.
• Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving with Whiskey Cream Sauce.
• Combine the butter, cream, sugar and whiskey in a saucepan. Cook over low heat, stirring constantly, until the mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.

PLAIN AND PERFECT BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
• Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars and mix until dissolved. Pour the mixture over the bread.
• Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving.

BREAKFAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
• Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
• Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

PIONEER BREAD PUDDING

Steps:

• For Bread Pudding: Place bread cubes in a greased 1 quart baking dish.
• In a saucepan, heat next four ingredients (milk, sugar, butter and salt) over low heat until butter melts.
• In a bowl, beat eggs.
• Whisk in warm milk mixture.
• Stir in vanilla.
• Pour over bread.
• Place baking dish in a shallow pan of hot water.
• Bake, uncovered, at 350F for 40-45 minutes or until a knife inserted 1' from edge comes out clean.
• For Lemon Sauce: Combine sugar, cornstarch and salt in a saucepan, stir in water and lemon peel.
• Bring to a boil.
• Cook and stir for 2 minutes.
• Remove from heat.
• Stir in butter, lemon juice and food coloring.
• Serve warm or cold with the pudding.
• Refrigerate leftovers.