Sourdough Ambrosia Bread Pudding Food

SOURDOUGH BREAD PUDDING

Steps:

• Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, almond extract, nutmeg, & cinnamon. Pour over bread cubes. Stir in remaining ingredients.
• Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with whipped cream and a dash of cinnamon, if desired.
• Note: For a puffier pudding, refrigerate several hours or overnight before baking.).

SOURDOUGH BREAD PUDDING

Steps:

• For the bread pudding: Preheat the oven to 325 degrees F. Butter a loaf pan or 8-inch round cake pan.
• Combine the cream, milk, sugar, vanilla and salt in a medium saucepan and place over medium heat. Cook, stirring occasionally, until the sugar melts. Remove from the heat.
• Put the butter in a large bowl and slowly pour a third of the hot cream mixture into the bowl, whisking gently to melt the butter. Add the eggs and yolk and whisk until combined. Whisking constantly, slowly pour in the remaining cream mixture.
• Once fully mixed, add the bread and let soak for 10 minutes. (Note: If you're not in a rush or are making this ahead of time you can soak the bread for longer before baking. A longer soak makes the bread more flavorful and very tender.)
• Pour the mixture into the prepared pan. Bake until the top is golden brown and the edges have pulled away from the pan slightly, 25 to 30 minutes.
• For the macerated strawberries: Toss together the strawberries, sugar, lemon zest, lemon juice and pinch of salt in a medium bowl with a wooden spoon. Let sit at room temperature for 30 minutes.
• Serve the pudding warm, scooping it right out of the pan, or let it cool and cut it into slices. Serve with the macerated strawberries and ice cream, if using. Enjoy!

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.

BEST EVER BREAD PUDDING

Steps:

• Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
• Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
• After soaking, spoon bread mixture into the prepared baking dish.
• Bake in the preheated oven for 55 minutes.
• Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
• Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
• Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
• While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
• Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
• Cut the pudding into squares and serve with warm bourbon sauce.

SOURDOUGH AMBROSIA BREAD PUDDING

Steps:

• Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour over bread cubes. Stir in remaining ingredients.
• Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with cream or milk if desired.
• *To toast almonds, place nuts single layer on baking sheet. Bake in preheated 350°F oven, stirring occasionally, for 10 to 15 minutes.

SWEET AND SAVORY BREAD PUDDING

Steps:

• Set an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Grease a 9 by 13-inch glass baking dish. Set aside.
• In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Season, to taste, with salt and pepper. Cook, stirring occasionally, for 5 minutes until slightly softened. Set aside to cool.
• Add the bread to a large bowl.
• In another bowl mix together the heavy cream, eggs, brandy, vegetable oil, brown sugar, cinnamon and thyme. Pour the cream mixture over the bread and toss gently to coat. Add the cooled vegetables and toss until the bread is coated. Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes until the bread pudding is puffed and golden.

BREAD PUDDING AMBROSIA

Steps:

• 1. My baguette was already dried out when I started. If yours is too, then use a chopping knife and slice it all into thin slices about 1/2 thick. Then stack some of them and cut them in half and half again, cutting the stack into quarters or even into sixths depending on the size of your baguette. The aim is to cube the bread. Put the bread cubes into a bowl to keep your cutting surface clear. If your starting with a fresh baguette you will need to use the quick dry method. The baguette will be easier to slice but you will have to spread the cubes out on a cookie sheet and bake them for about 10 minutes at 400 degrees in the oven to dry them out a bit. You don't want to toast them only dry them out. If you prepare the bread the day before you can put the oven at a lower temperature and turn the oven off and let them dry out overnight. If you use the quick method then let them cool before using.
• 2. In another bowl add your eggs, cream, milk, vanilla and cinnamon. Use a whisk to blend the ingredients. You could also put it in a blender or use a mixer, just so it's it's thoroughly blended.
• 3. Take each chunk of pineapple and cut it into four pieces. You could use crushed but you'd have to drain it more and the pieces would be to small. When you take these chunks and cut it into fourths the pieces are just right.
• 4. Add the raisins, coconut and pineapple pieces to the bread cubes and pour the egg mixture over top of it. Let it soak into the bread for 20 minutes before spreading out into your pan.
• 5. Spread the mixture out in a glass baking dish. I used a dish that measures 13 1/2 inches by 9 1/2 inches. You can use a smaller dish the only difference will be the pudding will be deeper. Just make sure your dish is deep enough so it all fits in. Cut six maraschino cherries in half so you have twelve cherry halves and put them on the top four rows of three. This way each piece, when you cut it, will have a half of a cherry on top.
• 6. Bake at 350 degrees for one hour. Some ovens cook hotter then others so after 50 minutes check it. Mine was perfect at 60 minutes.
• 7. After you remove the pudding from the oven allow it to cool at least 30 minutes. Some people like it cold and some warm. I like it warm. You can cool it overnight if you like in the refrigerator. Either way pour the sauce on while it is still warm. If you prefer to cut calories, you can leave off the sauce and top it with some cream, milk or whipped cream.
• 8. The sauce is made using the remaining ingredients, the powdered sugar, butter, milk and rum extract. If you would rather use real rum you can leave out the extract and milk. I think it is to strong and then you can only serve to adults. Cream the butter into the powdered sugar. Add the rum extract and milk. Beat it. The sauce needs to be thin enough to pour so if needed add more milk.
• 9. Drizzle the sauce over top of the pudding and serve or chill.

SAN FRANCISCO SOURDOUGH BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Place bread cubes in a 9x13-inch baking dish. Add raisins and almonds.
• Combine milk, eggs, sugar, butter, vanilla extract, and cinnamon in a mixing bowl. Pour mixture over bread and let sit for about 30 minutes to let bread absorb and soften.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top is lightly browned, about 50 minutes.
• Melt 1 stick butter in a saucepan over low heat, 3 to 5 minutes. Add confectioners' sugar and stir well. Remove from heat. Stir in amaretto. Allow sauce to sit at room temperature until thickened, about 15 minutes. Pour sauce over bread pudding before serving.