Southwestern Biscuit Bread Pudding Food

BISCUIT BREAD PUDDING

Steps:

• Crumble biscuits into large bowl and add milk and melted margarine with other ingredients. Mix well to a soupy consistency. Let set for 30-45 minutes.
• Pour into baking dish and bake in a moderate oven for 350 degrees for approximately 45 minutes. After the first 25 minutes, combine 3 tablespoons of sugar with 1 tablespoon of cinnamon and sprinkle over top of pudding. Return to oven. Bake 20 minutes more.

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat your oven to 350 degrees and grease a 2-quart baking dish or medium-sized pyrex ovenproof bowl.
• Layer 1/3 crumbled biscuits, 1/2 coconut, and 1/2 raisins in a bowl. Top with 1/3 biscuits, remaining coconut and raisins, and remaining biscuits.
• In a large bowl, mix all other ingredients together, reserving 2 tablespoons of the sugar.
• Pour the liquid over the biscuit layers and sprinkle the remaining sugar over the top.
• Bake for 1 hour, or until golden brown on top. Serve warm, with ice cream if desired.

SOUTHERN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Warm evaporated milk in a large saucepan over low heat. Add bread and soak for 2 minutes.
• Meanwhile, combine heavy cream, melted butter, sugar, cinnamon, nutmeg and vanilla with eggs in a large bowl. Lightly beat all ingredients together. Add bread, apples and raisins and mix together gently.
• Grease a large deep baking dish. Pour bread mixture into dish. Bake for 45 minutes or until browned.

SOUTHWESTERN BISCUIT BREAD PUDDING

Steps:

• Bake biscuits according to package directions.
• Cool and break into 1-inch cubes.
• Spray a 13x9 inch baking dish with Pam.
• Melt butter in skillet and sauté the bell peppers, jalapeno pepper, onion and corn kernels until soft.
• Remove from heat and allow cooling.
• In a large bowl beat the eggs and add the crumbled biscuits, heavy cream, blue cheese and the cooled corn mixture.
• Add salt and pepper to your taste.
• Pour into prepared baking dish, sprinkle with cheddar cheese.
• Bake in preheated 350°F oven for 30 to 35 minutes until the pudding has set.

SOUTHERN-STYLE BREAD PUDDING

Steps:

• For the bread pudding: Butter a 13-by-9-inch baking dish with 1 tablespoon butter. Put the bread cubes in the dish.
• Whisk together the half-and-half, 3/4 cup of the sugar, vanilla, 1 teaspoon of the cinnamon, salt and eggs in a large bowl. Pour this mixture over the bread. Cover and refrigerate for 1 hour.
• Preheat the oven to 325 degrees F. Melt the remaining 3 tablespoons butter in a microwave or on the stove and drizzle over the top of the bread pudding. Combine the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle over the top.
• Place on the center rack in the oven. Bake until the edges start to rise, a knife inserted into the center comes out mostly clean and the pudding jiggles when shaken, 45 to 50 minutes. Cool on a rack 35 to 40 minutes before serving.
• For the sauce: Puree the berries in food processor. Press through a fine-mesh strainer. Stir in the honey and lime juice. Taste and adjust with more honey if it's not sweet enough for you.
• Serve the bread pudding with a drizzle of sauce. Garnish with additional berries and a scoop of vanilla ice cream or whipped cream.

SOUTHERN BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch square baking dish.
• Spread half of the bread in the bottom of the prepared baking dish. Top with raisins, cinnamon, nutmeg, and remaining bread. Sprinkle with more cinnamon and nutmeg and drizzle with melted butter.
• Combine half-and-half, sugar, eggs, vanilla extract, and salt in a large bowl until well mixed and pour over bread. Press down on the bread with a fork to make sure it is saturated with the custard.
• Place the baking dish in a large pan of boiling water and bake in the preheated oven until the center is set, about 1 hour.

SAVORY SOUTHWEST BREAD PUDDING

Steps:

• Preheat oven to 400°. Butter 10 6-ounce ramekins.
• Place corn on baking sheet and coat with olive oil and ½ teaspoon salt.
• Roast in oven for 15 minutes until kernels begin to brown. Remove from oven and set aside to cool.
• Melt butter in skillet over medium heat. Add onion and cook until soft. Stir in garlic and cook an additional three minutes. Stir in cumin, ½ teaspoon salt and ½ teaspoon pepper. Set aside to cool.
• Preheat oven to 375°. In large bowl whisk together cream and eggs. Add Tabasco, lime juice, green chiles and ¼ teaspoon salt. Stir in bread cubes, corn and onion, mixing until ingredients are evenly distributed. Mix in cheese.
• Divide mixture evenly between prepared ramekins, place on baking sheet and bake for 25-30 minutes until golden brown. Unmold and serve.