Toasted Bread And Butter Pudding Food

BANANA BREAD & BUTTER PUDDING

Steps:

• Toast the bread, spread with butter and cut each slice into 6 equal pieces. Arrange, butter side up, with the banana in a microwavable dish (approx 23cm wide by 5cm deep).
• Beat together the eggs, sugar, cinnamon and milk in a jug. In a small bowl, add the cornflour with a little of the milk, mix until smooth, then stir into the jug. Pour over the bread and banana, then sprinkle with the extra sugar. Bake, uncovered, in the microwave on High for 8-10 mins. Stand for 5 mins before serving.

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 325 degrees F.
• In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding.
• To assemble the pudding:
• Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM& don't skimp on this step.
• Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.
• Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce.
• To make the sauce:
• While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding.
• MMMMMMMMMMMMMMMMM&MMMMMM&.MMM!

BREAD AND BUTTER PUDDING

Steps:

• Preheat oven to 160°C (140°C fan-forced). Grease shallow 2-litre (8-cup) ovenproof dish.
• To make custard, combine the milk, cream, sugar and extract in a medium saucepan; bring to the boil. Whisk the eggs in a large bowl. Gradually add the hot milk mixture to the egg mixture while whisking constantly.
• Trim crusts from bread. Spread each slice with butter; cut into four triangles. Layer the bread, overlapping, in the dish; sprinkle with sultanas. Pour custard over the bread; sprinkle with nutmeg.
• Place the ovenproof dish in a large baking dish. Add enough boiling water to come halfway up sides of ovenproof dish. Bake about 45 minutes or until the pudding is set. Remove pudding from baking dish; stand 5 minutes before serving. Serve dusted with sifted icing sugar, if desired.

BREAD & BUTTER PUDDING TOAST

Steps:

• Use a bread knife to remove the crusts and square up the brioche loaf. Cut the loaf into 3cm slices, then cut each slice into three rectangular fingers. Whisk together the eggs, milk and Irish cream liqueur in a shallow dish. Put the brioche fingers in the egg mixture and leave for about 5 seconds on each side until they are soaked but still holding their shape.
• Put a large frying pan on a medium heat, add the butter and heat until sizzling. Add the brioche fingers to the pan and slowly cook on a medium-high heat, turning so all sides are an even, golden brown. Remove the toast from the pan and toss in the sugar, then transfer them to a baking tray or rack. Use a blowtorch to caramelise the sugar on all sides or, if you don't have a blowtorch, grill on each side for 1 min, or until the sugar has melted. Leave the brioche to cool and the sugar crust to harden.
• Tip the crème fraîche into a bowl and whisk until it thickens and forms soft peaks - initially it will loosen but continue to whisk. Serve a big pile of the toast in the middle of the table with the crème fraîche for dipping into or spreading over.

TOASTED BREAD-AND-BUTTER PUDDING

Steps:

• Preheat oven to 350°F.
• Butter both sides of bread slices and arrange in 1 layer on a large baking sheet. Bake in middle of oven, turning over once, until lightly toasted, 15 to 20 minutes. Transfer to a rack to cool.
• Whisk together half-and-half, eggs, sugar, vanilla, and salt until sugar is dissolved. Halve toasted bread slices diagonally and arrange triangles in rows, overlapping slightly, in a buttered 3-quart shallow baking dish.
• Pour custard evenly over toast and let stand 15 minutes.
• Bake pudding in a hot water bath until custard is set 2 to 3 inches from edges but still trembles in center, 50 to 60 minutes. (Custard will continue to set as it cools.) Serve warm.

BREAD AND BUTTER PUDDING - GLUTEN FREE

Steps:

• Mix and whisk together the eggs, milk and cream in a medium sized bowls.
• Remove crusts from bread and butter each slice. Cut bread slices in half into traingles.
• Grease an oven-proof dish or ramekins.
• Layer the bread into the bottom of the dishes. Overlap the bread in layers so that it looks pleasing. Any bread that is above the custard layer will brown beautifully.
• Sprinkle the dried fruit over the bread.
• Pour the custard mixture over the bread and then sprinkle over cinamon.
• Bake at 180°C for 20-30 minutes.
• Pudding is best eaten warm but can be eaten cold also.

BREAD PUDDING SOUFFLE

Steps:

• FOR THE BREAD PUDDING-------------------.
• Preheat oven to 350 F degrees.
• Toast bread cubes in the oven for 12 to 15 minutes or until golden brown.
• Place the toasted cubes of bread in an ungreased 3x9x2 inch pan.
• In a medium bowl wisk the eggs and egg yolks until frothy.
• In a small bowl or plastic bag combine sugar, cinnamon, and nutmeg.
• Blend well.
• In a medium sauce pan over low heat heat milk and butter till butter just melts (120 degrees F).
• You can use cream or half-and-half in lieu of milk, however we find this to be a bit too rich.
• I like to chop the raisins in the food processor with a bit of the sugar/spice mixture as there's alot of folks out there that love the taste of raisins, but don't like the texture.
• If desired add chopped raisins to the milk/butter mixture at this point.
• Add sugar/spice mix and vanilla to milk and stir until sugar dissolves.
• Slowly pour about 1 cup of the warm milk over the eggs while stirring continuously.
• If you like whole raisins, sprinkle the raisins over the bread cubes at this point.
• Pour the milk mixture over the bread crumbs.
• Allow the bread to become thoroughly soaked, turn once or twice to speed up the process.
• Maybe 10 minutes.
• Bake the soaked bread in the 350 F oven for 40-60 minutes, check every few minutes after the initial cooking period and remove from oven when disired degree of browness is reached.
• Cool slightly.
• FOR THE SOUFFLE------------------.
• Preheat your oven to 375 F degrees.
• Butter and lightly sugar a 1 1/2 quart souffle dish.
• Put the egg yolks and granulated sugar in the top of a double boiler over very low heat.
• Whisk the mixture until frothy and shiny.
• In a large mixing bowl, whip the egg-and-sugar mixture into the warm bread pudding until smooth, a food processor makes this easier, but it's not required.
• Beat egg whites with an electric mixer until frothy, add confectioner's sugar and beat until the egg whites form stiff peaks.
• Gently fold the egg whites into the bread pudding mixture.
• Fill the souffle dish only 3/4 full of souffle mixture to allow for rising.
• Wipe clean the lip of the dish and bake in the preheated oven for 35 to 40 minutes.
• Serve immediately, top with bourbon sauce (see separate recipie) and/or whipped cream.

BREAD AND BUTTER PUDDING FRENCH TOAST SANDWICHES

Steps:

• Cut out an 8cm (3") circle from each slice of bread and lightly spread with butter. Divide the dried fruit between 8 bread discs and sandwich with the remaining discs, buttered sides together. Press together well.
• Beat the eggs, cream, milk and vanilla together in a shallow bowl.
• Clarify the rest of the butter, by melting and pouring off the buttery liquid into a large non-stick frying pan, leaving the white solids behind. Put the frying pan over a medium heat.
• Dip the fruit 'sandwiches' into the egg mixture until well-soaked and evenly coated. Fry the sandwiches for 2 minutes on each side until golden. Drain on kitchen paper, then dip in the caster sugar and sprinkle with cinnamon.
• Serve immediately.

CINNAMON TOAST PUDDING

Steps:

• Preheat oven to 400 degrees F.
• Butter baking dish and set aside. In a small bowl, combine butter, 1/4 cup sugar, cinnamon and salt. Generously butter both sides of brioche bread with butter mixture. Toast on a baking sheet in the oven 5 to 10 minutes, or until bread turns golden brown. Cut toast on a diagonal into triangles and arrange in the prepared baking dish. In a medium bowl, whisk together eggs, heavy cream, yogurt, orange juice, salt, remaining sugar, and vanilla. Stir in grapes and pour over bread slices in baking dish. Let rest 10 minutes for bread to absorb some of the egg mixture, gently pressing down a few times to help absorb. Bake 25 to 30 minutes until crust is golden and crispy in parts and custard is set. Remove from the oven, dust with powdered sugar, drizzle with maple syrup and serve.

RAISIN TOAST BREAD AND BUTTER PUDDING

Steps:

• Pre-heat oven (fan-forced) to 160 degrees Celsius.
• In a large bowl, add custard, cream, eggs and vanilla essence and whisk until combined. It should be a fairly thick cream.
• Take each slice of raisin bread and spread it with butter to the edges of the bread. Then cut into half diagonally and arrange into overlapping triangles in a 20 x 30 cm baking dish. Depending on how thick your bread is, you may need more slices to fill up the dish.
• Scatter the raspberries and chocolate chunks evenly over the bread making sure they go between the slices as well.
• Gently pour the custard-egg-cream mixture over the bread so that it fully covers the bread but the tops of the triangles are sticking up.
• Carefully place into pre-heated oven and bake for around 45 minutes. It should have set but still have a little wobble to it. Allow it cool to room temperature and serve.

FRENCH TOAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, throughly mix the first group of eggs, sugars, spices, salt, vanilla, and buttermilk.
• Dip the challah bread in the mix and cook in a pan until nicely browned on both sides. There will be just enough of the mix to dip all the pieces, but if you're worried make a tiny bit more.
• Dice the french toast into 1 inch pieces and place in a large greased casserole dish (it should be a bit bigger and deeper than a 9"x13" inch glass dish).
• In a large bowl, throughly mix the second group of eggs, sugar, butter, spices, salt, vanilla, and milk.
• Pour over the diced french bread and mix to make sure all the pieces have been coated. If the custard doesn't reach the top, don't worry, it won't.
• Bake uncovered in the oven for 15 minutes, and then cover with foil for about 1 hour 15 minutes, or until the custard sets.
• Take out and uncover. After it cools completely, it can put in the refrigerator.
• Enjoy!

FRENCH TOAST BREAD PUDDING

Steps:

• Cut the bread lengthwise into 1-inch-thick strips, cutting as far down through the loaf as you can without cutting all the way through. Rotate the bread 90 degrees and cut 1-inch strips in the other direction, without cutting all the way through. Put the loaf into a 1 1/2-quart oval baking dish.
• Whisk the milk, brown sugar, cinnamon and eggs in a medium bowl until smooth. Pour the egg mixture over the bread, making sure it gets in all the crevices. Stuff the chocolate pieces in between the rows. Cover and refrigerate for 6 hours and up to overnight.
• Preheat the oven to 325 degrees F.
• Uncover the bread and drizzle with the butter. Put the baking dish in a larger baking dish and pour hot water into the larger dish until it comes 1 inch up the sides of the smaller dish. Bake until the eggs mixture is completely cooked and the top of the bread is dark golden brown and crispy, 60 to 65 minutes. Remove from the oven and sprinkle with confectioners' sugar. Serve with maple syrup on the side for dipping.

BREAD-AND-BUTTER PUDDING

Steps:

• Preheat oven to 350°F.
• Cut enough baguette into 1-inch cubes to measure 4 cups and in a shallow baking pan toast bread in middle of oven until crisp but not golden, about 5 minutes. Melt butter and in an 8-inch square baking pan toss with bread.
• In a bowl whisk together milk, cream, eggs, sugar, vanilla, and a pinch salt and pour over bread, stirring to coat. Chill pudding, covered, 1 hour.
• Bake pudding in middle of oven until just set but still trembles slightly, about 50 minutes. Serve pudding warm or at room temperature.

FRENCH TOAST BREAD PUDDING

Steps:

• Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 4 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Cover with foil and chill overnight.
• Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer. Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.