Best Bread Pudding And Sauce Recipes

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PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE



Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise image

Provided by Bobby Flay

Time 5h40m

Yield 8 servings

Number Of Ingredients 41

2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons pure maple syrup
1 cup pure canned pumpkin puree
2 tablespoons bourbon
Pumpkin Bread, toasted and cubed, recipe follows
Vanilla Bean Creme Anglaise, recipe follows
Spicy Caramel Apple Sauce, recipe follows
Freshly whipped cream
4 tablespoons unsalted butter, softened, plus more for greasing
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
8 ounces (scant 1 cup) canned unsweetened pumpkin puree
2 large eggs
2/3 cup water
2 cups half-and-half
1/2 vanilla bean, seeds scraped
5 large egg yolks
1/3 cup pure cane sugar
1 cup heavy cream
1/2 cup apple juice
1 star anise
1-inch piece fresh ginger, peeled and chopped
4 whole cloves
2 cinnamon sticks
1/8 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup water
1 tablespoon apple cider vinegar
1 tablespoon apple schnapps

Steps:

  • Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
  • Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.
  • Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
  • Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
  • Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.
  • Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.
  • Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.
  • Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.
  • In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.
  • Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.
  • Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.
  • Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.
  • Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.
  • Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
  • Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE



White and Dark Chocolate Bread Pudding with Irish Cream Sauce image

Categories     Liqueur     Milk/Cream     Chocolate     Egg     Dessert     Bake     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Sauce
2 cups whipping cream
6 tablespoons Irish cream liqueur
1/4 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 teaspoons water
Bread pudding
14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 ounces imported white chocolate, chopped
4 large eggs
1/2 cup plus 4 tablespoons sugar
2 teaspoons vanilla extract
2 cups whipping cream
1/2 cup whole milk
Nonstick vegetable oil spray

Steps:

  • For sauce:
  • Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
  • For bread pudding:
  • Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
  • Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
  • Drizzle bread pudding with sauce and serve warm.

BREAD PUDDING WITH WHISKEY SAUCE AND FRUIT



Bread Pudding with Whiskey Sauce and Fruit image

A great dessert for a Sunday dinner.

Provided by Suzanne

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 14

Number Of Ingredients 12

3 eggs, beaten
1 cup white sugar
2 ½ cups whole milk
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
4 fresh peaches - peeled, pitted, and sliced
4 apples - peeled, cored and sliced
6 cups day-old bread cubes
6 tablespoons butter, cut into pieces
1 cup whiskey
1 pound butter
2 cups white sugar

Steps:

  • Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
  • Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
  • To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.

Nutrition Facts : Calories 592.7 calories, Carbohydrate 59.9 g, Cholesterol 127 mg, Fat 34.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 358 mg, Sugar 51.4 g

BREAD-AND-BUTTER PUDDING WITH WHISKEY SAUCE



Bread-And-Butter Pudding With Whiskey Sauce image

Make and share this Bread-And-Butter Pudding With Whiskey Sauce recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 tablespoons sultanas
8 tablespoons butter, plus additional
butter, for greasing
1 lb white bread, sliced
1 cup milk
1 cup cream
1 vanilla bean
3/4 cup sugar
3 eggs, beaten
1 cup milk, cold
3 tablespoons sugar
2 egg yolks
1/4 cup whiskey

Steps:

  • Preheat oven to 350°F.
  • Soak sultanas in hot water for 10 minutes, then drain.
  • Butter the bread.
  • Remove crusts and cut into triangles.
  • Arrange in a greased deep casserole dish along with raisins.
  • In a saucepan, bring the milk, cream, vanilla bean and sugar to just below a boil.
  • Remove the vanilla bean.
  • Add milk mixture to the eggs.
  • Through a strainer, pour the egg-and-milk mixture onto the bread.
  • Leave to soak.
  • Cover with aluminum foil and cook in a water bath in preheated oven, approximately 55 minutes. Remove foil and bake 5 more minutes to allow top to crisp.
  • To make the whiskey sauce: Boil the milk, then remove from heat.
  • In a separate saucepan, mix the sugar and egg yolks.
  • Add egg mixture to milk and return to heat.
  • Cook gently over low heat, stirring constantly, until sauce thickens slightly.
  • Stir in whiskey.
  • Serve warm.

PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE



PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE image

Categories     Bread     Ginger     Dessert     Bake     Thanksgiving

Yield 8 people

Number Of Ingredients 12

2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons pure maple syrup
1 cup pure canned pumpkin puree
2 tablespoons bourbon
Pumpkin Bread, toasted and cubed, recipe follows
Vanilla Bean Creme Anglaise, recipe follows
Spicy Caramel Apple Sauce, See separate recipe
Freshly whipped cream

Steps:

  • Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl. Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard. Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving. Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.

BLUEBERRY BREAD AND RICE PUDDING WITH ORANGE CARAMEL SAUCE



Blueberry Bread and Rice Pudding with Orange Caramel Sauce image

This pudding combo uses both rice and sweet Hawaiian bread (with a blast of blueberries, orange zest and juice) for texture and flavor, with evaporated milk for richness without the fat. You'd never know it was fewer than 300 calories per serving!

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 14

12 ounces sweet Hawaiian bread, cut into 1/2-inch pieces (about 10 cups)
1 1/4 cups fat-free evaporated milk
1 cup 2-percent milk
1/2 cup plus 2 tablespoons sugar
1 1/2 teaspoons pure vanilla extract
Large pinch freshly grated nutmeg
Kosher salt
2 large eggs
3/4 cup cooked wild rice
1 cup blueberries
Nonstick cooking spray
1 tablespoon toasted, sliced almonds
1/4 teaspoon finely grated orange zest
1 tablespoon orange juice

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the bread cubes out on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
  • Whisk together 1 cup of the evaporated milk with the 2-percent milk, 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt and eggs in a large bowl. Add the cooled bread cubes and wild rice. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
  • Stir the blueberries into the mixture and transfer to a lightly oiled 2-quart baking dish. Top with the almonds and bake until the bread pudding is set and golden, 30 to 40 minutes. Remove and let rest for a few minutes.
  • Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Swirl over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Stir in the remaining 1/4 cup evaporated milk, 1/2 teaspoon vanilla, orange zest, orange juice and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 2 minutes. Drizzle the caramel sauce over bread pudding. Serve warm or at room temperature.

Nutrition Facts : Calories 282 calorie, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 56 milligrams, Sodium 321 milligrams, Carbohydrate 50 grams, Fiber 1.5 grams, Protein 11 grams, Sugar 30 grams

BOBBY FLAY PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE



BOBBY FLAY PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE image

Yield 8

Number Of Ingredients 1

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Steps:

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PEACH AND WHITE CHOCOLATE BREAD PUDDING WITH SCHNAPPS WHISKEY SAUCE AND CHANTILLY CREAM



Peach and White Chocolate Bread Pudding with Schnapps Whiskey Sauce and Chantilly Cream image

Terry Thompson-Anderson, author of "Texas on a Plate," was a guest on Martha Stewart Living Radio (Sirius channel 112). He shared his recipe for peach and white chocolate bread pudding with schnapps whiskey sauce and Chantilly cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

8 ounces white chocolate, cut into small chunks
2 cups half-and-half
1/2 cup unsalted butter, softened
12 teaspoons ground cinnamon
10 ounces day-old croissants, cut into 1/2-inch pieces
3 eggs
3/4 cups sugar
3 cups fresh Fredericksburg peaches, peeled and chopped into bite-size pieces
1/2 cup toasted chopped pecans
1 tablespoon vanilla extract
Peach Sauce
Chantilly Cream

Steps:

  • Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. In a 2-quart saucepan, combine the white chocolate, half-and-half, cinnamon, and butter. Cook over medium-low heat, stirring often, until smooth. Remove from heat and set aside.
  • Place croissant pieces in a large bowl and stir in the white chocolate mixture, blending well and breaking up the croissants. In bowl of electric mix, combine eggs and sugar; beat at medium speed until thickened, about 7 minutes.
  • Add the peaches, pecans, and vanilla; beat just to blend. Fold egg mixture into the croissants, blending well. Turn out into prepared baking dish and bake in preheated oven for 45 to 55 minutes, or until a knife inserted in center comes out clean. Set aside to cool.
  • To serve, slice the warm pudding into squares. Place a portion of the peach sauce in the bottom of each serving bowl and set a square of pudding in the center. Top with a large dollop of Chantilly cream.

APPLE SAUCE, BANANA AND RAISIN BREAD PUDDING



Apple Sauce, Banana and Raisin Bread Pudding image

Make and share this Apple Sauce, Banana and Raisin Bread Pudding recipe from Food.com.

Provided by Emma Pham

Categories     Dessert

Time 55m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 13

4 slices of chopped bread
1 granny smith apple, peeled and chopped
2 1/2 tablespoons butter
2 tablespoons of dried raisins
1 1/2 bananas
1 cup half and half milk
1 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1 teaspoon honey
2 tablespoons white sugar
1 tablespoon unbleached cane sugar
1 teaspoon vanilla
2 eggs

Steps:

  • Step 1:Heat oven to 350 F.
  • Step 2: Melt 2 tablespoons of butter in a small pan, then add chopped apple. Stir and add honey, cane sugar, 1/2 teaspoon of cinnamon. Then add raisins. Cook until apple soft.
  • Step 2: Mix eggs, milk, vanilla, nutmeg, cinnamon and whip until smooth.
  • Step 3: Grease small bowl with remainder of butter, then layer apple sauce, sliced bananas, then bread. Layer to top of bowl. Then pour milk over top.
  • Bake in oven in shallow pan of water for 45 minutes.
  • Serve warm or cold with vanilla ice-cream or whipped cream. Enjoy your dessert.

BREAD PUDDING WITH DRIED APRICOTS, DRIED CHERRIES AND CARAMEL SAUCE



Bread Pudding with Dried Apricots, Dried Cherries and Caramel Sauce image

Categories     Dairy     Fruit     Dessert     Bake     Apricot     Cherry     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

4 cups sugar
2 1/4 cups water
4 ounces dried apricots, thinly sliced
4 ounces dried tart cherries or dried cranberries
3 cups whipping cream
2 cups whole milk
8 large egg yolks
1 1/2 24-ounce loaves sliced white bread, crusts trimmed, each slice halved

Steps:

  • Combine 1 cup sugar, 2 cups water, apricots and cherries in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cover; let stand 20 minutes. Strain fruit; reserve fruit and soaking liquid separately.
  • Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Gradually whisk in 1 cup reserved soaking liquid (mixture will bubble vigorously). Stir over low heat until caramel thickens slightly, about 6 minutes. Add 1 cup cream. Bring to boil and simmer until caramel thickens slightly, about 3 minutes. Remove from heat. Cool caramel sauce 30 minutes, whisking occasionally. (Can be made 1 day ahead. Cover caramel sauce and fruit separately and refrigerate.)
  • Preheat oven to 350°F. Bring 2 cups cream and milk to simmer in another medium saucepan. Remove from heat. Whisk 2 cups sugar and egg yolks in large bowl to blend. Gradually whisk in warm milk mixture. Cool custard slightly. Lightly butter 13 x 9 x 2-inch glass baking dish. Arrange enough bread in single layer over bottom and up sides of prepared dish to cover completely, trimming bread to fit. Sprinkle reserved fruit over bread. Arrange remaining bread slices over fruit, trimming to fit and overlapping slightly.
  • Pour custard over bread. Press bread gently to submerge into custard. Let stand until custard is absorbed, about 10 minutes. Bake until custard is set and bread is golden brown on top, about 55 minutes.
  • Rewarm sauce over low heat. Serve pudding warm with sauce.

FAVORITE BREAD AND BUTTER PUDDING WITH BOURBON SAUCE



Favorite Bread and Butter Pudding with Bourbon Sauce image

Provided by Jean Anderson

Categories     Bourbon     Brunch     Dessert     Bake     Spirit     Whiskey     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 Servings

Number Of Ingredients 19

4 stale slices firm-textured white bread, crusts and all (see headnote)
2 tablespoons unsalted butter, softened
1/2 cup dark seedless raisins (see headnote)
3 large eggs, lightly beaten
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/4 cups milk
1 cup half-and-half
Bourbon Sauce
1/4 cup firmly packed light brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup water
1/3 cup bourbon (see Tip above)
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice

Steps:

  • 1. Butter 1 1/2-quart casserole or spritz with nonstick cooking spray and set aside.
  • 2. Spread one side of each slice of bread with butter, cut each slice into four pieces of equal size, spread half of them in casserole, and sprinkle half of raisins on top. Repeat layers and set aside.
  • 3. Beat eggs, sugar, vanilla, cinnamon, and nutmeg at high electric mixer speed about 2 minutes until creamy. With mixer at low speed, add milk gradually, then half-and-half.
  • 4. Pour over bread and raisins in casserole and let stand uncovered at room temperature 1 hour. After 40 minutes, preheat oven to 350°F.
  • 5. When pudding has stood 1 hour, set in large shallow pan, and place on pulled-out middle oven shelf. Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.
  • 6. Transfer casserole to wire rack and cool 20 minutes.
  • 7. Meanwhile, prepare Bourbon Sauce: Combine sugar, cornstarch, nutmeg, and salt in small nonreactive saucepan. Whisk in water and bourbon and continue whisking until smooth. Add butter, set over moderate heat, and cook, whisking constantly, 2 to 3 minutes until thickened and translucent. Remove from heat, mix in lemon juice, and transfer to heated sauceboat.
  • 8. Serve pudding warm at table, trickle a little sauce over each portion, and pass the rest.

BREAD PUDDING WITH DATES AND ORANGE WHISKEY SAUCE



Bread Pudding with Dates and Orange Whiskey Sauce image

What could be more indulgent than velvety whiskey sauce drizzling down the sides of rich bread pudding? Don't worry, it's a healthy indulgence!

Provided by Serena Ball

Categories     dessert

Time 1h30m

Yield About 8 servings

Number Of Ingredients 15

4 cups whole-grain bread cubes (from about 4 to 5 pieces of sandwich bread)
Unsalted butter, for buttering the baking dish
2 1/4 cups reduced-fat (1 percent) milk
1/3 cup granulated sugar
1 teaspoon finely grated orange peel
1/2 teaspoon ground cardamom or cinnamon
4 large eggs, beaten
1/3 cup chopped dates
1 1/4 cups whole milk
3 tablespoons brown sugar
2 tablespoons freshly squeezed orange juice
1 tablespoon cornstarch
5 tablespoons whiskey or bourbon
1 tablespoon unsalted butter
Pinch salt

Steps:

  • For the bread pudding: Preheat the oven to 350 degrees F. Spread the bread cubes on a large baking sheet and bake, stirring twice, 10 minutes. Let cool (leave the oven on).
  • Butter a 2-quart square baking dish. In a large bowl, whisk together the reduced-fat milk, granulated sugar, orange peel, cardamom and eggs. Add the dry bread cubes and dates; toss to coat the bread with the egg mixture.
  • Pour the egg mixture into the prepared baking dish and let sit for 10 minutes. Using a flat spatula, press the bread down into the egg mixture, then bake until a knife inserted near the center comes out clean, 45 to 50 minutes.
  • For the orange whiskey sauce: Meanwhile, in a medium saucepan, combine the milk and brown sugar. In a small bowl, combine the orange juice, cornstarch and 3 tablespoons whiskey and stir together with a fork until combined. Pour into the milk mixture in the pan, scraping the bowl to get all of the cornstarch. Bring to a boil over medium-high heat, stirring constantly. Turn down to medium-low and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in the butter, salt and remaining 2 tablespoons of whiskey. Serve over the warm bread pudding.

BOURBON SAUCE FOR BREAD PUDDING AND BREAD PUDDING SOUFFLé



Bourbon Sauce for Bread Pudding and Bread Pudding Soufflé image

A remarkable desert sauce that's incredible over bread pudding, fruit, ice cream, apple pie or any plain cake.

Provided by Steve_G

Categories     Sauces

Time 30m

Yield 1 batch, 8-12 serving(s)

Number Of Ingredients 5

3 large eggs
3 large egg yolks
1 cup sugar
1 teaspoon vanilla extract
1 tablespoon Bourbon (optional)

Steps:

  • In a medium bowl or the bowl of your electric mixer combine eggs, yolks and sugar, whisk to combine.
  • Place your mixing bowl over a pan of hot water over low heat and stir continuously until it reaches 165°F.
  • I like to start the water off at well below the boiling point and slowly raise the temperature until it's just shy of boiling.
  • Do not whisk this mixture too much at this stage or you will incorporate too much air and take too long to heat.
  • If water starts to boil or you see steam coming off your mixture remove from the heat for a few seconds and whisk.
  • Getting this mixture too hot will cause eggs to cook.
  • After desired temperature is reached, use the whip attachment for your electric mixer and beat on high speed until thick and cooled to just warm to the touch.
  • Beat in vanilla and optional bourbon, serve ASAP.
  • The mixture will keep in the fridge for a day or so before it starts to separate.
  • Variations: Use rum, flavored liqueur or various extracts in lieu of bourbon.

PAIN AU CHOCOLAT BREAD PUDDING WITH CRANBERRIES AND CHOCOLATE SAUCE



Pain au Chocolat Bread Pudding with Cranberries and Chocolate Sauce image

Categories     Berry     Chocolate     Dairy     Egg     Dessert     Bake     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

6 cups lightly packed bite-size pieces croissant (from about eight 5 1/2-inch croissants)
6 ounces fine-quality bittersweet chocolate (not unsweetened)
1 1/2 cups fresh or unthawed frozen cranberries
3 large eggs
3/4 cup sugar
1 1/3 cups milk
3/4 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons unsalted butter

Steps:

  • In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
  • Butter a 1 1/2-quart shallow baking dish.
  • Chop chocolate. In a food processor finely chop cranberries. Arrange half of bread in one layer in baking dish and sprinkle evenly with half of chocolate and all of cranberries. Top mixture with remaining bread.
  • In a bowl whisk together eggs, sugar, milk, 1/2 cup cream, vanilla, and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill pudding, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F.
  • Bake pudding in middle of oven until slightly puffed and golden, about 40 minutes.
  • In a small metal bowl set over a small saucepan of barely simmering water melt remaining chocolate and whisk in remaining 1/4 cup cream and a pinch salt until combined well. Keep sauce warm, covered.
  • Serve pudding warm or at room temperature with sauce.

BREAD AND BUTTER PUDDING WITH BUTTERSCOTCH SAUCE (LIGHTER)



Bread and Butter Pudding With Butterscotch Sauce (Lighter) image

Mandy from Oz requested her recipe#243686 be made lighter so I took on the challenge. I not only cut the fat and sugar but added more flavor. Yum! I started with 1 serving of her recipe and worked off of that and made it 2 servings. I think this would be good with bananas tossed in orange juice mixed in it too! There are more ways to make it even lighter which I have offered below. You could also omit the sauce. ***Nutrition facts for Splenda brown sugar blend: 1/2 tsp= 10 calories and 2g sugars. So if you use all of it in this recipe that should bring the calories up to 386 per serving and the sugar to 20.5g per serving.

Provided by Engrossed

Categories     Dessert

Time 1h

Yield 2 cups, 2 serving(s)

Number Of Ingredients 19

1 tablespoon butter, melted (optional) or 1 tablespoon I Can't Believe It's Not Butter! Spray (optional)
2 slices sourdough bread or 2 slices whole wheat sourdough bread
1 egg
1 -2 tablespoon Splenda granular
1/2 cup 1% low-fat milk or 1/2 cup nonfat milk
1/2 teaspoon rum extract or 1/2 teaspoon vanilla extract
1/4 teaspoon orange zest
1 -2 tablespoon semi-sweet chocolate chips (optional)
1 teaspoon Splenda brown sugar blend (optional) or 1 teaspoon Splenda granular (optional)
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons Splenda brown sugar blend
1 pinch salt
1 pinch cream of tartar
1/2 teaspoon cornstarch
3 tablespoons fat-free evaporated milk
1 tablespoon butter
1/4 teaspoon vanilla
Cool Whip Lite, to top (optional)

Steps:

  • Pudding:.
  • Preheat oven to 350 degrees Fahrenheit.
  • Grease two 1-cup ramekins.
  • Brush melted butter onto bread slices. Cut them into small cubes. Put aside.
  • In a medium bowl, whisk egg and Splenda together until pale.
  • Whisk in milk, extract, and zest until well combined.
  • Stir in bread cubes and chocolate chips until most of the liquid is absorbed.
  • Spoon into 2 prepared ramekins.
  • Topping:.
  • Mix together brown sugar Splenda, cinnamon and nutmeg.
  • Sprinkle over the pudding tops.
  • Place pudding ramekins into a small baking dish filled halfway with hot water so that they are each surrounded by the water.
  • Bake in preheated oven for 50 minutes.
  • Butterscotch Sauce:.
  • In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch.
  • Slowly stir in evaporated milk and put 1 tbsp of butter in it.
  • Microwave on high for 3 minutes.
  • Stir in vanilla.
  • Reheat if made ahead.
  • To Serve:.
  • Drizzle hot sauce over puddings.
  • Top with a dollop of Cool Whip Lite, if desired.

Nutrition Facts : Calories 375.4, Fat 10.1, SaturatedFat 5.2, Cholesterol 112.3, Sodium 547.7, Carbohydrate 55.9, Fiber 1.8, Sugar 13.8, Protein 14.6

WHITE CHOCOLATE AND BLUEBERRY BREAD PUDDING WITH AMARETTO CREAM SAUCE



WHITE CHOCOLATE AND BLUEBERRY BREAD PUDDING WITH AMARETTO CREAM SAUCE image

Categories     Cake     Egg

Yield 10

Number Of Ingredients 16

2 tablespoons unsalted butter, softened, plus 2 tablespoons, melted
4 large eggs
3 cups heavy cream
1 cup milk
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
6 cups 1/2-inch cubes day-old bread
6 ounces white chocolate, chopped
1 cup fresh blueberries
1/2 cup dried blueberries
Amaretto Cream Sauce:
1 tablespoon cornstarch
1/4 cup Amaretto liqueur
1 1/2 cups heavy cream
1/4 cup granulated sugar

Steps:

  • For the Bread Pudding: Preheat the oven to 350 degree F. Butter a 10 by 14-inch baking dish with the softened butter. Whisk the eggs in a large bowl. Whisk in the cream, milk, brown sugar, vanilla, and cinnamon. Add the bread, chocolate, blueberries, and dried blueberries and stir well, then mix in the melted butter. Let sit for 30 minutes so the bread will absorb the egg mixture. Pour into the prepared dish. Bake until firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes. For the Amaretto Cream Sauce: In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth. In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil. Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding. Serve warm.

CRANBERRY BREAD PUDDING AND AMARETTO SAUCE



Cranberry Bread Pudding and Amaretto Sauce image

The only thing more comforting than a warm bread pudding on a cold day is one drizzed with a warm Amaretto sauce. The tartness of cranberries is a wonderful contrast to the sweeter elements of this dish, while the nuttiness of almonds and Amarertto takes it from "comforting" to gourmet. Delicious!!

Provided by Chef mariajane

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

5 1/2 cups roughly chopped bread (try mixing baguette and brioche)
2 cups milk
4 eggs, separated
1 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon Amaretto
1/2 cup cranberries
1 cup butter
1/2 cup brown sugar
1/4 cup heavy cream
1 tablespoon sliced almonds, toasted
1/2 tablespoon Amaretto

Steps:

  • In a large mixing bowl, place egg, milk sugar, vanilla and
  • Amaretto. Mix thoroughly. Add bread and cranberries and toss in the liquid. Set it aside to soak (10-15 minutes).
  • Preheat oven to 350°F Grease muffin tin with butter. Fill the muffin cups and place on the middle rack of the oven Bake in the oven for approximately 25-30 minutes, or until the center is firm.
  • Insert a skewer in to the middle to test, If it comes out wet, keep baking. While bread pudding is in the oven, prepare the Amaretto sauce.
  • AMARETTO SAUCE:.
  • In a pan, melt butter medium heat. Add sugar. When the sugar has dissolved and begins to caramelize add the cream and bring to a simmer. Stir occasionally , until the sauce begins to thicken.
  • Add in toasted almonds and the Amaretto. Remove from heat. Drizzle the warm sauce over the bread pudding.

Nutrition Facts : Calories 710.4, Fat 42.2, SaturatedFat 24.9, Cholesterol 247.3, Sodium 548.4, Carbohydrate 75.3, Fiber 1.2, Sugar 55, Protein 10.1

CRANBERRY AND RAISIN BREAD PUDDING WITH CARAMEL SAUCE



Cranberry and Raisin Bread Pudding With Caramel Sauce image

This is my own version of the beloved old fashion bread pudding desert. So simple to make, and we love it!! My husband loves raisin bread, but never seems to finish the loaf. So this is my secret to my bread pudding. Since I grew up with the "waste not, want not" lesson in life. I always find something to do with our leftovers....lol

Provided by llk2day

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 14

8 slices raisin bread, cubed
5 slices white bread, cubed
2 (12 ounce) cans evaporated milk
4 large eggs, slightly beaten
4 tablespoons butter, melted
1/2 cup dried cranberries
1/2 cup golden raisin
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon vanilla
1/2 cup walnuts, chopped (optional)
1 tablespoon caramel sauce (smuckers icecream topping)
1 tablespoon non-dairy vanilla coffee creamer

Steps:

  • Place the cranberrys, raisins and nuts in a small bowl with just enough boiling water to cover.
  • Let stand a few minutes until they are plumped out and then drain.
  • In a large bowl blend the bread, cranberrys, raisins and nuts.
  • In a medium bowl mix the remaining ingredients together and pour it over the bread mixture and blend.
  • Pour the mixture into a lightly oiled 8x12 baking dish and allow to stand for 10 minutes before placing in oven.
  • Bake in a hot 350 degrees oven for 40-45 minutes.
  • COOL before cutting into serving size portions.
  • THE CARMAMEL SAUCE.
  • It is so simple - You make the choice in how much you want to make up at a time.
  • Place ingredients in a microwave safe dish and just slightly warm up until the caramel is slightly melted.
  • Blend well and pour over the bread pudding servings.

Nutrition Facts : Calories 219.2, Fat 8.3, SaturatedFat 4.5, Cholesterol 67.1, Sodium 177.2, Carbohydrate 30.4, Fiber 1.2, Sugar 14.1, Protein 6.3

PORTUGUESE BREAD PUDDING WITH RUM AND SALTED CARAMEL SAUCE



Portuguese Bread Pudding With Rum and Salted Caramel Sauce image

A custard-like bread pudding topped with a salty sweet caramel sauce. Serve warm with a scoop of vanilla bean ice cream and caramel sauce drizzle!

Provided by Chef BeeGee

Categories     Dessert

Time 2h20m

Yield 1 piece, 15 serving(s)

Number Of Ingredients 9

1 Portuguese bread, loaf cut into 1 inch cubes (10-12 cups)
4 cups whole milk
4 tablespoons unsalted butter
2 teaspoons vanilla extract
6 eggs
3 tablespoons salted butter
3/4 cup brown sugar
1 tablespoon rum
1/3 cup heavy cream

Steps:

  • Heat milk, unsalted butter and vanilla extract in a pan over medium heat until butter melts.
  • Take milk mix off of heat and set aside until cool.
  • While milk is cooling, place bread cubes in a single layer on a cookie sheet and toast at 350 for 10 minutes to make them stale. This may take 2-3 batches.
  • Coat a 9x13 baking dish with butter and add all toasted bread cubes to this dish.
  • When milk has cooled, beat all 6 eggs in a separate bowl and mi into milk mixture.
  • Pour milk and egg mixture over bread cubes, pressing down gently to ensure all pieces get coated. Let soak for 1 hour.
  • After 1 hour, bake for 50 minutes uncovered until bread is brown but center is still a little jiggly.
  • While bread pudding is cooling, begin to make the caramel sauce.
  • In a sauce pan, melt butter in pan over medium heat. Add the brown sugar and rum and stir until sugar is dissolved and bubbling.
  • Very slowly add the cream, stirring constantly.
  • Remove from heat.
  • To serve, plate a 3 inch square of warm bread pudding. Drizzle with a little caramel sauce. Top with a small scoop of vanilla bean ice cream (optional) and drizzle with a little more sauce.

Nutrition Facts : Calories 179.6, Fat 11.3, SaturatedFat 6.5, Cholesterol 102.4, Sodium 82.2, Carbohydrate 14.3, Sugar 14.1, Protein 4.7

PUMPKIN BREAD PUDDING WITH RUM AND CARAMEL SAUCE



PUMPKIN BREAD PUDDING WITH RUM AND CARAMEL SAUCE image

Categories     Egg     Dessert     Bake

Yield 8 servings

Number Of Ingredients 8

·2 eggs
·1 1/2 cups half-and-half
·1/4 cup white sugar
·1 teaspoon vanilla extract
·4 cups cubed pumpkin bread
·2/3 cup butterscotch caramel ice cream topping
·3 tablespoons heavy cream
·3 tablespoons dark rum

Steps:

  • 1.Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray. 2.Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes. 3.Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes. 4.Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

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