Best Pirates Bounty Bread Pudding Recipes

PIRATES BOUNTY BREAD PUDDING

Steps:

• FOR CANDIED GINGER:.
• Place ginger slices in small heavy saucepan and add the sugar and water.
• Bring to a boil, then reduce heat and simmer for 30 minutes until ginger is tender and liquid is a bit syrupy.
• Drain ginger (save the syrup, it's wicked good!) and dredge the slices in sugar. Set on rack to dry completely. To speed things, a 250 degree oven works.
• FOR GINGERED RUM RAISINS:.
• In a small non-metal bowl, combine julienned ginger and rum. Let steep for one hour. Add raisins, honey & sugar and set aside for at least 15 mintues.
• FOR BREAD PUDDING:.
• Preheat oven to 350 degrees.
• In a bowl, combine the beaten eggs with the sugar, honey, salt, vanilla and 2 Tbsp liquid from the Gingered Rum Raisins. Whisk to combine.
• Add the two milks and the melted butter. Whisk to combine.
• Butter a ceramic baking dish or loaf pan. I used a 2 cup 7x5 Le Creuset Classic Baker. Add half the bread cubes.
• Sprinkle 1 Tbsp rum raisins and 1 Tbsp minced candied ginger over the bread cubes. Add the remaining bread cubes.
• Carefully pour milk mixture over the bread cubes. Gently push the cubes down into the liquid so it begins to absorb evenly. Set aside for 15 minutes.
• Bake for 40-45 minutes or until the edges are lightly browned and the pudding is set. Center will still be a bit jiggly.
• Serve warm or cold. To serve, top each portion with some of the reserved Gingered Rum Raisins and candied ginger. Drizzle honey over the top (it helps to warm the honey so it will drizzle lightly).
• OPTIONAL: add a very,very light sprinkle of FRESHLY ground nutmeg over the top. Don't use pre-ground (yuck!) --.
• A scoop of homemade vanilla bean ice cream takes this over the top!

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.

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.

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.