BREADS 17
SWEET POTATO BREAD PUDDING
9 cups Whole Milk
8 ea Large Eggs, slightly beaten
1cup Clover Honey
1 cup Light Brown Sugar
1 tsp Ground Nutmeg
2 tsp Ground Cinnamon
4 tsp Pure Vanilla Extract
2 cups Raisins
4 cups Sweet Potatoes, grated
2 tsp Sea Salt
8 cups Bread cubes, day old
BOURBON SAUCE
1 cup Evaporated Milk
1 lb Unsalted Butter
1 tsp Pure Vanilla Extract
1 qt Bourbon
Whip first eight ingredients together until smooth. Stir in
bread cubes and leave undisturbed for 15 minutes. Add in raisins
and sweet potatoes and stir until well blended.
Divide evenly into two 12x10x4" steam table pans. Place each pan
into a 12x20x6" steam table pan and place in 325°F oven. Fill
the 12x20x6" inch pans with 2" of water. Bake for 45 minutes,
shut off oven and allow puddings to rest for an additional 15
minutes. Puddings should be cooled and refrigerated.
Bourbon Sauce
Cut butter into 32 pieces and allow to rest until it reaches
room temperature. In a large sauté pan, simmer bourbon until
reduced to thick syrup. Add evaporated milk and reduce by 25%.
Add vanilla extract. Add butter, 1 piece at a time, “shaking”
the pan back and forth until butter is incorporated.
Serve hot over Sweet Potato Bread Pudding.
HAM & SWEET CORN BREAD PUDDING
You can use this recipe as a starting point, then add mushrooms,
sauted vegetables, herbs, or other ingredients that you
like.
4 cups 1-inch bread cubes
6 ears fresh sweet corn
2 tablespoons butter
1 tablespoon minced garlic
3/4 cup diced ham
3 large eggs
2 cups half and half
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup grated sharp cheddar cheese
Position a rack in the lower third of the oven and preheat to
325 F.
Place bread cubes on a baking sheet and baked for 20 to 30
minutes or until toasted.
Increase oven temperature to 375 F.
Scrape kennels from corn cobs with a small sharp knife. Melt
butter in a large skillet and saute the garlic and corn for 3
minutes, stirring continually. Add ham and cook another minute.
In a bowl, whisk eggs with half and half, cream, salt, and
cayenne. Add corn and ham mixture to the bowl, then stir in the
cheese. Gently mix in the bread cubes.
Transfer to a 2-quart baking dish and cover with aluminum foil.
Bake for 30 minutes, then remove foil and continue cooking for
another 15 to 20 minutes or until pudding is puffed and set.
DRUNKEN BREAD PUDDING
These can be used for an hors d’oeuvres party
1/2 cup spiced rum
2 tbsp. packed brown sugar
1/3 cup finely diced dried apricots
1/3 cup coarsely chopped dried cherries
1/4 cup dried currants
1 1/2 cups whipping cream
1 cup half and half cream
2 tsp vanilla extract
Pinch salt
3 large eggs
1/2 cup granulated sugar
8 cups 1/2” cubes egg bread (about half a 22 oz loaf
1/2 cup orange marmalade with peel
Pre-heat oven to 325 F.
In small saucepan, heat rum and brown sugar to simmer. Turn off
heat. Stir in apricots, cherries and currants. Cover and let
fruit soak at least 30 minutes.
Meanwhile, in another pot, bring table cream and half & half to
simmer. Remove from heat. Add vanilla and salt; set aside.
In large heatproof bowl, whisk together eggs and granulated
sugar. Gradually whisk in hot cream mixture.
Add bread cubes to cream mixture, tossing gently to coat. Let
stand 20 minutes, gently folding mixture after 10 minutes to
ensure that bread is evenly moistened.
Divide bread mixture among 12 1/2 cup ramekins. Top each with a
spoonful of run-soaked fruit and a spoonful of marmalade. Push a
spoon into the centre of each pudding, partially submerging the
fruit and marmalade. (Puddings can be prepared ahead to this
point, covered and refrigerated overnight.
Bake in a bain-marie (a baking pan filled with water halfway up
outsides of ramekins for 35 minutes or until bread begins to
turn golden.
Serve warm or chilled. Makes 12 puddings.
PEACHES & CREAM BREAD PUDDING
4 cups bread cubes
4 tablespoons butter, melted
8 ounces cream cheese, softened
1/2 teaspoon almond extract
1/2 cup sugar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
10 ounces unsweetened frozen sliced peaches with juice
2 eggs, beaten
2 tablespoons sugar
1/4 teaspoon almond extract
1/2 teaspoon nutmeg
1 cup milk
In an 8"x8" casserole, toss bread cubes in melted butter, and
leave 2 1/2 cups in bottom of pan; reserve 1 1/2 cups for
topping.
Mix cream cheese with 1/2 teaspoon almond extract, 1/2 cup
sugar, fresh lemon juice, salt, and unsweetened sliced frozen
peaches with juice. Reserve 8 nice peach slices for pinwheel
decoration on top of pudding, and chop the rest & mix with cream
cheese.
Mix beaten eggs with 2 tablespoons sugar, 1/4 teaspoon almond
extract, nutmeg, and milk.
Pour 2/3 of egg mixture over the 3 cups of bread cubes; cook,
covered, in microwave for 3-4 minutes. Spoon peaches 'n' cream
mixture over partly cooked egg and bread mix; arrange reserved
bread cubes on top, then 8 peach slices in pinwheel fashion.
Dribble remaining egg mixture over all. Cover and refrigerate
for one hour or overnight.
Bake at 350 for 40 minutes covered, and at 400 for 10 minutes
uncovered. Cut into four portions and serve warm. Final product
may be a bit mushy in the middle, but no one will complain!
3-CHEESE BREAD PUDDING
1 1-pound loaf Italian bread
2 cups milk (do not use skim)
4 eggs
1 teaspoon salt
3 dashes Tabasco sauce
3.5-ounces goat cheese, crumbled
1 cup shredded Gruyere cheese
1 cup shredded Parmesan cheese
Cut the loaf of bread in half and scoop out the fluffy inside
bread, reserving crust for another use. Tear bread into 1-inch
pieces and place in a 9-by-13-inch glass baking dish that has
been sprayed with nonstick cooking spray.
Beat the milk, eggs, salt and Tabasco sauce in a medium bowl.
Sprinkle the cheeses over the bread and drizzle with the milk
mixture. Toss gently with a spoon to distribute ingredients.
Bake for 45 minutes.
SOUTHERN CHRISTMAS BREAD PUDDING
2 loaves Raisin Cinnamon Bread
8 eggs plus 2 egg whites
2 cups milk
2 cups heavy cream
1 cup sugar or vanilla sugar
2 tablespoon Madagascar vanilla
2 tablespoons Grand Marnier
1 tablespoon cinnamon
1 lemon juiced and zested
1 cup dried cherries and raisins
1/4 cup melted butter, for baking dish
TOPPING:
2 cups bread crumbs from crusts
Bourbon sauce, recipe follows
1/2 cup brown sugar
1/2 stick cold butter, cut into cubes
Preheat oven to 350 degrees. Remove crusts from bread and
reserve. Cut bread slices into cubes. In a large bowl, beat eggs
well. Add milk, cream, sugar, vanilla, Grand Marnier and mix
well. Add cinnamon, juice, and lemon zest. Stir in cherries and
raisins. Add bread cubes and stir until well coated. Let stand
30 minutes, stirring often. If mixture is soupy, you may need to
add additional slices of white bread (crusts removed.) The
mixture should be wet but not soupy. Pour into buttered baking
dish, dusted with sugar. Prepare topping in a food processor.
Add crusts, butter and brown sugar, pulsing until mixture is
crumbly. Spread evenly over top of pudding. Bake in a water bath
for 50 minutes covered with foil. Remove foil and bake another
10 minutes or until brown on top. Serve with bourbon sauce.
BOURBON SAUCE:
2 egg yolks
1 stick butter
1 cup dark brown sugar
1 tablespoon vanilla
1 cup bourbon
Mix eggs, butter, and sugar together until light and fluffy. Add
vanilla and 1/2 cup bourbon. In top of a double boiler cook
until temperature reads 165 on a thermometer. Beating constantly
and being careful not to curdle eggs. Remove from heat and
strain. In a mixer bowl, beat sauce until slightly cool, adding
remaining bourbon a little at a time. Serve with bread pudding
CHRISTMAS BREAD PUDDING 2
CUSTARD
1 quart half and half
1 cup sugar
1 vanilla bean or 1 oz. vanilla extract
6 eggs
6 egg yolks
Split the vanilla bean, scrape out the seeds and place the pod
and the seeds in a saucepan with the milk and sugar. (If you’re
using vanilla extract add it at the very end). Bring the milk
mixture to a boil. Meanwhile, whisk the eggs and egg yolks. When
the milk has boiled remove the vanilla pod. SLOWLY pour the milk
mixture into the eggs, in a thin stream, whisking CONSTANTLY.You
can even pour it intermittently. If you pour it in too fast you
will scramble the eggs. Strain it into a bowl and skim any foam
off the surface. If you’d like, you can add some of your
favorite liqueur to the custard now.
BREAD PUDDING
2 oz. raisins
6 oz. of French, Italian, or Brioche bread cut into half-inch
cubes
3 oz melted butter
5 cups of the custard mixture
Preheat your oven to 300 degrees. Bring the raisins to a boil in
water and then drain. Toss the bread cubes with the melted
butter and then scatter them and the raisins in a 1 1/2 - 2
quart baking dish. Pour the custard over the bread. Now place
the baking dish into a larger pan, such as a roasting pan. Pour
hot tap water in the larger pan until it comes at least halfway
up the baking dish. Bake for 45 minutes to an hour or until the
custard sets. The custard is set when it has a slight jiggle but
is no longer fluid. The purpose of the water bath is to create
gentle and uniform heating. High oven temperatures and/or lack
of insulation from the water can cause the custard to curdle.
SAGE & ONION BREAD PUDDING
3 c Bread crumbs, coarse
6 tb Butter
4 c Onion; diced
1 Clove garlic; minced
1 c Chicken broth
2 lg Eggs
1/2 c Half-and-half
1 ts Sage leaves, dried
1 ts Thyme, dried
1 ds Nutmeg, ground
pepper
Tear bread and spread to dry for several hours. You may speed
this process by drying the crumbs on a cookie sheet in a 300F
oven for about 30 minutes, stirring and turning them
occasionally.
Melt 4 tablespoon of the butter and add onions. Cook them over
low heat until lightly colored, adding garlic near the end of
the cooking time. When the onions are done, pour in chicken
broth, remove pan from heat, and allow to cool.
Beat eggs and cream together in a large mixing bowl. Stir in
sage, thyme, nutmeg, and pepper. Add cooled onion mixture and
bread crumbs and mix thoroughly. When well blended, press
ingredients down firmly with the back of a spoon and allow it to
rest 30 minutes to absorb liquid and flavors.
Preheat oven to 350 degrees F.
Thoroughly butter a souffle dish or loaf pan, or spray with one
of those nonstick pan coatings. Spoon mixture firmly into pan.
Bang the pan bottom sharply on a hard surface a couple of times
to settle ingredients, and finish by pressing and smoothing the
top with your fingers. Strew flakes of remaining butter over the
surface.
Place the pan on the center rack of the oven and bake for about
45 minutes, or until firm and nicely browned. Do not
overbake--remember, this is bread *pudding*, not bread loaf.
Serve hot or at room
temperature.
You may make this a day ahead. Bake it in a loaf pan, chill
thoroughly, slice, and saute it in butter to go along with
creamy scrambled eggs and crisp, thick-sliced bacon.
BREAD PUDDING SAUCE
1/2 c Butter
1 1/2 c Powdered sugar
2 ea Egg yolks
1/2 c Bourbon, to taste
Cream butter & sugar over medium heat until all butter is
absorbed. Remove from heat and blend in egg yolks. Gradually add
bourbon, to taste, stirring constantly. Sauces thickens as it
cools. Serve warm over warm bread pudding.
Can be refrigerated & reheated for a day or two.
VARIATIONS,
substitute your choice of fruit juice or liquor
for the whiskey -- or use a combination. If you use coconut in
the bread pudding, substitute pina colada for some of the milk
in the bread pudding recipe, and maybe 6 T rum and 2 T pina
colada in the sauce.
GINGER CHRISTMAS PUDDING W/ORANGE SAUCE
HARD SAUCE
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons brandy
1 teaspoon grated orange peel
PUDDING
1 1/4 cups flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 large eggs
1/2 cup orange marmalade
1/4 cup mild-flavored (light) molasses or honey
1 teaspoon grated orange peel
SAUCE
Combine all ingredients in small bowl; stir to blend well. (Can
be made 4 days ahead. Cover and refrigerate. Bring to room
temperature before serving.)
For pudding:
Coat inside and center tube of 6- to 10-cup pudding mold or
Bundt cake pan with nonstick spray, then generously with butter.
Sift flour and next 6 ingredients into medium bowl. Using
electric mixer, beat sugar and butter in large bowl until well
blended. Beat in eggs, 1 at a time, then marmalade, molasses and
orange peel. Add flour mixture and beat just until blended.
Transfer batter to prepared mold. Cover mold tightly with foil.
Place steamer rack in large pot. Place pudding mold on rack.
Fill pot with enough water to come halfway up sides of mold.
Bring water to boil. Reduce heat to medium. Cover pot and steam
pudding until tester inserted near center comes out clean,
adding more boiling water as needed to maintain level, about 2
hours. Using oven mitts as aid, remove mold from pot.
Uncover and let stand 10 minutes. Cut around top center and
sides of pudding to loosen. Turn pudding out onto rack and cool
20 minutes. Transfer pudding to platter. Cut pudding into
wedges; serve with sauce.
Can be made 1 day ahead. Cool completely. Return to mold; cover
and chill. Resteam 45 minutes to heat through, then turn out of
mold.
SHAKER BREAD PUDDING W/CARAMEL SAUCE
4 egg whites
1/2 cup skim milk
3/4 cup sugar
1/2 cup applesauce -- optional
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon salt
10 slices fat-free bread -- crumbled
SAUCE
1 cup brown sugar
1 cup corn syrup
1 pinch salt
4 tablespoons fat-free dry milk powder
Preheat oven to 350F.
In a medium bowl mix everything except the bread & sauce
ingredients. Place the
bread into a loaf pan that has been lightly coated with
vegetable oil cooking
spray. Top with the liquid mixture. Bake for 70 minutes.
prepare the sauce
In a saucepan, combine the sugar, syrup &
salt. Boil for 1 minute & stir in the milk powder. When the
pudding is done, serve smothered in the sauce.
Note: For a lighter pudding, omit the applesauce.
GARLIC BREAD PUDDING
2 cups milk
8 garlic cloves, chopped
2 large whole eggs
2 large egg yolks
3 tablespoons minced fresh parsley leaves
3/4 teaspoon salt
2 1/2 cups 1/2-inch cubes of Italian bread
In a saucepan scald the milk with the garlic, let the mixture
stand off the heat for 15 minutes, and strain it through a
sieve, discarding the garlic. In a bowl whisk together the whole
eggs and the yolks, add the milk in a stream, whisking, and stir
in the parsley, the salt, and pepper to taste. Divide the bread
cubes among 8 well-buttered 1/3-cup muffin tins, ladle the
custard mixture over them, dividing it evenly, and let the bread
puddings stand for 10 minutes. The puddings may be prepared up
to this point 8 hours in advance and kept covered and chilled.
Bake the puddings in a preheated 350°F. oven for 45 minutes, or
until they are golden brown and puffed. Let the puddings cool
for 10 minutes (they will sink as they cool), run a thin knife
around the side of each pudding, and lift the puddings out
carefully with a fork. Serve the garlic bread puddings
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