Autumn Bread Pudding Recipes

AUTUMN PUDDING

Steps:

• Place the fruit, sugar and butter into a saucepan and cook on a medium heat for 15 minutes, or until softened. (Don't stir too often as the fruit will become mushy.)
• Remove the pan from the heat and pour the contents into a colander set over a large bowl. Leave to stand for 8-10 minutes, stirring once or twice, so as much juice as possible is released by the fruit. You should end up with around 600ml/20fl oz.
• Pour the fruit juice back into the saucepan, bring to a simmer and cook for 10-15 minutes, or until the volume of the liquid has reduced by half. Remove the pan from the heat and set aside to cool for 20-30 minutes.
• Lightly oil a 1.5 litre/2 pint pudding basin and line with clingfilm, leaving plenty overhanging the edge. Cut a slice of bread using a round cutter and dip it quickly into the fruit juice. Place in the base of the pudding basin.
• Cut the other bread slices in half and dip one at a time into the juice. Arrange in slightly overlapping vertical pieces around the inside of the basin, making sure they are soaked in juice without being soggy.
• Once all the sides of the basin are lined with bread, pour half of the remaining fruit juice over the drained fruit and stir very lightly until it looks plump and glossy. Spoon the mixture into the pudding basin.
• Dip the remaining slices of bread in the fruit juice and place over the top of the pudding, trimming the bread where necessary to give a neat finish. Reserve any remaining fruit juice in a small bowl.
• Place the pudding onto a dinner plate. Cover the top of the pudding with the cling film, place a plate on top (make sure it fits inside the basin) and weigh down with a couple of tins. Chill in the fridge overnight.
• When ready to serve, remove the weights and plate and open the clingfilm. Place a serving plate on top of the pudding and invert. Remove the basin and peel off the cling film. Brush any gaps where white bread is showing with the reserved fruit juice.

MY SAVORY AUTUMN BREAD PUDDING

Steps:

• 1. Place bacon on foil-lined, sided (not flat), cookie sheet. Sprinkle with a little pepper if desired and bake for 15 minutes in preheated 375 degree oven turning once. Remove to paper towels to drain and cool. Break into bite-sized pieces. In small frying pan, saute sausage until done, breaking into dime-sized pieces as it cooks. Remove to paper towels with bacon. Pour out grease, rinse and wipe clean. Saute pears and shallots in butter and dark brown sugar, (can sub light brown), for 5-7 minutes til onions are tender and pears are still a little crisp. Remove from heat and set aside. In large (4-cup) glass measuring pitcher (or small bowl), whisk eggs well. Whisk in heavy whipping cream, salt and pepper. Slice open baguette and spread insides evenly with mustard to cover. Use a tad more if needed. Slice first half lengthwise again, hold the 2 pieces together, and slice into 1" pieces. Spray inside of a deep, 2 1/2 qt. (or larger) baking dish with butter-flavored spray (I like Crisco's), and place cut up baguette pieces on the bottom to cover. Cut up second half of baguette the same way and place into medium-sized bowl. To bowl add the sausage, bacon, shallots and pears (butter and all), and blue cheese. Toss with spoon to mix. Dump over baguette pieces in baking dish. Arrange top nicely adjusting a few pieces to make it even. Slowly pour egg and cream mixture over evenly. Place baking dish into shallow roaster. Fill roaster 1" deep with hot tap water. Bake in 350 degree oven for 50-55 minutes til knife inserted near center comes out clean and top is nicely browned and lightly crispy. Cool 5-10 minutes. Serve anytime of day for breakfast, brunch, lunch or supper! Prepare to be WOWed!
• 2. *Tip: I always cook my whole pound of bacon in the oven, use what I need, wrap the rest in a clean papertowel and freeze in a ziploc baggie for ease of future use and a one-time mess/cleanup! When you need to use some, take out how ever many strips you need, place on a sheet of papertowel and cover with another and microwave on high for 8-10 seconds until re-sizzling. Wah-lah!

AUTUMN BREAD PUDDING

Steps:

• Preheat oven 350°F.
• With butter, grease a 1 quart shallow baking dish.
• In medium saucepan, combine brown sugar, water, corn syrup, cinnamon, and cloves.
• Bring to a boil over med heat, stirring occasionally.
• Reduce heat and simmer.
• Remove from heat and cool slightly.
• In baking dish,arrange ingredients in a single layer of bread, bananas, apples, raisins, peanuts and almonds.
• Remove and discard spices from sugar syrup. Slowly pour syrup over bread and fruit mixture to moisten bread well.
• Reserve some syrup to use at serving.
• Cover and bake for 20- 25 minutes or until apples are tender.
• Uncover and continue baking 10-15 minutes until pudding top is.
• crisp and golden.
• Serve warm with syrup and whipped cream if desired.