Ballys Casino Bread Pudding Recipes

THE BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon 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 bean seeds, salt, cinnamon, eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for 30 minutes, pushing the bread down occasionally so that it is completely covered.
• Pour the bread mixture into the prepared baking dish. Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 1 minute. Drizzle the butter over top of the custard and then sprinkle with the turbinado sugar. Bake until the custard is set and the top is golden brown, 1 hour 15 minutes to 1 hour and 30 minutes. Let cool slightly before serving. Serve warm or at room temperature.

LOIS' BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Stir brown sugar, butter, and cinnamon together in a bowl; add bread cubes and toss to coat. Transfer bread cubes mixture to prepared baking dish.
• Whisk milk and eggs together in another bowl; pour over bread cubes mixture.
• Bake in the preheated oven until golden and set, about 45 minutes.

BALLY'S CASINO BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Tear bread into 2-inch pieces and place in 9-by-13-inch baking dish. Add raisins; set aside. In large mixing bowl, beat eggs with wire whip until well blended. Stir in milk, sugar and vanilla. Pour over torn bread and push bread down with fingers until saturated. Let soak for 3 minutes.
• Place pudding pan in larger pan, then fill larger pan with about one inch of hot water (to come halfway up sides of pudding pan). Bake for 65 minutes.
• Meanwhile, in medium saucepan melt butter on medium heat (do not boil). Add both sugars and beat with wire whip until creamy. Remove pot from heat and beat in whipping cream and salt. Add bourbon and beat thoroughly. You may pour the sauce over the entire bread pudding or over individual servings.

SUNNY'S EASY CINNAMON ROLL BREAD PUDDING

Steps:

• For the rolls: Bake the cinnamon rolls according to the package directions (reserve the glaze). When they are cool enough to handle, cut each into fourths. Set aside.
• Preheat the oven to 350 degrees F. Coat the bottom and sides of a deep 8-inch square pan with cooking spray.
• In a large bowl, add the fruit cocktail, milk, pecans, walnuts, vanilla extract and eggs and mix together. Add the cinnamon roll pieces and stir. Let rest for a few minutes to allow the liquid to soak in.
• Pour the cinnamon roll mixture into the prepared pan. Bake until golden on top, 25 to 30 minutes.
• For the glaze and topping: Put the milk in a small microwave-safe bowl and microwave for 30 seconds. Add the espresso powder and stir until the granules dissolve. Add the reserve glaze from the cinnamon rolls and stir until combined.
• Drizzle the bread pudding with the glaze and add a dusting of cinnamon sugar. Serve with a pour of coffee over the top.

INSTANT POT BREAD PUDDING

Steps:

• In a large bowl, toss together the bread, raisins and pecans until evenly combined. In a separate bowl, whisk together the half and half, cream, both sugars, eggs, egg yolks, vanilla, cinnamon, salt and butter. Pour over the bread mixture and stir until evenly combined. Transfer to a greased 7-inch round casserole or soufflé dish, pressing down firmly. Grease a piece of foil with cooking spray and cover the bread pudding tightly with the foil, greased side down.
• Place a wire trivet inside of a 6-quart or large Instant Pot and pour in 1 ½ cups of water. Carefully place the bread pudding inside, lock the lid and set the valve to seal. Pressure cook on high for 42 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual pressure. Carefully unlock the lid, lift out the bread pudding and set aside.
• Remove the trivet and pour out the water. Return the bowl to the Instant Pot and press the sauté button on low. Add the butter and allow to melt. Whisk in the sugar and cook until it has dissolved. Pour in the cream, bourbon, vanilla and salt and cook, stirring constantly, until the mixture thickens and begins to bubble. Turn off the machine. Serve the bread pudding warm by scooping it into bowls and drizzling the sauce over it.

KEENELAND BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Whisk sugar into milk until dissolved. Add eggs and vanilla to taste and stir. Place bread in mixture and let soak several hours or overnight.
• Pour into a pyrex dish or stainless pan. Sprinkle with raisins and cinnamon and push them into mixture.
• Bake at 250 degrees for an hour to an hour and a half.
• To make sauce: Melt butter and add powdered sugar. Whip bourbon into mixture to create a sauce onsistency. Ladle sauce over hot bread pudding and serve.

BREAD PUDDING (FROM GOLDEN NUGGET CASINO) "BEST EVER"

Steps:

• Mix well: half-and-half, whipping cream, eggs, sugar and vanilla.
• Arrange bread on bottom of pan*. Pour mixture over bread. Mix cinnamon with sugar and sprinkle over bread. Spread raisins over top.
• Cover with foil and bake in water bath at 400 degrees F for 75-90 minutes.

NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan.
• MAKE THE PUDDING: In a small bowl, combine the pecans, sugar, butter, vanilla, cinnamon, and nutmeg. In a large bowl, beat the eggs until frothy. Add the pecan mixture and blend well. Stir in the milk and raisins.
• Place the bread cubes in the prepared pan. Pour the egg mixture over them and toss gently until the bread is soaked. Let the pudding sit until the bread has absorbed nearly all the liquid, about 35 minutes. Stir the mixture once or twice to moisten the bread evenly.
• Meanwhile, MAKE THE TOPPING: In a small bowl, combine the pecans, sugar, and cinnamon. Set aside.
• Bake the pudding for 25 minutes. Sprinkle the pecan topping over the pudding and continue baking for another 10 minutes, or until the pudding is set and the topping is browned.
• Meanwhile, MAKE THE BOURBON SAUCE: In a small saucepan, melt the butter over medium heat. Stir in the sugar and cornstarch, and cook, stirring, until dissolved. Whisk in the cream and vanilla, and continue cooking, stirring, until sauce thickens slightly, 1 to 2 minutes. Stir in the bourbon and cook, stirring, for another 30 seconds. Remove the sauce from the heat and let it cool slightly.
• To serve, spoon the pudding out on plates, then ladle a bit of the bourbon sauce over each serving.
• NOTE: To toast the pecans, place them on an ungreased cookie sheet in a preheated 375 degree oven for 10 minutes, or until golden.