Bread Pudding Bon Temps Rouler Recipes

BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

BREAD PUDDING (BON TEMPS ROULER)

Steps:

• In a saucepan melt the butter in the milk to scald.
• While the milk is heating, place the raisins in another saucepan with water to cover and bring to a boil to plump the raisins. Drain well and set aside.
• In a bowl whisk together the eggs, sugar, nutmeg, cinnamon, vanilla and salt. Add milk in a slow, steady stream, whisking constantly (or else the eggs will curdle). Add raisins and bread. Push down the bread to make sure it soaks up most of the custard mixture but is still very moist. Place in a buttered two-quart (about 10 inches in diameter) baking pan or earthenware crock. Place this in a larger baking pan filled halfway with hot water. Cover it all with tin foil.
• Bake at 350 degrees for about one hour. Remove tin foil and bake another 15 minutes to brown. Serve hot with whisky sauce.

PRALINE FRENCH TOAST BREAD PUDDING

Steps:

• 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
• 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
• 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
• 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.

BON TON BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• 1. Pre-heat oven to 375 Melt the butter and set to the side. Soak bread in milk: crush with hands until well mixed. Then add eggs, sugar, vanilla, and raisins, and stir well. Pour butter in the bottom of a thick pan 9x13 should do. Bake until very firm. Keep checking with a knif after 45 minutes. Let cool, then cube the pudding for individual servings. when ready to serve add sauce and heat under the broiler until slightly borwned. Serve with whiskey sauce, a lot of it! HA!
• 2. Whiskey Sauce: cream the sugar and egg until well mixed, add melted butter and continue to melt sugar. Add Whiskey to taste

BON TON CAFE (NEW ORLEANS) BREAD PUDDING

Steps:

• Soak bread in milk and crush with hands until well mixed.
• Add eggs, sugar, vanilla and raisins and stir well.
• Melt butter and pour into 9 x 13 pan Add pudding mixture and bake at 350 until very firm (my oven takes about 35 minutes).
• Let cool then cube pudding. When ready to serve add sauce and heat under broiler.
• Cooking whiskey sauce.
• Cook sugar and butter in double broiler until very hot and well dissolved. Then add in well beaten egg and whip real fast so egg does not curdle. Let cool and add whiskey to taste.

BON TON (TEMPS) BREAD PUDDING

Steps:

• 1. Preheat Oven to 375* 10-15 min before stopping the soaking process Prepare the pudding: Combine the bread and milk in a large bowl and let stand to soak approx 45min-1hr can soak couple hours if need be. Stir Mixture with Fork to mix well. The raisins is my addition to this part of recipe and how i do them, in a microwave bowl Add water & Raisins cover with "Press N Seal" put in Microwave for 3 minutes leave it alone until you are ready to use it 5-10 min. (do not open Microwave) (will be hot when opening) Beat the Eggs, Sugar and Vanilla in a bowl. Stir in the Raisins and water into egg mixture, Mix into the Bread mixture and stir mixture again. Coat the bottom of a 9x13 baking Pan with the butter. Pour the bread mixture into the prepared pan. Bake at 375 for 40-45 minutes or until very firm. Cool on a wire rack.
• 2. To Prepare the Sauce: Beat the butter and sugar in the top of a double boiler until the butter is melted and sugar is dissolved, stirring constantly. Beat in the egg quickly. Remove from the heat and allow to cool. stir in the whiskey,I prefer Gentle Jack or anything smooth. To Serve, cut the cooled pudding into squares and place on individual ovenproof serving dishes. top each with the sauce and broil until bubbly. (DO NOT make the mistake of using too much sauce)