Desmond Hotel Bread Pudding Recipes

DESMOND HOTEL BREAD PUDDING

Steps:

• PUDDING: -Place heavy cream in sauce pan and scald (bubbles around the edge) DO NOT BOIL -Mix eggs and sugar in separate bowl and beat well -Spray Pam in a 9 x 13 pan -Tear rolls or croissants and place in 9 x 13 pan -SLOWLY add the scalded cream into the egg mixture and quickly whisk (if you add to fast it will scramble the eggs) -Add vanilla -Pour over the bread in the pan and let it soak up till all is absorbed. You may have to push the bread down into the cream mixture. -Cover and Bake for 1 hour on 350, then uncover and brown for approx 5 minutes.
• SAUCE: -Mix eggs with 1/2 of the 1/2 cup of sugar in a bowl -Mix other 1/2 of sugar and cream in a sauce pan and bring to boil, immediately turning off heat -Slowly add the cream to the eggs and whisk over a double boiler until thick -Then over an ice bath and whisk till cool.

THE BILTMORE'S BREAD PUDDING

Steps:

• 1. Place bread cubes in a greased 13-in x 9-in baking dish. In a large bowl whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread.
• 2. Bake, uncovered, at 350* for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
• 3. Meanwhile, in a small saucepan, bring the sugar, water and lemon juice to a boil. Reduce heat to medium; cook until sugar is dissolved and mixture turns a golden amber color. Stir in butter until melted. Add cream. Remove from the heat. Serve with bread pudding.

OLD-FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

SIMPLE BREAD PUDDING

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
• Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.