Fruitcake Bread Pudding Recipes

FRUIT AND NUT BREAD PUDDING

Steps:

• In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. , Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.

FRUITCAKE BREAD PUDDING

Steps:

• 1. Preheat the oven to 350 degrees F. Spray 13x9-inch baking dish with nonstick cooking spray.
• 2. In a large bowl, lightly beat the eggs. Add the cream, sugar, vanilla, cinnamon, nutmeg, candied fruit mix, and nuts, whisking to combine. Add the cubed croissants, tossing to coat. Spoon the mixture into the prepared baking dish. Let stand at room temperature for 30 minutes.
• 3. Bake until the center is set, about 1 hour. Watch your oven so you don't overbake. Cover with aluminum foil to prevent excess browning if necessary. Serve warm or at room temperature with Cream Sauce.
• 4. FOR SAUCE: In a medium saucepan, combine the cream and 1/2 cup sugar. Bring to a boil over medium heat. Reduce the heat and simmer.
• 5. In a small bowl, combine the 1/4 cup sugar and cornstarch. Add to the simmering cream mixture. Cook until thickened, about 1 minute, stirring constantly. Remove from heat.