Holiday Bread Pudding Recipes

HOLIDAY BREAD PUDDING

Steps:

• Warm the rum in a small saucepan, add the candied fruit and set aside.
• Place one-half cup of the sugar with the water in a heavy saucepan or skillet, preferably one with a nonstick lining. Place over medium-high heat, bring to a boil and allow to cook until it turns a rich amber color. Immediately pour this caramel into a four-cup metal loaf pan that does not have a nonstick lining and tilt the pan so the bottom and sides become coated with caramel. Keep tilting the pan as the caramel cools so the coating is even.
• Preheat oven to 375 degrees.
• Cube the bread and place it in a bowl. Scald the milk and cream and pour over the bread. Stir. Fold in the candied fruit and rum and the pine nuts. Add the remaining sugar. Lightly beat the egg yolks and stir them in.
• Beat the egg whites until stiff. Fold into the bread pudding. Spoon the pudding into the caramel-lined pan. Place in the oven and bake for one hour.
• Allow to cool to room temperature and refrigerate overnight.
• Run a knife around the edges, unmold onto a platter and serve.

GRIDDLED HOLIDAY BREAD PUDDING

Steps:

• Cut the bread into 1-inch cubes.
• In a large mixing bowl, whisk the eggs. Then add milk, sugar, salt, cinnamon, baking mix, and vanilla and mix well. Stir in the dates, white chocolate morsels, dried cranberries, and pecans. Fold in the bread cubes and mix well. Let bread soak up the mixture for 5 minutes.
• Heat oil in a frying pan over medium high heat. Using a large spoon or ice cream scoop, scoop the bread pudding mixture, packing firmly. Place the scoop of bread pudding in the hot oil. Place a few in the skillet. Do not overcrowd, and leave room to flip the cakes.
• Cook until bottoms are browned, 3 to 4 minutes. Flip and press down with a spatula until about 1/2 inch high. Brown the other side, 2 to 3 minutes more. Remove cakes and drain on cooling grate. Repeat until all bread pudding cakes are done.
• Prepare the sauce: Bring the heavy whipping cream to a boil in a small saucepan. Take off the heat and add white chocolate, cinnamon, and rum extract; stir until smooth and completely melted. Sauce will be fairly liquid. Pour over the bread pudding as desired.

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.

HOLIDAY BREAD PUDDING

Steps:

• Combine all ingredients, blend well.
• Mixture should be moist, but not soupy.
• Pour into a buttered 9 x12 baking dish.
• Place into a non preheated oven.
• Bake 350 degrees for about 1 hour and 15 minutes or until top is golden brown.
• Serve warm.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
• In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.