Juliannas Junk It Nawlins Bread Pudding Recipes

JULIANNA'S JUNK IT N'AWLINS BREAD PUDDING

Steps:

• Combine the stale bread, PB, chocolate, and butterscotch chips, nuts, shredded coconut, raisins, and dried cranberries.
• Mix together the sugar, milk, cream, eggs, melted butter, cinnamon, nutmeg, and vanilla.
• Pour the egg mixture over the bread mixture.
• The mixture should be moist but not soupy.
• Pour into a buttered 9x13 inch baking dish.
• Place on middle rack in non-preheated oven.
• Bake at 350°F for approximately 1 hour and 15 minutes, or until the top is golden-brown.
• When the bread pudding is done baking, prepare the WHISKEY SAUCE.
• Heat butter and sugar over medium heat until all the butter is absorbed.
• Remove from heat and blend in egg yolk.
• Pour in bourbon gradually to taste, stirring constantly.
• Sauce will thicken as it cools.
• Serve warm over bread pudding.
• ***BOURBON NOTES: Using Jack Daniels will result in a stronger taste, whereas Southern Comfort will give you a sweeter taste.

JULIA ALVAREZ'S PUDIN DE PAN (BREAD PUDDING)

Steps:

• Preheat the oven to 375 degrees.
• In a large saucepan over medium-low heat, warm the bread, milk, sugar, salt, butter, cinnamon, vanilla, rum and lemon peel. When warm, remove from heat and stir in the beaten eggs. Add the prunes and stir well. Pour this mixture into an oiled 9-by-12-inch baking dish. Slice the guava paste into thin strips and press into the top of the mixture. Sprinkle with the brown sugar and bake for 50 to 60 minutes, until the top is golden and the pudding smells great.