Bread Pudding With Sherry Sauce Recipes

Steps:

• Preheat oven to 350 degrees F.
• Butter an 8 by 8-inch baking pan.
• To make the bread pudding. Put the brioche in a large bowl. In a medium bowl, whisk egg, yolks, and sugar until combined. Add milk, butter, brandy, and melted chocolate and whisk until combined. Pour mixture over cut brioche and let rest for 5 minutes. Add chopped chocolate, 1/4 of the marshmallows, and toasted pecans and stir gently to mix. Pour into buttered pan and cover aluminum foil. Put in a large roasting pan and place in oven. Pour hot water into the pan until pan is 1/2 full. Bake for 30 minutes. Remove foil and bake 15 minutes more, or until an inserted toothpick or knife is removed clean.
• To make the marshmallow sauce. In a small pot, add 1/4 cup of water, bring to a boil, and add remaining marshmallows. Stir constantly until melted. To serve, cut a 1/2-inch square of bread pudding and garnish with some sauce. Serve immediately.

Steps:

• Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir. , Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°., For sauce, melt butter in a small saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill an 11x12-inch pan with dried bread cubes and sprinkle with raisins.
• Combine milk, eggs, sugar, cinnamon, vanilla extract, and salt in a bowl. Beat with an electric mixer until smooth. Pour milk-egg mixture over bread cubes and raisins.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 1 to 1 1/2 hours.

Steps:

• Preheat oven to 350F.
• Bread Pudding: In large bowl, combine eggs, condensed milk,.
• water, butter, cinnamon and vanilla; beat well.
• Stir in bread cubes and raisins, if desired, moistening completely.
• Pour mixture into a buttered, 9", deep-dish pie plate.
• Bake until knife inserted in center comes out clean, 1 hour.
• Cool and serve with rum sauce, if desired.
• Refrigerate leftovers.
• Rum Sauce:.
• In a bowl, stir together confectioners' sugar, rum and enough cream to make smooth creamy sauce.
• Serve over bread pudding, if desired.
• Makes 8 servings.

Steps:

• Heat milk and butter in saucepan until butter is melted and milk is hot. Mix sugar, cinnamon, salt and eggs in a large bowl, blending well. Stir in bread cubes and raisins. Stir in milk mixture. Pour in ungreased 8x8 casserole dish or baking dish that's 2-inches deep.
• Place in a larger rectangular 9x13 dish; pour boiling water into rectangular pan until 1-inch deep. Bake uncovered at 350F for 40-45 minutes or until knife inserted 1-inch from edge of casserole comes out clean,.
• WHISKEY SAUCE:.
• Heat all ingredients until boiling in heavy saucepan over medium heat. Stir constantly until sugar is dissolved. Serve sauce over warm bread pudding.

Steps:

• The night before you want to make the pudding, thickly slice the baguette and leave it out to go stale.
• The next day, butter the bread and arrange in a big baking dish with the figs and pecans. Whisk together the Marsala or Sherry, milk, cream, eggs, brown sugar, vanilla, nutmeg and cinnamon. Pour all over the bread and leave to soak for 30 mins. Heat oven to 160C/140C fan/gas 3.
• Just before you pop it in the oven, drizzle with the caramel sauce, then dust all over with a good layer of golden icing sugar. Bake for 50 mins until puffed and looking sticky and caramelised. Drizzle with a little more caramel sauce, if you like, dust with a little more golden icing sugar if it needs it, and serve hot or warm with cream, ice cream or crème fraîche.

Steps:

• Preheat oven to 350°F.
• Arrange bread in 1 layer in a shallow baking pan just large enough to hold it in 1 layer. Pour water over bread and soak 30 seconds. Turn bread over and soak until softened but not falling apart (parts of crust will remain firm), about 4 minutes more. Squeeze water from bread, then transfer bread to a buttered 13- by 9-inch glass baking dish or other 2 1/2-quart shallow baking dish.
• Whisk together eggs, milk, butter, sugars, vanilla, nutmeg, and salt and stir in raisins and pineapple. Pour mixture over bread and stir gently until combined well.
• Bake pudding, uncovered, in middle of oven until custard is just set, 45 to 50 minutes.