Cherry Almond Bread Pudding With Whiskey Sauce Recipes

Steps:

• Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside., Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl cream butter and sugar until crumbly. Add 1 egg at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker., Cook, covered, on low until set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.

Steps:

• Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
• Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
• To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.

Steps:

• Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.
• Grease an 8x8-inch baking dish or spray with cooking spray.
• Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
• Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
• In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
• Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
• Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

Steps:

• Preheat the oven to 375 degrees F and position a rack in the center of the oven. Grease a 2-quart baking dish with butter and set aside.
• In a large bowl, combine the cubed bread, sugar, eggs, cinnamon, vanilla, salt, melted butter and milk; mix thoroughly, then transfer to the prepared baking dish. Pour in the bourbon, and gently fold in the cherries.
• Place in the oven and bake until puffed and golden brown on top, about 45 minutes. Set aside and let cool completely.
• Pour the vanilla glaze over the bread pudding and serve.
• Place the confectioner's sugar in a medium bowl. Gradually whisk in the melted butter, vanilla and bourbon until completely combined and smooth. Taste for bourbon; add as needed.

Steps:

• Beat eggs with milk, sugar, and all seasonings.
• Pour mixture over bread cubes; stir.
• Soften dried cherries in 1 cup boiling water for 15 minutes. Drain well and add to bread mixture. Toss well, and let "sit" for a few minutes; overnight is even better.
• Pour into well-buttered 1 1/2-quart casserole baking dish.
• Toss sliced almonds with a bit of melted butter and the sugar, and sprinkle over pudding.
• Bake at 350 for about 35 minutes, or until nice and puffy.
• Make whiskey sauce (many good recipes available here!) and spoon over the warm pudding!

Steps:

• Preheat the oven to 350 degrees F.
• Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
• Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
• Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
• Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
• In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

Steps:

• In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.
• Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.
• For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.
• To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.
• Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.

Steps:

• Heat oven to 350 degrees.
• Heat milk and butter in 2-quart saucepan over medium heat until butter is melted and milk is hot.
• Mix sugar, cinnamon, salt and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and raisins, if using. Stir in milk mixture.
• Pour into ungreased 1 1/2-quart casserole or 8-inch square baking dish. Place casserole in rectangular 13 x 9 x 2-inch pan. Pour boiling water into rectangular pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
• To make the whiskey sauce: Heat all ingredients to boiling in heavy 1-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Can be served warm or cold.
• Serve sauce over warm bread pudding. Refrigerate any remaining dessert.

Steps:

• Cut croissants into 1/2-in. pieces; place in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes. Dot with almond paste; sprinkle with almonds (dish will be full). , Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, in a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. , Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10-15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve with bread pudding.

Steps:

• Fill a 9 x 9 x 2 1/2" baking pan with the bread cubes and sprinkle the raisins on top.
• (Use enough bread to come to the top of the pan. You might not use the whole loaf).
• Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak 1/2 hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan.
• Bake in a 325° oven for about 40 minutes until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft. You can make this ahead of time and heat it in the microwave oven later.

Steps:

• preheat oven 350 degrees.
• soak bread in milk.
• add eggs, sugar, vanilla, raisins and mix well.
• Pour margarine in bottom of heavy 9x14 baking pan.
• Add bread mixture and bake til firm about 40 minutes.
• Cool.
• cube it and place in individual dessert dishes.
• When ready to serve add Whiskey Sauce and heat under broiler for a few minutes.
• --------WhiskeySauce---------.
• Cream sugar and margarine and cook in a dble boiler until very hot and dissolved.
• Add beaten egg and whip very fast so egg doesn't curdle.
• Cool and add Whiskey.