Christmas Bread Pudding Recipes

Steps:

• In a bowl, combine the bread cubes, apples and cranberries. Transfer to a greased 11x7-in. baking dish. In a bowl, combine the egg yolks, eggs, cream, milk and sugar. Pour over bread mixture., Place dish in a larger baking dish. Fill larger dish with boiling water halfway up the sides. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Remove from water bath. Cool for 15 minutes., For the cream sauce, in a saucepan, combine cream and sugar. Cook and stir until sugar is dissolved. Remove from the heat. Stir in the vanilla, cinnamon and nutmeg. Serve warm with pudding.

Steps:

• Preheat oven to 450°F.
• Spread 1 c Caramel Sauce in bottom of 13 x 9 pan. Refrigerate until ready to use.
• Cut bread into 1-inch cubes. Any large loaf will do, but a nice French bread, or a Challah work especially well.
• Spread bread cubes onto sheet pan in a single layer. Brown in oven for about 10-12 minutes.
• Reduce oven to 325. Don't forget this step (the voice of experience speaks)!
• In a medium bowl, mix eggs, half-and-half, vanilla and salt. Add 1 1/2 c caramel sauce to this mixture.
• Place bread cubes in a very large bowl and pour mixture over cubes. Toss gently until all cubes are coated.
• Let stand 20 minutes, gently mixing occasionally. Be sure that there are no dry cubes!
• Spread the soaked bread over the caramel in the 13 x 9 pan.
• Bake at lower oven level for 45 minutes.
• Let cool 30 minutes and serve, drizzled with remaining caramel sauce.

Steps:

• Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.
• Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
• Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
• Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
• Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
• Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
• Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.