Heavenly Hash Bread Pudding Recipes

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:

• Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with cooking spray. Toast pecans on a baking sheet 8 to 10 minutes; cool, then coarsely chop. Bake bread cubes in a roasting pan 15 minutes, tossing twice, until cubes are firm and lightly toasted; transfer bread to prepared baking dish. Turn off oven.
• Bring milk, cream, and sugar to a boil in a 3-quart saucepan; add vanilla, chocolate, and salt. Remove from heat; let stand 5 minutes. Whisk until chocolate is melted and mixture is smooth.
• Whisk eggs and yolks in a large bowl; gradually pour hot chocolate mixture into eggs, whisking until blended. Pour over bread cubes in baking dish; toss until coated. Let stand on counter 45 minutes, until most of chocolate mixture is absorbed. Heat oven to 350 degrees F. Fill a kettle with water and boil.
• Put 1 cup marshmallows and 3/4 cup pecans into soaked bread with a fork. Place baking dish in a roasting pan; fill pan with enough hot water to come halfway up sides of baking dish. Bake 50 minutes. Scatter remaining 1/3 cup marshmallows and 1/4 cup pecans over top of pudding; bake 10 minutes longer. Cool baking dish on a rack until warm. Serve with Brandy Milk Punch Anglaise:.
• Bring half-and-half and sugar to a boil in a 2-quart saucepan; remove from heat.
• 2. In a medium bowl, whisk yolks, vanilla, and nutmeg. Slowly pour hot half-and-half mixture into yolk mixture, whisking until incorporated.
• 3. Return mixture to saucepan and place over low heat. Cook, stirring constantly with a rubber spatula, until mixture thickens to consistency of thick heavy cream, about 4 to 6 minutes. Remove from heat; stir in brandy. Strain through a fine-mesh sieve into a 4-cup glass measure. Cover and refrigerate until cold. (Can be made up to 3 days ahead and refrigerated.).

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cool completely.
• In a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. In a chilled bowl, whip the cream until peaks form. Fold in confectioners sugar. Fold whipped cream into rice mixture. Refrigerate for 2 hours.

Steps:

• Heat oven up to 350°F.
• Cut slices of bread into cubes.
• In a saucepan, heat the milk, and butter but do not allow to boil.
• Add the vanilla and sugar, when a bit cooled.
• Pour part of the milk mixture into the beaten eggs and whisk until all blended.
• Pour this mixture back into the milk mixture in the saucepan.
• Add the baking powder and blend until smooth.
• Lay the cubes of bread onto a 8x8 baking dish and pour over it the liquid prepared above.
• Wait 5 minutes for the bread to saturate with mixture.
• Sprinkle cinnamon on the top.
• Bake for approximately 30 minutes or until it browns.
• Serve it with a scoop of ice-cream, otherwise, serving with custard sauce is receommended.

Steps:

• Preheat oven to 325°F.
• Butter the bottom only of a 2-quart casserole or soufflé dish.
• Combine bread cubes and lemon zest in large bowl.
• Set aside.
• Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
• Over medium heat, cook until butter melts, stirring occasionally.
• Pour over bread mixture, and toss.
• Allow to cool.
• Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
• Set aside.
• Beat egg whites in large bowl of electric mixer until stiff peaks form.
• Do not overbeat.
• Gently fold egg whites into bread mixture.
• Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
• The top of the pudding should be golden brown.
• Cool on a wire rack for 10 minutes.
• Dust with confectioner's sugar, if desired.
• Serve warm, at room temperature or chilled.
• NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.