Rose Marys Bread Pudding Recipes

Steps:

• 1. Add raisins to small bowl and pour pour rum,bourbon or grand Marnier, over raisins. Cover with paper towel and microwave for 2-3 minutes. Remove, from microwave and allow to steep while covered till raisins are plump, about 8 to 10 minutes.
• 2. PREHEAT OVEN TO 350 DEGREES F.Lightly grease the cast iron skillet, or 9X13X2 inch casserole dish,or use cooking spray, and set aside till needed.
• 3. Combine the bread cubes with the mini chocolate chips,add the steeped raisins along with what ever liquid remains, chopped or grated apples & set aside.
• 4. In a large bowl beat eggs with whisk, stir in whole milk, heavy whipping cream, butter,brown sugar, salt & spices. Mix well. Pour over bread cubes mixture. Stir to mix well. Allow to set for at least 30 minutes until most of liquid has been absorbed. Pour into prepared skillet or dish. Sprinkle with nuts. Bake uncovered for 55 minutes to an hour, or until knife inserted in center comes out clean. Serve with butter Sauce if desired, or drizzle with caramel syrup.
• 5. BUTTER SAUCE: To make the butter sauce, cream together butter and sugar. Add egg yolk, and evaporated milk. Cook in a double boiler. Mix cornstarch with 1 cup milk, mix well, and pour into cooked mixture. Cook until thickened. Remove from heat, and add 2 teaspoons of butter extract or vanilla, then serve over bread pudding. Top with whipped cream if desired and garnish with a cherry half.
• 6. I gave you my original recipe, but this time I used stale hot dog and hamburger buns with whole wheat rolls. I always learned to be creative and recreate when it came to food, because we could not afford to throw any away, with 13 people in our family.

Steps:

• 1. PREHEAT OVEN TO 450 DEGREES F. Measure equal amounts of oil into a 12 cup muffin pan, and place in oven to get really hot, but not burning while you prepare the flour mixture.
• 2. Sift the flour and salt in one bowl. In a separate bowl beat together the eggs with the milk until light and frothy. Then stir in the dry ingredients till well incorporated and no visible lumps, either use a hand mixer or heavy duty whisk.
• 3. Carefully remove the muffin tin from the oven, and slowly fill each cup about 1/3 full at first, and then if there is some left over add to each cup till all is used up, and all are equally filled.
• 4. Place the muffin tin back into the oven and cook until puffed and dry, about 18 to 20 minutes. Serve with pan gravy from the roast.
• 5. NOTE: Yorkshire pudding is more like a muffin than a pudding, but is traditionally served with Prime Rib, and the Au Jus gravy that comes from the roast. When cooked it is hallow on the inside, it puffs up and pops over, sort of like a popover. It is used to sop up all of the gravy that comes from the roast.FYI: They are not that great if you use them the next day.

Steps:

• Heat oven to 140C/fan 120C/gas 1. Stir the custard together with the milk. Trim the crusts from the bread, cut into triangles, then place in a large bowl with the raisins or dried cherries. Pour over the custard mixture, then carefully stir everything together so all the pieces of bread are coated. Lightly grease a small ovenproof dish with butter, then spoon in the mixture.
• Cook for 30-35 mins until there is just a slight wobble in the centre of the custard. Sprinkle over the sugar to cover the surface, then pop under a hot grill for 1-2 mins until the sugar starts to melt and caramelise.

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

Steps:

• Rinse the rice well, then combine with the milk and cardamom in a heavy saucepan over medium-high heat. Bring to a bubble, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the rice is very tender and the milk has been reduced by almost half, about 45 to 50 minutes.
• Stir in the sugar and 4 tablespoons of the pistachios and continue to cook, stirring more frequently, until the pudding is the consistency of a thin porridge (it will thicken as it cools), another 15 minutes or so. Remove from heat, add salt and more sugar or a dash of ground cardamom if you like, then stir in the rose water. Serve room temperature or chilled, topped with the rest of the pistachios.