Traditional Bread Pudding Bites Recipes

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

Steps:

• Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
• Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
• After soaking, spoon bread mixture into the prepared baking dish.
• Bake in the preheated oven for 55 minutes.
• Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
• Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
• Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
• While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
• Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
• Cut the pudding into squares and serve with warm bourbon sauce.

Steps:

• 1. Prepare the dessert masala. Then, in a large, heavy wok or saucepan, bring the half-and-half to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring and scraping the sides of the wok often, until the milk is reduced by about half, 25 to 35 minutes. Mix in the cardamom seeds, sugar, rose essence, and all but 1 tablespoon of the dessert masala, and remove from heat.2. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a piece of bread dropped into the hot oil rises to the top after 15 to 20 seconds. Add as many bread squares as the wok can hold at one time without crowding, and fry until golden. (This will happen almost instantly.) Transfer to paper towels to drain.3. In a large flat-bottomed serving dish, arrange 24 of the fried bread pieces side by side in a single layer. Spoon a little of the thickened half-and-half mixture over each piece. Top each with another piece of fried bread and spoon some half-and-half over once again. Repeat one or more time, using up all the bread pieces and the half-and-half mixture, making a total of 3 layers. (The pudding may seem a little watery at first, but the bread will absorb all the sauce as it cooks.)4. Garnish with the reserved dessert masala, cover with plastic wrap or the lid of the dish, and refrigerate at least 4 hours until chilled. Serve straight from the dish, or remove the pieces, keeping the stacks intact, and arrange them on another plate.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
• Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.