Post by nutmeg on Jul 20, 2005 2:05:43 GMT 9.5
Chocolate Bread Pudding
3 C. milk
1 C. half-and-half
3/4 C. sugar
1 8-oz. package semisweet chocolate chips
1/3 C. Irish whiskey
4 large egg yolks
1 T. butter
1 t. vanilla
1/8 t. salt
1 (1 pound) loaf challah or French bread, cut into 1-inch cubes
Heat oven to 350° F. Grease a 2-quart baking dish and set aside.
In a 6-quart saucepan, combine milk and half-and-half. Bring to a simmer over medium low heat, stirring occasionally. Add sugar and chocolate; stir until melted. Bring mixture to a boil, cook 1 minute. Remove from heat and stir in whiskey.
Beat egg yolks in a small bowl and slowly whisk in 1/4 cup of milk mixture. Whisk egg mixture and remaining milk mixture until well combined and thickened. Stir in butter, vanilla and salt. Fold in bread; spoon pudding into dish. Let soak 1 hour at room temperature. Bake until knife inserted in the center comes out clean, about 50 minutes.
To serve, spoon into bowls; garnish with shaved chocolate and sprinkle with powdered sugar, if desired.
Yield: 10-12 servings.
Cherry Bread Pudding
1 pound bread
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon cinnamon
1 cup dried cherries
3 cups half-and-half
1/2 cup brown sugar, packed
6 eggs, slightly beaten
Dash of salt
Preheat oven to 350° F.
Cube the bread (we used days-old artisan bread) and toss with the melted butter. Stir the sugar and cinnamon together and toss with bread. Place in a buttered 9-by-13-inch baking pan. Sprinkle with dried cherries. Stir together half-and-half, brown sugar, eggs and salt. Pour egg mixture over bread. Bake for 35 to 40 minutes or until set. Serve with syrup.
Note: May be made the night before and refrigerated until morning before baking. This makes it perfect for holiday brunch.
Chancery Restaurants Bread Pudding
1/2 C. raisins
6 T. good-quality whiskey
12 oz. French bread
3 T. butter, at room temperature
4 eggs
1 C. sugar
Pinch of salt
3 to 3 1/2 C. 2% milk (liquid will depend on how dry bread is)
1 C. whipping cream
Pecan halves (use 6 to 8 pecans per serving)
Rum-caramel sauce (see recipe)
Vanilla ice cream
Soak raisins in whiskey for 30 minutes.
Open French bread and butter the top and bottom of the inside. Close bread and cut into thirds the long way. Cut bread 11 times the short way to make small buttered bread cubes.
Mix together eggs, sugar, milk and cream. Add reserved bread and the raisin mixture with the whiskey. Mix gently until all liquid is absorbed into bread. Gently squeeze bread cubes to break up slightly, but do not overmix.
Preheat oven to 350 degrees.
Divide mixture among 8 10-ounce heat-proof bowls. Bake each dessert on top rack of oven 15 minutes or until puffy and lightly browned. Remove from oven; cool slightly. Place each serving on 10-inch round plate and top with pecans and rum sauce. Add a large scoop of ice cream and serve immediately. Makes 8 servings.
Bread Pudding with Rum Sauce
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
1 (1-pound) loaf dry French bread
2 cups sugar
4 eggs
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 quart milk
1 cup shredded sweetened coconut
1/2 cut raisins
Mix the butter and confectioners' sugar in a bowl until creamy. Coat the sides and bottom of a 9x13-inch baking dish with half the butter mixture.
Chill the dish in the refrigerator or place in a cool location.
Remove the ends and bottom crust from the bread loaf. Cut the loaf into 1/2-inch slices. Whisk the sugar, eggs, egg yolks, vanilla, cinnamon and nutmeg in a large bowl until blended. Stir in the milk, coconut and raisins.
Push the bread slices gently into the milk mixture. Let stand for 30 minutes, turning the slices occasionally.
Pour the bread mixture into the prepared dish and pat down. Push the raisins into the mixture to prevent burning.
Heat the remaining butter mixture in a saucepan until melted, stirring frequently. Drizzle over the prepared layer.
Arrange the baking dish on a baking sheet and place on an oven rack in the top third of the oven. Bake at 325 degrees for 45 to 50 minutes or until set. Drizzle each serving with rum sauce.
Rum Sauce
1 cup confectioners' sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 tablespoon dark rum
Combine the confectioners' sugar, cream and butter in a saucepan. Bring to a boil over medium heat, stirring constantly.
Remove from heat.
Stir in rum. Serves 15.
there Ya go Sterling
3 C. milk
1 C. half-and-half
3/4 C. sugar
1 8-oz. package semisweet chocolate chips
1/3 C. Irish whiskey
4 large egg yolks
1 T. butter
1 t. vanilla
1/8 t. salt
1 (1 pound) loaf challah or French bread, cut into 1-inch cubes
Heat oven to 350° F. Grease a 2-quart baking dish and set aside.
In a 6-quart saucepan, combine milk and half-and-half. Bring to a simmer over medium low heat, stirring occasionally. Add sugar and chocolate; stir until melted. Bring mixture to a boil, cook 1 minute. Remove from heat and stir in whiskey.
Beat egg yolks in a small bowl and slowly whisk in 1/4 cup of milk mixture. Whisk egg mixture and remaining milk mixture until well combined and thickened. Stir in butter, vanilla and salt. Fold in bread; spoon pudding into dish. Let soak 1 hour at room temperature. Bake until knife inserted in the center comes out clean, about 50 minutes.
To serve, spoon into bowls; garnish with shaved chocolate and sprinkle with powdered sugar, if desired.
Yield: 10-12 servings.
Cherry Bread Pudding
1 pound bread
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon cinnamon
1 cup dried cherries
3 cups half-and-half
1/2 cup brown sugar, packed
6 eggs, slightly beaten
Dash of salt
Preheat oven to 350° F.
Cube the bread (we used days-old artisan bread) and toss with the melted butter. Stir the sugar and cinnamon together and toss with bread. Place in a buttered 9-by-13-inch baking pan. Sprinkle with dried cherries. Stir together half-and-half, brown sugar, eggs and salt. Pour egg mixture over bread. Bake for 35 to 40 minutes or until set. Serve with syrup.
Note: May be made the night before and refrigerated until morning before baking. This makes it perfect for holiday brunch.
Chancery Restaurants Bread Pudding
1/2 C. raisins
6 T. good-quality whiskey
12 oz. French bread
3 T. butter, at room temperature
4 eggs
1 C. sugar
Pinch of salt
3 to 3 1/2 C. 2% milk (liquid will depend on how dry bread is)
1 C. whipping cream
Pecan halves (use 6 to 8 pecans per serving)
Rum-caramel sauce (see recipe)
Vanilla ice cream
Soak raisins in whiskey for 30 minutes.
Open French bread and butter the top and bottom of the inside. Close bread and cut into thirds the long way. Cut bread 11 times the short way to make small buttered bread cubes.
Mix together eggs, sugar, milk and cream. Add reserved bread and the raisin mixture with the whiskey. Mix gently until all liquid is absorbed into bread. Gently squeeze bread cubes to break up slightly, but do not overmix.
Preheat oven to 350 degrees.
Divide mixture among 8 10-ounce heat-proof bowls. Bake each dessert on top rack of oven 15 minutes or until puffy and lightly browned. Remove from oven; cool slightly. Place each serving on 10-inch round plate and top with pecans and rum sauce. Add a large scoop of ice cream and serve immediately. Makes 8 servings.
Bread Pudding with Rum Sauce
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
1 (1-pound) loaf dry French bread
2 cups sugar
4 eggs
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 quart milk
1 cup shredded sweetened coconut
1/2 cut raisins
Mix the butter and confectioners' sugar in a bowl until creamy. Coat the sides and bottom of a 9x13-inch baking dish with half the butter mixture.
Chill the dish in the refrigerator or place in a cool location.
Remove the ends and bottom crust from the bread loaf. Cut the loaf into 1/2-inch slices. Whisk the sugar, eggs, egg yolks, vanilla, cinnamon and nutmeg in a large bowl until blended. Stir in the milk, coconut and raisins.
Push the bread slices gently into the milk mixture. Let stand for 30 minutes, turning the slices occasionally.
Pour the bread mixture into the prepared dish and pat down. Push the raisins into the mixture to prevent burning.
Heat the remaining butter mixture in a saucepan until melted, stirring frequently. Drizzle over the prepared layer.
Arrange the baking dish on a baking sheet and place on an oven rack in the top third of the oven. Bake at 325 degrees for 45 to 50 minutes or until set. Drizzle each serving with rum sauce.
Rum Sauce
1 cup confectioners' sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 tablespoon dark rum
Combine the confectioners' sugar, cream and butter in a saucepan. Bring to a boil over medium heat, stirring constantly.
Remove from heat.
Stir in rum. Serves 15.
there Ya go Sterling