Amandas Bread Pudding Recipes

SAVORY BREAD PUDDING WITH SAUSAGE, SPINACH, POACHED EGGS, AND PARMESAN-THYME CREAM

Steps:

• For the Parmesan-thyme cream: In a heavy-bottomed saucepot over medium-low heat, add the cream, bay leaf and garlic. Simmer until reduced by two-thirds, about 20 minutes, being careful not boil the liquid or scorch the bottom of the pot. With a slotted spoon, remove the garlic and bay leaf. Whisk in the Parmesan. When the Parmesan has melted the sauce is smooth, add the thyme, salt and pepper. Cook for another 2 minutes. Serve warm. (Make 1 quart.)
• For the savory bread pudding: Preheat the oven to 350 degrees F.
• Heat the olive oil in a saute pan over medium heat. Add the onions and saute until beginning to soften, 4 minutes. Add the celery, garlic and thyme; cook for another 3 minutes. Set aside and let cool.
• In a large mixing bowl, whisk together the milk and eggs, and sprinkle with the salt and pepper. In another mixing bowl place the cubed bread. Pour the milk-egg mixture over the bread and mix. Let sit for 10 minutes, until the bread has soaked up liquid. Fold in onion mixture.
• Grease an 8-by-10-inch baking dish with the butter. Add the bread mixture and cover with foil. Bake for 30 minutes. Remove the foil and cook until the top is toasted and golden brown, another 10 to 15 minutes.
• To serve, cut into 4-by-4-inch portions and place on a plate. Add a sausage patty, 1/4 cup of the spinach and two poached eggs. Pour one-quarter of the Parmesan-thyme cream over the top.

GRANDMOTHER'S BREAD PUDDING

Steps:

• For pudding, combine first five ingredients in a large bowl. Add bread and raisins; mix well. Turn into a greased 9-in. square baking pan. Bake at 350° for 50 minutes. , Meanwhile, for sauce, combine yolks, sugar and cornstarch in the top of a double boiler. Gradually add milk, stirring until smooth. Cook over boiling water, stirring constantly, until the mixture thickens and coats a metal spoon. Remove from the heat and stir in vanilla. Serve pudding and sauce warm or chilled.

BANANAS FOSTER BREAD PUDDING

Steps:

• Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
• Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
• Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
• Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.

AUNT EMMA'S BREAD PUDDING

Steps:

• Break the bread into small chunks in a large bowl.
• Add the white sugar and melted butter and stir.
• Add the eggs one at a time alternately with the milk stirring well so that each egg is incorporated before adding the next one until all the eggs and milk are used.
• Stir in the vanilla and raisins.
• Pour into a greased lasagna pan or a 13x9" inch pan.
• (sometimes the 13x9 tends to get over full depending on the particular loaf of bread).
• Sprinkle the brown sugar evenly across the top of bread mixture.
• Bake in a preheated 350* oven for 1 hour.
• Let cool 20 to 30 minutes as pudding will set firmer as it cools.
• Can be served warm or chilled.

MOM'S THANKSGIVING BREAD PUDDING

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.

AMANDA'S HAWAIIAN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Cream eggs and sugar together. Add milk and vanilla and mix well. Add Hawaiian bread (crumbled). Let bread soak in liquid mixture until very soft. Press until all bread is soaked in the liquid mixture. Add butter and mix well.
• Pour into a well-oiled 8x8 inch baking pan.
• Bake for 45 minutes to 1 hour. Mixture will rise like a souffle. When golden brown, remove from oven and let rest for 15 minutes before serving. Garnish with cinnamon if desired.

CHALLAH BREAD PUDDING

Steps:

• Prepare bread pudding: Put challah pieces in a large bowl; add half-and-half. Cover and let sit for 1 hour.
• After 1 hour, preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
• Whisk sugar, eggs, melted butter, and almond extract together. Stir into the challah mixture. Fold in almonds and raisins and pour into the prepared baking dish.
• Bake in the preheated oven for 50 minutes. Remove from the oven; keep the oven on.
• Mix together confectioners' sugar, melted butter, amaretto liqueur, and egg for sauce. Pour over bread pudding and bake for 10 to 15 more minutes. Serve warm.

AMANDA'S BREAD PUDDING

Steps:

• Grease a 9 x 13-inch pan. Scald the milk and the half and half. Add the 1/2 stick butter and the 1/2 cup sugar. Pour over the four cups of French bread, raisins and pecans. Let sit for 15 minutes.
• Whisk together eggs, vanilla nutmeg and cinnamon. Pour over bread mixture. Bake for 350 degree for 45 minutes.
• To make the whiskey sauce over medium heat the 1 stick of butter, 1 cup sugar, evaporated milk and egg yolk. Remove from heat and then stir in 3/4 cup of whiskey.