Bread Pudding Bon Temps Rouler Recipes

COPYCAT BON TON CAFE'S BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Place the milk in a large bowl. Add the cubed bread, tossing to mix it well. Let the bread soak in the milk for 15 minutes. Stir the eggs, sugar, vanilla, and raisins into the bread mixture. Mix well. Add the melted margarine to the bottom of a 9x13-inch baking dish and spread evenly. Add the bread pudding mixture to the dish, distributing it evenly in the dish. Place the baking dish in the oven and bake at 350 degrees F for 40 minutes or until set. Meanwhile, for the whiskey sauce: Place the sugar and butter in the top of a double boiler over simmering water. Stir well until the sugar is dissolved. Add about 1/4 cup of the hot sugar mixture to the beaten egg and stir quickly to combine (this prevents curdling). Add the egg mixture to the hot sugar mixture and stir quickly to fully incorporate. Remove the pan from heat, let cool, then add in the whiskey. When the bread pudding is cooked, remove it from the oven and let it cool for a couple of minutes. Scoop the pudding into individual heat-proof serving dishes. Top each serving with whiskey sauce and then place under the broiler for 1-2 minutes. Serve hot. Recipe Source: Bon Ton Cafe on Magazine St., New Orleans

PLAIN AND PERFECT BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
• Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars and mix until dissolved. Pour the mixture over the bread.
• Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving.

SIMPLE BREAD PUDDING

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.

BREAD PUDDING I

Steps:

• Heat oven to 375 degrees F(190 degrees C)
• In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
• Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
• Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.

BREAD PUDDING

Steps:

• Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
• Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
• Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
• Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
• Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

OLD-FASHIONED BREAD PUDDING

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.

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

BREAD PUDDING (BON TEMPS ROULER)

Steps:

• In a saucepan melt the butter in the milk to scald.
• While the milk is heating, place the raisins in another saucepan with water to cover and bring to a boil to plump the raisins. Drain well and set aside.
• In a bowl whisk together the eggs, sugar, nutmeg, cinnamon, vanilla and salt. Add milk in a slow, steady stream, whisking constantly (or else the eggs will curdle). Add raisins and bread. Push down the bread to make sure it soaks up most of the custard mixture but is still very moist. Place in a buttered two-quart (about 10 inches in diameter) baking pan or earthenware crock. Place this in a larger baking pan filled halfway with hot water. Cover it all with tin foil.
• Bake at 350 degrees for about one hour. Remove tin foil and bake another 15 minutes to brown. Serve hot with whisky sauce.

UNCOMMONLY GOOD BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Cream eggs and sugar together. Add milk and vanilla and mix well. Add Texas Toast. 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 8 by 8-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.

BON TON CAFE (NEW ORLEANS) BREAD PUDDING

Steps:

• Soak bread in milk and crush with hands until well mixed.
• Add eggs, sugar, vanilla and raisins and stir well.
• Melt butter and pour into 9 x 13 pan Add pudding mixture and bake at 350 until very firm (my oven takes about 35 minutes).
• Let cool then cube pudding. When ready to serve add sauce and heat under broiler.
• Cooking whiskey sauce.
• Cook sugar and butter in double broiler until very hot and well dissolved. Then add in well beaten egg and whip real fast so egg does not curdle. Let cool and add whiskey to taste.