Carnival Bread Pudding On A Stick Recipes

CAMPFIRE BREAD ON A STICK

Steps:

• Combine flour, sugar, oil, yeast, and salt in a large bowl. Add 1 cup of water and start kneading. Continue kneading and adding water until you get an even dough that is very slightly sticky.
• Knead a further 10 minutes, or longer if you have the time and patience. Cover dough and let rise in a warm area until it has doubled in volume, about 1 hour. (The dough can be baked when it has doubled its volume).
• Have a few longish sticks or branches ready, about the thickness of a hotdog. Tear off a fistful of dough, roll it into a ball, then flatten it into a 4-inch round. Roll the dough around the end of the stick, so the edges will overlap.
• Put the dough end of the stick in the campfire. Try to find a hot area that is not actually burning. Cook, turning every so often, until the bread is dark on the outside and slides easily off the stick, about 10 minutes.

STICKY BREAD PUDDING CUPS

Steps:

• In a small bowl, toss pecans with brown sugar. In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly; stir into pecan mixture., Remove 12 of the pecans; place on foil to cool. Transfer half of the remaining pecan mixture to a food processor; process until smooth. Add remaining pecan mixture; pulse until chopped., Preheat oven to 350°. In a large bowl, whisk eggs, milk, sugars, vanilla, cinnamon and salt until blended. Stir in bread; let stand about 15 minutes or until bread is softened. Add pecan mixture, stirring gently to swirl (do not combine completely)., For topping, divide butter among 12 ungreased muffin cups; sprinkle with brown sugar. Spoon bread mixture into cups. Bake 35-40 minutes or until a knife in the center comes out clean., Remove from oven; let stand 5 minutes. Run a knife around edges of cups; invert onto dessert plates. Serve warm; top with whipped cream and reserved pecans.

WHITE CHOCOLATE BREAD PUDDING (CARNIVAL CRUISE LINE)

Steps:

• Preheat the oven to 360°F (182°C). Remove the crust from the bread and soak it in the heated milk and cream. Beat the mixture by hand or in a mixer until the pieces of bread are reduced to the size you want. Melt the chocolate and butter in a double boiler and add that into the bread mixture.
• In a separate mixing bowl, beat the eggs and sugar until creamy. Add that to the bread mixture and stir until uniform. Pour the batter into a buttered pan and place that pan in a larger pan of hot water in the oven. Bake for 45 minutes, or until the center is set.

THANKSGIVING BREAD PUDDING

Steps:

• Scatter bread on a rimmed baking sheet in a single layer. Place inside a cold oven with the light on for 8 hours to overnight. Remove from the oven.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Mix sugar, half-and-half, and eggs together in a large bowl. Mix in vanilla. Add bread cubes and let sit until liquid is absorbed, 2 to 3 minutes. Stir in raisins. Pour into the prepared pan.
• Mix brown sugar and butter for topping together in a small bowl until crumbly. Sprinkle over the bread mixture.
• Bake in the preheated oven until set, 35 to 45 minutes.
• While the bread pudding is baking, prepare rum sauce: stir sugar, melted butter, egg, and vanilla together in a saucepan over medium heat. Stir until sugar melts. Add rum and stir until well combined.
• Remove bread pudding from the oven. Drizzle rum sauce over top and serve.