Chef Point Café Bread Pudding Recipes

CHEF POINT CAFé BREAD PUDDING RECIPE - (4.1/5)

Steps:

• Preheat oven to 375°. Generously spray a deep 13x9-inch baking dish with baking spray. Layer half of Texas toast slices in bottom of prepared pan. Top with cubed French bread. In a large bowl, whisk together cream, half-and-half, milk, sugar, eggs, and vanilla until smooth. Divide mixture in half. Pour half of cream mixture over bread. Lightly press bread with hands, making sure French bread is soaked. Place remaining Texas toast slices on French bread cubes. Gradually pour remaining cream mixture on Texas toast layer. Press with hands, making sure to soak bread completely. Spray tops of bread cubes heavily with baking spray. Cover the bread with plastic wrap, then cover with aluminum foil. Place baking dish on a rimmed baking sheet. Pour water on baking sheet. Bake for 1 hour.Remove from oven, and allow to set in refrigerator for 2 hours. Reheat in a 300°F oven for 20 to 30 minutes, or until warm. Cut, and serve topped with Cognac Sauce. Cognac Sauce Makes about 13/4 cups 1/2 cup butter 1 cup sugar 2 cups water, divided 2 tablespoons cognac Combine butter, sugar, and 11/2 cups water in a medium saucepan; bring to a boil. Boil until reduced by half, about 25 minutes. Add cognac and remaining 1/2 cup water. Whisk mixture, and return to a boil. Remove from heat and gradually cool down by whisking.

FAMOUS DAVE'S BREAD PUDDING RECIPE - (3.8/5)

Steps:

• Bread Pudding: Preheat oven to 325°F. Coat bottom and sides of a 2" deep (large) baking dish heavily with butter. Tear bread into 1" pieces. Mix with raisins and spread evenly in prepared dish, turning crusts side down to prevent burning. Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture. Place baking dish in a 4" deep baking pan. Add water to reach halfway up side of the baking dish. Bake 1 hour. Remove from water bath and let stand until cool. Spoon into dessert bowls, warm in the microwave and drizzle with warm praline sauce. Top with whipped cream and add a scoop of ice cream, if desired. Praline Sauce: Heat 1 cup butter in large saucepan until melted. Add pecans and mix well. Bring to a boil. Cook until pecans begin to change color. Mixture will foam over, so use a large saucepan. Add remaining butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat. Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly. Increase heat. Cook to 230°F on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.

CLASSIC BREAD PUDDING

Steps:

• Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
• Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
• Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.
• Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.
• Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.

POUND CAKE BREAD PUDDING RECIPE - (3.7/5)

Steps:

• Lay your cake pieces on the bottom of a buttered baking dish, fitting them in snuggly next to eachother. Combine 4 eggs, 1 3/4 cups of milk and 1/2 cup of granulated sugar and whisk together. This will be the custard. (you may need a little more milk if you are using more cake). Carefully pour the custard over the cake cubes and press down with a spatula to absorb the liquid. Bake in a 350F oven for about 35 minutes. When ready to serve, cut into pieces and drizzle the warm cake pudding w/ heavy cream (as if the cake-turn-pudding didn't have enough fat & calories).

NEIMAN MARCUS CAKE RECIPE - (3.7/5)

Steps:

• Blend cake mix, butter and eggs. Mix in nuts. Then spread batter into a greased and floured 13 x 9 pan. Mix all ingredients for icing together. Then pour icing on top of the cake batter. Bake at 350°F for 45 minutes.

GRANDMA'S OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE - (3.9/5)

Steps:

• PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.