Dreamy French Bread Pudding Recipes

FRENCH BREAD PUDDING

Steps:

• Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
• Preheat the oven to 325°F Butter the bottom and sides of a 9x13x2-inch oven-to-table baking dish.
• In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
• Pour into the prepared baking dish. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
• Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.

FRENCH BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch square pan 1-3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up the liquid. Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread). Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil. Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done, custard should be soft, not firm.
• BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine in a sauce pan. Bring to a boil. Add cornstarch mixed with 1/4-cup water. Cook, stirring, until sauce is clear. Remove from heat and stir in whiskey.

DREAMY FRENCH BREAD PUDDING

Steps:

• Preheat oven to 375°F.
• Lightly grease a 13" x 9" baking dish. Tear or cube the French bread into 1" pieces and place in the baking dish.
• In a mixing bowl, beat the eggs, egg yolks, butter, 1 1/4 cups sugar, orange juice, zest and vanilla extract. Set 1/4 cup of sugar aside.
• Add the nutmeg, cinnamon and Rice Dream to the egg mixture; whisking well until blended. Stir in the raisins and nuts if using.
• Pour the mixture over the French bread then lightly stir the mixture to coat and to prevent the bread pudding from burning.
• Let stand for 10 minutes to allow the bread to absorb the mixture.
• Cover the baking dish with aluminum foil. Bake for 35 minutes, remove foil and sprinkle top with the remaining 1/4 cup sugar.
• Baked uncovered for another 30-40 minutes, or until the top is golden and pudding "puffs" up. Add the almonds last 10-15 minutes of baking.
• Serve warm. Dollop with non dairy topping or fresh whipping cream if desired.

FRENCH QUARTER BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
• In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
• Bake in preheated oven for 60 minutes, until golden. Serve warm.

FANCY 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, whiskey and cinnamon and mix until the sugars are dissolved. Pour the mixture over the bread. Sprinkle the cherries and pecans all over.
• 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 with Whiskey Cream Sauce.
• Combine the butter, cream, sugar and whiskey in a saucepan. Cook over low heat, stirring constantly, until the mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.

FRENCH VANILLA BREAD PUDDING

Steps:

• Place bread cubes in two greased 6-oz. ramekins or custard cups. In a small bowl, whisk egg and creamer; pour over bread. Sprinkle with caramel pieces, pecans and cinnamon; dot with butter. , Bake at 350° for 18-20 minutes or until bubbly and golden brown. Cool slightly before serving.

PRALINE FRENCH TOAST BREAD PUDDING

Steps:

• 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
• 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
• 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
• 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.

FRENCH BREAD PUDDING

Steps:

• 1. Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
• 2. Preheat the oven to 325°F. Butter the bottom and sides of a 9x13x2-inch ovento- table baking dish.
• 3. In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
• 4. Pour into the prepared baking dish. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
• 5. Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.

FRENCH TOAST BREAD PUDDING

Steps:

• Butter an 8-inch square baking dish; line bottom with 4 slices bread. Sprinkle with half of each cheese. Top with chives. Layer with remaining bread and cheese.
• Whisk together eggs, milk, melted butter, cayenne, salt, and pepper. Pour mixture into baking dish. Cover; refrigerate at least 6 hours (or overnight).
• Preheat oven to 325 degrees. Bake bread pudding until puffed and golden, about 40 minutes. Let stand 10 minutes before serving.