Duffs Restaurant Bread Pudding Recipes

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DUFF'S BREAD PUDDING



Duff's Bread Pudding image

Enjoy this long done bread pudding again.

Provided by Stephanie Manley

Categories     Dessert

Time 55m

Number Of Ingredients 15

1 cup warm water
1 cup non-dairy creamer
1/4 cup butter
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
4 slices white bread
1/4 cup raisins
1/2 cup sugar
1 teaspoon cornstarch
1/2 teaspoon nutmeg
1 cup milk
1/4 cup butter
1 teaspoon vanilla

Steps:

  • Combine water and creamer. Add butter. Beat 30 seconds.
  • Add sugar, vanilla, eggs, and salt. Beat at high speed 1-2 minutes. Set aside.
  • In a non-greased casserole dish, place 1-1/2 cups mixture and sprinkle with raisins. Add the slices bread cut 1" x 1".
  • Toss lightly and add the remaining mixture. Pour evenly over the bread and sprinkle lightly with cinnamon. Bake at 325 degrees 40-45 minutes. Cool and top with Nutmeg Sauce.

Nutrition Facts : Calories 366 kcal, Carbohydrate 46 g, Protein 6 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 95 mg, Sodium 360 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

DUFF'S BREAD PUDDING



Duff's Bread Pudding image

This is in answer to a request on the boards. It is one that was given to me by Recipe Goldmine when I was searching for one. Duff's always had the most awesome bread pudding around!

Provided by Mysterygirl

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

2 cups water
2 cups non-dairy powdered coffee creamer
1/2 cup margarine, melted
1 cup sugar
2 teaspoons vanilla extract
6 eggs
1/2 teaspoon salt
1/2 cup raisins
8 slices white bread, cut in 1 inch squares
cinnamon, to taste
1 cup sugar
2 tablespoons cornstarch
1 teaspoon nutmeg
2 cups milk
1/2 cup margarine
2 teaspoons vanilla extract

Steps:

  • Mix water and creamer in a mixing bowl.
  • Add margarine, beat for 30 seconds.
  • Add sugar, vanilla, eggs, and salt.
  • Beat on high speed for 1 to 2 minutes more.
  • Place 3 cups of the mixture in an ungreased 9x13 pan.
  • Top with raisins.
  • Then add bread cubes.
  • Mix well and top with remaining mixture.
  • Sprinkle generously with cinnamon.
  • Bake at 325°F for 40-45 minutes or until a knife inserted in center comes out clean.
  • Cool and top with Nutmeg Sauce.
  • Sauce: Combine sugar, cornstarch, and nutmeg in small saucepan.
  • Stir in milk and margarine.
  • Cook over medium heat until the mixture begins to thicken.
  • Add vanilla extract, and stir constantly until thick.
  • DO NOT BOIL!
  • Pour over cooled bread pudding.

Nutrition Facts : Calories 967.7, Fat 50.4, SaturatedFat 20.2, Cholesterol 197.4, Sodium 891.2, Carbohydrate 117.8, Fiber 1.4, Sugar 93, Protein 13.7

DUFF'S BEST BREAD ON EARTH BREAD



Duff's Best Bread On Earth Bread image

Provided by Duff Goldman

Time 3h20m

Yield 1 loaf

Number Of Ingredients 7

2 cups all-purpose flour, plus more for dusting
1 cup bread flour
1 tablespoon sugar
Two ¼-ounce envelopes instant dry yeast
1 tablespoon kosher salt
1 1/4 cups warm water (no more than 110 degrees F)
Olive oil, for greasing

Steps:

  • Combine the all-purpose flour, bread flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the water to the center of the bowl and mix on low speed to combine. Raise the speed to medium and knead until the dough pulls away from the bowl in a smooth, clean mass, about 10 minutes.
  • ​Lightly flour your workspace, turn the dough out of the bowl and lightly knead for about a minute, then shape into a ball. Lightly oil the inside of a large bowl, add the dough and rub oil over the top. Cover the bowl tightly with plastic wrap, then put in a warm spot, such as the top of the fridge, until it's more than doubled in size, about 45 minutes.
  • ​When the dough is almost ready, preheat the oven to 450 degrees F with a rack in the middle position. Stack two matching baking sheets and place in the oven. Or, if you have a baking stone, use that instead.
  • Turn the dough out of the bowl, punch it down and flatten it until it's about 2 1/2 inches thick. Shape the dough into a boule (round loaf). Lightly flour the top, cover lightly with plastic wrap and let rise for another 25 minutes.
  • ​Remove the plastic wrap and score the top of the loaf. Open the oven door all the way and use a baking peel or the floured underside of a baking sheet to slide the loaf onto the hot stacked baking sheets or baking stone, working gently but quickly so as not to deflate the dough. Bake for about 10 minutes, then open the oven door and carefully throw a few handfuls of water at the bottom of the oven to create steam. Close the door quickly and continue to bake until well browned, 12 to 15 minutes more.
  • Reduce the heat to 325 degrees F and bake until the loaf is deep golden brown and sounds hollow when you tap it, 15 to 20 minutes more. Transfer the loaf to a wire rack and let cool completely, at least 1 hour. That lets the crumb set. Listen to the loaf crackle as it cools-that's a good sound. Serve at room temperature.

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