Maltesebreadpuddingusingupstalebread Recipes

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.

OLD FASHION BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Place the bread cubes in a 9 x 13 buttered glass pan.
• Sprinkle the raisins over the bread.
• Drizzle on the melted butter, do not mix into the bread cubes and raisins.
• Set this aside.
• In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
• DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
• Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
• Sprinkle the top with a grating of more nutmeg.
• Preheat the oven to 350 degrees F.
• Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
• Bake until pudding is puffy all over and golden.
• Remove to rack to cool.
• Sauce-- In a saucepot over med.
• heat, melt the butter, and brown sugar.
• Bring to a boil, and remove from the heat.
• Whisk in the salt, vanilla, and milk.
• The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.

16+ STALE BREAD RECIPES (+HOMEMADE CROUTONS)

Steps:

• Preheat oven to 350°F.
• Lay the bread cubes onto a baking sheet and drizzle them with olive oil.
• Season with all of the seasonings, tossing gently until they're evenly coated.
• Bake for 15 minutes or until crispy and golden.

MALTESE BREAD PUDDING ( USING UP STALE BREAD)

Steps:

• Soak the bread , in water foe about an hour until soft. ( cut loaf in half).
• Pre heat oven to 200C and grease a rectangular baking dish measuring about 30cmx 20cm.
• grab the loaf with your hand and squeeze out excess water. You can put the bread in a clean tea towel and squeeze.
• Put the soggy bread in a processor with the other ingredients except the dried fruit and mix well.
• Add the dried fruit and pulse until combined.
• spread in the baking dish and flaten surface with a spatula.
• Sprinkle the extra sugar and anise seeds on top.
• Bake for about an hour, until it feels firm .
• serve warm or at room temperature ( or in summer, cold from the from fridge, or at least thats the way I like it :-).

BEST EVER BREAD PUDDING

Steps:

• Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
• Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
• After soaking, spoon bread mixture into the prepared baking dish.
• Bake in the preheated oven for 55 minutes.
• Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
• Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
• Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
• While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
• Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
• Cut the pudding into squares and serve with warm bourbon sauce.

BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
• Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
• Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
• Bake in the preheated oven until golden brown and set, about 30 minutes.

A MALTESE PUDDING

Steps:

• Soak all the bread in water and leave for 1 hour, afterwhich the water is drained by squeezing the bread into a sieve.
• Heat up the oven at 160C.
• Grease a 30cm X 15cm dish with butter.
• Mix all the ingredients together, cover with the extra coconut flakes and put in oven. Leave for 40 minutes. Enjoy the smell of the pudding being cooked!

OLD-FASHIONED BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
• Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
• Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
• Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
• Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
• Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.