Spiced French Bread Pudding Recipes

SPICED BREAD PUDDING

Steps:

• Place the cinnamon, nutmeg, dried orange peel, cloves, peppercorns, and ginger into 3 cups of half-and-half in a microwavable container and microwave on high for 3 minutes. Check the temperature of the mixture and microwave in 30 second increments until it reaches 180 degrees F. Cover and steep 15 minutes.
• Place the eggs and yolks in a blender with an 8-cup carafe. Blend on the lowest speed for 30 seconds. Raise the speed to quarter power and slowly add the sugars and blend until thickened slightly, about 1 minute. Add the remaining 2 cups half-and-half. With the machine still running, pour in the spiced half-and-half through a small hand strainer and add the rum. Use immediately, or store covered in the refrigerator for up to 72 hours.
• Preheat the oven on the lowest (or warm) setting.
• Cut a 7-inch round disk off the top of the boule using a long bread knife or serrated slicer. Tear the disk into pieces and scatter in a large roasting pan. Cut all the way around the inside of the boule just inside the outer wall. Cut downward and across the interior of the bread, first in one direction, then 90 degrees to it to create a grid, the way you would cube mango flesh to remove it from the skin. Remove the plugs of bread and tear into hunks about the size of an egg. Add to the roasting pan and bake until bread is dry, 1/2 to 2 hours.
• Sprinkle the fruit over the bread, pour in the custard, and press the bread to submerge all the pieces. Cover and soak for 2 hours at room temperature or for up to 8 hours in the refrigerator.
• Preheat the oven to 325 degrees F.
• Pour the melted butter into a spray bottle and spritz the inside of the bread shell. Be sure to cover the bottom with a thin layer to prevent the custard from soaking through. Place the bread shell in a 10-inch cast-iron skillet and place in the oven to toast the interior for 30 minutes.
• Remove the bread shell from the oven and transfer the soaked bread mixture into the shell. Bake until the bread pudding souffles and reaches an internal temperature of 165 to 170 degrees F, 1 1/2 to 2 hours. Remove and cool 30 minutes before slicing or scooping and serving.

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.

OLD-FASHIONED BREAD PUDDING

Steps:

• Preheat the oven to 350F degrees. Spray a 2-quart casserole dish with nonstick cooking spray.
• Cut or rip the french loaf into bite size pieces.
• In a large skillet over medium heat, melt the 1/2 cup of butter and brown the bread. The bread should absorb all of the butter in the pan. Stir continuously.
• When all the butter is absorbed, pour the bread into a 2-quart casserole dish. Sprinkle the raisins evenly over the bread.
• In a large bowl mix the milk, eggs, sugar, extract, and rum.
• Pour over the bread and raisins in the casserole dish.
• Bake for 1 hour, checking at the 40 minute mark. The casserole is done when the liquid is set, top has browned, and is pulling away from the sides of the casserole dish.
• To make the glaze, combine ingredients with a whisk and pour over the warm bread pudding. Then serve.

FRENCH TOAST BREAD PUDDING WITH SPICED PEARS

Steps:

• The night before, make the French toast: smear the butter over the bottom and sides of a 13 by 9 by 2-inch baking dish or other shallow 2-quart baking dish. Tear the bread into small pieces and scatter in the dish.
• In a large measuring cup or small bowl, whisk the eggs and sugar until light. Add the milk and vanilla and whisk well. Pour over the bread evenly. Tamp down the bread with a spoon or spatula to submerge each piece in egg mixture. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight.
• The next morning, remove the dish and slide it into a cold oven with the foil on. Turn oven on to 350 degrees F. After 25 minutes, gently pull off and discard the foil. Continue to bake until pudding is puffed and golden brown, about 20 more minutes.
• In the meantime, prepare the spiced pears: melt butter in a wide frying pan (preferably nonstick) over medium-high heat then add the pears. Stir until pears are coated well with butter, then sprinkle sugar, cinnamon, and a good pinch of fresh nutmeg; continue to cook about 3 minutes until pears begin to soften. Pour in 1/4 cup of maple syrup; cook until bubbly then remove from heat.
• To serve, spoon bread pudding onto plates and top with spiced pears. Pass additional maple syrup at the table.

SPICED FRENCH BREAD PUDDING

Steps:

• cut bread into 1 inch cubes, place in ungreased 13x9-inch pan and either dry in warm oven for a couple of hours, toast lightly in 350°F oven (preferred), or toast in 350°F oven till light brown and dry.
• Chop or puree raisins.
• Sift or sieve sugar, spices and salt into a plastic bag and shake to mix.
• Heat milk, butter, eggs, yolks, raisins and sugar mixture in a sauce pan on low heat stirring constantly until butter's melted and sugar is dissolved, remove from heat if steam starts to appear.
• (You don't want to cook the eggs just yet!)
• Remove from heat, stir in vanilla and immediately pour custard over dried bread.
• If desired strain mixture with a fine strainer to remove raisins and any egg chalazae.
• Mix and press down on bread to be sure it's all covered.
• Preheat oven to 350°F.
• Allow custard to soak into bread cubes until cooled (about an hour).
• Occasionally stirring to evenly distribute mixture.
• Can be refrigerated for up-to 12 hours at this point.
• Bake in 350°F oven for 50-60 minutes (top will be browned and pudding should start to rise out of the pan).
• --------Variations--------------.
• Add a cup of toasted and chopped pecans or walnuts to custard.
• Replace 1/2 tbsp of the vanilla with another extract or liquor.
• Add some white, cinnamon or chocolate chips to custard.
• Replace 1/2 of the milk with heavy cream or 1/2 and 1/2 (makes it rich!).
• Use skim milk, delete butter, use whole wheat bread, reduce sugar to 1 cup, replace eggs/yolks with egg substitute for a "healthy version".
• Add some dried apple or banana to custard.
• Use 1 cup of sugar and add 1/2 cup of maple syrup.
• Replace up-to half the sugar with brown sugar.
• Serve with bourbon sauce, whip cream, ice cream.

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.

CHAI-SPICED BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 9 ingredients and, if desired, rum. Gently stir in bread; let stand 15 minutes or until bread is softened. , Transfer to a greased 8-in. square baking dish. Sprinkle with almonds., Bake, uncovered, until puffed, golden and a knife inserted in the center comes out clean, 35-40 minutes. Serve warm with ice cream.

BREAD PUDDING WITH SPICED RUM SAUCE

Steps:

• Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.
• Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce.

SPICED CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
• Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter.
• Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork.
• Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.

APPLE-CHAI SPICED BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch square baking dish with nonstick cooking spray. Place cubed bread inside of dish and set aside.
• Bring milk, cardamom pods, allspice berries, cinnamon, and nutmeg to a simmer in a saucepan over medium-low heat; simmer for about 5 minutes. Remove from heat and let cool for 15 minutes. Strain milk into a bowl to remove large spices.
• Heat 4 tablespoons butter in a saute pan over medium-high heat. Saute apple in the hot butter until tender, about 5 minutes. Turn off heat and add 1 cup brown sugar, vanilla extract, and caramel extract. Stir until sugar is melted. Pour over bread cubes and toss until evenly distributed.
• Beat eggs and cooled, spiced milk together in a mixing bowl using an electric mixer. Pour over the bread mixture. Allow bread to soak up mixture, 10 to 15 minutes, lightly tapping down bread cubes as needed so egg mixture can soak in.
• Sprinkle remaining 1/4 cup brown sugar over the bread pudding. Melt remaining butter in a microwave-safe dish in a microwave, 15 to 30 seconds. Drizzle over brown sugar.
• Bake in the preheated oven until set and a toothpick inserted into the center comes out clean, 45 to 60 minutes. Serve warm or cold.

SPICED FIG BREAD PUDDING

Steps:

• On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
• In small bowl, place figs; cover with boiling water. Let stand 15 minutes or until figs are softened. Drain; coarsely chop figs.
• Grease 11x7 (2-quart) glass baking dish with softened butter. In large bowl, beat whole eggs, egg yolk, 3/4 cup granulated sugar, the half-and-half, orange peel, vanilla, ginger and allspice with wire whisk until well blended. Gently stir in bread cubes and figs. Pour into baking dish. Let stand 30 minutes.
• Heat oven to 325°F. Sprinkle coarse sugar over bread pudding. Bake 1 hour 20 minutes or until top is puffed and light golden brown. Cool 5 minutes.
• In chilled medium bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Serve with warm bread pudding.

SPICED CHOCOLATE BREAD PUDDINGS

Steps:

• Butter insides of eight 1-cup ovenproof cups. Bring 2 cups cream, the milk, cinnamon sticks, chiles, and vanilla bean and seeds to a simmer over medium-high heat. Remove from heat, cover, and let stand for 30 minutes.
• Place milk chocolate and bittersweet chocolate in a heatproof bowl. Return cream mixture to a simmer, then strain over chocolate, discarding solids. Gently stir until smooth.
• Whisk egg yolks, granulated sugar, and salt in a medium bowl until pale and thick. Whisking constantly, add chocolate mixture in a slow, steady stream. Whisk in bourbon.
• Place challah or brioche in a large bowl, pour in chocolate custard, and gently fold until combined. Let stand for 30 minutes, stirring and pressing down bread occasionally to submerge.
• Preheat oven to 350 degrees. Divide bread and custard among prepared cups. Sprinkle generously with raw sugar.
• Place cups in a roasting pan, and add enough boiling water to reach halfway up sides of cups. Carefully transfer to oven, and bake until puddings are just set, 25 to 30 minutes. Transfer cups to a wire rack, and let cool for 15 minutes.
• Just before serving, beat remaining 1 cup cream with the sour cream and confectioners' sugar until soft peaks form. Top each bread pudding with a dollop of whipped cream, and garnish with ground cinnamon and chocolate curls.

BREAD PUDDING

Steps:

• Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
• Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
• Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
• Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
• Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.