Warm French Bread Pudding Recipes

FRENCH BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350 degrees and generously butter an 8" square or similar-sized baking dish. Add torn bread pieces into baking dish and drizzle with melted butter. Sprinkle top with pecans and arrange to make sure they are evenly distributed.
• In a medium-sized mixing bowl, add beaten eggs, half-and-half, brown sugar, cinnamon, and vanilla and whisk until well combined and sugar is dissolved. Pour egg mixture over bread, and lightly press bread down into liquid to ensure the bread is soaking up the liquid and becoming completely saturated. Set aside for 15-20 minutes at room temperature before baking to make sure bread has soaked up as much liquid as possible.
• Bake 45-50 minutes, or until a knife comes out clean and the custard has set. Remove from oven and cool on a rack until slightly warm or room temperature.
• While the bread pudding is baking, make the bourbon sauce. Melt the butter in a small saucepan over medium heat. Add the brown sugar, heavy cream and bourbon and stir to combine. Continue to stir until all the sugar has dissolved. Set aside and keep warm. Drizzle the sauce over the bread pudding with a dollop of fresh whipped cream.

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.

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.

BREAD PUDDING WITH WARM BOURBON SAUCE

Steps:

• Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.
• Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.

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.

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.

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.

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.

WARM FRENCH BREAD PUDDING

Steps:

• Oven: preheat 350 degrees Beat butter and sugar until blended. Add eggs and blend well. Blend in milk, vanilla and spices. Mixture will look grainy.
• Lightly grease with butter a 2 quart baking dish. Put in bread cubes and fruit. Pour the milk mixture over bread. Lightly stir and let set 10 minutes. Stirring if needed.
• Cover and bake, 40 minutes. Uncover and bake for 10 minutes until top is lightly browned and pudding is set.
• Remove from oven. Pour over top the maple syrup if selected. I have not used the maple syrup topping or the fruit. I have used leftover muffins. Slice like a loafs of bread and layer into baking dish. Kind of like how you would put on a dish to serve. Pour liquid over muffins and let set for 10 minutes..I did not stir.