Autumn Bread Pudding Recipes

Steps:

• Preheat oven 350°F.
• With butter, grease a 1 quart shallow baking dish.
• In medium saucepan, combine brown sugar, water, corn syrup, cinnamon, and cloves.
• Bring to a boil over med heat, stirring occasionally.
• Reduce heat and simmer.
• Remove from heat and cool slightly.
• In baking dish,arrange ingredients in a single layer of bread, bananas, apples, raisins, peanuts and almonds.
• Remove and discard spices from sugar syrup. Slowly pour syrup over bread and fruit mixture to moisten bread well.
• Reserve some syrup to use at serving.
• Cover and bake for 20- 25 minutes or until apples are tender.
• Uncover and continue baking 10-15 minutes until pudding top is.
• crisp and golden.
• Serve warm with syrup and whipped cream if desired.

Steps:

• 1. Place bacon on foil-lined, sided (not flat), cookie sheet. Sprinkle with a little pepper if desired and bake for 15 minutes in preheated 375 degree oven turning once. Remove to paper towels to drain and cool. Break into bite-sized pieces. In small frying pan, saute sausage until done, breaking into dime-sized pieces as it cooks. Remove to paper towels with bacon. Pour out grease, rinse and wipe clean. Saute pears and shallots in butter and dark brown sugar, (can sub light brown), for 5-7 minutes til onions are tender and pears are still a little crisp. Remove from heat and set aside. In large (4-cup) glass measuring pitcher (or small bowl), whisk eggs well. Whisk in heavy whipping cream, salt and pepper. Slice open baguette and spread insides evenly with mustard to cover. Use a tad more if needed. Slice first half lengthwise again, hold the 2 pieces together, and slice into 1" pieces. Spray inside of a deep, 2 1/2 qt. (or larger) baking dish with butter-flavored spray (I like Crisco's), and place cut up baguette pieces on the bottom to cover. Cut up second half of baguette the same way and place into medium-sized bowl. To bowl add the sausage, bacon, shallots and pears (butter and all), and blue cheese. Toss with spoon to mix. Dump over baguette pieces in baking dish. Arrange top nicely adjusting a few pieces to make it even. Slowly pour egg and cream mixture over evenly. Place baking dish into shallow roaster. Fill roaster 1" deep with hot tap water. Bake in 350 degree oven for 50-55 minutes til knife inserted near center comes out clean and top is nicely browned and lightly crispy. Cool 5-10 minutes. Serve anytime of day for breakfast, brunch, lunch or supper! Prepare to be WOWed!
• 2. *Tip: I always cook my whole pound of bacon in the oven, use what I need, wrap the rest in a clean papertowel and freeze in a ziploc baggie for ease of future use and a one-time mess/cleanup! When you need to use some, take out how ever many strips you need, place on a sheet of papertowel and cover with another and microwave on high for 8-10 seconds until re-sizzling. Wah-lah!

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
• Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Steps:

• Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
• Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
• Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.