Black Labradors Bread Pudding Recipes

Steps:

• Preheat oven to 375 degrees F. Butter the bottom of a 9-by-5-by-3-inch baking dish with your hands.
• In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
• Tear up croissants and mix with egg mixture until well combined.
• Spoon half of the egg-croissant mixture into the baking dish, sprinkle with half of the dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
• Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
• Remove from oven. Serve with a dollop of creme fraiche or whipped cream.

Steps:

• Soak apples in lemon juice, One tablespoon brown sugar and 1/2 teaspoon cinnamon.
• Cover and refrigerate overnight before using.
• Preheat oven to 350 degrees.
• Remove crust from one loaf french bread and slice lengthwise down the middle, then cut into eight pieces.
• Pour milk into small to medium saucepan(depending on the depth of the pan)and add granulated sugar;bring to a boil.
• Beat eggs,brandy and almond flavoring together.
• Whisk in a little of the hot milk, then add remainder,whisking until mixed.
• Layer half of the bread pieces in a 9-inch square pan;pour half the liquid mixture over it.
• Mash mixture with your hands, then pat down into a layer.
• Mix prepared apples with nutmeg,remaining cinnamon, remaining brown sugar, some of the remaining milk mixture and raisins; spoon over bread.
• Remove crust from remaining bread; cut bread into 1-1/2 inch rounds.
• Overlap bread on top of apples, and pour remaining milk mixture on top.
• Bake 25 minutes.
• Remove from oven;glaze with apricot preserves.
• Cut bread pudding into servings;place each serving in a bowl.
• Pour Brandy Cream Sauce over each serving; serve hot.
• Please note:plan ahead as the apples refrigerate overnight***.

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.

Steps:

• Butter a 3 quart rectangular baking dish with some of the butter.
• Spread remaining butter on bread slices.
• Place bread slices in baking dish, overlapping, if necessary, to fit.
• Sprinkle with frozen cherries, half the chocolate pieces, and the cinnamon; set aside.
• In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar. Heat and stir till the chocolate is melted. Gradually stir in remaining cream.
• Beat eggs in a very large bowl.
• Stir in melted chocolate mixture and almond extract.
• Slowly pour over bread in dish.
• Cover and chill 2 hours or overnight.
• Preheat oven to 325 degrees.
• Uncover bread pudding and place baking dish on a foil lined baking sheet.
• Bake for 70 to 80 minutes or until an instant read thermometer register 160 degrees when inserted into middle.
• Cool on a wire rack at least 45 minutes.
• Serve warm.
• Garnish with whipped cream and almonds.