Bon Ton Temps Bread Pudding Recipes

Steps:

• 1. Pre-heat oven to 375 Melt the butter and set to the side. Soak bread in milk: crush with hands until well mixed. Then add eggs, sugar, vanilla, and raisins, and stir well. Pour butter in the bottom of a thick pan 9x13 should do. Bake until very firm. Keep checking with a knif after 45 minutes. Let cool, then cube the pudding for individual servings. when ready to serve add sauce and heat under the broiler until slightly borwned. Serve with whiskey sauce, a lot of it! HA!
• 2. Whiskey Sauce: cream the sugar and egg until well mixed, add melted butter and continue to melt sugar. Add Whiskey to taste

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.

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:

• Soak bread in milk and crush with hands until well mixed.
• Add eggs, sugar, vanilla and raisins and stir well.
• Melt butter and pour into 9 x 13 pan Add pudding mixture and bake at 350 until very firm (my oven takes about 35 minutes).
• Let cool then cube pudding. When ready to serve add sauce and heat under broiler.
• Cooking whiskey sauce.
• Cook sugar and butter in double broiler until very hot and well dissolved. Then add in well beaten egg and whip real fast so egg does not curdle. Let cool and add whiskey to taste.

Steps:

• 1. Preheat Oven to 375* 10-15 min before stopping the soaking process Prepare the pudding: Combine the bread and milk in a large bowl and let stand to soak approx 45min-1hr can soak couple hours if need be. Stir Mixture with Fork to mix well. The raisins is my addition to this part of recipe and how i do them, in a microwave bowl Add water & Raisins cover with "Press N Seal" put in Microwave for 3 minutes leave it alone until you are ready to use it 5-10 min. (do not open Microwave) (will be hot when opening) Beat the Eggs, Sugar and Vanilla in a bowl. Stir in the Raisins and water into egg mixture, Mix into the Bread mixture and stir mixture again. Coat the bottom of a 9x13 baking Pan with the butter. Pour the bread mixture into the prepared pan. Bake at 375 for 40-45 minutes or until very firm. Cool on a wire rack.
• 2. To Prepare the Sauce: Beat the butter and sugar in the top of a double boiler until the butter is melted and sugar is dissolved, stirring constantly. Beat in the egg quickly. Remove from the heat and allow to cool. stir in the whiskey,I prefer Gentle Jack or anything smooth. To Serve, cut the cooled pudding into squares and place on individual ovenproof serving dishes. top each with the sauce and broil until bubbly. (DO NOT make the mistake of using too much sauce)

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:

• In a saucepan melt the butter in the milk to scald.
• While the milk is heating, place the raisins in another saucepan with water to cover and bring to a boil to plump the raisins. Drain well and set aside.
• In a bowl whisk together the eggs, sugar, nutmeg, cinnamon, vanilla and salt. Add milk in a slow, steady stream, whisking constantly (or else the eggs will curdle). Add raisins and bread. Push down the bread to make sure it soaks up most of the custard mixture but is still very moist. Place in a buttered two-quart (about 10 inches in diameter) baking pan or earthenware crock. Place this in a larger baking pan filled halfway with hot water. Cover it all with tin foil.
• Bake at 350 degrees for about one hour. Remove tin foil and bake another 15 minutes to brown. Serve hot with whisky sauce.