Eves Bread Pudding Recipes

Steps:

• Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
• Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
• After soaking, spoon bread mixture into the prepared baking dish.
• Bake in the preheated oven for 55 minutes.
• Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
• Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
• Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
• While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
• Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
• Cut the pudding into squares and serve with warm bourbon sauce.

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 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.
• In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, then bake for 45 mins until golden. Serve with the custard, below.

Steps:

• Heat oven to 350.
• Cube rolls into 1 inch pieces.
• In a saucepan, heat milk, butter, but don't allow to boil.
• When cooled, add vanilla, beaten eggs, sugar and baking powder.
• Blend until smooth.
• Spray 9X13 baking dish with Pam, layer the bread cubes and pour the liquid all over, making sure the bread is well saturated.
• Sprinkle brown sugar topping all over the bread and cover with pecans.
• If you prefer, sprinkle top with cinnamon and raisins.
• Bake for about 30 to 35 minutes, until top is brown and looks crusty.
• Serve warm with cream.

Steps:

• In a small dish, soak the raisins in wine for 20 to 30 minutes.
• Saute the apples in about 3 tablespoons butter, tossing from time to time, until tender, about 20 to 30 minutes.
• Toast the breadcrumbs in the remaining butter (adding more butter if necessary) over very low heat, stirring regularly, until they are uniformly golden and crisp.
• Spread the crumbs in the bottom of a lightly buttered 8"x12" baking dish. Arrange the apples on the bed of crumbs. Drain the raisins and sprinkle on top of the applies. Sprinkle cinnamon lightly over all.
• Whisk together the milk, 2 eggs, 1/3 c. sugar, and salt, and pour slowly over the apples. Bake at 325 degrees for about 30 minutes.
• For the sauce, whisk together the last four ingredients in the top of a double boiler. Cook over simmering water, whisking constantly, until thickened.
• Serve warm, topping each individual serving with a spoonful or two of the sauce. Add a dollop of whipped cream if desired.