Heavenly Bread Pudding Recipes

Steps:

• Lightly spray a 9 inch deep dish, and preheat oven to 350.
• Slice cake and lay on cookie sheet, place into oven for 15 minutes.
• In a bowl beat the 2 eggs and egg yolk together.
• In a medium bowl combine the milk and half and half, and the pudding ; stir well.
• Add the eggs to the pudding mixture, add the vanilla.
• In the prepared deep dish add a few slices of cake.(Cake can be cut to fit.)
• Next sprinkle some nuts and chocolate chips, saving some of each for the topping. Repeat layers until cake is gone.
• Top with nuts and chocolate chips. Pour pudding mixture over the top. Press cake down to soak every piece.
• Bake at 350 for 40 minutes, or until set.

Steps:

• PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.

Steps:

• Preheat oven to 325°F.
• Butter the bottom only of a 2-quart casserole or soufflé dish.
• Combine bread cubes and lemon zest in large bowl.
• Set aside.
• Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
• Over medium heat, cook until butter melts, stirring occasionally.
• Pour over bread mixture, and toss.
• Allow to cool.
• Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
• Set aside.
• Beat egg whites in large bowl of electric mixer until stiff peaks form.
• Do not overbeat.
• Gently fold egg whites into bread mixture.
• Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
• The top of the pudding should be golden brown.
• Cool on a wire rack for 10 minutes.
• Dust with confectioner's sugar, if desired.
• Serve warm, at room temperature or chilled.
• NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, combine the mayonnaise, butter, cheese, garlic and hot sauce. Spread over both halves of the bread. Bake in the oven until golden brown and bubbling, about 5 minutes. Slice and serve.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Steps:

• Heat oven to 350 degrees F. Spread out angel cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven.
• Whisk milk, eggs, sugar, rum and vanilla extract in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-inch square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature at room temperature for cake cubes to absorb most of the milk mixture.
• Heat oven to 350 degrees F. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set.
• Let stand 15 minutes. Dust top with confectioners sugar. Server with small scoops of vanilla ice cream.

Steps:

• Soften the gelatin in the cool water for 5 minutes.
• Add the boiling water to the softened gelatin and stir until the gelatin is completely dissolved.
• Put 2 cups of the strawberries in a blender.
• Set the remaining cup of strawberries aside to add later.
• Add the dissolved gelatin mixture to the strawberries in the blender.
• Then add the pineapple and all of the juice from the can.
• Add the sliced banana, sugar, vanilla and coconut extracts and yogurt to blender.
• Blend until smooth.
• Pour the mixture into a bowl and add the remaining strawberries, mix well.
• Cover and refrigerate until firm.
• Spoon the mixture into eight dessert dishes.
• Garnish with fresh mint.

Steps:

• Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with cooking spray. Toast pecans on a baking sheet 8 to 10 minutes; cool, then coarsely chop. Bake bread cubes in a roasting pan 15 minutes, tossing twice, until cubes are firm and lightly toasted; transfer bread to prepared baking dish. Turn off oven.
• Bring milk, cream, and sugar to a boil in a 3-quart saucepan; add vanilla, chocolate, and salt. Remove from heat; let stand 5 minutes. Whisk until chocolate is melted and mixture is smooth.
• Whisk eggs and yolks in a large bowl; gradually pour hot chocolate mixture into eggs, whisking until blended. Pour over bread cubes in baking dish; toss until coated. Let stand on counter 45 minutes, until most of chocolate mixture is absorbed. Heat oven to 350 degrees F. Fill a kettle with water and boil.
• Put 1 cup marshmallows and 3/4 cup pecans into soaked bread with a fork. Place baking dish in a roasting pan; fill pan with enough hot water to come halfway up sides of baking dish. Bake 50 minutes. Scatter remaining 1/3 cup marshmallows and 1/4 cup pecans over top of pudding; bake 10 minutes longer. Cool baking dish on a rack until warm. Serve with Brandy Milk Punch Anglaise:.
• Bring half-and-half and sugar to a boil in a 2-quart saucepan; remove from heat.
• 2. In a medium bowl, whisk yolks, vanilla, and nutmeg. Slowly pour hot half-and-half mixture into yolk mixture, whisking until incorporated.
• 3. Return mixture to saucepan and place over low heat. Cook, stirring constantly with a rubber spatula, until mixture thickens to consistency of thick heavy cream, about 4 to 6 minutes. Remove from heat; stir in brandy. Strain through a fine-mesh sieve into a 4-cup glass measure. Cover and refrigerate until cold. (Can be made up to 3 days ahead and refrigerated.).