Sweet Bread Bread Pudding Recipes

Steps:

• Set an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Grease a 9 by 13-inch glass baking dish. Set aside.
• In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Season, to taste, with salt and pepper. Cook, stirring occasionally, for 5 minutes until slightly softened. Set aside to cool.
• Add the bread to a large bowl.
• In another bowl mix together the heavy cream, eggs, brandy, vegetable oil, brown sugar, cinnamon and thyme. Pour the cream mixture over the bread and toss gently to coat. Add the cooled vegetables and toss until the bread is coated. Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes until the bread pudding is puffed and golden.

Steps:

• Butter an 8-inch souffle or baking dish, and add bread. Cut remaining butter into bits, and combine with all other ingredients; pour over bread. Submerge bread with weighted plate, and turn oven to 350 degrees.
• When oven is hot, remove the plate and bake until pudding is just set, 35 to 45 minutes. Serve with or without whipped cream.

Steps:

• Grease a 9x12 pan.
• Scald milk. Add sugar and butter. Mix until butter is melted. Cool.
• Break sweet bread into pieces (not too small). Spread apple pie filling on top of the sweet bread. Sprinkle raisins over the filling.
• Combine cooled milk mixture with beaten eggs. Pour liquid over the bread. Sprinkle with cinnamon.
• Bake at 350 degrees for 25 to 30 minutes.

Steps:

• Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
• Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

Steps:

• soak the bread, and drain well.
• in a large bowl, mix all ingredients (except the nutmeg) together.
• place in a well greased tin and sprinkle the nutmeg over.
• bake in a moderate oven until you stick a knife in and it comes out clean, about 1/2 an hour.
• eaten as a desert, cold or warm.