Warm Fruited Bread Pudding Recipes

Steps:

• Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
• Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
• To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.

Steps:

• Toss together the peaches, raspberries and brown sugar. Set aside to macerate.
• Preheat the grill. Slice the bread. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool.
• In a saucepan, heat the half-and-half, cream, salt and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and granulated sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large shallow bowl to smooth the mixture and remove the vanilla bean. Dip the toasted bread slices into the custard, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. Transfer the slices to the grill and cook about 5 minutes on each side. Serve warm or chilled, dusted with confectioners' sugar.

Steps:

• In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. , Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.

Steps:

• 1. Oven: preheat 350 degrees Beat butter and sugar until blended. Add eggs and blend well. Blend in milk, vanilla and spices. Mixture will look grainy.
• 2. Lightly grease with butter a 2 quart baking dish. Put in bread cubes and fruit. Pour the milk mixture over bread. Lightly stir and let set 10 minutes. Stirring if needed.
• 3. Cover and bake, 40 minutes. Uncover and bake for 10 minutes until top is lightly browned and pudding is set.
• 4. Remove from oven. Pour over top the maple syrup if selected. I have not used the maple syrup topping or the fruit. I have used leftover muffins. Slice like a loafs of bread and layer into baking dish. Kind of like how you would put on a dish to serve. Pour liquid over muffins and let set for 10 minutes..I did not stir.

Steps:

• In a sauce pan, whisk together milk and cornstarch, cooking over medium heat. Cook till thick and bubbly. In a 1 quart baking dish, place bread cubes. When milk is thick, remove from heat. Add conserves, egg white and vanilla. Mix well - pour over bread.
• Distribute mixture evenly throughout the baking dish. Place in preheated 425 degree oven. Cook until thick and bubbly around the sides. Remove let stand 5 minutes and serve.