Bread Pudding

• 1 lb loaf day-old challah, cubed (Jewish egg bread)
  
• 8 large eggs
  
• 3 1/2 cups whole milk
  
• 1 1/2 cups whipping cream
  
• 2 cups sugar (white, brown, or a combination)
  
• 1 tablespoon vanilla extract
  
• 1/8 teaspoon nutmeg (preferably fresh ground)
  
• 1 cup raisins or dried cherries

1. Butter a 13 x 9 x 2 dish.
   
2. In a separate bowl, combine all ingredients except bread and raisins/cherries.
   
3. Mix until eggs are well incorporated.
   
4. Add bread cubes and raisins/cherries and mix until combined.
   
5. Pour all into dish.
   
6. Refrigerate a minimum of 2 hours, up to overnight (longer won't hurt).
   
7. Bake at 350F for 1 hour, 15 minutes.
   
8. Serve warm or at room temperature with sweetened real whipped cream.
   

[Recipe via Simply the Best Bread Pudding - Recipezaar]

• 3 large eggs
  
• 1/2 cup granulated sugar
  
• 1 teaspoon vanilla extract
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon nutmeg
  
• 2-1/2 cups milk or half & half
  
• 1/2 cup Sun-Maid Natural Raisins
  
• 2 tablespoons melted butter or margarine (optional)
  
• 6 slices Sun-Maid Raisin Bread cut into cubes
  
• 1/2 cup caramel ice cream topping

1. HEAT oven to 350 F.
   
2. COMBINE eggs, sugar, vanilla, salt, and nutmeg.
   
3. ADD milk, raisins, and butter (if using). Mix well.
   
4. STIR in bread cubes. Let stand 5 minutes or refrigerate overnight.
   
5. SPOON mixture into 8 greased small (6 ounce) custard cups or ramekins.
   
6. PLACE cups in a shallow baking pan. Add hot tap water to baking pan until halfway up sides of custard cups.
   
7. BAKE for about 35 minutes or until puffed and golden brown.
   
8. SERVE warm or at room temperature drizzled with caramel topping.
   

[Recipe via Sun-Maid Recipes - Cinnamon Raisin Bread Pudding]

• 6 cups cubed stale bread (about 1 lb)
  
• 1 cup chocolate chips
  
• 3 ripe bananas, sliced ½" thick
  
• 2-2¼ cups rice milk, almond milk or soy
  
• 3 tablespoons arrowroot powder or tapioca flour
  
• ½ cup maple syrup
  
• 1 teaspoon vanilla extract
  
• ½ teaspoon cinnamon
  
• ¼ teaspoon ground nutmeg

1. Preheat oven to 350 degrees and grease a 9 x 5 loaf pan with softened margarine. Place cubed bread in a large bowl.
   
2. In a small bowl whisk together ½ cup soy milk and the arrowroot powder till no lumps remain. Add 1½ cups soy milk, maple syrup, vanilla, cinnamon and nutmeg and whisk to combine. Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add more soy milk (¼ cup at a time) and allow more soaking time till every piece of bread is saturated and there's a little bit of extra liquid. Mixture should look mushy and wet. Fold in chocolate chips and bananas (using hands is the easiest for this), mashing up a little bit of the bananas. Pour mixture into loaf pan, patting down to make an even top.
   
3. Bake 28-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before slicing and serving. Also pudding can be scooped with an ice cream scoop when slightly cooled.

[Recipe via Banana Chocolate Chip Bread Pudding (Vegan.com Top 10 Recipe, 2008)]

• 1 large loaf French bread (approximately 14 to 16 ounces)
  
• 4 cups milk
  
• 3 eggs, lightly beaten
  
• 2 cups granulated sugar
  
• 2 tablespoons pure vanilla extract
  
• 1/4 teaspoon allspice
  
• 1/4 to 1/2 teaspoon ground cinnamon
  
• 1 cup raisins
  
• 3 tablespoons butter, melted

1. Tear or cut French bread into 1-inch pieces (about 6 to 7 cups); place in a large bowl. Add milk and let bread pieces soak; crush with your hands until well mixed. In another bowl, whisk together eggs, sugar, vanilla extract, allspice, and cinnamon until smooth; stir in raisins. Stir into the bread/milk mixture. Let the mixture sit for 2 hours, stirring occasionally.
   
2. Preheat oven to 350 degrees F.
   
3. When ready to bake, pour melted butter into a 13x9-inch baking pan or dish. Coat the bottom and the sides of the pan well with the butter.
   
4. Pour bread pudding mixture into prepared pan or dish. Bake, uncovered, approximately 45 to 50 minutes, until set in the center, and the edges start getting a bit brown and pull away from the edge of the pan. Remove from oven and let cool on a wire rack.
   
5. To serve, cut into squares and put into individual serving dishes.
   
6. Serve with warm Bourbon Sauce. NOTE: Best fresh and eaten the day it is made.

• 1/2 cup butter
  
• 1 cup granulated sugar
  
• 1 egg, lightly beaten
  
• 2 tablespoons bourbon (whiskey) or to your taste

[Recipe via New Orleans Bread Pudding with Bourbon Sauce]

• 1/2 cup golden raisins
  
• 1/4 cup brandy, heated
  
• 1/2 stick unsalted butter, softened
  
• 1 lb panettone, sliced 1 inch thick
  
• 3/4 cup sugar
  
• 3 large eggs, lightly beaten
  
• 2 1/2 cups half-and-half
  
• 2 tablespoons pure vanilla extract

1. Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).
   
2. Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.
   
3. Whisk together remaining ingredients.
   
4. Tear panettone into bite-size pieces and spread evenly in a buttered 13- by 9-inch baking dish. Scatter raisins over top, then pour in egg mixture. Let stand 30 minutes.
   
5. Preheat oven to 350°F with rack in middle.
   
6. Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.
   

[Recipe via Panettone Bread Pudding: 2000s Recipes + Menus : gourmet.com]

• 5 cups cubed white or challah bread
  
• 1 cup coarsely chopped graham crackers
  
• 2 large eggs
  
• 2/3 cup sugar
  
• 1 cup milk
  
• 1 cup half and half
  
• 1 tsp vanilla extract
  
• 3-oz chopped milk chocolate
  
• 1 1/2 cups quartered large marshmallows (or miniature marshmallows)
  Vegan Marshmallows

1. Preheat oven to 350F. Lightly grease a 9-inch square baking dish.
   
2. Combine bread and graham crackers in a large bowl.
   
3. In a medium bowl, whisk together eggs and sugar until well combined. Whisk in milk, half and half and vanilla until mixture is smooth. Pour over bread mixture. Add in milk chocolate chunks and marshmallows, then fold everything together gently with a spatula to wet bread and distribute marshmallows and chocolate. Let stand for 3-5 minutes. Pour into prepared baking dish.
   
4. Bake for 35 minutes, or until pudding is set and a sharp knife inserted into the custard comes out clean (knife may have melted chocolate on it, though!).
   
5. Allow to cool for at least 15 minutes before serving.
   
6. Serve warm.
   

[Recipe via S'mores Bread Pudding « Baking Bites]

• 8 ounces French bread, torn into small pieces, about 5 cups
  
• 2 cups half-and-half, or half milk and half cream
  
• 3 large eggs
  
• 2/3 cup granulated sugar
  
• 2/3 cup brown sugar
  
• 1 can (15 ounces) pumpkin puree
  
• 1 cup dried cranberries
  
• 3 tablespoons melted butter
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground nutmeg
  
• 1/2 teaspoon ground ginger
  
• 1 teaspoon vanilla
  
• cinnamon sugar, optional

1. Butter an 11x7-inch baking dish. Heat oven to 350°.
   
2. In a bowl, cover the torn bread with the half-and-half; set aside.
   
3. In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.
   
4. Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.
   
5. Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.
   

[Recipe via S'mores Bread Pudding « Baking Bites]

• 1 cup sugar
  
• 1/2 cup butter
  
• 2 eggs, beaten
  
• 1/2 cup milk (whole or evaporated milk)
  
• 1, 20 ounce can chunk pineapple, drained, but reserve 2 tablespoons of juice
  
• 4 cups white or whole wheat bread cubed (approximately 7 slices)

1. Preheat oven to 375°F.
   
2. Cream together butter and sugar; add in eggs, milk, pineapple and 2 tablespoons of the reserved pineapple juice. Then fold in bread cubes.
   
3. Pour into a 9 x 9-inch baking dish and bake for 45 to 55 minutes or until set. If it gets too brown, cover lightly with aluminum foil for the last 5 to 10 minutes. Serve warm.
   

[Recipe via Pineapple Bread Pudding]

• 1 l-lb loaf challah or brioche, cut into 3/4-inch cubes
  
• 3 Tbsp unsalted butter, plus more for dish
  
• 1 lb assorted mushrooms (such as cremini, oyster, shiitake), cut into 1/4 to 1/2 inch slices
  
• 1 Tbsp dry sherry (optional)
  
• 4 medium leeks, halved lengthwise, then cut into 1/4-inch slices
  
• 2 garlic cloves, minced
  
• 1-1/4 tsp kosher salt
  
• 1 tsp chopped fresh thyme
  
• 6 large eggs
  
• 2 cups heavy cream
  
• 1 cup whole milk
  
• 3/4 cup shredded Swiss cheese
  
• 1/4 cup freshly grated Parmesan
  
• 1/2 tsp ground pepper

1. Heat oven to 350 degrees F. On a baking sheet, arrange bread cubes in a single layer and bake, stirring once, until light golden brown, about 12 min; set aside.
   
2. Meanwhile, in a large skillet, melt butter over medium heat. Add mushrooms and cook, stirring occasionally, until golden brown, about 8 min. Stir in sherry (if using). Add leeks, garlic, 3/4 tsp salt and the thyme. Cook, stirring occasionally, until softened. Transfer to a bowl; let cool. Butter a 2 qt baking dish; set aside.
   
3. In a bowl, whisk together eggs, cream, milk, cheeses, pepper and remaining 1/2 tsp salt.
   
4. Add bread and egg mixture to mushrooms; stir to combine. Transfer to prepared baking dish, cover with plastic wrap and refrigerate 2 hrs.
   
5. Heat oven to 350 degrees F. Unwrap dish; bake until golden brown and custard is set, about 50 min. Transfer to a wire rack and let stand 20 min before serving. Makes 8 to 10 servings.
   

[Recipe via Mushroom and Leek Savory Bread Pudding]

• 1 tablespoon olive oil
• 1/2 red onion diced
• 2 cups Kabocha pumpkin, peeled and cut into 1/4" cubes
• 3 sprigs thyme, stems removed and minced
• 1/2 teaspoon salt
• pepper
• 4 cups baguette, torn into rough pieces
• 1/2 cup cream
• 1 cup whole milk
• 4 large eggs
• 1 teaspoon salt
• 2 tablespoons chopped parsley
• 1.5 ounces Gruyere cheese, grated

1. Add the olive oil to a frying pan and heat over medium heat. Add the onions and until fragrant. Add the Kabocha, and fry until tender. Add the thyme then salt and pepper to taste.
2. In a large bowl, whisk the cream, milk, eggs and salt to combine. Add the bread, sautéed pumpkin and parsley, and then stir to combine. Cover and refrigerate overnight.
3. Preheat the oven to 375 degrees F. Generously butter a 9" x 9" x 2" baking dish. Add half the shredded cheese into the pumpkin and bread mixture and stir to distribute. Empty the contents of the bowl into the baking dish and spread the mixture evenly. Cover with the remaining cheese and place it in the oven.
4. Bake for 20-30 minutes, or until an instant read thermometer inserted into the middle reads 155 degrees F. If the top hasn't gotten browned and crispy, turn on the broiler and broil until the top is golden brown. Serve immediately.

[Recipe via Pumpkin Bread Pudding | Fresh Tastes Blog | PBS Food]

• 1/2 onion, diced fine
  
• 1 ounce unsalted butter
  
• 1/2 teaspoon thyme
  
• 1/2 teaspoon rosemary
  
• 1 (15-ounce) can creamed style sweet corn
  
• 1 cup heavy cream
  
• 2 eggs
  
• 1 teaspoon baking powder
  
• 1/2 cup yellow cornmeal, whole grain, stone ground
  
• 1/2 cup shredded Parmesan
  
• 1 teaspoon kosher salt
  
• Ground black pepper
  
• 2 cups cubed French bread

1. Heat oven to 350 degrees F.
   
2. Sweat onions with butter and herbs in an oven safe skillet until translucent.
   
3. 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.
   

[Recipe via Sweet Corn Bread Pudding Recipe : Alton Brown : Food Network]