BREAD AND BUTTER PUDDING RECIPES

½ lb days old fruit bread
¼ cup raisins
¼ cup coarsely chopped pistachios and almonds
3 large eggs
½ cup sugar
1 tablespoon orange blossom water
Pinch of salt
2 cups whole milk
Cinnamon, for dusting on top

Preheat the oven to 350F. Lightly butter a 2-qt (2L) baking dish.

Trim the crusts from the bread into ½ inch (12mm) cubes. Scatter the bread in the prepared baking dish, sprinkling the raisins and nuts in between the layers.In a large bowl, whisk together the eggs, sugar, salt, and orange blossom water until blended, then whisk in the milk. Rest for an hour and tilt the dish occasionally to keep the bread evenly covered with the liquid.

Place the baking dish in a bigger pan and pour hot water into the pan to reach halfway up the sides of the dish. Bake until golden brown and a knife inserted into the center comes out clean, 40-45 minutes. Carefully remove the baking dish from the water bath and let cool completely on a wire rack. Serve at room temperature or refrigerate to chill for up to 3 hours.

Ingredients
8 cups of 1/2 cubed bread (such as brioche, challah or other soft enriched bread) or pound cake or gingerbread.
1 1/2 cups chopped prunes
1/4 cup Armagnac,

Pumpkin custard
5 cups cream
5 large organic eggs
4 large organic egg yolks
1 cup steamed pumpkin pureed
3/4 cup brown sugar
1/2 cup sugar
1/4 teaspoon salt
1teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 teaspoon vanilla extract

confectioner's sugar for sprinkling on top

Candied Walnuts
1 1/2 cup walnut halves or pieces
1/4 cup maple syrup
pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon fresh nutmeg
1 cup heavy whipping cream for garnish, whipped to stiff peak

In a bowl add the Armagnac to the prune and allow them to macerate for at least 30 minutes, but as long as overnight.

To prepare the pudding, whisk together the cream, eggs, yolks, pumpkin, salt, sugars, spices and vanilla. Set aside.
Layer half the bread cubes in a 13 x 9-inch baking dish and then the prunes ( do not add the liquid with them, save it and add it to the custard).Top with the remaining bread cubes and then pour the pumpkin custard over them. You may not fit all of the custard in at once, but when the bread absorbs some of it, you can add the rest. leave to stand for several hours so that it can absorb all the liquid.

When you are ready to bake, preheat the oven to 325. Place the baking dish in a larger pan, lined with a kitchen towel. Add hot water to the larger dish to create a water bath. The towel and the water act as insulation and create a more even baking temperature. Bake for about 45 minutes or until just set in the center of the pudding.

Remove from oven and sprinkle generously with confectioner's sugar.

Turn the oven to broil and return the pan to the oven, just until the sugar is melted and caramelized.

To make the candied walnuts

Turn the oven to 350. In a bowl combine the nuts, maple, salt and spices. Spread the coated nuts onto a cookie sheet lined with a Silpat. Bake for about 10-15 minutes or until nicely toasted and golden brown. Be careful not to over bake or they will turn bitter.

Serve with a dollop of whipped cream and the nuts!

Ingredients:
1 large loaf of brioche
90gr butter
1/2 cup brown sugar
3/4 cup heavy cream
1 1/4 cup whole milk
1/3 cup coarse coffee grounds
3 oz dark chocolate, chopped
4 large organic eggs

Method
Cube the brioche and melt the butter and pour it over the bread and add the sugar. Heat the cream, milk chocolate, and coffee until the coffee and chocolate is dissolved, but do not allow the mixture to boil. Cool slightly and add the eggs. Pour over the bread and leave for an hour so the bread fully absorbs the cream mixture.

Bake in a 350 degree oven for about thirty five minutes and the egg mixture is just set. Serve warm with lashings of cream,

1.5 loaves of French stick bread (slightly stale and dry is best)
650ml milk
20g butter
150g poppy seeds
grated zest of one lemon
a few drops of vanilla extract
150g icing sugar
liquid honey (approx. 4 tbsp)

Method

1. Preheat the oven to 150°C on Bake or Fan Bake. Grease a deep baking pan or glass baking tray with half the butter.
2. Melt the other half of the butter in a saucepan, then add the milk, icing sugar, a few drops of vanilla extract and the grated lemon zest. Warm it up on a medium heat, stirring often.
3. In the meantime, slice up the French stick bread (approx. 1.5 cm thick slices). Arrange the slices in a flat container and pour the hot milk over them. Soak the bread until the slices are soft, but not mushy. If necessary, turn the slices over to ensure they are evenly soaked through.
4. Remove the slices and arrange them in the baking pan. Bake in the oven for around 10 minutes, or until the bread becomes slightly drier.
5. While the bread is in the oven, grind the poppy seeds in a coffee grinder.
6. Remove the bread from the oven, sprinkle the poppy seed mixture on top, drizzle with about half of the honey, then put it back to bake for another 5 minutes or so. Serve warm, drizzled generously with honey or a dusting of icing sugar.

Banana Foster

Ingredients

4 ripe bananas
1 lemon, juiced
6 tablespoons unsalted butter, at room temperature
1-1/2 cups superfine sugar
2 tablespoons corn syrup
7 ounce coconut cream
1/8 teaspoon sea salt
4 tablespoons spiced rum
1/2 teaspoon coconut extract

Method
In a small saucepan, heat the coconut cream. Set aside.Peel and slice the bananas. Coat them with lemon juice to prevent them from browning, then pat them dry. Place the sliced bananas and 2 tablespoons of butter in a pan over high heat. Cook until golden on both sides. Sprinkle with about 1 tablespoon of sugar. Transfer to a platter.

In the same saucepan, add the rest of the sugar and 2 more tablespoons of butter. It's important to watch the sugar carefully as soon as the edges of the pan start caramelizing, immediately lower the heat. Gently jiggle the saucepan in circles. Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces. Don't let the sugar get dark brown or you'll get a burnt, bitter taste.

When all the sugar is an amber color, remove from the heat, pause for about a minute (be careful of splattering when the cream is added), then slowly add the warm coconut cream and sea salt. Stir constantly with a wooden spoon. Let the sauce cool down a bit. Stir until the caramel is dissolved in the milk. Add the rum and coconut extracts. Stir well and add the caramelized bananas.

Serve with a bread and butter pudding of your choice

Ingredients
2 cups milk
4 large organic eggs
1/3 cup sugar
1/4 cup melted butter
1 teaspoon pure vanilla essence
8 cups stale bread or muffin cubes
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 ripe but firm pear, diced
small handful of dark chocolate chunks

Preheat the oven to 350°.

In a large bowl, whisk together the milk, eggs, sugar, oil and vanilla. Stir in the bread chunks and let the mixture sit for half an hour.
In a small bowl, stir together the flour, baking powder and salt; add to the bread mixture and stir just until blended. Stir in the pear and chocolate chunks.Divide the mixture into the muffin tins that have been sprayed with nonstick spray, and bake for 25-30 minutes, until puffed, golden and set. Transfer to a wire rack to cool.

Maple Cream Sauce
1/2 cup (125 mL) pure maple syrup
1/4 cup (50 mL) packed brown sugar
1 cup (250 mL) 35 % whipping Cream
1 tablespoon (15 mL) butter, at room temperature

4 egg yolks
4 eggs
4 cups cubed fresh white bread (about 10 slices, crusts removed)
4 cups blueberries
1 cup (250 mL) white chocolate chips
3/4 cup (175 mL) 35% whipping Cream
1/2 cup (125 mL) granulated sugar
Grated zest of 2 unwaxed lemons
Pinch each salt and red pepper flakes

Method

Maple Cream Sauce
In medium saucepan, stir together maple syrup and sugar; heat over medium heat until sugar dissolves, about 2 to 3 minutes. Slowly stir in cream; cook over medium-high heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat and stir in butter, until melted.

Preheat oven to 350 'F (180 'C). Butter a 12-inch (2.5 L) oval glass baking dish.
In a large bowl, whisk together egg yolks and eggs; gently stir in bread, blueberries, chocolate, cream, sugar, lemon zest, salt and pepper flakes. Let stand at room temperature for 15 minutes.
Pour into prepared dish and bake for 50 to 55 minutes or until golden and knife inserted in centre comes out clean.
Serve with Maple Cream Sauce and a scoop of your favourite ice -cream.

Ingredients
12 ounces stale brioche, challah, or white
1/2 cup moist, plump raisins
1 cup dried cherries
3 cups whole milk
1 cup heavy cream
3 large organic eggs
4 large organic egg yolks
1/2 cup sugar
6 ounces good quality dark chocolate finely chopped
1 Ounce of cocao

Method
Butter a 9-by-13-inch Pyrex pan.Cut the bread into 1-inch cubes and place in the pan with the dried friuit. Bring the milk and cream just to a boil and whisk in hte cocao powder. Meanwhile, whisk the eggs, yolks, and sugar together in a bowl. Still whisking, slowly drizzle in about one quarter of the hot milk mixture - this will temper, or warm, the eggs so they don't curdle. Whisking all the while, slowly pour in the rest of the hot milk. Add the chocolate and whisk it in gently until it is melted and the custard is smooth. Rap the bowl against the counter to pop any bubbles that might have formed, then pour the custard over the bread. Rest for an hour

Center a rack in the oven and preheat the oven to 350°F (175°C).Put the baking dish holding the unbaked pudding into the roasting pan, and then slide the pan setup into the oven and very carefully pour enough hot water into the roasting pan to come halfway up the sides of the pudding pan. Bake for 35 to 45 minutes, or until the pudding is uniformly puffed, the top is dull and dry and a thin knife inserted deep into the center comes out clean.

12 ounces stale brioche, challah or raisin bread
2 cups whole milk
1 1/4 cup heavy cram
1/2 cup strong brewed coffee, cooled
6 tablespoons Tia Maria
3 large eggs
4 large egg yolks
1/2 cup sugar
6 ounces dark chocolate, finely chopped

Method
Butter a 9-by-13-inch Pyrex pan.Cut the bread into 1-inch cubes and place in the pan with the dried friuit. Bring the milk and cream just to a boil and whisk in the cocao powder, coffee and Tia Maria. Meanwhile, whisk the eggs, yolks, and sugar together in a bowl. Still whisking, slowly drizzle in about one quarter of the hot milk mixture - this will temper, or warm, the eggs so they don't curdle. Whisking all the while, slowly pour in the rest of the hot milk. Add the chocolate and whisk it in gently until it is melted and the custard is smooth. Rap the bowl against the counter to pop any bubbles that might have formed, then pour the custard over the bread. Rest for an hour

Center a rack in the oven and preheat the oven to 350°F (175°C).Put the baking dish holding the unbaked pudding into the roasting pan, and then slide the pan setup into the oven and very carefully pour enough hot water into the roasting pan to come halfway up the sides of the pudding pan. Bake for 35 to 45 minutes, or until the pudding is uniformly puffed, the top is dull and dry and a thin knife inserted deep into the center comes out clean.