Bread Pudding

came in here to defend my favorite desserts honor.

glad to see love for it.

ive only done a few recipes myself and nothing id write home about. i think for a "crowd pleasing" bread pudding i'd steer away from the raisins. those who like them probably wont miss them if they arent included. I know several people who just hate raisins in it.

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raisins or not

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good bread pudding definitely has raisins

Pro tip- use day old french bread.

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chocolate bread pudding

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BP is my favorite dessert by far and I’m always disappointed when a chocolate version is the offering at a restaurant.

I usually cube french bread and toast it in the oven for 15-20 at 325 to let it get really dry. Put it in a pyrex with sauce and let it soak over night before baking.

This is my favorite
White Chocolate Bread Pudding

Life is hard sometimes.

This recipe is classic, with a very strong whiskey sauce.

Bon Ton Bread Pudding with Whiskey Sauce

These are original recipes of Alzina Pierce of Bon Ton Restaurant, 401 Magazine Street, New Orleans

1 loaf french bread
1 quart milk
3 eggs
2 cup sugar
2 Tbs good vanilla extract, you may even want to slice and scrape a fresh vanilla bean
3 Tbs butter, melted
1 cup raisins
pinch of salt

Whiskey Sauce

1 stick butter, melted
1 cup sugar
1 egg
1/4 cup whiskey, or to taste

Pre-heat oven to 375

Melt the butter and set to the side. Soak bread in milk: crush with hands until well mixed. Then add eggs, sugar, vanilla, and raisins, and stir well. Pour butter in the bottom of a thick pan 9x13 should do.

Bake until very firm. Keep checking with a knif after 45 minutes. Let cool, then cube the pudding for individual servings. when ready to serve add sauce and heat under the broiler until slightly borwned. Serve with whiskey sauce, a lot of it! HA!

Whiskey Sauce:

Cream the sugar and egg until well mixed, add melted butter and continue to melt sugar. Add Whiskey to taste

Publix Bakery makes very good bread pudding.

Cranberry Bread Pudding
Ingredients:

Two cups of slightly sale French bread.
4 eggs
1 teaspoon cinnamon
1/4 cup brown sugar
1 cup whole milk - you don't really need cream, but you could use it if you like
2 teaspoons vanilla
Maybe 80 fresh cranberries, which will yield maybe 14-16 berries per serving when finished

For sauce:
2 cups confectioner’s sugar
1 teaspoon lemon juice
2-4 teaspoons milk (as needed)

Directions:

Break apart the bread into bite sized pieces and sprinkle the cinnamon over it. add the 4 eggs, 1/4 cup brown sugar and 2 teaspoons vanilla to the milk and whip. Then pour over the bread. Add the fresh cranberries.

Mix well and hold in the refrigerator for a few hours, or overnight.

Use a lightly buttered oven proof bowl to cook the pudding.

Add the still wet bread mixture to the bowl. The pudding mixture should still be wet, which yields a more solid finished pudding. A dryer mixture will yield a less solid pudding.

Cook at 350 degrees for about 45 minutes. check it after 30 to be sure it doesn't overcook.

Make topping by mixing the lemon juice in the powdered sugar. Very carefully add the milk until you get a creamy think sauce. Be careful to not add too much milk. The sauce will thin very quickly when liquid is added.

Serve warm, topped with sauce.
Store leftover pudding in the refrigerator (covered). Leftover pudding will warm with a few seconds in the microwave.

Robertos has a King Cake bread pudding that’s the best I’ve ever eaten..