Bread pudding...any kind. any easy and really good recipes?

If you are going to go the white chocolate route then by all means this is a damn fine recipe. Its the best ive found. FYI get real french bread...not the sliced bread you make sandwiches with

White Chocolate Bread Pudding

8 Servings

Stale French bread, sliced 1/2-inch thick
3 cups whipping cream
2/3 cup milk
2/3 cup sugar
2 cups chopped white chocolate
2 large eggs
8 large egg yolks

1. Preheat oven to 375°F. Lightly spray the bottom of a 4-by-8-inch baking dish and place a layer of bread slices.

2. In a saucepan, scald the cream with the milk. Add the sugar and white chocolate. Remove from heat and stir until smooth.

3. In a large bowl, whisk the eggs with the yolks. Gradually whisk in the white chocolate mixture until blended. Pour half the mixture over the bread and let it stand until absorbed. Cover with another layer of bread and pour the remaining mixture on top, making sure each slice is thoroughly soaked.

4. Cover the dish with foil and bake for 45 to 60 minutes, or until the center of the pudding puffs up. Uncover and bake 5 more minutes. Let cool until set, about 15 minutes. Scoop the bread pudding into bowls with an ice cream scoop or serve in squares, topped with warm White-Chocolate Sauce.

White Chocolate Sauce
1 cup whipping cream
1 cup chopped white chocolate

Melt the white chocolate in a double boiler. Whisk in the whipping cream until smooth. Serve warm.

Courtesy of:
The Grapevine Cafe and Gallery
211 Railroad Avenue
Donaldsonville, Louisiana 70346

thoughts on this video recipe? LINK

this one doesn't use as many eggs

The recipe from Bon Ton Cafe in New Orleans is the best bread pudding I've ever had. Light and amazing. I don't have it in front of me, but it is the one I use. I'll post it later, perhaps.

My husband makes an awesome Creme Brulee bread pudding. Since you"re an H-town Tiger, you may have heard of Killen's Steakhouse in Pearland, anyway, he was able to duplicate their recipe...it was voted dessert of the year by Food and Wine a few years ago.

CRÈME BRULEE BREAD PUDDING

Custard to Pour Over Bread
4 egg whites + 1 egg yolk
1/3 cup sugar
½ table spoon vanilla or to taste
2 cups heavy crème (full milk for less calories)

* Two batches for 12 croissants *

Mix all custard Ingredients together and mix them until sugar dissolves.

Bread and fruit layers
12 Croissants (Can use stale french bread)
3/4 Package Dried Apricots (Diced)
1 Pint Fresh Blueberries
2-3 Sticks Butter melted

Remove bottom and top crust of croissants.
Cut croissants in equal long way slices about ¼ to ½ inches height
Dip croissants in butter and line 9X13 baking dish with one layer
Sprinkle some fruit (Blueberries / Apricots) over the layer of bread
Repeat layering process with butter dipped croissants and fruit
* Best to use microwave safe baking dish to warm up leftovers.

Once all bread / fruit is used up
Pour custard sauce over bread until only a little bread is showing.

Let sit refrigerated over night

Bake the mixture at 325 for one hour



SAUCE

3 Apples (Green Apples or other Hard Varity)
• Soft apples taste good but turn to mush
• Cut in 1/8 inch slices and place in bowl with lemon juice
Cinnamon Sticks 3-5
Raisins
1 cup Brandy (Cheap, I used Apple Brandy)
1 Stick Butter
½ cup brown sugar

To cook sauce
1. Place cinnamon in skillet with apples on top, cook at medium temp, apples will release liquid.
2. Once apples start to wilt, add raisins and brown sugar.
3. Carefully stir sauce (try not to tear apple slices)
4. There should be enough liquid to simmer the mixture. If not add a little water
5. Once apples are wilted and brown from sugar, add butter and brandy.
a. You can add more/less brandy or cook off alcohol depending on preference.
b. You can boil some of the alcohol out then safely ignite for presentation

Cook until all ingredients are integrated.
Sauce can be made ahead best served hot

LINK