Here are a couple I've posted over the past few months.
Blueberry Bread Pudding
3 cups milk
3 large eggs
5 cups day-old torn French or Italian bread or rolls -- (5 to 6)
1 cup granulated sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest -- optional
2 cups fresh blueberries
3 tablespoons powdered sugar
Heat oven to 350°. Butter an 11- x 7-inch baking dish.
Whisk together the milk, eggs, sugar, flavorings, and zest. Add the bread and let stand for 10 to 15 minutes. Toss blueberries with powdered sugar then stir into the bread mixture. Pour into the prepared baking dish. Set the baking dish in a larger pan and set in oven. Add about 4 cups of very hot water to the outer pan. I use water from my hot water dispenser, or bring water to almost simmering before adding to the larger pan. Bake for about 1 hour, or until the bread pudding is set and lightly browned on top.
Serves 8 to 10.
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Apple Cheddar Bread Pudding
4 eggs
2 cups whole milk
1 cup sugar
3 Tablespoons butter, melted
1/4 teaspoon cinnamon plus more to sprinkle
1/8 teaspoon salt
7 slices firm white bread (crusts removed, cut into cubes)
1 large apple (peeled, cored and cubed)
2/3 cup grated cheddar cheese (preferably Vermont)
Oven to 350. Butter an 8 inch square pan. In large bowl whisk eggs - add sugar, milk, melted butter, cinnamon and salt. Whisk again until sugar is dissolved. Add bread, apple and cheese and gently stir to combine. Put in buttered dish and bake 35 - 40 minutes until golden and set all the way through. Dust with additional cinnamon and serve warm with warmed New Hampshire Maple Syrup. Dust with confectioner sugar.
Blueberry Bread Pudding
3 cups milk
3 large eggs
5 cups day-old torn French or Italian bread or rolls -- (5 to 6)
1 cup granulated sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest -- optional
2 cups fresh blueberries
3 tablespoons powdered sugar
Heat oven to 350°. Butter an 11- x 7-inch baking dish.
Whisk together the milk, eggs, sugar, flavorings, and zest. Add the bread and let stand for 10 to 15 minutes. Toss blueberries with powdered sugar then stir into the bread mixture. Pour into the prepared baking dish. Set the baking dish in a larger pan and set in oven. Add about 4 cups of very hot water to the outer pan. I use water from my hot water dispenser, or bring water to almost simmering before adding to the larger pan. Bake for about 1 hour, or until the bread pudding is set and lightly browned on top.
Serves 8 to 10.
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Apple Cheddar Bread Pudding
4 eggs
2 cups whole milk
1 cup sugar
3 Tablespoons butter, melted
1/4 teaspoon cinnamon plus more to sprinkle
1/8 teaspoon salt
7 slices firm white bread (crusts removed, cut into cubes)
1 large apple (peeled, cored and cubed)
2/3 cup grated cheddar cheese (preferably Vermont)
Oven to 350. Butter an 8 inch square pan. In large bowl whisk eggs - add sugar, milk, melted butter, cinnamon and salt. Whisk again until sugar is dissolved. Add bread, apple and cheese and gently stir to combine. Put in buttered dish and bake 35 - 40 minutes until golden and set all the way through. Dust with additional cinnamon and serve warm with warmed New Hampshire Maple Syrup. Dust with confectioner sugar.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com