Bread Pudding: comfort food for all seasons

Comfort food for all seasons: Bread Pudding.
Sweet or savory…
simple or simply sensational. Whether for breakfast brunch or dessert. 
The Menu Shoppe has it covered…
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Biscuit and Bleu Cheese Bread Pudding
courtesy of Paula Deen
8 tablespoons (1 stick) butter, plus more for baking dish
2 cups (8 ounces) crumbled blue cheese
2 medium green bell peppers, seeded and chopped
1 large yellow onion, chopped
2 cups frozen corn kernels, thawed and drained
2 jalapeno peppers, seeded and diced
3 cups heavy cream
3 eggs, lightly beaten
12 baked buttermilk biscuits (2 inches in diameter)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Butter a 13 by 9-inch baking dish. Sprinkle 1/2 cup of the blue cheese into the baking dish. Melt the butter in a large skillet over medium-high heat. Add the green peppers and onion and saute until softened, about 5 minutes. Stir in the corn and jalapenos and cook for 1 minute more. Take the skillet off the heat and allow the mixture to cool.  In a large bowl, mix the cream and eggs. Crumble the biscuits and the remaining 1 1/2 cups blue cheese into the custard and stir to combine. Stir in the sauteed vegetables and the salt and pepper. Pour the mixture into the baking dish. Bake until golden and set in the middle, 50 to 60 minutes. Remove dish from oven and serve hot.
Lemon Bread Pudding with Maple-infused Cream
6 cups thin baguette slices
3 whole large eggs
3 large egg yolks
1 cup sugar plus more for sprinkling
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice
5 cups heavy cream, divided
1 tablespoon pure maple syrup
Accompaniment: fresh berries
Preheat oven to 325°F with rack in middle.
Put bread in a 3-quart flameproof shallow baking dish (not glass). Whisk in zest, lemon juice, and 4 cups cream (chill remaining cup cream) and pour over bread. Press down with a spatula to help bread soak up some of custard. Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute. Lightly sprinkle with sugar and bake in a water bath until custard is barely set and edges of bread are golden, 40 to 45 minutes. Turn on broiler and broil bread pudding 4 to 5 inches from heat until golden-brown in spots, 2 to 3 minutes. Cool to warm, about 30 minutes (pudding will continue to set). Just before serving, beat remaining cup cream with syrup using an electric mixer or a whisk until it just holds soft peaks.  Serve pudding, warm or chilled, with cream.
Banana and Dark Rum Bread Pudding
For the pudding
1 tbsp. butter, to grease the pan
12 Mexican sweet pan rolls, seedless hamburger buns, or potato rolls– cut or torn into 1-inch cubes
4 very ripe bananas
½ cup granulated sugar
¼ cup dark brown sugar
½ cup maple syrup
3 eggs
1/4 tsp. Kosher salt
¼ cup dark rum, like Myers
1 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. ground allspice
2 cups heavy cream
4 cups whole milk
for the sauce
¼ cup dark rum, like Myers
1 14-ounce can sweetened condensed milk
Make the bread pudding: Preheat oven to 400°. Grease a 9″x13″ casserole dish with the butter– fill with the torn bread. In a large bowl, mash bananas until smooth. Add sugars, maple syrup, eggs, and salt and blend together. Add ¼ cup rum, vanilla, cinnamon, allspice, cream, and milk and whisk until incorporated. Pour the mixture over the bread and mix together gently. Refrigerate the mixture for 15 minutes. If it starts to look dry, add a little milk to the bread. Bake for 30 minutes or until most of the custard is absorbed–the mixture shouldn’t be too dry.
Make the sauce: Heat the rum and the condensed milk in a small sauce pan over medium low heat. Cook, stirring occasionally, until sauce thickens slightly and darkens to a golden brown. Pour the sauce over cooked bread pudding in the casserole dish– serve with remaining sauce on the side.
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