I'm looking for a bread pudding recipe?

Question

and brandy scottish pudding.
Thanks alot and Happy Holidays to you all.

Answer 1

bread pudding!!!

2 tablespoons butter
2 eggs
1 cup milk
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups French bread, day old, cut into 1-inch cubes
1/4 cup raisins


For the bread pudding, in a 1 quart casserole, micro-melt the butter for 30-40 seconds.
Add eggs and beat well.
Blend in milk, sugar, raisins, vanilla and salt.
Stir in bread cubes and let stand for 5 minutes.
Gently stir the mixture and micro-cook, uncovered until set, about 5 1/2 to 6 minutes, stirring after 3 minutes.
For the bourbon sauce, in a 4 cup, glass cooking container, stir together the sugar and cornstarch; stir in water.
Cook, uncovered, until thick and bubbly, about 3 minutes. Cook 1 minute more and stir in butter and bourbon or rum. This makes about 1 1/4 cups sauce.
ENJOY!!!


brandy scottish pudding!!!!!!


1 cup barley
1/3 cup currants
1/3 cup seedless raisins
4 1/2 cups water
1/8 teaspoon salt
superfine sugar, to serve with the pudding
light cream, to serve with the pudding



Mix the barley and water in a heavy-based saucepan and bring slowly to the boil.
Reduce heat and simmer for one-and-a-half hours, stirring occasionally.
Add the currants, raisins and salt and simmer for another 15 minutes.
Serve sprinkled with sugar and the cream.
ENJOY!!!

Answer 2

BREAD PUDDING

First, we must make the custard:



1 vanilla bean or 1 oz. vanilla extract

1 quart half and half. (Yes you can use regular milk but c’mon, it’s Christmas.)

1 cup sugar

6 whole eggs PLUS 6 egg yolks



Split the vanilla bean, scrape out the seeds and place the pod and the seeds in a saucepan with the half and half and sugar. (If you’re using vanilla extract add it at the very end). Bring the mixture to a boil. Meanwhile, whisk the eggs and egg yolks. When the half and half has boiled remove the vanilla pod. Allow it to cool just a little bit to ensure it’s below a boiling temperature. SLOWLY pour the half and half mixture into the eggs, in a thin stream, whisking CONSTANTLY. You can even pour it intermittently. If you pour it in too fast you will scramble the eggs. Strain it into a bowl and skim any foam off the surface. If you’d like, you can add some of your favorite liqueur to the custard now.

For the bread pudding:



2 oz. raisins

6 oz. of French, Italian, or Brioche bread cut into half-inch cubes

3 oz melted butter

5 cups of the custard mixture



Preheat your oven to 300 degrees. Bring the raisins to a boil in water and then drain. Toss the bread cubes with the melted butter and then scatter them and the raisins in a 1½ - 2 quart baking dish. Pour the custard over the bread. Now place the baking dish into a larger pan, such as a roasting pan. Pour hot tap water in the larger pan until it comes at least halfway up the baking dish. Bake for 45 minutes to an hour or until the custard sets. The custard is set when it has a slight jiggle but is no longer fluid. The purpose of the water bath is to create gentle and uniform heating. High oven temperatures and/or lack of insulation from the water can cause the custard to curdle. Merry Christmas!

Chef Mark

Answer 3

Ingredients:
3 eggs, beaten
3/4 cup white sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 1/2 cups milk
Enough bread cubes to thicken
1 cup raisins
Cinnamon



Directions:
Mix eggs, sugar, vanilla, salt and milk together. Pour into a large buttered baking dish.


Add enough bread cubes to thicken (about 4 cups).


Stir in raisins. Sprinkle top with cinnamon.


Bake at 325 degrees F. for 45 to 50 minutes, until the pudding is puffed up and brown, and a knife inserted in the centre comes out clean. Serve warm.

Macallan`s Whisky Chocolate Pudding

110g/ 4 ounces/ ½ US cup castor/granulated sugar
110g/ 4 ounces/ one stick margarine
60g/ 2 ounces/ ½ US cup cocoa powder or drinking chocolate
170g/ 6 ounces/ 1½ US cups flour
2 eggs
25 ml/ 2 tablespoons Macallan whisky
2 tablespoons skimmed milk
50g/ 2 ounces/ ½ US cup soft berries of choice
Ingredients for the sauce:
140g/ 4 ounces dark chocolate [ 70% cocoa]
150 ml/ 6 fluid ounces/ ¾ cup double cream
25 ml/ 2 tablespoons Macallan whisky
1 tablespoon golden syrup (light corn syrup is the closest in the US)

Method:
Blend sugar and margarine until light and fluffy.
Sieve cocoa powder or chocolate into flour.
Whisk eggs together, then add to sugar/margarine mix, adding a little flour mix to thicken. Add whisky and more flour mix until both flour and whisky have been used. Add skimmed milk, to soften. Grease 4 individual pudding moulds with margarine and dust with caster sugar.
Place a spoonful of the mix into each mould, cover with tin foil and secure tightly. Place in a pot of warm water which reaches halfway up the moulds. Bring to the boil then simmer for 40 minutes
For the sauce : melt chocolate in a bowl over boiling water, add cream, whisky and syrup.
Remove puddings and place on plates. Then pour over the chocolate sauce, adding a few soft berries before serving.

Answer 4

go to yahoo and type in recipes then bread pudding