Joeys Bread Pudding Recipes

CHEF JOEY'S VEGAN BREAD PUDDING

Steps:

• Preheat your oven to 350'F.
• Put the margarine in a bowl big enough to accommodate 2 cups of milk.
• Put the sugar, cinnamon and salt into another bowl and mix well.
• Put the milk in a saucepan and heat until just before the boiling point.
• Pour the heated milk into the bowl with the margarine in it. Mix until the margarine is completely melted.
• In a 9x13" oven safe dish add the bread and raisins.
• Mix the egg replacer with water. I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. Stir to incorporate.
• Gradually add the egg replacer to the milk mixture.
• Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
• Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
• Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
• Pour the hot water into the outer dish being careful not to get any in the pudding dish.
• Bake for 40-45 minutes.
• The custard should be creamy. Remember you didn't use eggs here so it won't be set exactly the same. As it cools it will firm up a bit.
• Serve either warm or cold, plain or with your favourite sauce.
• Bon Appetit.

BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

BEST EVER BREAD PUDDING

Steps:

• Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
• Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
• After soaking, spoon bread mixture into the prepared baking dish.
• Bake in the preheated oven for 55 minutes.
• Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
• Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
• Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
• While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
• Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
• Cut the pudding into squares and serve with warm bourbon sauce.