Pirates Bounty Bread Pudding Recipes

PIRATES BOUNTY BREAD PUDDING

Steps:

• FOR CANDIED GINGER:.
• Place ginger slices in small heavy saucepan and add the sugar and water.
• Bring to a boil, then reduce heat and simmer for 30 minutes until ginger is tender and liquid is a bit syrupy.
• Drain ginger (save the syrup, it's wicked good!) and dredge the slices in sugar. Set on rack to dry completely. To speed things, a 250 degree oven works.
• FOR GINGERED RUM RAISINS:.
• In a small non-metal bowl, combine julienned ginger and rum. Let steep for one hour. Add raisins, honey & sugar and set aside for at least 15 mintues.
• FOR BREAD PUDDING:.
• Preheat oven to 350 degrees.
• In a bowl, combine the beaten eggs with the sugar, honey, salt, vanilla and 2 Tbsp liquid from the Gingered Rum Raisins. Whisk to combine.
• Add the two milks and the melted butter. Whisk to combine.
• Butter a ceramic baking dish or loaf pan. I used a 2 cup 7x5 Le Creuset Classic Baker. Add half the bread cubes.
• Sprinkle 1 Tbsp rum raisins and 1 Tbsp minced candied ginger over the bread cubes. Add the remaining bread cubes.
• Carefully pour milk mixture over the bread cubes. Gently push the cubes down into the liquid so it begins to absorb evenly. Set aside for 15 minutes.
• Bake for 40-45 minutes or until the edges are lightly browned and the pudding is set. Center will still be a bit jiggly.
• Serve warm or cold. To serve, top each portion with some of the reserved Gingered Rum Raisins and candied ginger. Drizzle honey over the top (it helps to warm the honey so it will drizzle lightly).
• OPTIONAL: add a very,very light sprinkle of FRESHLY ground nutmeg over the top. Don't use pre-ground (yuck!) --.
• A scoop of homemade vanilla bean ice cream takes this over the top!

BREAD PUDDING

Steps:

• In a large bowl, beat eggs. Add the milk, sugar, butter, raisins, vanilla, cinnamon and salt; mix well. Gently stir in bread cubes. , Pour into a greased 13x9-in. baking dish. Bake at 325° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm or cold. Refrigerate leftovers.

OLD-FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

BREAD PUDDING

Steps:

• Whisk together eggs, whipping cream, milk, salt, sugar, and vanilla.
• Stir in bread cubes and raisins.
• Turn into greased 9x9 inch pan.
• Sprinkle with cinnamon.
• Bake 350 degrees F.
• for about 30 minutes.
• Serve with brown sugar sauce or lemon sauce.
• Brown Sugar Sauce: In saucepan, work together flour and butter.
• Add brown sugar.
• Stir.
• Gradually add boiling water.
• Stir until smooth.
• Boil until thick.
• Remove from heat.
• Stir in vanilla, serve warm.
• Lemon Sauce: Combine sugar, starch, and salt.
• Gradually add boiling water.
• Stir until smooth.
• Cook over low heat until thick and clear.
• Remove from heat.
• Add remaining ingredients.
• Serve warm.

BREAD AND BUTTER PUDDING

Steps:

• Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
• Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
• Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.

BASIC BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.
• Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.

CARIBBEAN BREAD PUDDING

Steps:

• In a small bowl, combine raisins and pineapple; set aside. In a blender, combine the bananas, milk, pina colada mix, pineapple juice, eggs, cream of coconut and, if desired, rum. Cover and process until smooth., Place two-thirds of the bread in a greased 6-qt. slow cooker. Top with 1 cup raisin mixture. Layer with remaining bread and raisin mixture. Pour banana mixture into slow cooker. Cover and cook on low 4-5 hours or until a knife inserted in the center comes out clean. Serve warm, with whipped cream and cherries if desired.

BREAD PUDDING

Steps:

• break the bread up into small pieces and place it ino a bowl and cover with water and leave to stand for 30mins
• preheat the oven to 180C/gas mark 4
• squess all the water out of the bread a sieve is quite handy for this and then crumble this into a mixing bowl
• add the sugar spice fruit and the fruit juices and zest and mix well together
• melt the butter in a saucepan then add this and mix well you are looking for a dropping consistency add a little milk if you need to
• Pour into a greased roasting dish approx 250mm x 300mm and bake for 90 mins at 180c gas mark 4 cover with greaseproof paper if it starts to get too brown it should be firm to the touch then spinkle with caster sugar and cut into 12

BONNIE'S BREAD PUDDING

Steps:

• 1. HOW TO DO IT: Use Pam to spray your casserole dish. Use 2 1/2 to 3 quart size. Tear up the bread into pieces into the dish. Add all of the ingredients: bread, whiskey, whipping cream, vanilla, brown sugar, egg, cinnamon and nutmeg. Add raisins if you want them. (Do not add the glaze ingredients.) Gently mix until well combined. Dot the top with the butter cut into small pieces. Add just enough milk to bring it almost to the top of the bread mixture, but not covering it.
• 2. BAKE IT: Preheat the oven to 350 degrees. Place the pudding in a shallow 9X13 pan of water and place in the oven. Bake for one hour. Carefully remove the dish from the pan of water and set on the stove. Using mitts, remove the VERY HOT pan of water. Be careful not to spill it on yourself! Put the pudding back in the oven on the rack for 15 minutes or until golden brown. It should be set. Do not overcook or it will dry it out. The pudding should still be moist, but lightly browned, like my photo.
• 3. GLAZE IT: Make a pouring glaze of 2 tablespoons, melted butter, 1 cup powdered sugar, 1 teaspoon Mexican vanilla and add water gradually 1 to 4 tablespoons and stir until you have a nice pourable glaze. Pour that all over the pudding and let it soak in. Serve warm. Enjoy!
• 4. Cook's Tip: I use the leftover bread from my recipe: White Bread -- Feather Light! It makes terrific bread pudding!