Westernsizzlinbreadpudding Recipes

BREAD PUDDING - WEST TEXAS STYLE

Steps:

• The day before, put raisins into a small bowl and pour brandy over them.
• Cover loosely and let stand overnight. Next day, preheat oven to 350°F Butter a 9 x 13-inch baking dish. Dice bread and put it in dish. Add pecans and cheese to the bread and toss. Scatter the raisins over the top, drizzling on any brandy that has not been soaked up by raisins. Pour the sugar into a large heavy saucepan. Warm it over medium heat, stirring to facilitate even heating, until it melts and turns a deep golden brown. Pour in the water, carefully because steam will rise rapidly as water hits the sugar. The mixture will begin to solidify.
• Stirring, cook until the mixture is liquid again. Add butter, vanilla, and spices to syrup. Ladle the caramel carefully over bread. Syrup should be about level with tops of the bread. If any bread pcs. are not covered, push them down into the liquid.
• Bake 20 to 25 minute until syrup is absorbed and cheese has melted into the pudding.
• Beat whipping cream, adding sugar and vanilla. Spoon pudding into serving dishes, and dollop whipped cream on top.

WEST INDIAN BREAD PUDDING

Steps:

• Combine the bread cubes and raisins.
• In a separate bowl, combine the remaining ingredients, and pour over the bread cubes.
• Stir gently to mix, and let the mixture sit for 10 minutes.
• Coat a 1 1/2 quart casserole dish with nonstick cooking spray.
• Spread the bread mixture evenly in the dish, and bake at 350 degrees for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean.
• Let stand for 10 minutes.
• Serve warm, and refrigerate any leftovers.

WESTERN SIZZLIN BREAD PUDDING

Steps:

• Distribute rolls and cinnamon roll in (4) 2" half pans evenly. Mix together eggs, milk, vanilla, sugar, and water. Pour egg mixture evenly into pans. Dunk rolls in to make sure all is wet. Place in (4) 2" full pans and make a hot water bath for each pan. Cover with full sized baking sheets. Bake at 325* F for 1 1/2 hours, check at 1 hour. The mixture should look like scrambled eggs ,not runny. This recipe is already institutional sized. Serve with heated lemon pudding.

SOURDOUGH BREAD PUDDING

Steps:

• Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, almond extract, nutmeg, & cinnamon. Pour over bread cubes. Stir in remaining ingredients.
• Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with whipped cream and a dash of cinnamon, if desired.
• Note: For a puffier pudding, refrigerate several hours or overnight before baking.).