Bread Pudding

BREAD PUDDING

3 unglazed yeast doughnuts

9-10 slices bread, crusts removed

3/4 c. sugar

4 eggs

3 1/2 c. milk

1 t. vanilla

1/3 c. margarine

Tear bread and doughnuts into small pieces and place in a large bowl.  Let dry out for a while.  Heat milk and sugar together and pur over bread mixture.  Let soak for at least 10 minutes.  Add remaining ingredients.  Cut through with a pastry cutter to make a finer texture.  Bake in greased muffin tins or an 8" square pan.  Place in a larger pan with enough water to come about halfway up the sides.  Bake at 425 degrees 25 minutes or until well browned.

Amaretto Sauce

3/4 c. sugar

2 1/2 c. milk

1/2 c. flour

2 T. margarine

1/3 c. Amaretto

Heat first 3 ingredients until thickened.  Add margarine and Amaretto.

Terry Geer

CHOCOLATE BREAD PUDDING

2 1/2 cups milk

6 Tablespoons cocoa powder

3 cups fresh coarse white breadcrumbs

4 large eggs

1 cup sugar

1/4 cup (1/2 stick) unsalted butter, melted       

1 teaspoon vanilla extract

1/2 teaspoon cinnamon  

1/4 teaspoon salt

1/2 cup half and half (light cream) or evaporated milk

Preheat oven to 325 degrees.  Butter 10-cup souffie dish.  Scald milk in heavy medium saucepan. Reduce heat to low.  Add chocolate and stir until melted. Place breadcrumbs in large bowl; pour chocolate mixture over.  Use a pastry cutter or potato masher to make crumb mixture very fine and smooth.  

Whisk eggs,  sugar, butter, vanilla, cinnamon and salt in medium bowl.  Whisk in cream.  Pour over breadcrumb mixture and stir to combine.  Transfer to prepared souffle dish.

Bake until pudding puffs up and center is almost set,  about 1 hour.   Serve warm with Vanilla Sauce.  Yield 6 servings.

VANILLA SAUCE

3/4 c. sugar

2 1/2 c. milk

1/2 c. flour

2 T. margarine

1 Tablespoon vanilla extract

Heat and stir first 3 ingredients until thickened.  Add margarine and vanilla.

Terry Geer

FRENCH APPLE BREAD PUDDING

3 eggs

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

3 medium all-purpose apples, pared, cored and finely chopped

1 3/4 cups hot water

1/4 cup margarine or butter, melted

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

4 cups French bread cubes (about 6 ounces)

1/2 cup raisins, optional

Preheat oven to 350degrees. In large bowl, beat eggs; add sweetened condensed milk, apples, water, margarine, cinnamon and vanilla. Stir in bread and raisins, moistening completely. Turn into buttered 9-inch square baking pan. Bake 1 hour or until knife inserted near center comes out clean. Cool. Serve warm with Brandy Butter Sauce or ice cream if desired.  Refrigerate leftovers.

Brandy Butter Sauce  

In saucepan, melt 1/4 cup butter or margarine; add 1/4 cup firmly packed brown sugar and 1/2 cup whipping cream.  Boil rapidly 8 to 10 minutes; add 2 tablespoons brandy or 1 teaspoon rum flavoring.  Serve warm.  (Makes about 1 cup)

Banana Bread Pudding . Substitute whole wheat bread cubes for white bread cubes. Add 1/2 cup flaked coconut. Decrease water to 2 1/2 cups.  Beat 3 ripe medium bananas, mashed, with eggs.  Proceed as above. Top with 1/2 cup chopped pecans.  Bake as above.  Serve with Butter Rum Sauce.