Conference turris::cooks

    Here are two:
    
    "Deluxe" Bread Pudding
    
    4 slices bread
    2 T butter
    1/3 c brown sugar (packed)
    1/2 t cinnamon
    1/3 c raisins
    3 eggs, slightly beaten
    1/3 c sugar
    1 t vanillaq
    (some salt)
    2 1/2 c milk, scalded
    
    Heat oven to 350.
    Butter 1 1/2 qt casserole.
    Toast bread slices lightly.
    Spread with butter, sprinkle with brown sugar and cinnamon.
    Put two toast slices together, making two sandwiches.
    Remove crusts and cut each sandwich into 4 rectangles.
    Arrange rectangles in single alyer in casserole.
    Sprinkle with raisins.
    Blend eggs, granulated suagr, vanilla (and salt, if you use it).
    Gradually stir in milk.
    Pour over toast rectangles.
    Place casserole in apan of very hot water (1 inch deep).
    Bake 65-70 minutes or until aknife inserted halfway between edge
    and center comes out clean.
    Remove casserole from water.
    Serve pudding warm or cool.
    Serves 6-8.
    
    
    Cinnamon Bread Pudding
    
    8 slices stale cinnamon-raisin bread, buttered and diced
    1 pint half-and-half
    2-4 T rum (optional)
    1/3 c brown sugar
    2 beaten eggs
    pinch of nutmeg
    
    Preheat oven to 325.
    Combine all ingredients and let soak for 10-15 minutes.
    Bake in a 1 1/2 qt buttered casserole for 50-60 minutes.
    Serves 6-8.

    Here's a really quick & easy microwave recipe for bread pudding.
    Takes only a few minutes to prepare - comes in real handy when
    folks stop by with little or no advance warning.
    
    Power Levels High & Medium High (10 & 7 on my GE model)
    Microwaving Time 13-16 minutes total
    
    4 lightly packed cups bread cubes (4 or 5 slices)
    1/2 Cup Brown Sugar - Packed
    1/2 tsp Ground Nutmeg
    1/2 tsp Salt
    1/2 Cup Raisins (Optional)
    
    Spread bread cubes evenly in 8" round dish.  Sprinkle evenly
    with brown sugar, nutmeg, salt & raisins.
    
    2 Cups Milk
    1/4 Cup Butter
    2 Eggs - beaten
    
    Measure milk into 1 quart measuring cup.  Add butter.
    Microwave at High 4 minutes until butter is melted and
    milk is warm.  Rapidly stir in eggs with fork and mix well.
    Pour over bread cubes, etc. in dish.
    
    Microwave at Medium High 9-12 minutes.  When cooked the
    center may still be slightly soft but will set as it cools.
    
    Serve warm or chilled - Serves 6
    
    Enjoy!
    Evelyn

    
    I have never tried this recipe though it is one of Sheila Lukins
    of the Silver Palate so you know it has to be good ....
    
    AMARETTO BREAD PUDDING
    
    8 to 10 servings
    
    1 1-pound loaf challah bread with poppy seeds
    1 quart half and half
    2 tablespoons (1/4 stick) unsalted butter, room temperature
    1 1/2 cups sugar
    3 eggs, room temperature
    2 tablespoons almond extract
    3/4 cup golden raisins
    3/4 cup sliced almonds
    Amaretto Sauce (recipe follows)
      
    Break challah into 1 inch-pieces in a large bowl.  Add half and
    half.  Cover and let stand 1 hour, stirring occasionally.
    
    Position rack in center of oven and preheat to 325 degrees F.  Grease
    9 x 13 x 2-inch baking dish with 2 tablespoons butter.  Whisk sugar,
    eggs and almond extract.  Stir into bread mixture.  Gently fold
    in raisins and almonds.  Spoon into prepared dish.  Bake until pudding
    [Ais firm, about 50 minutes.  Cool. (Can be prepared 6 hours ahead.
    Do not refrigerate.)
    
    Preheat broiler.  Butter broilerproof baking dish.  Cut pudding
    into 8 to 10 squares.  Place in prepared dish.  Spoon Amaretto Sauce
    over pudding.  Broil until sauce bubbles and serve.
    
    AMARETTO SAUCE
    
    Makes about 1 1/2 cups
    
    1 cup powdered sugar
    1/2 cup (1 stick) unsalted butter
    1 egg, well beaten
    1/4 cup amaretto liqueur
    
    Stir sugar and butter in top of double boiler set over simmering
    water until butter melts, sugar dissolves and mixture is very hot.
    Remove from over water and whisk in egg.  Continue whisking until
    cooled to room temperature.  Mix in amaretto.  (Amaretto Sauce can
    be prepared 4 hours ahead.)
                           
                          
    I also have an article from the October 1985 issue of Food_and_Wine
    magazine called "The Beautification of Bread Pudding".  It includes
    recipes for Chocolate Bread Pudding, Apple Bread Pudding, Brioche
    Bread Pudding and Good Old-Fashioned Bread Pudding with Apricot
    Sauce.  If you would like a copy of it let me know your mailstop
    ...
                          
    Wendy
    
    

    This is a VERY EASY Bread Pudding receipe handed down to me from
    my grandmother, and I don't know who gave it to her.
    
    			Bread Pudding
    
    Add the following ingredients in EXACT order, and DO NOT STIR into
    a double boiler.
    
    1 CUP brown sugar
    3 or 4 slices of bread, cubed, no crust
    3 eggs beaten with 2 CUPS milk
    1 teas vanilla
    
    REMEMBER - ADD INGREDIENTS IN THIS ORDER AND DO NOT STIR!
    
    I have used wheat bread, and I usually leave the crusts on. I also
    add raisins after the vanilla. I am planning on trying it with 
    cinnimon bread, and adding apples instead of raisins, but haven't
    yet. This is so easy and very good to. Whenever I have left over
    bread, I'll make it up. I start it going right before dinner, and
    by the time dinners done and we're ready for dessert, the pudding
    is done and we have it warm with whip cream or ice cream.
    
    Enjoy!
    bets
    

	As I was looking up another recipe, I happened to spot this..
	I hope this is what you're looking for...

			Old Fashioned Bread Pudding

		1/2 load (9 slices) raisin bread - cubed...
		1 quart milk
		4 eggs
		1 cup sugar
		vanilla to taste.

		Soak bread in milk 1/2 hour.  Beat eggs and add
		sugar to egg mixture.  Add to bread and milk, 
		and then add vanilla.  Bake in a 8"x10" pan at
		375 F. for 1 hour, or until done in center..

		Serves 6.

    I can give you an excellent easy reciept, but bear with me. I don't
    measure. So you will have to use your own judement.
    
    1/2 loaf of white bread - just break this up in real small pieces.
    butter a caserole dish, and put the crumbled up pieces of bread
    in the buttered dish. I spinkle on a little cinnamon, nutmeg, and
    I pour around two tablespoons or so of Vanilla extract. Then I add
    1 cup of sugar. I mix all this around real good and let it sit.
    While I make up the liquid mixture. In a bowl beat about 6 eggs
    real good, spinkle cinnamon,nutmeg, add 1 teaspoon of vanilla and
    1/4 cup of sugar, then add 2 cups of milk. Optional: 1/2 cup of
    chopped walnuts, 1/2 of coconut, 1/2 cup of rasins. I use all of
    the above optional ingredients. Stir all the liquid mixture around
    then just poor it over the bread mix. Make sure it soupy like. Add
    more milk if need be. Then I spinkle a little nutmeg on top. and
    add some slices of butter. Bake in a 350 for at least 45mins or
    more. You will have to test this like you would a cake. When your
    toothpick, knife or whatever comes out clean you no its done and
    when there is no liquid in it you no its done. The top will aslo
    be nice and brown. Let it cool and serve it with vanilla ice crean
    m, or whipped cream. It is really good. Let me no how it comes out
    or if you need anymore tips.
    
    Enjoy!!
    
    From Sandy Garcia
    1

    I haven't eaten at the Stow (OGO) cafeteria yet, but someone 
    told me that the chef there uses day old muffins and doughnuts
    to make his bread pudding.  He said it added to the flavor.
    
    For .8, try using a regular bread pudding recipe and 
    substitute chocolate doughnuts for the bread.
    
    linda
    

    4  tblsp butter or margarine (1/2 stick), softened
    12 slices firm white bread
    3/4 tsp ground cinnamon
    3 cups milk
    1/3 cup sugar
    1 1/2 tsp vanilla extract
    1/4 tsp salt
    4 eggs
      Whipped cream (optional)
    
    1.  Preheat oven to 325 degrees f.  Grease 8 by 8 baking dish. 
    Spread butter or margarine on bread slices.  Arrance 4 slices of
    bread in dish in 1 layer, overlapping slightly if necessary;  sprinkle
    lightly with 1/4 tsp cinnamon.  Repeast, making two more layers.
    
    2.  In medium size bowl, with wire whisk or fork, beat milt, sugar,
    vanilla, salt and eggs until well mixed.  Pour egg mixture over
    bread slices.  Bake 50 to 55 minutes, until knife inserted in center
    of pudding comes out clean.  Serve pudding warm or cover and
    refrigerate to serve cold later as is or topped with whipped cream.
    
    ***  280 calories per serving without cream.  A good source of calcium.
    
    

The following recipe is from a GOURMET magazine (Oct. 88) and I have used it
for a hearty dessert with GREAT success...This recipe is everyone's favorite
after they taste it once.  I have added the variations I use in parentheses so
you can use either the "straight" recipe or, perhaps, apply my variations or
some of your own....I was thinking about using some apple slices next time... 


			CAJUN BREAD PUDDING
			WITH HOT WHISKEY SAUCE
			JAMBALAYA RESTAURANT - AUSTIN, TX.


INGREDIENTS:

1 1/2 loaves of day-old sweet French bread,
crusts removed, cut into 3/4 inch cubes [approx. 12 cups]

3 extra large eggs		(equivalent eggbeaters are acceptable)

2 cups milk  			(low-fat or skim is acceptable - so is
				 1 cup milk and 1 cup half-and-half)

1/3 cup vanilla [YES! 1/3 cup]

1 and 1/2 cups sugar 		(I like brown sugar for this - pack it
				 down hard when measuring)

3 Tablespoons plus 3/4 Teaspoon
   cinnamon [this is why it's Cajun]

2 and 3/4 Teaspoons FRESHLY grated
   nutmeg [you can use pre-grated, but
           fresh is better]

3/4 cup raisins 		(I use more like 1 and 1/2 cups)

2 large ripe banannas,
   mashed [approx. 2 cups]	(I used 3 and it was great - I used
				 none and it was great)

1 and 1/2 sticks (3/4 cup) unsalted
   butter cut into chunks	(I used skim milk and real butter to
				 save on cholesterol - some things
				 require real butter)

INSTRUCTIONS:

In a large bowl, let the bread soak in 4 cups water for 5 minutes.
Transfer the bread to a colander, press out as much water as you can,
and arrange the bread evenly in a well-buttered 13 by 9 by 2 inch pan.
In a large bowl, whisk together the eggs, milk, vanilla.  Whisk in the
sugar, 3/4 teaspoon cinnamon, and 3/4 teaspoon nutmeg and pour the
mixture over the bread.  Add the raisins and the well mashed bannanas
to the bread mixture, stirring to combine well.   Smooth the top of
the pudding.  Dot the pudding with all the butter, sprinkle the rest
of the cinnamon and nutmeg evenly over the top.  Bake in a preheated
325 degree (F) oven for 1 hour and 15 minutes.  Serve warm with the
hot whiskey sauce.  Serves 12.

MY NOTES:

The pudding is done when a knife inserted in the center comes out
clean...different ovens may take more or less time.  I actually bake
this for right at 60 minutes in my oven.  This can be baked ahead
of time and chilled or frozen.  It reheats wonderfully well in a
microwave and is great for pot luck suppers, etc.  The sauce that
follows is NOT for children - the hard liquor does not cook out of
it and it has a kick...I prefer a quality dark rum, myself, but 
whatever you use, don't use cheap booze - you will notice it....


			HOT WHISKEY SAUCE
			JAMBALAYA RESTAURANT - AUSTIN, TX.

INGREDIENTS:

2 sticks (1 cup) unsalted butter, cut into pieces

1 and 1/2 cups sugar 

1/2 cup good Whiskey [Scotch]		(I use Myers Dark Rum)

2 extra large eggs, beaten lightly 

INSTRUCTIONS:

In a sauce pan with high sides, melt the butter over moderate heat, add the
sugar, and cook the mixture, stirring constantly, for 2 minutes or until it is
bubbly.  Remove from the heat.  Stir in the whiskey (or rum) gradually and
cook the mixture over low heat until the sugar is dissolved (stirring
constantly).  Remove from heat and stir approx. 1/4 cup of the mixture into
the eggs and stir the egg mixture into the sugar mixture.  Stir the sauce over
low heat for 10 seconds or until the sauce thickens.  Makes 3 cups. 

MY NOTES:

be careful when working the eggs into the mixture - stir constantly
to keep them from cooking.  Once the eggs have been added, the sauce
will thicken very quickly.  Don't take your eyes off it or you will
cook it too long.  


			Bon Apetit!

    re: 82.8
    
    Is there a difference between "sweet" French bread and the regular
    french bread sold out most grocery chains?  
    
    Thanks for letting me know...I plan to try this recipe for friends
    this coming Friday.
    
    td

    
>    Is there a difference between "sweet" French bread and the regular
>    french bread sold out most grocery chains?  
    
"sweet french" bread is NOT sourdough french bread....if it doesn't say
sourdough...it's sweet by default.  We make such distinctions on the west
coast.

    OH Boy, here I go again, asking for a probably unknown recipe!
    I'm looking for a dessert recipe that is made with bread and thawed,
    frozen raspberries.  It was demonstrated on a TV cooking show a couple
    of years ago.  It involved layering buttered bread, raspberries with
    their juice, and sugar in a bowl and weighing it down.  Any ideas? I
    thought it was called bread pudding, but these seem to be baked custard
    recipes.  I could wing it, I suppose, but I only have enough time to do
    it once, and if it's a flop I'll be completely out of time and luck. 
    Sarah

    Could this be summer pudding perhaps? I've never made it but do have a
    recipe at home. Will post the recipe tomorrow.
    
    Mary
    

From Good Housekeeping Cookery book - Summer Pudding
    
2 tbsps water
5oz sugar
1lb. mixed black-currants, stringed and washed,
      and blackberries, picked over and washed
4-6oz white bread, cut into thin slices
whipped cream or custard

Stir water and sugar together and bring slowly to boil, add the fruits
ans stew gently, until they are soft but still retain their shape.
Cut the crusts from the bread and line a 1.5 pint pudding basin with
the slices. Pour in fruit and cover with more slices of bread. Place 
a saucer with a weight on it on top of the pudding and leave overnight
in a cool place. Turn out and serve with whipped cream or custard.

Other soft fruit (or a mixture) can be used providing they do not have 
a rich,strong colour - for example raspberries, red-currants, damsons.
A proportion of apple can also be included.
    
I've never made this but it sounds good.
    
    Mary
    

    help does anyone have a recipe for bread pudding sauce ?

    I have the following (reprinted without permission from "Betty
    Crocker's New Choices Cookbook"):
    
    
    Raspberry-Bread Pudding
    
    Stale bread that is not quite totally dried out is best for this bread
    pudding. White, whole wheat or cinnamon-raisin bread all work equally
    well. If using cinnamon-raisin bread, omit raisins and cinnamon from
    recipe. Blueberries also make a nice substitution for the raspberries.
    
        4 cups 2-inch cubes day-old bread (5 to 7 slices bread)
        1 cup fresh raspberries
      1/2 cup raisins
    2-1/2 cups low-fat milk
      1/2 cup cholesterol-free egg product or Egg Substitute
        2 tablespoons packed brown sugar
        1 teaspoon vanilla
      1/2 teaspoon ground cinnamon
      1/2 teaspoon ground nutmeg
    
    Heat oven to 350 degrees. Spray square baking dish, 8x8x2 inches, with
    nonstick cooking spray. Mix all ingredients; let stand 15 minutes.
    Spread mixture in baking dish. Place baking dish in rectangular pan,
    13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch
    deep. Bake 25 to 30 minutes or until brown. 6 servings.
    
    Nutrition Information Per Serving
    
    	  1 Serving			    Percent of U.S. RDA
    
    Calories		185		Protein			12%
    Protein, g		  7		Vitamin A		 6%
    Carbohydrate, g	 33		Vitamin C		 4%
    Fat, g		  3		Thiamin			10%
     Unsaturated	  1		Riboflavin		18%
     Saturated		  2		Niacin			 4%
    Dietary Fiber, g	  1		Calcium			16%
    Cholesterol, mg	 10		Iron			 8%
    Sodium, mg		200
    Potassium, mg	360