You are currently browsing the tag archive for the ‘bread pudding’ tag.

P1040156

This recipe is based upon one found at Food.com by Kaarin. It is so rich and delicious.

Toast 8 slices Italian bread

Toast 8 slices Italian bread

P1030231

Cut into 1/2″ cubes

Melt butter into milk and pour over bread. Let sit 15 minutes.

Melt butter into milk and pour over bread. Let sit 15 minutes.

Mix together eggs, sugar, salt, and cinnamon.

Mix together eggs, sugar, salt, and cinnamon.

Run outside, pull rhubarb, clean, and trim.

Run outside, pull rhubarb, clean, and trim.

Chop rhubarb.

Chop rhubarb.

Mix rhubarb with eggs mixture.

Mix rhubarb with eggs mixture.

Mix rhubarb and eggs mixture with soaked bread mixture.

Mix rhubarb and eggs mixture with soaked bread mixture.

Pour into buttered baking dish.

Pour into buttered baking dish.

Sprinkle with brown sugar and pecans

Sprinkle with brown sugar and pecans

Bake at 350 degrees for 55-60 minutes.

Bake at 350 degrees for 55-60 minutes.

Serve warm with Grand Marnier Hard Sauce

Serve warm with Grand Marnier Hard Sauce

Rhubarb Bread Pudding Recipe

8 slices Italian or French bread, lightly toasted, cut into 1/2” cubes

1-1/2 cups milk

4 Tbsp. butter

5 eggs

1-1/2 cups sugar

¼ tsp. salt

1 tsp. cinnamon

4 cups rhubarb, chopped

½ cup brown sugar

¼ cup pecans, chopped

Put bread cubes into a large bowl.  Heat butter and milk together until butter is melted. Pour over bread cubes and let sit for 15 minutes.

Meanwhile, mix together eggs, sugar, salt, and cinnamon. Stir in rhubarb.

Stir eggs mixture into bread mixture and pour into buttered baking dish.  Sprinkle with brown sugar and pecans. Bake at 350 degrees F for 55 to 60 minutes until set.

Serve warm with Grand Marnier Hard Sauce. Serves 8-10

Grand Marnier Hard Sauce

Grand Marnier Hard Sauce

Grand Marnier Hard Sauce Recipe

½ cup softened butter

1-1/2 cups powdered sugar

2 Tbsp. Grand Marnier, more or less to taste

Beat butter until fluffy. Add powdered sugar gradually until incorporated, scraping sides of mixing bowl. Add Grand Marnier and beat again, making sure all is incorporated. Spoon into serving dish. Dollap onto servings of warm bread pudding.

Savory Spinach and Artichoke Bread Pudding

This is a dish I’ve adapted from one posted on Food Network by Emeril Lagasse. It has a lot of ingredients, but is really very simple to make. Instead of Italian seasoning, I dash dried basil and oregano into it at the appropriate times. One thing that I think would enhance this dish is a sauce, but I haven’t quite come up with anything. I think a marinara would overwhelm it. Maybe a balsamic reduction would be good. If anyone comes up with something interesting, let me know! I served this with baked salmon the other night and it was a good accompaniment.

The first thing to do is prepare the spinach by steaming it, cooling, draining and wringing it as dry as possible, then chopping. Set aside.

Saute onion in olive oil until golden brown and tender.

Add garlic and cook for about 30 seconds longer.

Add 2 tsp. Italian seasoning, salt, and pepper. Mix in artichokes. Heat for another 2 minutes. Set aside.

Prepare 7 cups French bread by slicing into cubes. Add onion mixture to bread cubes.

Cut Brie into cubes and stir into bread mixture, along with spinach.

Mix together eggs, cream, milk, lemon juice, more Italian seasoning (about 2 tsp.). Add to bread mixture, along with minced parsley and 1/4 cup Parmesan. Let mixture rest for 20 minutes.

Pour into greased (sprayed or with olive oil) 13 X 9″ baking dish. Sprinkle with 1/2 cup Parmesan cheese. Drizzle olive oil over top. Bake at 350 degrees for about 40 minutes.Serve warm. Yields about eight servings.

Savory Spinach and Artichoke Bread Pudding Ingredient List

1 cup chopped onion

2 cloves chopped garlic

2 Tbsp. Italian seasoning, salt, and pepper (divided in half)

1 14-oz. can quartered artichoke hearts

7 cups cubed French bread

1# spinach (steamed, cooled, wrung, and chopped)

½ # Brie, rind removed, cut into cubes

3 eggs

1-1/2 cup cream

1 cup milk

1 Tbsp. lemon juice

3/4 cup grated Parmesan cheese

2 Tbsp. minced parsley

Olive oil for pan and drizzle

What kind?