Rhonda's Amazing Bread Pudding

Ingredient

16 Hawaiian rolls

8 eggs           
1 cup white sugar
1/2 cup brown sugar    

2 cups heavy cream or half and half                        
1 cup milk
1 tablespoons vanilla extract  

1 teaspoon cinnamon  

Topping optional 

3 tablespoon butter

1/4 cup brown sugar

1/4 cup chopped pecans

Preparation

1. Slice rolls in half lengthwise; tear the bottom half of roll into pieces.
2. Layer the torn up pieces evenly in a lightly greased 13- x 9-inch baking dish. Place the tops, crust sides up, over mixture.
3. Beat together eggs and sugar. Beat in cream, vanilla and cinnamon. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill 2 hours. 
4. Optional  Put all topping ingredients in a bowl and smash together with a fork, then crumble on top of pudding.
5. Bake at 350° for 45 minutes or until set. Cover with aluminum foil, and bake 15 more minutes. Serve warm .

Not another batch of Bread Pudding

 Easy

If you read Rhonda's Saucy Adventures, you know I keep making the Barefoot Contessa's, Croissant Bread Pudding.   Well, today I realized I had a bag of sliced baguette that I couldn't let go to waste.  So, I decided that it was about time I gave Paula Dean's recipe a try.  All I can say is I can't pick one as a favorite.  I love them both equally.  Paula's recipe was too sweet but still so addicting.  So next time I will only use 1 1/14 cups of sugar.  The texture was the best and the brown sugar crumble is a MUST!  I didn't make the sauce because I couldn't handle anymore sugar. 

Ingredients          

2 cups granulated sugar  I will try 1 1/4 cup next time.
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
Crumble Ingredients
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.



Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

 


Doesn't it look like a sponge that absord too much sugar?





Croissant Bread Pudding

Barefoot Contessa Croissant Bread Pudding 

I make her Rice Pudding once a month and her Croissant pudding twice a year. I would eat the croissant pudding everyday if it wasn't so fattening.

I was craving bread pudding today so I made the Barefoot Contessa's Croissant Bread Pudding. So far it is the best recipe I have tried. I have had this bread pudding at least 10 times in the last 5 years and wish I could have it once a month. I did make a few Rhondaifications because I had cream in the refrigerator that I didn't want to waste.

It was a little clumpy on the bottom but that was my favorite part. It was so creamy and sweet, I loved the little bites of custard. The only problem is it looks really bad.

Ingredients
• 3 extra-large whole eggs
• 8 extra-large egg yolks
• 5 cups half-and-half (I used 2 cups cream 3 cups milk)
• 1 1/2 cups sugar ( I used 1/2 cup raw sugar 1 cup sugar)
• 1 1/2 teaspoons pure vanilla extract
• 6 croissants, preferably stale ( I used 7)

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
*** If you don't want the custard clumps at the bottom of the bowl, add 1 to 2 more croissants.

For the love of Baking and Cooking with good friends!