Help Needed? Bread Pudding recipe.....

Last November the C-J ran a recipe for Bread Pudding supposedly from The Old Stone Inn....I made it, and it was great. Does anyone have this recipe on file. Or another, that I could make tomorrow that would be comparable? Thanks a million!!!

[Robin Garr]

Rob, here's a link to a recipe I built a few years ago. It has a little bit of an orangey vibe, intended to go with a Hungarian Tokaji I had up for tasting. It got a lot of praise, and I don't think you would absolutely have to serve Tokaji with it.

http://www.wineloverspage.com/wineadvis ... 0701.phtml

Bristol Bar & Grille's cranberry bread pudding with butter rum sauce
Bread pudding:

· 2 cups warm water
· 1½ cups sugar
· 1 small can evaporated milk
· 6 tablespoons unsalted butter, melted
· 5 eggs, lightly beaten
· ½ cup frozen concentrated orange juice, thawed
· 1 teaspoon cinnamon
· 1 cup fresh cranberries
· 12-ounce loaf French bread




Butter rum sauce:

· ½ pound (2 sticks) unsalted butter
· 1 cup light brown sugar
· 2 tablespoons Myers's dark rum



Heat oven to 350 degrees.

In a bowl, dissolve sugar in warm water. Add evaporated milk, melted butter, eggs, orange juice, cinnamon and cranberries. Tear bread into bite-size pieces, and stir into liquid mixture. Let stand for 45 minutes, stirring occasionally. Pour into a 9-by-13-inch buttered pan, and bake until golden brown, 35 to 45 minutes. Serve with butter rum sauce.

To make sauce: Melt butter in a small saucepan. Stir in brown sugar, and stir until dissolved. Remove from heat, and add rum. Serve warm.

Serves 8 to 10.

Pumpkin bread pudding

5 slices bread
4 eggs
11/4 cup sugar
11/4 cup milk
1 15-ounce can pumpkin
1 teaspoon vanilla
Dash of salt
3 teaspoons pumpkin pie spice

Coat bottom and sides of 9-by-9 inch glass casserole dish with butter. Cube bread and place in buttered dish. Scald milk. Add sugar, salt, pumpkin, pumpkin pie spice and vanilla. Mix well. Whisk eggs lightly and add to milk mixture. Pour over bread. Bake in preheated 350-degree oven for 45 to 60 minutes (until knife comes out clean). Cool slightly before serving.



Custard sauce

3 eggs
3 cups milk
3/4 cup sugar
2 teaspoons vanilla

Mix milk, eggs and sugar in sauce pan. Heat until mixture coats the back of a spoon. Do not boil. Add vanilla. Serve over pumpkin bread pudding.

Serves 6 to 8.

Ingredients:
1 pound French style bread (the firmer the better)
3 1/4 cups milk
3 eggs
2 teaspoons vanilla
3/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 cup pecans
1/4 cup raisins (optional)
Bourbon Sauce, recipe follows
Preparation:
Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350° for 30 minutes or until lightly brown. Serve warm with Bourbon sauce (below).

Bourbon Sauce

1 cup granulated sugar
6 tablespoons butter, melted
1/2 cup buttermilk
1 tablespoon (or more!) Bourbon
1/2 teaspoon baking soda
1 tablespoon white corn syrup
1 teaspoon vanilla
In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm.

Ingredients:
1 pound French style bread (the firmer the better)
3 1/4 cups milk
3 eggs
2 teaspoons vanilla
3/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 cup pecans
1/4 cup raisins (optional)
Bourbon Sauce, recipe follows
Preparation:
Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350° for 30 minutes or until lightly brown. Serve warm with Bourbon sauce (below).
Bourbon Sauce

1 cup granulated sugar 6 tablespoons butter, melted 1/2 cup buttermilk 1 tablespoon (or more!) Bourbon 1/2 teaspoon baking soda 1 tablespoon white corn syrup 1 teaspoon vanilla
In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm.

I clipped this one out a few days ago, thinking that I would possibly make it for Thanksgiving. Have not made it yet, but it certainly sounds good.

Emeril's - New Orleans style bread pudding with whiskey sauce
http://www.emerils.com/recipe/6846/New- ... skey-Sauce

I make mine with panetone, the wonderful buttery Italian fruit bread. No need for extra raisins, I tried it with a rich nog-like custard last year but it was a little to rich so this year it's back to a lighter custard.