Banana-Pecan Streusel Bread Pudding
1 12-ounce can (1-1/2 cups) evaporated milk
1-1/3 cups mashed ripe banana (4 medium)
3 beaten eggs
1/2 cup granulated sugar
1 tablespoon vanilla
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon almond extract
2 large croissants, cut or torn into 1-inch pieces (5 ounces total)
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon margarine or butter, melted
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Whipped cream or ice cream (optional)
Lightly grease a 2-quart rectangular baking dish; set aside. Stir together evaporated milk, banana, eggs, granulated sugar, vanilla, 1 teaspoon cinnamon, and the almond extract. Place croissant pieces in prepared baking dish. Pour egg mixture evenly over croissants, pressing pieces down to be sure they are all moistened. 2. In a small bowl combine brown sugar, flour, melted margarine or butter, and 1 teaspoon cinnamon. Stir in pecans. Sprinkle over croissant mixture. Bake in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Let stand for 30 minutes. Serve warm. If desired, top with whipped cream or ice cream. Makes 10 to 12 servings.
Use stale bread - homemade bread is best. If you use Raisin Bread you can eliminate the extra raisins. You can serve it with cream but it’s really good with a vanilla or rum flavored sauce, or a fruit sauce.
3 eggs, beaten
3/4 cup white sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 1/2 cups milk
Enough ; bread cubes to thicken
1 cup raisins
Mix eggs, sugar, vanilla, salt and milk together. Pour into a large buttered baking dish.
Add enough bread cubes to thicken (about 4 cups).
Stir in raisins. Sprinkle top with cinnamon.
Bake at 325 degrees F. for 45 to 50 minutes, until the pudding is puffed up and brown, and a knife inserted in the centre comes out clean. Serve warm.
Warm Apple Bread Pudding with Maple Rum Sauce
4 cups day-old French bread cubes
2 cups pared, cored, chopped apples
Â½ cup raisins
1 can Eagle Brand sweetened condensed milk
1Â¾ cups hot water
Â¼ cup butter, melted
1 tsp maple extract
MAPLE RUM SAUCE:
Â¼ cup butter
1 cup packed brown sugar
Â½ cup whipping cream
2 Tbsp rum
Â½ tsp maple extract
In large bowl, combine bread cubes, apples and raisins. Place in greased 9-inch square baking pan.
Whisk together eggs; stir in Eagle Brand, hot water, butter and maple extract. Pour over bread cube mixture, completely moistening bread.
Bake in preheated 350 F oven for 45-50 minutes or until knife inserted in center comes out clean. Remove from oven and cool slightly.
Serve warm with maple rum sauce, if desired.
MAPLE RUM SAUCE: over medium heat, melt together butter, whipping cream and brown sugar until mixture comes to a boil. Boil 2-3 minutes. Remove from heat; stir in rum and maple extract. Serve warm over apple bread pudding. Makes about 1 cup.
Cherry Bread and Butter Pudding
12 slices white bread
Butter or margarine
1 (11 ounce) jar cherry preserves (OR preserves of choice)
2 2/3 cups milk
2 tablespoons granulated sugar
Preheat oven to 350 degrees F.
Cut crusts from 12 slices bread. Spread butter or margarine on one side of each slice. Butter an 8-inch square baking dish. Arrange 4 slices of bread on bottom. Sprinkle lightly with cinnamon. From jar of cherry preserves (about 1 cup), spread a spoonful of preserves on each slice. Repeat making 2 more layers.
In medium bowl, beat 4 eggs with fork, add milk and sugar, stirring until well mixed. Pour over bread and bake for 1 hour. Refrigerate.
Makes 6 servings.
If preferred, serve warm from oven.