Best 3 Makeover Bread Pudding Recipes

THE ULTIMATE MAKEOVER: BREAD & BUTTER PUDDING

Steps:

• Put the apricots and raisins in a small dish, pour over the brandy and leave to soak, stirring occasionally. Meanwhile, beat the egg and sugar together in a medium bowl, then whisk in the custard powder with a balloon whisk until smooth. Warm the milk in a small non-stick saucepan; then, when it's just coming up to a boil, remove from the heat and slowly stir into the egg mixture. Scrape in the vanilla seeds, drop in the pared lemon zest and vanilla pod and set aside to cool and infuse for 30 mins.
• Whisk the crème fraîche into the cooled milk. Strain this custard through a sieve into a jug. Using ¼ tsp butter from the 25g, very lightly butter a shallow ovenproof dish, about 20 x 25 x 4.5cm.
• Butter the bread on one side only with the rest of the butter, then spread over the conserve or jam. Cut each slice into 4 triangles, then lay half the triangles, jam side up, in the dish. Scatter over half the apricots and raisins, then lay the rest of the bread over the top, again jam side up. Scatter over the rest of the dried fruit and any unsoaked brandy, then pour half the custard over the bread. Leave to soak for 15 mins. Heat oven to 180C/160C fan/gas 4.
• Sit the dish in a roasting tin. Pour the rest of the custard over the bread, press the bread lightly into the custard then half fill the roasting tin with hot water. Bake for 20 mins, then raise the heat to 190C/170C fan/gas 5 and bake for a further 5-10 mins until the bread on top is crisp and golden. Remove and let the pudding sit for 2-3 mins. Sift over the icing sugar and serve warm.

MAKEOVER CHOCOLATE CROISSANT PUDDING

Steps:

• Place croissant bottoms in a 13x9-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and replace croissant tops., In a large bowl, combine the eggs, milk, sugar and vanilla; pour over croissants. Let stand for 10 minutes or until croissants are softened., Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CLASSIC BREAD PUDDING

Steps:

• Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
• Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
• Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.
• Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.
• Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.