Cast-iron Skillet Bread Pudding

Cast-iron Skillet Chocolate Bread Pudding 

Ingredients; 

14 ounces challah, cut into 1/2-inch pieces
½ cup (3 ounces) semisweet chocolate chips
2 cups heavy cream
2 cups whole milk
9 large egg yolks
1 cup Nutella spread
¾ cup (5 1/4 ounces) plus 1 tablespoon granulated
    sugar
4 teaspoons vanilla extract
¾ teaspoon salt
2 tablespoons packed brown sugar

Directions:
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Spread challah evenly in 2 rimmed baking sheets and bake, stirring occasionally, until golden and crisp, about 25 minutes. Transfer bread to 12-inch cast-iron skillet and let cool slightly.

Increase oven temperature to 325 degrees. Stir chocolate chips into cooled bread. Whisk cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together until well combined, then pour mixture evenly over bread. Gently press on top of bread to help it soak up cream mixture. Combine brown sugar and remaining 1 tablespoon granulated sugar in bowl, then sprinkle over top of bread mixture.

Transfer skillet to oven and bake until pudding is just set and surface is slightly crisp, 45 to 55 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cool for 30 minutes. Serve.  Serves 12

Lazarus Bread Pudding With Whiskey Sauce

Lazarus Bread Pudding
With Whiskey Sauce

The large Federated Department Store with main offices in Columbus, Ohio, known as Lazarus Department Store, served wonderful tasty food in their inhouse restaurants.  They also sold a cookbook which included the recipes of their fabulous food.  

Whiskey Sauce
1 cup butter
2 c. powdered sugar
2 eggs
2 Tablespoons whiskey

*

While the pudding is baking, melt butter and whip in powdered sugar.  Beat eggs with a fork and add to the butter mix in small amounts while stirring well with a fork until all is blended.  Stir in whiskey and serve with pudding.  

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Custard Mix

2 cups granulated sugar

1 teaspoon salt

8 eggs

5 1/2 cups milk

1 teaspoon vanilla

*

Blend granulated sugar, salt and eggs with a wire whisk.  Add milk and vanilla: set aside.

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Bread Pudding

1/2 lb french bread

1/4 cup toasted pecans

1/2 cup melted butter

*

Break French bread into medium pieces.  Add pecans and melted butter.  Arrange in a greased 9x13 baking dish.  Pour custard mix over bread pieces.  

*

To Bake:  Place the dish in a pan with a small amount water to create a double-boiler effect.  The water should come up the side of the baking dish about halfway.  Bake at 350^ for 50 to 60 minutes.  Test by inserting a knife into the center of pudding.  Serve with sauce.

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Custard Bread Pudding

Custard Bread Pudding

I was raised in the "waste nothing" generation by a mother who was a wonderful cook. We would beg mom to "please make bread pudding". It was a great way to use the bread crusts that none of us children liked to eat.

Ingredients:

2 eggs, slightly beaten

2 cups milk

1 cup brown sugar

1 Tablespoon butter

1 teaspoon ground cinnamon

1 teaspoon vanilla

10 slices day old (or more) bread

*optional 1 cup raisins

*optional 1 cup chopped nuts

***

Sauce:

2/3 cup brown sugar

2 Tablespoons all purpose flour

1 cup water

7 Tablespoons butter

1 teaspoon vanilla

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Directions:

Bread Pudding

In a large bowl combine eggs, milk, sugar, butter, (use some to also butter baking dish), cinnamon and vanilla. Add the bread cubes and optional ingredients; mix well. Pour into a buttered 11 x 7 x 2" baking dish. Bake at 350 degrees for 50 to 60 minutes or until a knife inserted comes out clean.

***

Sauce

In a saucepan, combine brown sugar, flour, and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for two minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding. Serve with whipped cream or vanilla ice cream if desired.