Modern Bread Pudding Ideas

If everyone loves bread pudding, then everyone knows of its sweet history as stale bread soaked in milk, sugar, butter, fruits and seasonings then bake to form  luscious bread pudding!  While old-fashioned bread pudding is already making a great come-back along with today's reborn of traditional foods, either of its sweet or savory versions can be easy to make.

Making luscious bread pudding is one of the simplest and easy to prepare desserts even a newbie can cook right away. Since we are now in the modern times, why not make a blend of new ingredients cooked the old-fashioned way?

Here are my new-fangled modern bread pudding recipes:

Fruit Cocktail Bread Pudding 

Ingredients

• 5 cups bread cubes, or torn into pieces
• 2 cups sugar
• 1 cup butter, not margarine
• 1 teaspoon ground cinnamon
• 8 eggs, slightly beaten
• 2 cans fruit cocktail, drained and cut into tidbits
• chopped nuts, optional
• Whipped cream, optional

Directions

In a mixing bowl, beat together sugar, butter and cinnamon with an electric mixer for 1 minute, or 3 minutes by hand. Add eggs and beat until blended. Fold bread cubes and fruit cocktail tidbits into the creamed mixture then pour into crock pot. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. You may top with crushed nuts or whipped cream topping if desired. Serve warm or cold.

White Chocolate Bread Pudding

Ingredients

• 1 loaf bread, cubed or torn into pieces
• 2 cups heavy cream
• 2 cups milk
• 1 1/4 cups white-chocolate chips
• 1 1/2 cups sugar
• 2 eggs, slightly beaten
• 3 egg yolks, slightly beaten
• 2 teaspoons vanilla extract
• 2 cups toasted pecans, crushed

Directions

Prepare chocolate chips in a large mixing bowl, set aside. In a saucepan, heat the cream over medium heat until simmering. Pour hot cream over the chocolate chips, whisking until the chips dissolve. Whisk sugar into the mixture then the milk, eggs, and vanilla to form a custard base. Add the bread cubes into the bowl, gently mixing to coat bread cubes with the custard base. Set mixture aside to allow the bread to soak for an hour. Toss once in a while so bread is thoroughly soaked into the custard base. For the meantime, heat the oven to 325 degrees, and grease a baking dish.

Toss the pecans into the soaked bread mixture, then pour the mixture into the baking dish. Cover loosely with foil, and bake for 45 to 50 minutes. Remove foil and increase the heat to 400 degrees. Continue baking for 10 minutes longer or until the top of pudding has lightly browned. You may top your bread pudding with whipped cream. Serve warm or cold.