Food network

INGREDIENTS:

8 ounces cubed day old French bread
4 tablespoons butter, melted
1/2 cup chopped pecans
3 eggs
3/4 cup white sugar
4 teaspoons vanilla extract
1/2 teaspoon almond extract
1 pinch salt
3 cups milk
1 cup coffee flavored liqueur
1 teaspoon ground cinnamon
1 cup packed light brown sugar
1/2 cup butter
2 tablespoons light corn syrup

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart shallow baking dish. Set aside. Toss bread cubes with melted butter, and place half of them in prepared baking dish. Sprinkle with cherries or pecans. Top with remaining buttered bread cubes.
In a large bowl, whisk eggs, 1/2 cup sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the bread cubes. Let stand 30 minutes. Press bread cubes down again. Combine remaining 1/4 cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding.
To make the Caramel Sauce: In a 2 quart saucepan, bring brown sugar, butter, and corn syrup to a boil. Stir until smooth. Boil for 1 minute. Pour over moistened bread cubes.
Place baking dish in a larger baking pan. Pour some boiling water in the large pan halfway up the side of the smaller baking dish.
Bake for 45 to 50 minutes, or until golden. Serve warm.

INGREDIENTS:
4 tbsp. tapioca
2 c. cold water
1 c. dark brown sugar
2 egg yolks
2 egg whites, beaten
1 tsp. vanilla
1/2 tsp. salt
1/2 c. chopped nuts

DIRECTIONS:
Soak tapioca in 1 cup of cold water for 10 minutes. Beat the egg yolks and add the sugar and the rest of the water; add tapioca. Mix; cook in a double boiler for 30 minutes. Fold in rest of ingredients; pour into a glass dish and chill. Serve with plain or whipping cream.

INGREDIENTS:

PUDDING
1 (8 ounce) loaf baguette
1/2 cup unsalted butter, melted
1 cup semisweet chocolate chips
3 cups heavy cream
1 cup milk
2 eggs
8 egg yolks, room temperature
1/2 cup white sugar
1 tablespoon vanilla extract
SAUCE
2 ounces unsweetened chocolate, chopped
1 tablespoon butter
1/3 cup boiling water
1/2 cup white sugar
3 tablespoons corn syrup
1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 baking dish.
Slice baguette in 1/4 inch slices and brush one side with melted butter. Place on a baking sheet and into preheated oven until golden, about 1 minute.
Melt chocolate chips in microwave or double boiler. Set aside.
In a medium saucepan over low heat, heat cream and milk until warm. Do not scald.
In a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth. Blend in warm cream mixture a little at a time. Whisk egg mixture into melted chocolate until smooth.
Arrange toasted bread slices, buttered side up, in prepared dish until dish is full. Pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean. Let rest 8 hours or overnight.
To make sauce, melt unsweetened chocolate in small saucepan over low heat. Stir in 1 tablespoon butter until melted. Stir in boiling water, 1/2 cup sugar and corn syrup until smooth. Increase heat to medium and bring to a boil Boil gently 3 minutes. Remove from heat and stir in 1 teaspoon vanilla.
To serve: Warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding onto a serving platter. Serve with warm chocolate sauce.

INGREDIENTS:

3 eggs
1 cup applesauce
1/2 cup vanilla fat-free yogurt
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples - peeled, cored and chopped
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter
1 (9 inch) unbaked 9 inch pie crust

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl stir together eggs, applesauce, yogurt, white sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
In another bowl stir 1/4 cup brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
Bake in preheated oven for 1 hour or until top is golden and fruit is tender.

INGREDIENTS:

16 thick slices raisin bread, cubed
1/2 cup white sugar
1/8 teaspoon ground cinnamon

2 cups milk
1/4 cup butter
5 eggs, beaten
1/2 cup white sugar
1 teaspoon vanilla extract

DIRECTIONS:

Line a microwave-safe 2 quart ring mold or baking dish with raisin bread. Sprinkle sugar and cinnamon evenly over bread cubes. Set aside.
Place milk and butter in a 1 quart glass measure and microwave on medium 4 1/2 to 5 1/2 minutes, until butter is melted and milk is scalded. Quickly stir eggs, 1/2 cup sugar and vanilla into hot milk mixture. Pour over bread cubes.
Cover with plastic wrap and microwave at medium heat for 17 to 19 minutes, until pudding is set.

INGREDIENTS:

1 cup butterscotch topping
2 eggs
1 cup nonfat evaporated milk
2 cups French bread cubes
1/3 cup golden raisins

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.
In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.

INGREDIENTS:

2 tablespoons olive oil
1 medium onion, chopped
4 cups cubed bread
2 tablespoons minced fresh rosemary
1 cup shredded or crumbled cheese
6 eggs, lightly beaten
1 cup heavy cream
1 cup 2% milk
1 pinch salt and pepper to taste

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).

INGREDIENTS:

Pudding:
1/2 loaf French bread
2 large eggs, lightly beaten
1 1/4 cups milk
1 tablespoon McCormick® Pure Vanilla Extract
1/2 cup sugar
1 teaspoon McCormick® Ground Cinnamon
1/2 teaspoon McCormick® Ground Nutmeg
1 cup peeled, diced tart apples
3/4 cup chopped walnuts, toasted
1/3 cup raisins
2 tablespoons butter or margarine
Eggnog Sauce:
1 tablespoon cornstarch
2 cups eggnog
1 teaspoon McCormick® Imitation Rum Extract
1/2 teaspoon McCormick® Pure Vanilla Extract

DIRECTIONS:

Preheat oven to 325 degrees F. Grease 11×7×2-inch baking pan and set aside. Trim crust from bread and cut enough bread into 3/4-inch cubes to make 3 cups. Set aside.
Place remaining pudding ingredients, except butter, in large bowl and stir until well mixed. Add bread cubes and toss to combine. Spread mixture in prepared pan and dot with butter. Bake 35 minutes, or until firm.
To make Easy Eggnog Sauce, whisk cornstarch into eggnog in a small saucepan. Heat to boiling over medium-high heat, stirring constantly. Reduce heat and simmer 2 minutes. Remove from heat, add extracts, and cool 5 minutes. Sauce will thicken. Pour over bread pudding.

INGREDIENTS:

1 1/2 cups milk
2 (1 ounce) squares unsweetened chocolate
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups day-old bread cubes
1/2 cup chopped walnuts
3 eggs, beaten
1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
In a double boiler, heat together the milk and chocolate until chocolate is melted.
In a 10×16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
Beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.
Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.