Best 2 Chef Point Café Bread Pudding Recipes

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Indulge in a culinary delight with our collection of Chef Point Café Bread Pudding recipes. Experience a symphony of flavors and textures as you explore these delectable variations. From the classic comfort of the Original Bread Pudding to the rich indulgence of the Chocolate Bread Pudding, each recipe promises a unique taste adventure. Discover the secrets behind the perfect bread pudding, including tips for selecting the best bread, achieving the ideal custard consistency, and adding your own creative touches. Whether you prefer a traditional bread pudding or a modern twist, our recipes will guide you through every step of the baking process. Prepare to tantalize your taste buds and create a dessert that will leave a lasting impression.

Here are our top 2 tried and tested recipes!

CHEF POINT CAFé BREAD PUDDING RECIPE - (4.1/5)



Chef Point Café Bread Pudding Recipe - (4.1/5) image

Provided by lauramae

Number Of Ingredients 14

1 (1-pound, 6-ounce) loaf Texas toast bread, divided
1 (15-ounce) loaf French bread, cut into 1-inch cubes
2 cups heavy whipping cream
2 cups half-and-half
2 cups milk
2 cups sugar
4 Eggs
1/2 teaspoon vanilla extract
Cognac Sauce (recipe follows)
Makes about 13/4 cups
1/2 cup butter
1 cup sugar
2 cups water, divided
2 tablespoons cognac

Steps:

  • Preheat oven to 375°. Generously spray a deep 13x9-inch baking dish with baking spray. Layer half of Texas toast slices in bottom of prepared pan. Top with cubed French bread. In a large bowl, whisk together cream, half-and-half, milk, sugar, eggs, and vanilla until smooth. Divide mixture in half. Pour half of cream mixture over bread. Lightly press bread with hands, making sure French bread is soaked. Place remaining Texas toast slices on French bread cubes. Gradually pour remaining cream mixture on Texas toast layer. Press with hands, making sure to soak bread completely. Spray tops of bread cubes heavily with baking spray. Cover the bread with plastic wrap, then cover with aluminum foil. Place baking dish on a rimmed baking sheet. Pour water on baking sheet. Bake for 1 hour.Remove from oven, and allow to set in refrigerator for 2 hours. Reheat in a 300°F oven for 20 to 30 minutes, or until warm. Cut, and serve topped with Cognac Sauce. Cognac Sauce Makes about 13/4 cups 1/2 cup butter 1 cup sugar 2 cups water, divided 2 tablespoons cognac Combine butter, sugar, and 11/2 cups water in a medium saucepan; bring to a boil. Boil until reduced by half, about 25 minutes. Add cognac and remaining 1/2 cup water. Whisk mixture, and return to a boil. Remove from heat and gradually cool down by whisking.

FAMOUS DAVE'S BREAD PUDDING RECIPE - (3.8/5)



Famous Dave's Bread Pudding Recipe - (3.8/5) image

Provided by á-34223

Number Of Ingredients 18

Bread Pudding:
Butter to coat baking dish
1 loaf Pepperidge Farm cinnamon-swirl bread
2/3 cup golden raisins
1 1/2 cups sugar
3 cups milk
2 cups heavy whipping cream
1/4 cup vanilla extract
8 eggs, beaten
1 teaspoon cinnamon
Praline Sauce:
2 cups unsalted butter, cubed, divided
1 1/2 cups chopped pecans
3 pounds light brown sugar
1 1/2 cups heavy whipping cream
1/2 teaspoon cinnamon
2 1/2 cups sour cream
1 1/2 teaspoons vanilla extract

Steps:

  • Bread Pudding: Preheat oven to 325°F. Coat bottom and sides of a 2" deep (large) baking dish heavily with butter. Tear bread into 1" pieces. Mix with raisins and spread evenly in prepared dish, turning crusts side down to prevent burning. Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture. Place baking dish in a 4" deep baking pan. Add water to reach halfway up side of the baking dish. Bake 1 hour. Remove from water bath and let stand until cool. Spoon into dessert bowls, warm in the microwave and drizzle with warm praline sauce. Top with whipped cream and add a scoop of ice cream, if desired. Praline Sauce: Heat 1 cup butter in large saucepan until melted. Add pecans and mix well. Bring to a boil. Cook until pecans begin to change color. Mixture will foam over, so use a large saucepan. Add remaining butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat. Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly. Increase heat. Cook to 230°F on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.

Tips:

  • Use stale bread: Stale bread is less likely to fall apart during the baking process and will result in a more stable bread pudding.
  • Don't overmix the batter: Overmixing can result in a tough bread pudding. Mix just until the ingredients are combined.
  • Use a variety of fillings: Bread pudding is a versatile dish that can be made with a variety of fillings, such as fruit, nuts, chocolate, or caramel. Don't be afraid to experiment and find your favorite combination.
  • Bake until the top is golden brown: The bread pudding is done baking when the top is golden brown and a toothpick inserted into the center comes out clean.

Conclusion:

Chef Point Café's bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and versatile fillings, bread pudding is a classic dish that can be enjoyed by people of all ages. So next time you have some stale bread on hand, don't throw it away! Instead, make this delicious bread pudding and enjoy a sweet treat that is sure to satisfy your cravings.

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