c'mon... post them!

sounds scrumpdiddlyumptious! YUM!:eat :hungry :yes

Bread Pudding

5 cups cold whole milk
2 (4.4 ounce) boxes American custard dessert mix
1/3 cup dark rum
2 egg yolks, beaten
1/4 teaspoon ground nutmeg
1/4 cup walnut pieces, lightly toasted
1/4 cup pecan pieces, lightly toasted
1/2 cup golden raisins, optional
Caramel Rum Sauce, recipe follows


Preheat oven to 350 degrees F.
Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch
pieces and place in prepared dish.

In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until
well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly
on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs
custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding
puffs. Serve warm with Caramel Rum Sauce.


Caramel Rum Sauce:
2/3 cup butterscotch caramel sauce
3 tablespoons heavy cream
3 tablespoons dark rum
Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45
seconds. Whisk to blend. Drizzle over bread pudding.



Croissant Bread Pudding

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale, sliced horizontally
1 cup raisins

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and
vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a
10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants,
then add the raisins, then the tops of the croissants (brown side up), being sure the
raisins are between the layers of croissants or they will burn while baking. Pour the
custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with
aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the
foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more
minutes or until the pudding puffs up and the custard is set. Remove from the oven and
cool slightly. Serve warm or at room temperature.



Krispy Kreme Bread PUdding

2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows

Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for
a few minutes. Mix all ingredients together until donuts have soaked up the liquid as
much as possible.

Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.


Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly.
Pour over each serving of Krispy Kreme Bread Pudding.