Best Fruitcake Bread Pudding Recipes

FRUIT AND NUT BREAD PUDDING

Steps:

• In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. , Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.

BREAD PUDDING WITH WHISKEY SAUCE AND FRUIT

Steps:

• Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
• Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
• To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.

FRUITCAKE BREAD PUDDING

Steps:

• 1. Preheat the oven to 350 degrees F. Spray 13x9-inch baking dish with nonstick cooking spray.
• 2. In a large bowl, lightly beat the eggs. Add the cream, sugar, vanilla, cinnamon, nutmeg, candied fruit mix, and nuts, whisking to combine. Add the cubed croissants, tossing to coat. Spoon the mixture into the prepared baking dish. Let stand at room temperature for 30 minutes.
• 3. Bake until the center is set, about 1 hour. Watch your oven so you don't overbake. Cover with aluminum foil to prevent excess browning if necessary. Serve warm or at room temperature with Cream Sauce.
• 4. FOR SAUCE: In a medium saucepan, combine the cream and 1/2 cup sugar. Bring to a boil over medium heat. Reduce the heat and simmer.
• 5. In a small bowl, combine the 1/4 cup sugar and cornstarch. Add to the simmering cream mixture. Cook until thickened, about 1 minute, stirring constantly. Remove from heat.

FRUIT AND NUT BREAD PUDDING

Steps:

• In a large bowl, combine the bread and sugar; set aside.
• In another bowl, beat eggs, half and half cream, cinnamon, salt and vanilla until foamy.
• Pour over bread mixture; mix well.
• Cover and refrigerate for 2 hours.
• Cut the apples from the pie filling in half; add apples and filling to bread mixture.
• Stir in pecans, raisins and butter.
• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• Pour into prepared baking dish.
• Bake for 45-50 minutes, or until firm.
• Cut into spuares and serve warm or cold.