Bread Pudding Ummm Best Ever Food

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

THE BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla bean seeds, salt, cinnamon, eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for 30 minutes, pushing the bread down occasionally so that it is completely covered.
• Pour the bread mixture into the prepared baking dish. Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 1 minute. Drizzle the butter over top of the custard and then sprinkle with the turbinado sugar. Bake until the custard is set and the top is golden brown, 1 hour 15 minutes to 1 hour and 30 minutes. Let cool slightly before serving. Serve warm or at room temperature.

PLAIN AND PERFECT BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
• Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars and mix until dissolved. Pour the mixture over the bread.
• Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving.

SIMPLE BREAD PUDDING

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
• Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

EASIEST EVER BREAD PUDDING

Steps:

• Heat oven to 140C/fan 120C/gas 1. Stir the custard together with the milk. Trim the crusts from the bread, cut into triangles, then place in a large bowl with the raisins or dried cherries. Pour over the custard mixture, then carefully stir everything together so all the pieces of bread are coated. Lightly grease a small ovenproof dish with butter, then spoon in the mixture.
• Cook for 30-35 mins until there is just a slight wobble in the centre of the custard. Sprinkle over the sugar to cover the surface, then pop under a hot grill for 1-2 mins until the sugar starts to melt and caramelise.

SIMPLY THE BEST BREAD PUDDING

Steps:

• Butter a 13 x 9 x 2 dish.
• In a separate bowl, combine all ingredients except bread and raisins/cherries.
• Mix until eggs are well incorporated.
• Add bread cubes and raisins/cherries and mix until combined.
• Pour all into dish.
• Refrigerate a minimum of 2 hours, up to overnight (longer won't hurt).
• Bake at 350F for 1 hour, 15 minutes.
• Serve warm or at room temperature with sweetened real whipped cream.

CLASSIC BREAD & BUTTER PUDDING

Steps:

• Heat the cream in a pan until boiling. Meanwhile, whisk the egg yolks and sugar together in a large bowl with an electric whisk until light and fluffy, about 3-5 mins. Pour the hot cream over the eggs, whisking continuously, and when everything is mixed, set aside.
• Spread the bread with the butter, and cut into triangles. Arrange in a shallow baking dish, about 20 x 26 x 5cm, buttered-side up, in three layers, sprinkling the raisins and finely grating some nutmeg over the bottom two layers and leaving the top layer clear. Pour over the warm custard, lightly pressing the bread down with your fingers to help it soak in. Leave to stand for at least 20 mins before cooking. Can be prepared up to this stage several hours ahead, chilled and cooked when needed.
• Heat the oven to 180C/160C fan/gas 4. Sit the dish in a large roasting tin and pour a kettleful of hot water into the roasting tin so it comes three-quarters of the way up the outside of the dish. Bake in the oven for 20-25 mins until the custard is just set.
• Remove the pudding from its water bath and scatter the top liberally with more sugar. Caramelise the top under a hot grill or with a blowtorch - take it really far (a few burnt edges add to the flavour), but be careful it doesn't catch. Leave the pudding to rest for 5 mins, then serve with your favourite ice cream - I like bitter orange marmalade ice cream.

BREAD PUDDING

Steps:

• Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
• Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
• Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
• Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
• Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

BEST EVER BREAD PUDDING

Steps:

• Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
• Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
• After soaking, spoon bread mixture into the prepared baking dish.
• Bake in the preheated oven for 55 minutes.
• Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
• Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
• Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
• While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
• Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
• Cut the pudding into squares and serve with warm bourbon sauce.

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Line a 9"x13" glass ovenproof pan with the stale bread cubes (You can leave them out on a tray overnight to air dry).
• Sprinkle the raisins over the bread, pushing some between the cubles.
• Drizzle cubes with the melted butter.
• Using a medium size bowl, mix together the milk, eggs,sugar cinnamon, and vanilla. Pour the mixture over the cubes.
• Press the cubes down into the mixture;and, let sit for 10 minutes to let the bread absorb some of the liquid.
• Bake for 45 minutes at 350 degrees. Pudding will become quite puffy.
• Sprinkle with 2 Tablespoons of sugar and return to the oven 5-10 more minutes or until center of the pudding is firm and top is brown.
• Optional: Top with Lemon Sauce. Recipe #21838 works well.