BREAD PUDDING WITH BUTTER SAUCE
When we went out to eat, bread pudding was my choice dessert. I eventually found out how it was made and have enjoyed making, eating and serving it since.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Divide bread cubes and raisins between two greased 8-oz. ramekins or custard cups. , In a small bowl, whisk the egg, milk, water, sugar, cinnamon and nutmeg. Pour over bread mixture. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool for 15 minutes., Meanwhile, in a small saucepan, melt butter. Stir in the sugar, egg yolk and water. Cook and stir over medium-low heat for 4 minutes or until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in bourbon if desired. Serve warm with bread pudding.
Nutrition Facts : Calories 451 calories, Fat 21g fat (12g saturated fat), Cholesterol 258mg cholesterol, Sodium 351mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 11g protein.
BREAKFAST BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
- Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
- Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.
BEST BREAD PUDDING
Look no further: this is the only bread pudding recipe you will ever need. This super-thick version is equal parts sweet and custardy, with just a touch a spice. Perfect for a special event, or for Sunday morning breakfast at home.
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
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.
BREAD PUDDING WITH STRAWBERRY SAUCE
Steps:
- Preheat the oven to 350 degrees F.
- Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed.
- Divide the bread mixture among four 8-ounce creme brulee ramekins and transfer to a baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 minutes.
- In a large skillet over high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries over high heat and add the orange juice. Reduce the heat to medium and simmer for 3 to 5 minutes.
- Serve the sauce with the bread pudding.
SOUTHERN-STYLE BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the bread pudding: Butter a 13-by-9-inch baking dish with 1 tablespoon butter. Put the bread cubes in the dish.
- Whisk together the half-and-half, 3/4 cup of the sugar, vanilla, 1 teaspoon of the cinnamon, salt and eggs in a large bowl. Pour this mixture over the bread. Cover and refrigerate for 1 hour.
- Preheat the oven to 325 degrees F. Melt the remaining 3 tablespoons butter in a microwave or on the stove and drizzle over the top of the bread pudding. Combine the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle over the top.
- Place on the center rack in the oven. Bake until the edges start to rise, a knife inserted into the center comes out mostly clean and the pudding jiggles when shaken, 45 to 50 minutes. Cool on a rack 35 to 40 minutes before serving.
- For the sauce: Puree the berries in food processor. Press through a fine-mesh strainer. Stir in the honey and lime juice. Taste and adjust with more honey if it's not sweet enough for you.
- Serve the bread pudding with a drizzle of sauce. Garnish with additional berries and a scoop of vanilla ice cream or whipped cream.
FAVORITE BREAD AND BUTTER PUDDING WITH BOURBON SAUCE
Provided by Jean Anderson
Categories Bourbon Brunch Dessert Bake Spirit Whiskey Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 Servings
Number Of Ingredients 19
Steps:
- 1. Butter 1 1/2-quart casserole or spritz with nonstick cooking spray and set aside.
- 2. Spread one side of each slice of bread with butter, cut each slice into four pieces of equal size, spread half of them in casserole, and sprinkle half of raisins on top. Repeat layers and set aside.
- 3. Beat eggs, sugar, vanilla, cinnamon, and nutmeg at high electric mixer speed about 2 minutes until creamy. With mixer at low speed, add milk gradually, then half-and-half.
- 4. Pour over bread and raisins in casserole and let stand uncovered at room temperature 1 hour. After 40 minutes, preheat oven to 350°F.
- 5. When pudding has stood 1 hour, set in large shallow pan, and place on pulled-out middle oven shelf. Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.
- 6. Transfer casserole to wire rack and cool 20 minutes.
- 7. Meanwhile, prepare Bourbon Sauce: Combine sugar, cornstarch, nutmeg, and salt in small nonreactive saucepan. Whisk in water and bourbon and continue whisking until smooth. Add butter, set over moderate heat, and cook, whisking constantly, 2 to 3 minutes until thickened and translucent. Remove from heat, mix in lemon juice, and transfer to heated sauceboat.
- 8. Serve pudding warm at table, trickle a little sauce over each portion, and pass the rest.
BREAD PUDDING
This is one of my favorite desserts. The sauce makes the dessert! I don't use raisins, but a lot of people like to add them in.
Provided by MIEN
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
- 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 for 60 minutes. Cool on wire rack.
- While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 38.1 g, Cholesterol 256.5 mg, Fat 19.3 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 10.4 g, Sodium 262.1 mg, Sugar 33.4 g
BREAD PUDDING WITH SAUCE
This warm pudding is a traditional winter favorite, and for a good reason. The rich, cinnamony flavor is perfect for the holidays, and the decadent, buttery sauce is such an amazing complement. You can use actual rum instead of extract, just for grown-ups. -Peggy Goodrich, Enid, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk eggs, milk, sugar, butter, cinnamon and salt. Gently fold in bread cubes and raisins if desired. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan over medium heat, melt butter; stir in brown sugar and apple juice. Cook and stir until sugar is dissolved. Remove from the heat; stir in extracts. Serve warm with bread pudding. Refrigerate leftovers.
Nutrition Facts : Calories 413 calories, Fat 19g fat (11g saturated fat), Cholesterol 87mg cholesterol, Sodium 349mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
BREAD PUDDING II
My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!
Provided by ELLENMARIE
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g
BREAD AND BUTTER PUDDING
This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own.
Provided by Anonymous
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
- Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
- Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
- Bake in the preheated oven until golden brown and set, about 30 minutes.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 46 g, Cholesterol 108.4 mg, Fat 19.6 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 389.5 mg, Sugar 29.7 g
BREAD AND BUTTER PUDDING WITH BUTTERSCOTCH SAUCE (LIGHTER)
Mandy from Oz requested her recipe#243686 be made lighter so I took on the challenge. I not only cut the fat and sugar but added more flavor. Yum! I started with 1 serving of her recipe and worked off of that and made it 2 servings. I think this would be good with bananas tossed in orange juice mixed in it too! There are more ways to make it even lighter which I have offered below. You could also omit the sauce. ***Nutrition facts for Splenda brown sugar blend: 1/2 tsp= 10 calories and 2g sugars. So if you use all of it in this recipe that should bring the calories up to 386 per serving and the sugar to 20.5g per serving.
Provided by Engrossed
Categories Dessert
Time 1h
Yield 2 cups, 2 serving(s)
Number Of Ingredients 19
Steps:
- Pudding:.
- Preheat oven to 350 degrees Fahrenheit.
- Grease two 1-cup ramekins.
- Brush melted butter onto bread slices. Cut them into small cubes. Put aside.
- In a medium bowl, whisk egg and Splenda together until pale.
- Whisk in milk, extract, and zest until well combined.
- Stir in bread cubes and chocolate chips until most of the liquid is absorbed.
- Spoon into 2 prepared ramekins.
- Topping:.
- Mix together brown sugar Splenda, cinnamon and nutmeg.
- Sprinkle over the pudding tops.
- Place pudding ramekins into a small baking dish filled halfway with hot water so that they are each surrounded by the water.
- Bake in preheated oven for 50 minutes.
- Butterscotch Sauce:.
- In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch.
- Slowly stir in evaporated milk and put 1 tbsp of butter in it.
- Microwave on high for 3 minutes.
- Stir in vanilla.
- Reheat if made ahead.
- To Serve:.
- Drizzle hot sauce over puddings.
- Top with a dollop of Cool Whip Lite, if desired.
Nutrition Facts : Calories 375.4, Fat 10.1, SaturatedFat 5.2, Cholesterol 112.3, Sodium 547.7, Carbohydrate 55.9, Fiber 1.8, Sugar 13.8, Protein 14.6
BREAD PUDDING WITH SOUTHERN BOURBON SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
- With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
- Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.
- Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.
CINNAMON BREAD PUDDING WITH BUTTER SAUCE
Make and share this Cinnamon Bread Pudding With Butter Sauce recipe from Food.com.
Provided by Bren in LR
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- For pudding, in a large mixing bowl, beat eggs by hand. Beat in milk, cream, sugar, and vanilla until combined. Stir in the cinnamon bread.
- Grease a 2-quart rectangular (12x7 1/2x2-inch) baking dish. Add bread pudding mixture, spreading evenly.
- Bake in a 325 degree F oven for 55 to 60 minutes or until top is puffed and a knife inserted near the center comes out clean.
- Serve warm with Butter Sauce. (Recipe below.).
- 1/2 cup packed brown sugar.
- 1/4 cup butter.
- 1/3 cup light-colored corn syrup.
- 1/4 cup half-and-half.
- In a small saucepan, heat packed brown sugar and butter until butter melts. Carefully add light-colored corn syrup and half-and-half. Cook, stirring constantly, over medium-low heat for 1 to 2 minutes or until sugar is dissolved and mixture is smooth.
Nutrition Facts : Calories 261.3, Fat 11.9, SaturatedFat 6.3, Cholesterol 167.6, Sodium 105.2, Carbohydrate 30.5, Sugar 25.3, Protein 8.3
MULATE'S HOMEMADE BREAD PUDDING WITH BUTTER RUM SAUCE
Recipe adapted from Alton Brown's cookbook "Feasting on Asphalt". This is an unusual bread pudding in that the texture is smooth, and dense with no evidence of the bread at all, almost like a tres leches cake because they make it from left over hamburger buns, which they soak in eggs and cream until the buns lose all form and shape. With hard sauce, the pudding is amazing.Mulate's is a restaurant in New Orleans.
Provided by TxGriffLover
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350º. Grease a 9 x 13-inch pan and set aside.
- In a large mixing bowl, whisk the eggs. Add the milk, half-and-half, sugar,.
- and vanilla, and whisk well to combine.
- Break the hamburger buns into pieces and place in the prepared pan. Sprinkle the raisins evenly over the buns and pour the liquid mixture over. Make sure that all of the bread is thoroughly soaked in the liquid.
- Bake in the middle rack of the oven for 45 minutes. Let cool for 15 minutes before serving. If you prefer a firmer texture, chill for about 2 hours, then reheat for serving.
- Serve with butter rum sauce.
- BUTTER RUM SAUCE.
- 4 Tblsp (1/2 stick) unsalted butter.
- 1/4 cup sugar.
- 1/2 cup heavy cream.
- 1/2 cup rum (although you can use any rum you want, AB relies on a dark spiced rum [Capt. Morgan] for this).
- Place the butter in a 1-quart saucepan and set over medium heat. Once the butter has melted, add the sugar and whisk to combine. Cook for 3 minutes.
- Add the cream and rum and cook for 5 minutes, or until slightly thickened.
- Serve warm over the bread pudding.
Nutrition Facts : Calories 308.6, Fat 11.3, SaturatedFat 5.6, Cholesterol 149.7, Sodium 205.8, Carbohydrate 43.1, Fiber 0.8, Sugar 28.8, Protein 9.4
PEANUT BUTTER BREAD PUDDING WITH COFFEE LIQUEUR SAUCE
Make and share this Peanut Butter Bread Pudding With Coffee Liqueur Sauce recipe from Food.com.
Provided by MARIA MAC
Categories Dessert
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Lightly butter 13x9-inch glass or ceramic baking dish.
- In medium saucepan, combine milk and cream. Cook over medium heat until bubbles just begin to appear around edges; remove from heat.
- In large bowl, whisk together eggs, 2 egg yolks, sugar and salt. Slowly add milk mixture, whisking constantly. Whisk in 1/2 cup of the peanut butter and vanilla.
- Spread remaining 1/2 cup peanut butter over one side of the bread slices; arrange in baking dish, peanut butter side up. Pour egg mixture over bread (slices will float).
- Cover and refrigerate 1 hour. Heat oven to 350°F Place baking dish in large roasting pan or broiler pan; pour hot tap water into roasting pan, almost halfway up sides of baking dish. Bake 45 to 55 minutes or until top is puffed and knife inserted in center comes out almost clean. Let stand 30 minutes; serve warm.
- Meanwhile, melt butter in heavy small saucepan over low heat. Stir in brown sugar and liqueur; cook 2 minutes or until brown sugar dissolves. Remove from heat; let stand 1 minute to cool slightly.
- Whisk in 2 beaten egg yolks. Return to low heat; cook 4 to 5 minutes or until mixture coats back of spoon, stirring constantly. Strain through fine sieve, if necessary. Serve warm sauce over pudding.
Nutrition Facts : Calories 778.5, Fat 40.8, SaturatedFat 17.6, Cholesterol 213.5, Sodium 681.8, Carbohydrate 80.4, Fiber 4.4, Sugar 36.6, Protein 19
BREAD AND BUTTER PUDDING
Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest
Provided by Katy Gilhooly
Categories Dessert, Treat
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
- Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
- Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.
Nutrition Facts : Calories 566 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein
APPLE BREAD PUDDING WITH VANILLA BUTTER SAUCE
One of the better recipes for bread pudding. The vanilla sauce recipe may be cut in half if desired, but it is so good, you might just want to prepare it with the stated amounts.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Butter an 11 x 7-inch baking dish.
- In a large bowl, combine bread cubes, raisins and apples.
- In a small saucepan over medium heat, combine 1 cup brown sugar, 1-3/4 cups half and half cream and 1/4 cup butter.
- Cook and stir until butter melts and the mixture is well blended (it does not have to boil).
- Pour over bread mixture in the bowl.
- In a small bowl, combine cinnamon, 1 teaspoon vanilla and eggs.
- Pour the bread mixture into the prepared baking dish, and drizzle egg mixture on top.
- Bake for about 40-45 minutes, or until the center is set, and apple are tender.
- Serve with warm vanilla sauce.
- To make vanilla sauce: Combine white sugar, brown sugar, half and half cream, whipping cream and butter in a saucepan; bring to a boil and simmer for 4 minutes, or until slightly thickened.
- Remove from heat, add in vanilla; mix to combine.
Nutrition Facts : Calories 1714.6, Fat 91.2, SaturatedFat 54.8, Cholesterol 349.4, Sodium 1422.4, Carbohydrate 208.2, Fiber 7, Sugar 120.8, Protein 21.7
More about "bread pudding with butter sauce food"
10 BEST CUSTARD SAUCE BREAD PUDDING RECIPES | YUMMLY
From yummly.com
EASY BREAD AND BUTTER PUDDING RECIPE - THE SPRUCE EATS
From thespruceeats.com
OLD-FASHIONED BREAD PUDDING WITH VANILLA SAUCE - LAND …
From landolakes.com
BREAD AND BUTTER PUDDING | RECIPETIN EATS
From recipetineats.com
SPICED BREAD PUDDING WITH VANILLA BEAN BUTTER SAUCE
From sbs.com.au
BUTTERSCOTCH BREAD PUDDING WITH BUTTERSCOTCH SAUCE RECIPE
From somethingswanky.com
BREAD PUDDING - TWO SISTERS
From twosisterscrafting.com
HOT BUTTERED RUM BREAD PUDDING | SOUTHERN LIVING
From southernliving.com
BREAD PUDDING WITH RUM SAUCE - GOOD FOOD ST. LOUIS
From goodfoodstl.com
BRIOCHE BREAD PUDDING WITH BOURBON-BUTTERSCOTCH SAUCE
From countryliving.com
BREAD AND BUTTER PUDDING WITH BOURBON SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
BREAD PUDDING WITH WARM BUTTER SAUCE - KATIE'S CUCINA
From katiescucina.com
OLD SCHOOL BREAD & BUTTER PUDDING - MY LOVELY LITTLE LUNCH BOX
From mylovelylittlelunchbox.com
NOT YOUR GRANDMA’S BREAD PUDDING - DELICIOUS MISS BROWN
From kardeabrown.com
BREAD PUDDING RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
INDIVIDUAL BREAD PUDDING WITH BUTTERSCOTCH SAUCE RECIPE
From thespruceeats.com
ITALIAN BREAD PUDDING WITH VANILLA SAUCE - KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
10 BEST BREAD PUDDING WITH BRANDY SAUCE RECIPES - YUMMLY
From yummly.com
OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE!!! - COOL SKY FOOD
From coolskyfood.com
VERY BEST BREAD PUDDING WITH BUTTERY VANILLA SAUCE
From sweetcayenne.com
BREAD AND BUTTER PUDDING WITH BRANDY SAUCE - STARTS AT 60
From startsat60.com
OLD-FASHIONED BREAD PUDDING | MRFOOD.COM
From mrfood.com
BREAD PUDDING WITH HOT BUTTER RUM SAUCE - PINCH OF YUM
From pinchofyum.com
BEST BASIC BREAD PUDDING RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHICKEN, BREAD AND BUTTER PUDDING | THE COOK UP | ADAM LIAW
From sbs.com.au
BREAD AND BUTTER PUDDING RECIPE - PERFECT DESCRIPTION
From solsarin.com
HOW TO MAKE BREAD PUDDING THE OLD-FASHIONED WAY
From tasteofhome.com
OLD FASHIONED BREAD PUDDING | JUST PLAIN COOKING
From justplaincooking.ca
GRANDMA’S OLD-FASHIONED BREAD PUDDING WITH VANILLA SAUCE
From allwecook.com
EGGNOG BREAD PUDDING WITH BUTTER BRANDY SAUCE - WILL COOK FOR …
From willcookforsmiles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love