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.
THE BEST BREAD PUDDING
Toasting the challah adds flavor, but more importantly, it helps the cubes to soak up and hold onto more of the deliciously rich custard (a high ratio of cream to milk makes it that way). And if that wasn't enough, we use not 1 but 2 vanilla beans to amp up the custard - plain old extract just doesn't do it justice. For a pleasing textural contrast, we top the pudding with turbinado sugar before baking to get a sweet crunch with every bite.
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
BREAD PUDDING
This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 2h
Yield Cuts into 9 squares
Number Of Ingredients 10
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.
Nutrition Facts : Calories 510 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.15 milligram of sodium
OLD-FASHIONED BREAD PUDDING
Bread pudding is a delicious treat and an even better way to reduce food waste! For this bread pudding recipe, collect the heels and any extra slices of bread you have and freeze them. When you have enough to measure six cups (this is about six slices of bread), thaw the slices and start baking this warm and comforting bread pudding.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
- In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
- Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg
BREAKFAST BREAD PUDDING
Eli, from Scottsdale, AZ, says winning our America's Best Kid Cooks Contest takes him one step closer to his dream of becoming a chef and owning his own restaurant. The 7-year-old loves making breakfast, so creating a bacon, egg and cheese bread pudding was a no-brainer. "We make this on a Sunday afternoon and bake it Monday morning so my brother and I can have a filling breakfast during the school week," he says.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400˚ F. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy.
- While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350˚ F. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown.
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.
SIMPLE BREAD PUDDING
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
Provided by Mark Bittman
Categories easy, editors' pick, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams
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
EASIEST EVER BREAD PUDDING
The ultimate in quick comfort food - only five minutes to prepare, perfect to pop in the oven before the main course
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 363 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.57 milligram of sodium
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