Cheap And Easy Bread Pudding Food

LIGHT & EASY BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Whisk together eggs, milk, Splenda® Granular, cinnamon, and vanilla in a large bowl. Gently stir in bread cubes and raisins. Pour mixture into a 1 1/2-quart ungreased baking dish.
• Bake 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
• Note. Bread Pudding may be prepared in individual baking dishes. Baking time will be decreased by approximately 10 minutes.
• Exchanges per serving: 1 1/2 starch.

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.

CHEAP AND EASY BREAD PUDDING

Steps:

• Butter a 7 x 11" baking dish.
• Trim the dark crust tops off of the rolls and cut them into large cubes, about 1 1/2 inches.
• Mix custard ingredients well and pour over the cubed rolls. Dot with butter Cover with plastic wrap and refrigerate several hours or overnight until custard soaks into the stale Recipe #379727.
• Remove the pudding from the fridge and let it come to room temperature and then preheat the oven to 350*
• Leave the plastic wrap on and then cover tightly with foil. Set into a hot water bath and bake covered for 40 minutes. Remove foil and plastic wrap and continue baking another 15 - 20 minutes or until a knife inserted in the center comes out clean.
• Variations include orange zest, almond extract, citron, currants, what you like.
• We like it plain but you can add a rum sauce at serving time if you like.
• Easy, plain and yummy.

EASY BREAD PUDDING

Steps:

• Place bread cubes in a greased 9x9 inch baking dish.
• Combine remaining ingredients.
• Pour over bread cubes.
• Place in oven and bake at 350 degrees for 45 minutes or until knife comes out clean.

EASY BREAD PUDDING

Steps:

• Place bread cubes in an 8-inch square baking pan or dish sprayed with nonstick cooking spray.
• Sprinkle flour over bread.
• Mix together eggs, sugar, cinnamon, milk, salt, vanilla and oleo.
• Pour over bread.
• Bake at 350° for 30 to 40 minutes or until browned.
• Top with vanilla sauce or lemon sauce.

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.

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.

AMISH BREAD PUDDING

Steps:

• Preheat oven to 350°F
• Grease the smaller of the two baking dishes with butter, and put the remaining butter in the saucepan with milk sugar.
• Place over medium heat, stirring occasionally, until the butter is melted.
• Whisk eggs in mixing bowl and add hot milk slowly while whisking constantly.
• Stir in vanilla and salt.
• Place bread cubes in buttered baking dish, and sprinkle with raisins.
• Pour milk over bread cubes and stir slightly.
• Sprinkle with cinnamon if you like.
• Place the smaller baking dish in the larger one.
• Pour hot water in the larger dish until it goes 1/2 way up the smaller dish.
• Carefully set both dishes in preheated oven.
• Bake til set- about one hour.
• Serve with light cream or milk if desired.

EASY CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine cream, milk, and 1/2 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat, stirring until sugar dissolves, 3 to 5 minutes. Remove from heat, add 1 cup chocolate chips and whisk until melted and smooth.
• Whisk egg and vanilla extract together in a large bowl to blend. Gradually whisk in hot chocolate mixture. Set custard aside to cool, stirring often, for about 10 minutes.
• Add bread cubes and remaining chocolate chips to the custard and toss to coat. Transfer to a 1 1/2-quart shallow oval baking dish. Sprinkle 2 tablespoons sugar over the pudding.
• Bake in the preheated oven until custard thickens and center is just set, about 50 minutes.
• Serve pudding warm, drizzled with warm chocolate sauce.