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.
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
CUSTARD BREAD PUDDING RECIPE
This oven-baked Custard Bread Pudding Recipe is rich, velvety, and can be made with or without raisins. It is an old-fashioned bread pudding recipe with an Italian bread base that is perfect for brunch or a dessert.
Provided by Amy Desrosiers
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degree Fahrenheit.
- Spray a 9 x 13 casserole dish with nonstick spray.
- Pull apart your bread into smaller chunks and add them to the casserole dish.
- Using an immersion blender, lightly blend the eggs, milk, extract, sugar and spices.
- Add the custard to the bread and use a spoon to mix all the bread with custard.
- Allow the bread to soak up the custard for at least 5 minutes before baking.
- Bake for 50-55 minutes. The center of the bread pudding should be springy. Use a toothpick to make sure it comes out clean when inserted.
- Allow pudding to sit for 10 minutes before icing.
- For icing, mix the milk, powdered sugar, and 1 tsp of vanilla extract until thick and creamy.
- Pour over the bread pudding and enjoy warm.
Nutrition Facts : ServingSize 1 serving, Calories 416 kcal, Carbohydrate 56 g, Protein 8 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 77 mg, Sodium 203 mg, Fiber 1 g, Sugar 47 g
CUSTARD BREAD PUDDING RECIPE
Custard Bread Pudding Recipe
Provided by Jane Kaylie
Categories Puddings
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325 degrees (175 C.). Grease a 13 by 9 inch glass baking dish.
- 2. In a 2 quarts (1900 ml) saucepan, heat milk just to boiling over medium-high heat.
- 3. Meanwhile, toast bread. Spread butter on 1 side of slices; cut each diagonally into quarters.
- 4. In medium bowl, beat eggs, sugar, vanilla, and salt until blended. Gradually whisk hot milk into egg mixture until well combined. Pour custard into baking dish. Arrange bread, buttered side up, on top of custard; sprinkle with nutmeg.
- 5. Set baking dish in large (17 x 11½ inch) roasting pan; place pan on oven rack. Pour enough boiling water into pan to come halfway up sides of baking dish.
- 6. Bake custard 50 to 60 minutes or until knife inserted in center comes out clean. Transfer baking dish to wire rack; let stand 15 minutes to cool before serving. Or cover and refrigerate to serve cold later.
- 7. Enjoy the full recipe with details @ http://goo.gl/60fdrL
PINEAPPLE CUSTARD BREAD PUDDING
Make and share this Pineapple Custard Bread Pudding recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat margarine, sugars and cinnamon in a large bowl until fluffy.
- Beat in eggs.
- Mix in pineapple and bread cubes.
- Spoon mixture into slow cooker; cover and cook on high until pudding is set and sharp knife inserted into the center comes out clean, about 1 ½ hours.
- Serve warm; sprinkle each serving with macadamia nuts.
Nutrition Facts : Calories 502, Fat 18.7, SaturatedFat 8.8, Cholesterol 77, Sodium 488.2, Carbohydrate 75.5, Fiber 2.8, Sugar 35.6, Protein 10.8
CARAMELIZED CUSTARD BREAD PUDDING
This rich bread pudding has a delicious caramelized topping. I prefer to use fresh bread instead of the usual dry, stale bread to make it moister.
Provided by Garden Gate Kate
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Cover raisins with water and orange juice. Soak while preparing other ingredients, or cover and refrigerate up to 24 hours.
- In a saucepan, heat milk, half and half, and butter but do not allow to boil. Cool slightly.
- Combine brown sugar, cinnamon, and nutmeg. Reserve 2 tablespoons of brown sugar mixture for sprinkling on top later.
- In a separate saucepan, add the remaining brown sugar mixture, vanilla, and eggs. Whisk until smooth.
- Pour heated milk mixture into sugar mixture. Add baking powder and whisk until smooth.
- Place 1/2 of bread cubes in a 2-quart casserole dish.
- Thoroughly drain raisins and discard soaking liquid. Spread 1/2 cup raisins over the bread.
- Top with rest of bread cubes. Sprinkle remaining raisins on top.
- Pour the milk mixture over the bread until the bread is saturated. Let stand for 5 minutes.
- Sprinkle reserved 2 tablespoons of sugar mixture over top.
- Place bread pudding dish in a larger pan. Carefully, add very hot water to larger pan to within 1/2 inch of tops of casserole dish. Bake at 350F degrees for 1 hour 10 minutes to 1 hour 20 minutes or until knife comes out clean when inserted 1 inch from rim.
- Serve warm or cold.
CUSTARD BREAD PUDDING
Served warm and drizzled with sauce, this dessert has down-home appeal, says Barbara Little of Bedford, Indiana. "It's a soft custard-like bread pudding."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11x7-in. baking dish. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , In a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding.
Nutrition Facts : Calories 421 calories, Fat 15g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 245mg sodium, Carbohydrate 68g carbohydrate (56g sugars, Fiber 1g fiber), Protein 6g protein.
CUSTARD PUDDING
This simple recipe makes the most amazing custard. It thickens as it cools. In some countries, cornstarch is called corn flour. My (American) cornstarch has a very fine powdery texture, resembling powdered sugar. - Jenny Jones
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine the sugar & cornstarch.
- Slowly whisk in the milk & egg yolks.
- Place over medium heat and bring to a boil. Cook about 1 minute, stirring constantly, until thickened. (it will thicken more as it cools)
- Pour into serving cups and let stand to cool or refrigerate, UNDISTURBED, until it's set - about an hour.
EGG CUSTARD BREAD PUDDING
This nutmeg-laced bread pudding is made with all the flavors of a delicious egg custard. Serve it with a drizzle of your favorite dessert sauce.
Provided by Diana Rattray
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the eggs, sugar, vanilla, and salt. Then add the warm milk.
- Cut bread in half diagonally, forming triangles. Arrange 2 layers of bread slices in a lightly buttered 8-inch square baking dish.
- Pour the custard mixture over the bread.
- Place the 8-inch baking dish in a larger baking dish containing about 1/2 to 1 inch of very hot water.
- Bake at 325 F for 40 to 50 minutes, until a knife inserted in the center comes out clean.
- Serve warm or cool with dessert sauce , syrup, or fruit.
Nutrition Facts : Calories 286 kcal, Carbohydrate 41 g, Cholesterol 137 mg, Fiber 1 g, Protein 11 g, SaturatedFat 4 g, Sodium 391 mg, Sugar 22 g, Fat 8 g, ServingSize Serves 6, UnsaturatedFat 0 g
CUSTARD BREAD PUDDING
Steps:
- In a small bowl, combine raisins in rum and soak for at least 2 hours. Preheat oven to 350 degrees. Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.
- In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread/raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches. Bake for 45 minutes. Remove the foil. Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.
- Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.
CUSTARD BREAD PUDDING
I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread.
Provided by SweetPea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
- Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
- Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 27.3 g, Cholesterol 91.7 mg, Fat 11.2 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 6.3 g, Sodium 161.8 mg, Sugar 19.3 g
CUSTARD PUDDING
A great pudding to enjoy with the family. Sure to become a family classic !
Provided by baina009
Time 1h45m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Make the custard .Combine the custard powder and a little of the milk and mix untill smooth. Add the remaining milk and mix together. Pour the mixture into a pan, adding the sugar and sour cream as well, and stir over a medium heat until thickened. Remove from the heat and cover with cling film or a lid to prevent a skin forming.
- Preheat the oven to a moderate 180 degrees (160 degrees if a fan assisted oven ).Gas mark 4.
- Making the sponge. Beat together the butter and sugar until light and creamy. Add the eggs one at a time, beating and mixing well after each addition. Gently fold in the flour and custard powder alternatley with the cream.
- Assembling the dish. Pour half of the mixture into a 2 litre ovenproof dish, and top with the custard. Pour over the remaining sponge mixture and smooth out .
- Bake for 45-50 minutes, or until firm to touch. Serve with stewed apples or custard, if liked.
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- In a large bowl, combine all ingredients for the custard mixture. Using a whisk, be sure to mix this well until all the eggs are fully mixed in. You shouldn't be able to see any separated egg whites.
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- 1. Preheat oven to 350°F. Put the bread and milk in a large bowl and mix until all of the milk is absorbed.
- 2. In a separate bowl, beat eggs, sugar, brown sugar, vanilla, cinnamon, and allspice together. Pour the mixture over the bread and stir to combine. Gently stir in the raisins.
- 3. Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan with the butter. Pour in the bread mix and bake for 40 minutes, or until the bread pudding is set and the corners are slightly browned. Let cool on a wire rack while you make the custard sauce.
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