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.
PLAIN AND PERFECT BREAD PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
FANTASTIC BREAD PUDDING
Make and share this Fantastic Bread Pudding recipe from Food.com.
Provided by Kim M.
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Mix in a large saucepan the milk, sugar, 5 eggs, vanilla, margarine, salt, cinnamon and raisins (optional). Heat until margarine is melted. Pour over 1 1/2 loaves of bread that has been torn into small pieces and placed in 13x9 inch baking dish. Place a pan of water below bread pudding in oven. Bake for 40 to 45 minutes at 350 degrees.
- Cook the sauce ingredients in medium saucepan; until thick. Pour over bread mixture after it has been baked.
Nutrition Facts : Calories 1256.5, Fat 58.3, SaturatedFat 13.9, Cholesterol 293.4, Sodium 1813.5, Carbohydrate 165.9, Fiber 2.5, Sugar 104.7, Protein 19.9
THOMAS JEFFERSON'S FAVORITE BREAD PUDDING
Steps:
- Preheat oven to 350 degrees F.
- Cut up bread while milk and butter are heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn't break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes.
BREAD PUDDING
This bread pudding recipe has been passed down three generations. I have included the brown sugar sauce and lemon sauce recipes to serve with this pudding. My youngest daughter's favourite.
Provided by Cullinaryjudge
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Whisk together eggs, whipping cream, milk, salt, sugar, and vanilla.
- Stir in bread cubes and raisins.
- Turn into greased 9x9 inch pan.
- Sprinkle with cinnamon.
- Bake 350 degrees F.
- for about 30 minutes.
- Serve with brown sugar sauce or lemon sauce.
- Brown Sugar Sauce: In saucepan, work together flour and butter.
- Add brown sugar.
- Stir.
- Gradually add boiling water.
- Stir until smooth.
- Boil until thick.
- Remove from heat.
- Stir in vanilla, serve warm.
- Lemon Sauce: Combine sugar, starch, and salt.
- Gradually add boiling water.
- Stir until smooth.
- Cook over low heat until thick and clear.
- Remove from heat.
- Add remaining ingredients.
- Serve warm.
TRADITIONAL FRUITY AND SPICED BREAD PUDDING - WITH BRANDY!
A really fruity & spicy bread pudding which has a drop of brandy in it too! There are quite a few bread pudding recipes around, but this is the one I always make - it was my grandmother's recipe and I remember eating this at her house when I was little! I added the brandy one Christmas when I made this as a last minute Christmas-type pudding! You don't have to add the brandy - just add the fruit with the other ingredients, after the bread has been soaked in milk. Serve warm as a dessert with cream, ice-cream or custard. You used to be able to buy these in a local bakery where my grandmother lived - they were sold cold, I always prefer mine warm, but it's up to you!
Provided by French Tart
Categories Dessert
Time 1h30m
Yield 9 slices, 9 serving(s)
Number Of Ingredients 13
Steps:
- First marinate the fruit & peel in the brandy - set aside.
- Tear the bread into even sized pieces and soak in the milk for about 30 minutes.
- Pre-heat oven to 180C/350F/Gas 4.
- Melt the butter in the microwave or a small saucepan.
- In a large roomy bowl, mix the sugar, beaten eggs, melted butter, spices, orange & lemon zest together, then add the brandy-soaked fruits & mix well again.
- Tip it all into the milk soaked bread.
- Mix it all together - and then pour into a well buttered baking dish.
- Sprinkle demerara sugar on top & add some grated nutmeg if you wish.
- Bake for 1 hour, or until the bread pudding is well puffed up, crispy and golden brown. It will sink on cooling, but that's fine!
- Cut into squares - serve warm with cream, ice-cream or custard.
- As a final flourish - you can also grate some orange zest over the cream etc!
- N.B. You can also make this with Brioche or any type of Bread product, as long as it it not too savoury.
Nutrition Facts : Calories 342, Fat 10.9, SaturatedFat 6.2, Cholesterol 72.1, Sodium 279.1, Carbohydrate 53.6, Fiber 1.6, Sugar 36, Protein 5.2
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
FANTASTIC CARAMEL BREAD PUDDING
Make and share this Fantastic Caramel Bread Pudding recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Butter a 2-qt baking dish.
- Trim the crust off of bread, and cut into 1-inch cubes.
- Scatter bread crumbs into baking dish.
- Sprinkle the raisins over bread cubes.
- In a large bowl, whisk together the eggs, sugar, vanilla and milk.
- Pour the mixture over the bread cubes.
- Pressing the bread down with a spatula to help absorb the liquid.
- Let sit for 30 minutes.
- Place the baking dish with the pudding mix, into a larger pan.
- Pour water 2/3 of the way up the outside dish to make a water bath.
- Bake for 1-1/4 hours, until puffed and firm.
- FOR CARAMEL SAUCE: Melt butter in a small saucepan.
- Then whisk in the 1/2 cup brown sugar, then stir for 3-5 minutes.
- Add in the heavy cream, and continue to stir for 2 mins more.
- Top sauce onto bread pudding.
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
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