Farmhouse Bread Pudding By Freda Food

BREAD PUDDING CUPS WITH BOURBON SAUCE

Steps:

• For the bread pudding cups: Preheat the oven to 350 degrees F. Prepare a muffin tin with paper liners and spray the liners with nonstick cooking spray. (Alternatively, spray the insides of twelve 2-ounce ramekins with nonstick spray.)
• In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs. Add in the pecans, butter and bread and stir to coat. Let the mixture sit for 10 minutes.
• Carefully fill the muffin tins about two-thirds of the way up with the bread pudding mixture. Cook until the puddings set, about 25 minutes.
• For the bourbon sauce: In the meantime, add the cider, bourbon, brown sugar, butter, lemon juice and salt to a saucepan over medium heat and bring to a simmer. Simmer until the sauce reduces by one-half, about 10 minutes.
• Remove the bread puddings from the oven and let cool for 10 minutes. While still warm, use a skewer to poke a few holes into each pudding and pour in a couple of tablespoons of sauce. Serve immediately.

FARMHOUSE BREAD PUDDING BY FREDA

Steps:

• 1. Preheat Oven @ 350 degrees
• 2. Butter Bread slices, Cut into Cubes, then arrange in a 1 Qt baking dish. Sprnkle with raisins.
• 3. Combine the Remaining Ingredients in seperate bowl, Mix well, Pour over the bread and raisins.
• 4. Place baking dish into a pan of Hot water, ( Water should come up at least 1/2 the side of the baking dish) Bake for 45-60 min. or till knife inserted comes out clean. Serve: WARM, with a sprinkling of Pdr Sugar, or a Vanilla or Lemon Sauce. . . . Enjoy the memories of the Farmhouse!

BEST BREAD PUDDING

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

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.

RUSTIC BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Cut the bread into bite-sized cubes.
• Lightly butter a 9 inch pie pan or an 8 x 8 square pan.
• Put the cubed bread into the prepared pan. Set aside.
• In a mixing bowl, or bowl of a stand mixer, combine eggs and sugar.
• Beat on high for 1 minute.
• Add vanilla, butter and milk.
• Beat on high again for 2 minutes.
• Place the baking dish with the bread in a bigger oven-safe vessel. Add water so it goes up the baking dish about 1/2 inch.
• Pour egg mixture over bread cubes. Use a spatula to press the bread cubes into the egg mixture.
• Let rest for 15 minutes so the bread can soak up the egg & milk mixture.
• Place your pans in the oven.
• Bake for 55 - 70 minutes. Bread should be golden, and the middle should be set when touched.
• Cool slightly.
• Serve warm with whipped cream or dust pudding with powdered sugar.
• To store cover tightly and place in refrigerator.

FARMHOUSE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, oil, honey, oats, whole wheat flour, cornmeal, salt and 2 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

CREAMED CORN BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-12-inch casserole dish and set aside.
• Spread the cubed bread on a baking sheet and toast until golden, about 8 minutes. Transfer the bread to the prepared casserole dish.
• Meanwhile, heat the butter in a large skillet over medium heat. Add the celery, leeks and some salt and pepper and cook until softened, 5 to 8 minutes. Stir in the creamed corn and sour cream, then lower the heat to medium low. Stir in the eggs 1 at a time.
• Pour the creamed corn mixture over the bread. Bake until puffed and cooked through, about 30 minutes.

FARMHOUSE BREAD

Steps:

• Dissolve yeast and 1 cup warm water in a large mixing bowl. Let rest 10-15 minutes.
• Add salt, sugar, shortening and 3 1/3 cups warm water.
• Gradually mix in 10 cups of flour. Add up to 2 more cups until dough is no longer sticky.
• Knead for 10 minutes. Cover the bowl and let rise for 1 hour until dough doubles in size.
• Punch down dough, form into 4 loaves, place into loaf pans and let rise again until double in size(about an hour).
• Place in preheated oven at 375 degrees and bake until golden brown (about 35 Minutes).
• This recipe also works well halfed.
• For whole wheat bread, substitute 4 cups of whole wheat flour mixed with 6 to 8 cups of white flour.
• I cool slice and freeze the extra laoves for later.

FARMHOUSE PUDDING

Steps:

• Mix the meat and onion together. Heat the oil in a frying pan and fry the meat mixture until brown, then stir in the carrots, parsley and flour.
• Gradually add the stock and cook, stirring, until the mixture is thick and boiling. Season to taste.
• Grease a 2 pint pudding basin. Roll out the pastry on a lightly floured surface and cut a circle that will fit the bottom of the basin. Place a layer of meat ove this, then add another circle of pastry, continuing to fill the basin with alternate layers, finishing with a circle of pastry.
• Cover the pudding with greaseproof paper and kitchen foil and seal. Put in a large pot and fill pot with hot water to come up half way up the sides. Put the cover on the pot and steam the pudding for 1 to 1 1/2 hours, topping up the water when necessary.
• Serve direct from the basin with boiled potatoes and a green vegetable.

NANCY'S EASY CUSTARDY BREAD PUDDING

Steps:

• 1. Beat eggs till frothy with whisk.
• 2. Slowly add milk, whisking entire time.
• 3. Add sugar and vanilla.
• 4. Tear bread into bite-size pieces and place in greased casserole.
• 5. Pour egg mixture over bread pieces.
• 6. Gently pat the bread down so it is all covered with the egg mixture.
• 7. Sprinkle nutmeg to taste on top.
• 8. Bake at 350* for 45 minutes to 1 hour in pan of water, until butter knife inserted in the middle comes out clean.