Moms Bread Pudding Food

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

MOM'S PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
• Bake until puffed and golden brown, about 1 hour.

MOTHER'S RESTAURANT BREAD PUDDING

Steps:

• In a large mixing bowl, break bread into small pieces by hand.
• In a separate mixing bowl, whisk eggs and pour over broken bread.
• Add fruit cocktail to bread and mix by hand.
• In a 6-quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil.
• Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture.
• Cover and let bread soak up the egg mixture thoroughly, approximately one hour.
• Preheat oven to 350 degrees.
• After an hour, check bread to make sure liquid is completely soaked into bread mixture.
• Mix by hand and break up any remaining hard bread pieces.
• Transfer bread pudding mixture into two 10 x 12 x 3 roasting pan 3/4 of the way to the top.
• Place in a 350 degree oven and bake until top is brown and center is cooked approximately 60 to 90 minutes.
• Be careful not to overcook.
• Serve hot and spoon bread pudding sauce over top (see recipe below).
• *SAUCE*In a 4-quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer.
• Simmer until butter clarifies and alcohol reduces, approximately 15 minutes.
• Remove from heat and spoon over bread pudding.
• Serve.

MOM'S OLD FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Scald milk with butter; set aside to cool.
• In a large bowl place torn bread pieces, sprinkle with as much cinnamon as you like. Sprinkle 1/2 cup sugar, 1/4 tsp salt and 2 eggs (slightly beaten) over cinnamon sugar bread pieces. Mix gently.
• Pour cooled scalded milk and butter over the bread mixture and add any optional items before pouring into greased loaf pan. Mixture should fill the bread pan.
• Place the loaf pan in a large baking pan and fill with 1" of water (called a water bath).
• Bread pudding is done when a knife inserted in center comes out clean. Oven temps may vary and so would the baking time.
• Slice into 1" slices and serve warm. top with a dollop of the Hard Sauce(see below).
• May be warmed in microwave for leftovers.
• Hard Sauce recipe:.
• Beat butter until creamy. Gradually add powdered sugar and then vanilla until all mixed.
• Spoon a dollop on a slice of warm bread pudding. Mmm--enjoy!

MOM'S THANKSGIVING BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
• Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
• Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
• Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
• Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
• Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

MOM'S SPICED PEAR BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x5x3-inch loaf pans.
• Combine flour, cinnamon, allspice, nutmeg, cloves, ginger, baking soda, salt, and baking powder in a large mixing bowl.
• Combine pears, brown sugar, raisins, vegetable oil, white sugar, apple cider, eggs, and vanilla in a separate bowl; blend well. Add to dry ingredients and stir just until moistened. Pour batter evenly into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 65 to 70 minutes. Cool in the loaf pans before removing to a wire rack to cool completely.

MOM SNYDER'S BREAD FILLING

Steps:

• Preheat oven to 350°F.
• Tear bread into bite sized pieces.
• Slice bacon into small bite size pieces about 1/2-inch wide (Tip: partially freezing bacon makes cutting easier, or you can fry bacon and rip into small pieces after it cools).
• Cook bacon over medium heat until done. Remove bacon and add to bread. Reserve bacon fat and return pan to stove.
• Add celery to pan-sauté until no longer firm (you may cover pan to speed up cooking time-just check routinely). Add onions and cook until tender (you may do celery and onion separate if you're afraid you may overcook celery).
• Add salt, pepper, and onion & garlic powders to celery to taste (go easy on salt--just because other ingredients already contain salt).
• Add celery/onions to bread/bacon.
• Add mashed potatoes (2-3 cups--I think I use about three, but it may be two--I just "scoop" potatoes into mix. (Tip-if using fresh and still hot wait until they cool to add egg to mix).
• Add three cans condensed chicken and star or chicken noodle soup (Note: if using chicken noodle, you'll want to break up noodle fine while mixing by hand)--just soup as is--NO WATER.
• Add three eggs.
• Okay-here's the part not for the squeamish: MIX BY HAND--(yep-get your hands in and squish all the ingredients together--it's not an attractive looking mix, unbut wait til ya bake it--).
• Place in a greased (I use butter or margarine) 9x13-inch baking pan about an inch and a half thick. Press mix into pan--you may have more than pan--I get about a 9x13 and a pie pan's worth. Do not make too thick--this increases cooking time and doesn't seem to taste as good.
• Bake at 350°F for about 30-45 minutes. Time depends on how fast your oven actually cooks. I don't really look at the clock so much as the browning of the filling. You want a golden brown top (GOLDEN!). Just check for doneness if you layered thickly in pan.
• Remove from oven when golden brown and cooked through (Note: glass dishes cook faster and brown bottom-aluminum will not brown bottom. Your filling may be done faster if you use Pyrex).
• Set pan on cooling rack. Let pan sit and slightly cool before cutting into servings (if filling cools completely before you actually serve, just reheat in microwave first).
• You may bake this a day in advance an reheat (my hubby and I even snack on it cold).

MY MOM'S BREAD PUDDING FROM BEN THORNTON

Steps:

• Preheat oven to 350 degrees F. Cut bagels in 1/2, then in small pieces. Put in pan with sugar. Add 3 cups of milk, heat till sugar melts, not boiling.
• In medium bowl, add 1 cup milk, eggs, cinnamon, vanilla, and whisk till mixed well. Add warm bagel mixture. Stir until just blended. Pour into 2qt casserole dish with lid. Sprinkle with nutmeg. Put dish into pan with about 1/2-inch of water.
• Bake for 65 minutes. Test with knife--when it comes out clean pudding is done.

MOM'S HAZELNUT & CHOCOLATE BREAD PUDDING

Steps:

• Microwave butter and chocolate chips until melted, 30-45 seconds; stir until smooth. Cool. In a 3- or 4-qt. slow cooker coated with cooking spray, combine bread cubes and hazelnuts. In a large bowl, combine next 7 ingredients, mixing well. Add chocolate mixture to bowl; whisk until smooth., Pour egg mixture over bread and hazelnuts, gently pressing bread cubes to help them absorb liquid. Cook, covered, on low 4-5 hours or until a knife inserted in center comes out clean. Serve warm, dolloped with whipped cream if desired.

BREAD PUDDING - MOTHER'S RESTAURANT RECIPE - (4.2/5)

Steps:

• Pudding - Combine bread, brandy, eggs, milk, brown sugar, granulated sugar, fruit cocktail, nutmeg, cinnamon, vanilla and butter in bowl and mix until bread is well moistened. Pour into buttered 13x9-inch baking pan and bake at 350 degrees until browned around edges and on top, about 1 ½ hours. Serve hot or cold with Buttered Bandy Sauce. Makes 6 to 8 servings.