Mothers Bread Pudding Food

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!

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.

BREAKFAST BREAD PUDDING

Steps:

• Grease a 9-by-13-inch baking dish with butter.
• Heat the olive oil in a medium skillet over medium heat. Add the onions and saute until translucent, about 7 minutes. Add the sausage and brown, about 5 minutes. Remove the onions and sausage from the pan using a slotted spoon. Transfer to a shallow bowl and let cool to room temperature.
• In a large mixing bowl, whisk the eggs, milk, salt, pepper and garlic powder. Stir in the bread, cooked sausage mixture and cheese. Pour the mixture into the prepared baking dish and cover with foil. Let the dish sit in the refrigerator for at least 1 hour and up to overnight.
• Preheat the oven to 350 degrees F.
• Bake, still covered with foil, for about 50 minutes. Remove the foil and return the baking pan to the oven. Bake to brown the top of the bread pudding, about 10 minutes more. Serve immediately.

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.

RUBY'S BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Arrange bread in 1 layer in a shallow baking pan just large enough to hold it in 1 layer. Pour water over bread and soak 30 seconds. Turn bread over and soak until softened but not falling apart (parts of crust will remain firm), about 4 minutes more. Squeeze water from bread, then transfer bread to a buttered 13- by 9-inch glass baking dish or other 2 1/2-quart shallow baking dish.
• Whisk together eggs, milk, butter, sugars, vanilla, nutmeg, and salt and stir in raisins and pineapple. Pour mixture over bread and stir gently until combined well.
• Bake pudding, uncovered, in middle of oven until custard is just set, 45 to 50 minutes.