MY MOM'S BEST BREAD PUDDING
The best old fashioned bread pudding ever, Please don't use substitutions, it may not turn out well! Enjoy!
Provided by DEVETAKI
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan over medium-low heat, heat milk until bubbles just begin to form at edges. Remove from heat and stir in 1/2 cup sugar, 1/2 cup butter and salt. Stir until sugar dissolves. Let stand until butter melts entirely.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 4 quart casserole and dust generously with nutmeg.
- Tear bread apart, 2 slices at a time, into 2 inch pieces and stir into milk mixture. Gently stir beaten eggs into milk mixture. Pour into prepared pan and sprinkle the surface with nutmeg.
- Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 45 minutes, until center is almost set. Serve warm with hard sauce.
- Hard sauce: In a small saucepan over medium heat, combine water, 1/2 cup sugar, cornstarch, 1/4 cup butter and 1 tablespoon nutmeg. Bring to a rolling boil, remove from heat and set aside until serving.
Nutrition Facts : Calories 636.5 calories, Carbohydrate 70.9 g, Cholesterol 201.3 mg, Fat 34 g, Fiber 1.7 g, Protein 13.6 g, SaturatedFat 19.5 g, Sodium 713.2 mg, Sugar 43.7 g
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.
MOM'S OLD FASHIONED BREAD PUDDING
My mother made this my whole while growing up. Never before had I tasted anything this good and never had anything since. It is the Hard sauce that makes it so different from other recipes. just try it once and you will be hooked for life and so will your friends and family.
Provided by dklarson
Categories Breads
Time 1h
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 536, Fat 33, SaturatedFat 20.2, Cholesterol 137.7, Sodium 445, Carbohydrate 57.6, Fiber 2.7, Sugar 42.9, Protein 5.4
MOM'S BEST BREAD PUDDING
This tastes so good you forget that it is a healthy alternative to traditional bread pudding. Not low card, but it is high fiber, and can be made dairy free with the substitution of almond or coconut milk. I also substitute erythritol for the sugar.
Provided by Megan Smith
Categories Puddings
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Place 2 ½ cups of bread cubes in a 1 quart casserole or baking dish.
- 2. Combine sugar, vanilla and milk in the top of a double boiler, scald. Remove from heat.
- 3. Gradually add milk mixture to beaten eggs, stirring constantly. Mix in raisins, apricots and Grape-Nuts.
- 4. Pour over bread cubes. Top with remaining bread cubes.
- 5. Place baking dish in a pan of hot water. Bake at 325° for 1 hour or until set. Can be served warm or cold.
MY MOM'S BEST BREAD PUDDING
The best old fashioned bread pudding ever, Please don't use substitutions, it may not turn out well! Enjoy!
Provided by Devetaki
Categories Bread Pudding
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan over medium-low heat, heat milk until bubbles just begin to form at edges. Remove from heat and stir in 1/2 cup sugar, 1/2 cup butter and salt. Stir until sugar dissolves. Let stand until butter melts entirely.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 4 quart casserole and dust generously with nutmeg.
- Tear bread apart, 2 slices at a time, into 2 inch pieces and stir into milk mixture. Gently stir beaten eggs into milk mixture. Pour into prepared pan and sprinkle the surface with nutmeg.
- Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 45 minutes, until center is almost set. Serve warm with hard sauce.
- Hard sauce: In a small saucepan over medium heat, combine water, 1/2 cup sugar, cornstarch, 1/4 cup butter and 1 tablespoon nutmeg. Bring to a rolling boil, remove from heat and set aside until serving.
Nutrition Facts : Calories 636.5 calories, Carbohydrate 70.9 g, Cholesterol 201.3 mg, Fat 34 g, Fiber 1.7 g, Protein 13.6 g, SaturatedFat 19.5 g, Sodium 713.2 mg, Sugar 43.7 g
MY MOM'S BEST BREAD PUDDING
"The best old fashioned bread pudding ever, Please don't use substitutions, it may not turn out well! Enjoy!"
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- In a large saucepan over medium-low heat, heat milk until bubbles just begin to form at edges. Remove from heat and stir in 1/2 cup sugar, 1/2 cup butter and salt. Stir until sugar dissolves. Let stand until butter melts entirely.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 4 quart casserole and dust generously with nutmeg.
- Tear bread apart, 2 slices at a time, into 2 inch pieces and stir into milk mixture. Gently stir beaten eggs into milk mixture. Pour into prepared pan and sprinkle the surface with nutmeg.
- Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 45 minutes, until center is almost set. Serve warm with hard sauce.
- Hard sauce: In a small saucepan over medium heat, combine water, 1/2 cup sugar, cornstarch, 1/4 cup butter and 1 tablespoon nutmeg. Bring to a rolling boil, remove from heat and set aside until serving.
BREAD PUDDING
This is my mom's bread pudding recipe that she found in a magazine shortly after she and my dad were married. It is a wonderful comfort food for cool fall and winter days!
Provided by SusanRW
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Combine sugar, cinnamon, allspice, and ginger.
- Add scalded milk slowly to eggs; mix well.
- Add sugar-spice mixture and margarine. Stir until sugar dissolves.
- Combine bread cubes (dried) and raisins in buttered 1 1/2 quart casserole.
- Pour custard mixture over; mix.
- Place casserole in larger pan with some water in the bottom of it.
- Bake one hour or until a knife inserted in center comes out clean.
- To make topping combine sugar, water, flour, cinnamon, and salt.
- Bring to boil.
- After taking off heat, add vanilla.
Nutrition Facts : Calories 191.7, Fat 5.7, SaturatedFat 2.2, Cholesterol 61.4, Sodium 143.2, Carbohydrate 31.5, Fiber 0.6, Sugar 22.1, Protein 4.6
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