My Moms Bread Pudding From Ben Thornton Food

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.

MY MOTHER'S BREAD

Steps:

• Stir the yeast into the warm water and let stand until creamy and foamy, about 10 minutes. Add the yeast mixture to the flour and mix well. Add in the salt. Add as much water as needed, until dough comes together and is smooth. Move to a lightly oiled bowl. Cover with towel and let rise in a warm spot until double in size, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Butter and flour 3 bread pans. Remove risen dough from bowl and punch down. Divide dough and put into prepared pans.
• Bake bread for 45 minutes, until it is blond in color. Lower the oven temperature to 275 degrees F and continue baking for another 45 minutes, or until nicely browned.

BREAD PUDDING-KINDA LIKE MY MOM'S

Steps:

• Pre-heat oven to 350 degrees.
• In saucepan on low heat, warm milk, 1/2 stick butter, 1 teasp cinnamon, 1/2 cup sugar, and salt until butter melts.
• Butter 1 1/2 quart baking dish and cut or tear bread into bite size peices.
• Place bread in baking dish and pour milk mixture over it. Let sit for a few minutes, submerging bread peices.
• Beat eggs briefly and stir into bread mixture.
• Mix remaining sugar and cinnamon. Sprinkle on top'.
• Set baking dish into larger pan. Fill larger pan with hot water to within one inch of top of baking pan.
• Bake 45 minutes - 1 hour or until a knife inerted in center comes nearly clean.
• Let cool 30 minutes. Serve warm or after refridgeration.

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 BANANA PUDDING

Steps:

• In a medium saucepan, whisk together the vanilla pudding mixes with the milk.
• Bring to a boil over medium-low heat, whisking constantly.
• Whisk in the vanilla extract and set aside.
• Line the bottom on a 9"-13" baking pan with the vanilla wafers then the bananas.
• Pour the pudding into the pan carefully.
• Push more vanilla wafers into the sides of the pan.
• Spread the cool whip over the top and refrigerate over night or atleast 4 hours before serving.

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.