Nans Old Fashioned Bread Pudding Food

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat the oven to 400 F. Put the butter in a 9 inch cake pan or pie plate, and place the pan in the oven for a couple of minutes to melt the butter.
• Remove the pan and swirl the butter evenly over the bottom of the pan.
• Sprinkle 2 tablespoons of granulated sugar in the bottom of the pan. Set aside.
• In a large mixing bowl, combine the milk, sugar, salt, nutmeg, cinnamon,vanilla, eggs. Whisk briefly until just combined.
• Add the bread chunks to the mixing bowl. If you are using raisins, add them now as well.
• Stir until well saturated with liquid. Use your fingers to massage the mixture and break up any large chunks.
• Gently place the soaked bread chunks in the pan, on top of the butter/sugar mixture. Fill in any gaps in the bread and gently press down on the top to make it even. Pour any remaining liquid evenly over the top.
• Place the pan in the oven. Bake for 15 minutes at 400 F, then turn the oven down to 300 F and bake another 15 minutes. The bread pudding is done when the temperature in the middle reaches 175 F, or when the center jiggles but does not slosh.
• Remove from oven and cool on a rack for 30 minutes. Serve slightly warm, or let cool to room temperature, then refrigerate. Also tastes wonderful chilled.

NEWFOUNDLAND BREAD PUDDING

Steps:

• - Mix all ingredients together with enough warm water to form a ball that holds everything together. Put in a pudding bag or pudding tin with lid and boil for 30 minutes with the jigg's dinner or on its own. If you are going to boil/steam your pudding on its own fill the boiler up 1/4 of the way with water, then put a foil bowl or rack in the bottom of boiler to place your pudding bag or pudding tin on. If you are using the liquor/ broth from the jiggs dinner for gravy it must be taken out before the bread pudding goes in, as it will give a sweet taste to the gravy. Put it in the boiler the same time as your potatoes as they cook about the same. If you use the pudding bag remove from the boiler and from the bag so it don't become to soggy. Cut in slices and serve with meal. This Newfoundland Bread Pudding is like stuffing but the shape of a pudding, smells and tastes amazing and can be served with Jiggs Dinner, with or without gravy.

OLD-FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

OLD-FASHIONED BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, break bread and moisten with evaporated milk and water. Pour eggs over mixture and mix well. Add pineapple, apple, raisins, sugar, and vanilla and mix well. Cut butter into pieces and add to mixture, mixing all ingredients well, Pour into a greased 9 by 13-inch baking dish. Bake for 30 to 40 minutes or until golden brown and cooked through.

BRITISH BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
• Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.

BREAD PUDDING

Steps:

• Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
• Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
• Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
• Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
• Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

OLD-FASHIONED BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
• Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
• Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
• Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
• Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
• Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.

OLD-FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350.
• Combine sugar and cinnamon, allspice and ginger.
• Add scalded milk slowly to eggs and mix well.
• Add sugar/spice mixture and butter.
• stir until sugar dissolves.
• Combine bread cubes and raisins in 1 1/2 quart casserole.
• Pour custard mixture over bread and stir to mix.
• Place casserole in pan of water.
• Bake for 1 hour or until a knife inserted comes out clean.