THE BEST BREAD PUDDING
Toasting the challah adds flavor, but more importantly, it helps the cubes to soak up and hold onto more of the deliciously rich custard (a high ratio of cream to milk makes it that way). And if that wasn't enough, we use not 1 but 2 vanilla beans to amp up the custard - plain old extract just doesn't do it justice. For a pleasing textural contrast, we top the pudding with turbinado sugar before baking to get a sweet crunch with every bite.
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon 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 bean seeds, salt, cinnamon, eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for 30 minutes, pushing the bread down occasionally so that it is completely covered.
- Pour the bread mixture into the prepared baking dish. Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 1 minute. Drizzle the butter over top of the custard and then sprinkle with the turbinado sugar. Bake until the custard is set and the top is golden brown, 1 hour 15 minutes to 1 hour and 30 minutes. Let cool slightly before serving. Serve warm or at room temperature.
PLAIN AND PERFECT BREAD PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
- Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars and mix until dissolved. Pour the mixture over the bread.
- Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving.
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.
NOODLE PUDDING
Noodles, which routinely find themselves saved as leftovers in the back of the refrigerator, can easily be converted into dessert. Milk, butter, cinnamon and eggs combine for the custard that surrounds the cooked pasta, and the whole dish is topped with raisins. If you don't like raisins, almost any dried fruit - cranberries or cherries, for example - would be a nice substitution.
Provided by Mark Bittman
Categories easy, pastas, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a small saucepan over low heat, warm the milk, butter, 1 teaspoon cinnamon, 1/2 cup sugar and the salt. Continue cooking until butter melts, then remove pan from heat; cool. Meanwhile, butter a 4-to-6-cup baking dish and put cooked noodles and raisins, if using, in it; toss gently to combine.
- Add eggs to cooled milk mixture and whisk; pour this mixture over noodles and sprinkle top with remaining sugar and cinnamon.
- Bake for 45 minutes, or until a thin-bladed knife inserted in center comes out clean, or nearly so; center should be just a little wobbly. Run under broiler for about 30 seconds if you like a browned top. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 79 milligrams, Sugar 18 grams, TransFat 0 grams
BREAD PUDDING ("WET NELLY")
When I was a child I loved coming home and smelling the special spice blend that goes into this. My Mum's recipe and officially called 'bread pudding' she always referred to it as 'Wet Nelly'. (She was a scouser so maybe that explains it!)
Provided by franja
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Break bread into large pieces.
- Place in a bowl and pour on enough cold water to cover, allow to stand for about 2 hours.
- Preheat oven to 180°C/ 350°F/ gas mark 4 (160° fan) and grease a tin measuring about 26cm x 18cm (10" x 7").
- Squeeze out as much water as possible from the bread.
- Place the bread in a large bowl and add all other ingredients and stir until very well mixed.
- Pour into the baking tin and cook in the oven for about 50-60 minutes, or until set.
- Cut into squares and serve hot with custard or cold with a cuppa!
- Pieces can be warmed in the microwave if you prefer it warm.
Nutrition Facts : Calories 360.4, Fat 9.8, SaturatedFat 4.5, Cholesterol 40.1, Sodium 469.6, Carbohydrate 62.5, Fiber 2.6, Sugar 28.4, Protein 6.8
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