Old Time Spiced Bread Pudding Food

OLD-TIME SPICED BREAD PUDDING

Steps:

• Dice buttered bread into a 1 1/2 quart shallow baking pan. Sprinkle with brown sugar mixed with spices. Beat salt and eggs slightly. Gradually beat in scalded milk and pour over bread. Bake in preheated 325 oven for about 30 minutes or until set.
• Serve warm with whipped cream, ice cream or cherry jam.

SPICED BREAD PUDDING

Steps:

• Preheat oven to 190 °C / 375 °F / Gas 5.
• In a large bowl, mix the bread and milk. Leave to soak for 5 minutes.
• Add the remaining ingredients and mix well. Press into a greased oblong sandwich tin, approximately 23 cm x 20 cm (9 x 8 inch).
• Bake for 35-40 minutes. Leave in the tin to cool, then turn out and cut into squares.
• Store in the fridge in an airtight container or in foil and eat within 2 days.

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.

MIXED SPICE - TRADITIONAL OLD FASHIONED ENGLISH PUDDING SPICE

Steps:

• Grind the allspice, cinnamon and cloves to a fine powder and then mix well with the ground nutmeg and ginger.
• Add the finely ground cardamom and corainder seeds, if using, and mix well again.
• Use at once or store in an airtight jar in a cool dry place, and away from light.
• Makes an unusual and attractive gift, especially at Christmas - add a recipe tag and tie a ribbon around the top of the jar with pretty seasonal paper or material.

OLD FASHIONED BREAD PUDDING

Steps:

• Soak the bread well in the water. When well soaked mash bread and drain off excess water add the remaining ingredients to the bread stirring well, transfer to the slow cooker. Place the lid in position. Cook on the low settling for 8 - 10 hours. 30 minutes before serving switch to high setting to allow the edges of the bread to become crisp. Serve hot or cold sprinkled wit caster sugar.

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Put butter in small bowl.
• Scald milk (heat till just below boiling) and pour over butter, stir to mix well.
• Beat eggs.
• Gradually stir into milk mixture. Stir in sugar, salt, and cinnamon.
• Put bread cubes and raisins in a 1-1/2 quart baking dish; pour in milk mixture. Stir gently to moisten the bread evenly.
• Set in a larger pan; add hot water to the outer pan to come halfway up the sides of the baking dish.
• Bake 40 to 45 minutes or until a knife inserted into the center comes out clean.
• Serve warm or cold.

SPICED BREAD PUDDING

Steps:

• Bread Pudding:.
• Preheat over to 350 degrees Fahrenheit.
• Butter a 9" X 13" baking dish.
• Separate eggs, place egg whites on counter for 20 minutes.
• Combine egg yolks, brown sugar, cinnamon, ginger, vanilla, milk, creamer, raisins, walnuts, and bread cubes; let soak on counter until egg whites have reached room temperature.
• Beat egg whites until foamy.
• Gently fold egg whites into the bread mixture.
• Pour into buttered dish.
• Bake for 40 minutes or until liquid is absorbed. Pudding will be very moist.
• Rum Sauce:.
• Combine brown sugar and flour in medium saucepan over medium heat.
• Stir in half-n-half, spiced rum, and nutmeg, stirring constantly.
• After the mixture reaches a boil, about 2 minutes, remove from heat and stir in the butter.
• Pour over hot pudding and serve.

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Spray casserole with nonstick cooking spray, set aside.
• Combine milk, egg whites, sugar, butter, vanilla and cinnamon in large bowl, mix well. Add bread, raisins and dried apples. Allow to stand 5 minutes.
• Pour mixture into prepared casserole dish. Bake 35 minutes or until well browned.
• Cool in dish on wire rack.

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.