Patty Maes Bread Pudding Food

THE BEST BREAD PUDDING

Steps:

• Mix the cream, eggs, white sugar, cinnamon and vanilla together very well in a very large bowl.
• Slice the baguettes lengthwise then cut into 1" pieces.
• Soak the bread in the cream mixture in the refrigerator overnight, covered.
• Spray a 9x13 casserole dish with pan spray or coat with butter.
• Layer in the soaked bread but not all the cream mixture. Discard the remaining cream mixture.
• Leave the bread about 1/2" from the top so it has room to rise when baking.
• Cover the top with brown sugar and bake at 325 for 45 minutes, then start checking and remove when center is set.

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:

• 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.

BABY HENRY'S BREAD PUDDING

Steps:

• 1. Pre-heat oven to 350. Lightly butter a 12x8-inch baking dish.
• 2. In a large bowl gently mix the bread and milk. Let stand for 5 minutes.
• 3. In another large bowl mix the eggs, sugar, vanilla, and cinnamon. Gradually stir in melted butter. Add the bread with its milk and the raisins and mix gently. Pour into the prepared dish.
• 4. Bake until golden brown and a knife inserted in the center comes out clean, about 45mins. Cool for 10 minutes Serve hot, warm, or at room temperature

SOUTHERN BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch square baking dish.
• Spread half of the bread in the bottom of the prepared baking dish. Top with raisins, cinnamon, nutmeg, and remaining bread. Sprinkle with more cinnamon and nutmeg and drizzle with melted butter.
• Combine half-and-half, sugar, eggs, vanilla extract, and salt in a large bowl until well mixed and pour over bread. Press down on the bread with a fork to make sure it is saturated with the custard.
• Place the baking dish in a large pan of boiling water and bake in the preheated oven until the center is set, about 1 hour.

BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

PATTY MAE'S BREAD PUDDING

Steps:

• Butter a 3-quart baking dish.
• Slice crusts off bread and cut into 1-inch cubes.
• Place about half of the bread cubes in the dish and sprinkle with 1/2 cup of the dates. Add enough of the remaining bread to come within an inch of the top of the baking dish. Sprinkle with the other 1/2 cup of dates; set aside.
• Break eggs into a blender and blend on low until well beaten.
• Add melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla; blend on low until well mixed.
• Add about half the milk and blend again until well mixed.
• Stir in the remainder of the milk.
• Pour over bread cubes, pushing down bread to make sure it is completely covered with milk-egg mixture.
• Let sit at least 30 minutes before baking, or cover tightly and refrigerate several hours or overnight.
• Sprinkle almonds over the top of the pudding.
• Place baking dish in a larger baking pan and place in a preheated 350ºF oven.
• Pour hot water into the outer pan so it covers 1/3 of the baking dish.
• Bake for about 1 hour or until a clean knife inserted in the middle comes out clean.
• Remove from oven. Let sit for about 10 minutes before serving.