Plain And Perfect Bread Pudding Food

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.

RUSTIC BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Cut the bread into bite-sized cubes.
• Lightly butter a 9 inch pie pan or an 8 x 8 square pan.
• Put the cubed bread into the prepared pan. Set aside.
• In a mixing bowl, or bowl of a stand mixer, combine eggs and sugar.
• Beat on high for 1 minute.
• Add vanilla, butter and milk.
• Beat on high again for 2 minutes.
• Place the baking dish with the bread in a bigger oven-safe vessel. Add water so it goes up the baking dish about 1/2 inch.
• Pour egg mixture over bread cubes. Use a spatula to press the bread cubes into the egg mixture.
• Let rest for 15 minutes so the bread can soak up the egg & milk mixture.
• Place your pans in the oven.
• Bake for 55 - 70 minutes. Bread should be golden, and the middle should be set when touched.
• Cool slightly.
• Serve warm with whipped cream or dust pudding with powdered sugar.
• To store cover tightly and place in refrigerator.

PLAIN AND PERFECT BREAD PUDDING

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.

JUST PLAIN BREAD PUDDING

Steps:

• Melt butter in an ovenproof dish (I use a 1 1/2 quart Corning dish).
• Add raisins and bread pieces (can be cubed pieces or pieces pulled from loaves used in another recipe such as a bread bowl) to the butter and toss.
• Beat together half and half, eggs, sugar and cinnamon.
• Pour over bread mixture, making sure all bread crumbs are covered.
• Bake in 325 degree oven for about 50 minutes (or until silver knife inserted in center comes out clean).

PLAIN AND PERFECT BREAD PUDDING

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.