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.
RICH & THICK COCOA BREAD PUDDING
This is my Sons favorite dessert when he comes for dinner. It is wonderful warm with a scoop of vanilla ice cream melting down the sides.
Provided by Nancy Allen
Categories Puddings
Time 1h35m
Number Of Ingredients 7
Steps:
- 1. Spray a 13x9 dish with non stick spray. Cut the wheat bread into medium size cubes then put in the 13x9 and let it sit out for a day or you could set it out the night before with a dish towl over it.
- 2. In a large pyrex liquid mixing bowl if you have one or a regular large bowl, mix your milk, eggs and vanilla and blend to break the yolks up. Then mix your sugar with your cocoa and stir them until mixed well, then add cocoa mix to the milk mixture and blend well.
- 3. Slowly pour chocolate milk mixture all over the dry bread. With a spatula press the bread down gently all over to absorb the liquid. I cover the mixture and let it sit 20 minutes to let bread absorb liquid. At this time sprinkle mini chips over the top. While waiting the 20 minutes preheat your oven to 350F.
- 4. Bake the bread pudding for 1 hour 20 minutes or until pudding is mostly firm and center test done with a toothpick. Remove from oven let cool. I serve it slightly warm with a scoop of ice cream on top. Enjoy! 8) I keep leftovers covered and in the refrigerator.
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.
THICK CHOCOLATE PUDDING
This is the perfect chocolate pudding. It has a rich chocolate flavor, great texture and is not high in fat. I can't count the number of times I have made this. I hope you enjoy it as much as we do.
Provided by Chris from Kansas
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 2-qt. microwave-safe bowl, combine the first four ingredients.
- Stir in milk until smooth.
- Microwave, uncovered on high for 3 minutes; stir.
- Microwave 4-6 minutes longer or until thickened, stirring after each minute.
- Stir in vanilla.
- Pour into individual serving dishes; cool.
- Refrigerate.
- Garnish with whipped topping if desired.
Nutrition Facts : Calories 160.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 2.5, Sodium 146, Carbohydrate 32.1, Fiber 1.1, Sugar 16.8, Protein 5.9
THICK & DELICIOUS BREAD PUDDING
This is delicious, super-easy to make, and the ingredients are what you will always have on hand in your pantry. Before we even knew how to bake cakes and cookies, my little sister and I used to make this whenever a sweet craving attacked us (a not infrequent event!).
Provided by eatrealfood
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven up to 350°F.
- Cut slices of bread into cubes.
- Bake bread cubes for 10 min until a little crisp.
- In a saucepan, heat the milk, and butter but do not allow to boil.
- To this, add the vanilla, beaten eggs and sugar, when a bit cooled.
- Add the baking powder and blend until smooth.
- In an ovenproof tray, layer the cubes of bread and pour over it the liquid prepared above, until the bread is saturated.
- If desired, sprinkle your choice of nutmeg, cinnamon or raisins.
- Bake for approximately 30 minutes or until it browns.
HOT CHOCOLATE BREAD PUDDING
Provided by Katie Lee Biegel
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Grease a 9-by-13-inch baking dish with butter or cooking spray.
- In a large bowl, whisk the half-and-half, milk, granulated sugar, vanilla, cinnamon, salt, hot chocolate mix, whole eggs and egg yolks. Stir in the bread cubes until evenly coated. Stir in the chocolate chips and marshmallows. Transfer the mixture to the prepared baking dish. Cover and refrigerate for at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F.
- Bake until golden brown, 55 minutes to 1 hour. Let stand 10 minutes before cutting. Serve dusted with confectioners' sugar and a dollop of whipped cream.
OLD-FASHIONED COCOA PUDDING
"My husband's favorite pudding is this one that my mother used to make," recalls Sue Knapp from her home in Camden, Michigan. "But it gets so many compliments at our family gatherings that I also use it as a pie filling on special occasions!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, cocoa, flour and salt. Gradually whisk in water and egg yolks. Cook over medium heat until mixture comes to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened., Remove from the heat; stir in butter and vanilla until blended. Pour into individual dishes. Refrigerate until set. Garnish with whipped topping and chocolate curls.
Nutrition Facts : Calories 399 calories, Fat 12g fat (9g saturated fat), Cholesterol 114mg cholesterol, Sodium 181mg sodium, Carbohydrate 68g carbohydrate (53g sugars, Fiber 2g fiber), Protein 4g protein.
THICK CHOCOLATE PUDDING
"This smooth, chocolaty pudding tastes old-fashioned but stirs up in a jiffy," promises Myra Innes from Auburn, Kansas. "It's much faster than cooking it on the stovetop and so easy that even older kids can make it."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a 1-qt. microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-5 minutes longer or until thickened, stirring after each minute. Stir in vanilla. Pour into individual serving dishes; cool. Refrigerate. Garnish with whipped topping if desired.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
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