BREAD PUDDING
This bread pudding recipe has been passed down three generations. I have included the brown sugar sauce and lemon sauce recipes to serve with this pudding. My youngest daughter's favourite.
Provided by Cullinaryjudge
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Whisk together eggs, whipping cream, milk, salt, sugar, and vanilla.
- Stir in bread cubes and raisins.
- Turn into greased 9x9 inch pan.
- Sprinkle with cinnamon.
- Bake 350 degrees F.
- for about 30 minutes.
- Serve with brown sugar sauce or lemon sauce.
- Brown Sugar Sauce: In saucepan, work together flour and butter.
- Add brown sugar.
- Stir.
- Gradually add boiling water.
- Stir until smooth.
- Boil until thick.
- Remove from heat.
- Stir in vanilla, serve warm.
- Lemon Sauce: Combine sugar, starch, and salt.
- Gradually add boiling water.
- Stir until smooth.
- Cook over low heat until thick and clear.
- Remove from heat.
- Add remaining ingredients.
- Serve warm.
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.
FANCY BREAD PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 16
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, whiskey and cinnamon and mix until the sugars are dissolved. Pour the mixture over the bread. Sprinkle the cherries and pecans all over.
- 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 with Whiskey Cream Sauce.
- Combine the butter, cream, sugar and whiskey in a saucepan. Cook over low heat, stirring constantly, until the mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.
SOUTHERN BREAD PUDDING
The simplicity of this bread pudding is what makes it so delicious. It's a classic custard dessert passed down through generations.
Provided by ban_the_circus
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 40.8 g, Cholesterol 111.9 mg, Fat 12.6 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 215.2 mg, Sugar 29.1 g
BREAD PUDDING
A deliciously moist bread pudding like mum used to make
Provided by chrisnicoll
Time 2h
Yield Serves 12
Number Of Ingredients 0
Steps:
- break the bread up into small pieces and place it ino a bowl and cover with water and leave to stand for 30mins
- preheat the oven to 180C/gas mark 4
- squess all the water out of the bread a sieve is quite handy for this and then crumble this into a mixing bowl
- add the sugar spice fruit and the fruit juices and zest and mix well together
- melt the butter in a saucepan then add this and mix well you are looking for a dropping consistency add a little milk if you need to
- Pour into a greased roasting dish approx 250mm x 300mm and bake for 90 mins at 180c gas mark 4 cover with greaseproof paper if it starts to get too brown it should be firm to the touch then spinkle with caster sugar and cut into 12
REUBEN BREAD PUDDING
Yield Serves 6 to 8 as a main course
Number Of Ingredients 9
Steps:
- Cut bread into 3/4-inch cubes (7 1/2 cups). In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
- Butter a 4-quart shallow baking dish (14 by 10 by 2 inches).
- Finely chop onion and cut corned beef into 1/4-inch-wide strips. In baking dish layer half of bread, half of sauerkraut, half of onion, half of corned beef, and half of Havarti and season with salt and pepper. Repeat layering and season mixture with salt and pepper.
- In a bowl whisk together eggs, mustard, milk, and salt and pepper to taste and pour slowly and evenly over bread mixture. Cut butter into bits and dot pudding with it. Chill pudding, covered, at least 1 hour and up to 1 day.
- Preheat oven to 350°F.
- Bake pudding in middle of oven until bubbling and slightly puffed, about 40 minutes. (There will be some liquid remaining in bottom of baking dish.)
RUBY'S BREAD PUDDING
Categories Egg Fruit Dessert Bake Raisin Pineapple Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Arrange bread in 1 layer in a shallow baking pan just large enough to hold it in 1 layer. Pour water over bread and soak 30 seconds. Turn bread over and soak until softened but not falling apart (parts of crust will remain firm), about 4 minutes more. Squeeze water from bread, then transfer bread to a buttered 13- by 9-inch glass baking dish or other 2 1/2-quart shallow baking dish.
- Whisk together eggs, milk, butter, sugars, vanilla, nutmeg, and salt and stir in raisins and pineapple. Pour mixture over bread and stir gently until combined well.
- Bake pudding, uncovered, in middle of oven until custard is just set, 45 to 50 minutes.
AMISH CINNAMON PUDDING
This was written in an old cookbook I bought at an auction..I decided to try it..since I was so vague about instructions..first batch failed miserably..only used 1 1/2 cups flour..and so I tried again..below is the corrected recipe and I hope you enjoy it..the brown sugar sinks to the bottom and makes a bowl licking sauce and the batter rises to the top..pecans add just the right amount of texture..wish I could learn how to send a picture...Hope you enjoy it!!
Provided by grandma2969
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix sauce ingredients first and set aside.
- For sauce:.
- In a medium sauce pan, combine brown sugar, water, butter and salt.Bring to a boil and boil for 5 minutes.Remove from heat and add vanilla.Stir well and set aside.
- BATTER:.
- In a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt. Combine the milk, melted butter, and vanilla and add all at once to the flour mixture. blend quickly. Spread in an oiled 9x13 pan, then pour the reserved sauce mixture over the tip.DO NOT MIX IN -- Scatter pecans over the top --
- Bake for 40-45 minutes or until the center bubbles up.
- Serve warm with cream or ice cream -- I used Cool Whip --
- I must say -- this pudding reheats well in the microwave --
- Pour Step1 over it and sprinkle with a few chopped nuts, if desired.
- Bake 45 minutes at 350*.
- Serve with whipped cream or thawed non dairy whipped topping.
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