Simple Bread Pudding Food

SIMPLE BREAD PUDDING

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
• Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

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.

BEST BREAD PUDDING

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.

EASY BREAD PUDDING

Steps:

• Place bread cubes in a greased 9x9 inch baking dish.
• Combine remaining ingredients.
• Pour over bread cubes.
• Place in oven and bake at 350 degrees for 45 minutes or until knife 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.

BREAD PUDDING

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.

BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350°F. Pour milk evenly over bread in large bowl; stir gently. Let stand 5 min.; set aside. Beat eggs lightly in medium bowl. Add 1/2 cup of the sugar, the raisins, almonds, cinnamon, vanilla and salt; mix until well blended. Pour over bread; mix lightly. Spoon into greased 9-inch square baking pan.
• Bake 40 to 45 min. or until center is set and edges begin to pull away from sides of pan. Cool.
• Meanwhile, drain peach slices, reserving 1/4 cup of the juice; set aside. Beat cream cheese with the reserved peach juice, remaining 2 Tbsp. sugar and the nutmeg with wire whisk until well blended. Spread evenly over warm bread pudding; top with peach slices. Serve warm or chilled. Cover and refrigerate leftover bread pudding.

EASY BREAD PUDDING II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Generously butter an 8x8 inch baking dish. Prepare a water bath for the baking dish by placing a larger dish in the oven, and partially filling it with hot water.
• Place bread cubes in the baking dish. In a medium bowl, beat together eggs, sugar, and vanilla. Slowly whisk in the scalded milk. Pour over the bread. Sprinkle with nutmeg, brown sugar, and pecans.
• Place the baking dish in the water bath. Bake for 50 to 60 minutes, or until a knife inserted in the middle comes out clean. Serve either hot or chilled.

TRADITIONAL BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• 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.

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

EASY SOUTHERN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Melt butter (set aside).
• Cut the slices of bread into cubes (set aside.
• Beat eggs and add the brown sugar, vanilla extract, 1/2 teaspoon of cinnamon, and evaporated milk (MIX WELL TOGETHER).
• Lightly grease or butter aluminum pan or casserole baking dish.
• Put bread cubes into aluminum pan and add raisins. Pour melted butter over it .
• Pour mixture (brown sugar, vanilla extract, 1/2 teaspoon of cinnamon,milk) over it.
• Sprinkle the remaining cinnamon on top of bread mixture.
• Place in the oven for 1 hour or until brown.

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.

BREAD PUDDING

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

SIMPLY HOMEMADE BREAD PUDDING

Steps:

• Mix together stale bread pieces, hot milk and butter.
• Set aside until cool.
• Heat oven to 350.
• Beat eggs well, add sugar and milk and stir.
• Stir in spices if desired.
• Mix cold bread mixture with egg mixture.
• Pour into buttered casserole.
• Bake 30 minutes until pudding has set and is turning golden brown.
• Serve warm.

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 WITH SAUCE

Steps:

• In a large bowl, whisk eggs, milk, sugar, butter, cinnamon and salt. Gently fold in bread cubes and raisins if desired. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan over medium heat, melt butter; stir in brown sugar and apple juice. Cook and stir until sugar is dissolved. Remove from the heat; stir in extracts. Serve warm with bread pudding. Refrigerate leftovers.

BREAD PUDDING

Steps:

• In a large bowl, beat eggs. Add the milk, sugar, butter, raisins, vanilla, cinnamon and salt; mix well. Gently stir in bread cubes. , Pour into a greased 13x9-in. baking dish. Bake at 325° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm or cold. Refrigerate leftovers.

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.