OLD-FASHIONED BREAD PUDDING
Bread pudding is a delicious treat and an even better way to reduce food waste! For this bread pudding recipe, collect the heels and any extra slices of bread you have and freeze them. When you have enough to measure six cups (this is about six slices of bread), thaw the slices and start baking this warm and comforting bread pudding.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
BREAD PUDDING, WITH VARIATIONS
So good you'll let your bread go stale on purpose! This is a highly versatile dish--serve it as a dessert, or as a decadent weekend breakfast/brunch. The perfect sidekick to this is my Basic Vanilla Custard (yes, posted on this very website). If you come up with any more excellent variations, feel free to post them in a comment!
Provided by Miss_Amy
Categories Dessert
Time 1h45m
Yield 1 pan, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Set aside an 8"x8" pan.
- Mix together bread cubes and raisins in a large bowl.
- Whisk milk, eggs, sugar, vanilla, melted butter and cinnamon in another bowl. Pour over bread mixture and stir in, mashing bread cubes with back of spoon to encourage them to sop up milk mixture. Mash and mix until bread is nice and soggy. (The crust pieces will hold their shape, but the cubes from the center of the loaf should disintegrate into a soggy bread mass. If there is more than 1/2" of milk mixture pooled on the bottom, you have too much liquid: add about 1/2 cup more bread cubes. If some of the bread cubes are still dry, add a little more milk.)
- Pour mixture into pan and bake for 1 hour 30 minutes This is a good time to prepare your custard, make dinner, or ponder one of life's great mysteries. You may have to lay a sheet of foil over the top of the pudding in the last 30 minutes of cooking to keep it from browning too much.
- Once it's set in the center (i.e. no longer mushy, but firm), remove from oven and allow to cool about 30 minutes until just warm. Slice into 9 blocks and serve warm, preferably with vanilla custard.
- Variation 1: You can use any kind of bread you want, provided that it is a yeast bread, isn't sourdough, rye or pumpernickel, does not contain savory items (like rosemary. cheese or olives), and isn't overly salty. Other than that, use your imagination! Whole wheat breads are best when mixed with at least 1/3 white flour breads. This keeps the pudding from becoming too heavy. Mildly sweet breads, or those containing fruit or nuts, are also nice (think raisin bread or cinnamon bread.) Gluten-free bread can also be substituted with equally successful results.
- Variation 2: Add 1/2 cup chopped nuts (hazelnuts are particularly nice).
- Variation 3: Substitute any type of dried fruit for the raisins (cranberries, cherries, figs, currants, etc.)
- Variation 4: Honey Orange Apricot Bread Pudding: Reduce sugar to 1/3 cup and add 2 tablespoons honey, 1/4 cup orange juice and zest of 1 orange to milk mixture. Omit cinnamon. Substitute 3/4 cup chopped dried apricots (I prefer the darker, more tart Blenheim variety than the Turkish ones, but both will work.).
- Variation 5: Substitute 3/4 cup semisweet chocolate chips for the raisins. Serve drizzled with warm chocolate sauce.
Nutrition Facts : Calories 266.1, Fat 10.3, SaturatedFat 5.4, Cholesterol 115.2, Sodium 280.8, Carbohydrate 37.4, Fiber 1.2, Sugar 19.7, Protein 7.1
BOURBON BREAD PUDDING WITH VARIATIONS
This recipe is based on one found in The Neely's Celebration Cookbook. The variations are things I've experimented with and had success. It is easily doubled.
Provided by scfl76
Categories Dessert
Time 1h10m
Yield 1 9x9 pan, 9 serving(s)
Number Of Ingredients 13
Steps:
- Butter a 9x9 baking dish and put bread in it. Sprinkle with pecans.
- In a large bowl, whisk together half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg.
- Pour the custard mixture over the bread and stir to coat evenly. Let the pudding sit for 1 hour.
- Preheat the oven to 350 degrees. Put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove from oven and let stand 10 minutes.
- Serve with fresh whipped cream.
- Variations: add one large chopped apple (try: Cameo, Cortland, Golden Delicious, Granny Smith, Jonagold, Jonathan, or Rome); one large sliced banana; or 1/2 cup golden raisins. I think blueberries might be good, too, but I haven't tried that yet.
- Note: If your bread is fresh, toast it for 8-10 minutes on a baking sheet before you begin.
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THE 17 BEST BREAD PUDDING RECIPES
From thespruceeats.com
Occupation Cookbook Author And PhotographerPublished 2009-02-08Estimated Reading Time 4 mins
- Old-Fashioned Biscuit Pudding. This wonderful old-fashioned biscuit pudding is an old-fashioned favorite made with vanilla, eggs, and milk. You might remember your grandmother making this pudding.
- Instant Pot Bread Pudding. This moist and delicious Instant Pot bread pudding is cooked in the Instant Pot pressure cooker, leaving the oven free for other dishes.
- Bread Pudding With Bourbon Sauce. This bread pudding with Bourbon sauce is a signature from Kentucky's Beaumont Inn. The sweet bourbon sauce isn't overpowering, and the buttermilk gives it a nice tang.
- Egg Custard Bread Pudding With Nutmeg. Nutmeg gives this comforting egg custard bread pudding with nutmeg egg custard flavor, or use cinnamon swirl bread and ground cinnamon for the cinnamon variation shown in the photo.
- Slow Cooker Spiced Bread Pudding. This slow cooker spiced bread pudding is a delicious treat! The pudding is flavored with spices and vanilla. Top it off with a dessert sauce or whipped cream.
- Chocolate Bread Pudding. This chocolate bread pudding is a chocolate lover's dream! It's made with cocoa, chocolate chips, and a decadent chocolate and cream topping.
- Easy Chocolate Bread Pudding. No cocoa in the house? You can still make chocolate bread pudding. This recipe relies entirely on chocolate chips for flavor, even for the warm sauce that's drizzled over top.
- Pumpkin Bread Pudding. A moist pumpkin bread pudding, and it's the perfect dessert for fall and winter dinners or parties. Raisins or chopped pecans can be used in place of the dried cranberries, or try another chopped dried fruit.
- New Orleans Bread Pudding With Whiskey Sauce. This classic New Orleans bread pudding with whiskey sauce is a deliciously rich treat. It will make you feel like you're dining in the French Quarter.
- White Chocolate Bread Pudding. White chocolate makes an appearance twice in this delicious recipe for bread pudding. First, it is incorporated into the egg mixture and mixed with the bread cubes, and then it is combined with cream to make a sauce that is drizzled on top of the baked pudding.
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