Breadandbutterpuddingpoormanspudding Recipes

Steps:

• Preheat the oven to 325 degrees F.
• In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding.
• To assemble the pudding:
• Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM& don't skimp on this step.
• Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.
• Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce.
• To make the sauce:
• While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding.
• MMMMMMMMMMMMMMMMM&MMMMMM&.MMM!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
• Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
• Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
• Bake in the preheated oven until golden brown and set, about 30 minutes.

Steps:

• Rub 2 tablespoons of butter around a casserole and dust with 1 tablespoon granulated sugar. Preheat oven to 325 degrees F. Butter the bread with the remaining 6 tablespoons of butter. Scald milk in a pan, add the vanilla pod and the lemon zest. Stir in 1/4 cup granulated sugar. Increase the heat and dissolve the sugar and then remove from the heat. Arrange some of the cut bread overlapping on the base of the casserole. Sprinkle with some of the raisins and candied peel. Place another layer of bread on top - alternating the brown and white slices. Cover with the remaining bread. Sprinkle the remainder of raisins on top and grate the nutmeg over them. Break the eggs into a bowl and whisk. Slowly stirring into the scalded milk (having removed the lemon zest and vanilla pod). Pour this mixture over the bread. Dust with 1 tablespoon sugar and sprinkle with the dry sherry. Allow to stand 1 hour. Before placing it in the oven, pour the 1/2 cup of whipping cream over the pudding. Cook in the preheated 325 degree oven on the middle shelf for 55 minutes.

Steps:

• Position a rack in the middle of the oven and preheat to 325°F. Butter a 9- by 13- by 2-inch rectangular ovenproof dish.
• Spread the remaining butter on one side of each bread slice. Arrange the bread slices, buttered side up, in one layer on the bottom of the prepared dish. Sprinkle with the raisins and set aside.
• In a large saucepan, combine the milk, heavy cream, and salt. Using the blade of a small, sharp knife, scrape the seeds from the vanilla beans into the mixture; add the scraped vanilla beans. Place the pan over moderate heat and bring to a boil. Remove from the heat.
• In a large bowl, whisk together the eggs and sugar until pale yellow, about 1 minute. Whisk about 1 cup of the hot milk mixture slowly into the egg mixture to raise the temperature without cooking the eggs. Gradually whisk in the remaining milk mixture, whisking until fully combined. Pour the custard through a fine-mesh sieve into a large bowl and discard the vanilla beans.
• Pour the custard over the bread. The bread will float to the top-use a spatula to gently press down on the slices, making sure they are completely covered in custard. Place the dish in a large roasting pan or rimmed baking sheet and add enough warm water to the pan to reach about halfway up the sides of the dish.
• Bake the pudding for 30 minutes, then use a spatula to gently press down on the bread slices. Continue baking until the pudding is puffed and set but still jiggles in the center, about 30 more minutes. Transfer the pudding in its water bath to a rack to cool slightly.
• Meanwhile, in a small saucepan over low heat, warm the apricot jam with 1 tablespoon of water, stirring occasionally until liquefied, about 1 minute.
• Carefully remove the pudding from the water bath, then brush the surface with the warm apricot jam. Dust the top with the confectioners' sugar and serve warm. DO AHEAD: The bread and butter pudding can be prepared ahead, covered, and refrigerated up to two days. Reheat the entire dish in a water bath in a 325°F oven until the center is warm. Individual portions can be reheated in a toaster oven.

Steps:

• Preheat the oven to 325 degrees F.
• Pudding: In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding. Discard the vanilla bean.
• To assemble the pudding: Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM... don't skimp on this step.
• Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.
• Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce.
• To make the sauce: While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding.
• MMMMMMMMMMMMMMMMM...MMMMMM....MMM!

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 13 by-9-inch baking pan.
• Put 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture. Pour into a large bowl, then whisk in the remaining 2 cups milk. Stir in the bread and set aside to soak for about 10 minutes. Pour this mixture into the prepared baking pan. Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon. Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm. Let cool. Cut into squares to serve.

Steps:

• In a saucepan melt butter or margarine; stir in brown sugar.
• Add water and vanilla.
• Bring to a boil.
• Meanwhile, make the dough.
• Cream butter or margarine; add sugar.
• In a separate bowl, combine flour, baking powder and salt.
• Add to butter mixture alternately with milk.
• Pour syrup into a 9 X 13 baking dish.
• Drop dough by teaspoons over syrup.
• Bake at 350 F for 30 minutes.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl.
• Beat the white sugar, oil, and egg together in a bowl until smooth. Stir in the flour mixture alternately with the milk. Pour into a 9-inch square pan. Dissolve the brown sugar in the hot water, then pour stir in the melted butter. Drizzle the syrup over the pudding.
• Bake in the preheated oven until the pudding firms and becomes golden brown on top, about 40 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish.
• Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish.
• Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes.
• Sprinkle with nutmeg and bake for 25 minutes.

Steps:

• NOTE:.
• ingredients are not to specific, it is how much you want to make, only specific ingredients are the eggs and sugar.
• butter bread and cut into squares.
• layer into dish with raisins and thinly sliced apples.
• mix eggs (or more) and sugar and enough milk to cover pudding.
• bake 300-350 degrees for 1 hour.

Steps:

• Grease a large ovenproof casserole dish with some of the butter.
• Slice the bread and butter it.
• Place them in layers in the bowl, sprinkling the fruit on top of each layer.
• Whisk the eggs.
• Whisk the milk, cream, sugar and vanilla essence.
• Combine the eggs and the milk mixture.
• pour on top of the bread and fruit and leave to soak for about 2 hours, (until the bread is saturated). If there isn't enough liquid to cover the bread, add more milk and/or cream.
• Sprinkle the top with grated nutmeg.
• Bake in a medium oven for approximately 1 hour.
• The top should be golden brown, and the pudding will rise.
• Serve.

Steps:

• Preheat the oven to 350 degrees.
• Mix 1 tablespoon butter, brown sugar and hot water in the bottom of a 9-by-13-inch baking pan.
• In a separate bowl, mix together the remaining butter and sugar.
• Add flour and baking powder alternately with milk.
• Pour over brown sugar mixture in baking dish.
• Bake 30 minutes.

Steps:

• Cut or tear bread into 1-2" pieces.
• Scald milk (2 minutes in microwave or until film forms on stove top).
• Pour milk over bread for 5 minutes.
• In separate bowl, mix sugar, beaten eggs butter & vanilla.
• Slowly pour over bread/milk mixture and fold lightly.
• Stir in raisins.
• Pour into greased 2 quart baking dish.
• Bake in pan of hot water in 350º oven until firm (approx. 1 hour).
• Serve warm with Poor Mans Sauce.
• For Sauce:.
• In medium saucepan on stove top, combine sugar, flour and slowly add water to form a smooth paste.
• Cook over medium heat, stirring constantly until clear and thick.
• Stir in butter, vanilla & nutmeg.
• Pour over bread pudding and enjoy!

Steps:

• Grease a 1.7 (3pint) litre pudding basin with butter.
• First make the custard:.
• Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time.
• Then:.
• Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary.
• Preheat the oven to 180C/350F/gas4.
• Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary.
• When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.