Easy Old Fashioned Bread Pudding Recipes

Steps:

• Preheat oven to 350 degrees F.
• Put butter in small bowl.
• Scald milk (heat till just below boiling) and pour over butter, stir to mix well.
• Beat eggs.
• Gradually stir into milk mixture. Stir in sugar, salt, and cinnamon.
• Put bread cubes and raisins in a 1-1/2 quart baking dish; pour in milk mixture. Stir gently to moisten the bread evenly.
• Set in a larger pan; add hot water to the outer pan to come halfway up the sides of the baking dish.
• Bake 40 to 45 minutes or until a knife inserted into the center comes out clean.
• Serve warm or cold.

Steps:

• PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.

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:

• 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
• Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
• Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
• Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
• Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
• Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, break bread and moisten with evaporated milk and water. Pour eggs over mixture and mix well. Add pineapple, apple, raisins, sugar, and vanilla and mix well. Cut butter into pieces and add to mixture, mixing all ingredients well, Pour into a greased 9 by 13-inch baking dish. Bake for 30 to 40 minutes or until golden brown and cooked through.

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.

Steps:

• Soak the bread well in the water. When well soaked mash bread and drain off excess water add the remaining ingredients to the bread stirring well, transfer to the slow cooker. Place the lid in position. Cook on the low settling for 8 - 10 hours. 30 minutes before serving switch to high setting to allow the edges of the bread to become crisp. Serve hot or cold sprinkled wit caster sugar.

Steps:

• Combine milk, egg substitute, vanilla and sweetener in a bowl. Add bread cubes and raisins; stir gently. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with cinnamon. Place in a shallow pan; add 1 in. of water. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread bread cubes and raisins in a 9x13-inch casserole dish. Mix applesauce, cinnamon, and nutmeg together in a small bowl. Pour mixture over bread.
• Mix milk, sugar, buttermilk, eggs, and vanilla extract together in another bowl and pour over bread. Sprinkle top with a dash of cinnamon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Steps:

• Combine flour, sugar, cinnamon, salt, nutmeg and vanilla extract in a 2-quart casserole.
• Add eggs, butter and scalded milk, blend well. DO NOT ADD EGGS TO HOT MILK THEY WILL SCRAMBLE, mix everything together then briskly stir in the scalded milk.
• Stir in bread cubes and raisins Place casserole in pan of hot water in your oven Bake at 350°F for 45-60 minutes until knife inserted 1" from edge comes out clean TIP: To evenly distribute raisins or dates, stir gently 20 minutes into cooking.