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Mocha Bread Pudding with Caramel Sauce

 

9 cups French bread cubes

1 cup granulated sugar

1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa

1 tablespoon TASTER'S CHOICE® 100% Pure Instant Coffee

4 large eggs

2 (12-ounce) cans NESTLÉ® CARNATION® Evaporated Regular or Fat Free Milk, divided use

2 teaspoons vanilla extract

2/3 cup packed brown sugar

1/4 cup butter or margarine

1 tablespoon light corn syrup

 

1. Preheat oven to 350°F (175°C). Grease a 2-quart casserole or baking dish.

2. Place bread cubes in prepared baking dish. Combine sugar, cocoa and coffee granules in a small bowl.

3. Beat eggs, 2 2/3 cups evaporated milk and vanilla extract in a medium bowl until well blended; stir in sugar mixture. Pour over bread, pressing bread into milk mixture.

4. Bake for 50 to 55 minutes or until set.

5. Combine brown sugar, butter and corn syrup in a small heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for 2 to 3 minutes or until sugar is dissolved. Slowly stir in remaining evaporated milk. Bring to a boil, stirring constantly; cook for 1 minute. Remove from heat. Serve with warm bread pudding.

 

Makes 12 servings.

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Old-Fashioned Bread Pudding with Vanilla Sauce

 

Pudding Ingredients:

4 cups (8 slices) cubed white bread

1/2 cup raisins

2 cups milk

1/4 cup butter or margarine

1/2 cup granulated sugar

2 large eggs, slightly beaten

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

 

Sauce Ingredients:

1/2 cup butter or margarine

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup whipping cream

1 teaspoon vanilla extract

 

1. Heat oven to 350°F.

2. 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 (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.

3. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole.

4. Bake for 40 to 50 minutes or until set in center.

5. 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 (5 to 8 minutes). Stir in vanilla.

6. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated.

 

Makes 8 servings (1 1/2 cups sauce).

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Peanutty Chocolate Bread Pudding

 

10 cups French bread cubes

1 (6-ounce) package or 1 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels

4 large eggs

3 1/2 cups milk

1 (22-ounce) bottle Chocolate Flavor NESTLÉ NESQUIK® Syrup

3/4 cup firmly packed brown sugar

2 teaspoons vanilla extract

Powdered sugar, for garnish

 

1. Preheat oven to 350°F (175°C). Grease 13 x 9-inch baking dish.

2. Place bread cubes in prepared baking dish. Sprinkle morsels over bread.

3. Beat eggs in large bowl. Stir in milk, Nesquik, sugar and vanilla extract; pour over bread mixture. Let sit for 10 minutes before baking.

4. Bake for 60 to 65 minutes or until knife inserted near center comes out clean. Cool slightly. Sprinkle with powdered sugar before serving.

 

Makes 15 servings.

 

Recipe is the property of Nestlé® and Meals.com, used with permission. ... oops I didn't ask permission!

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Raisin Apple Bread Pudding

 

4 cups white bread cubes

1 medium apple, chopped

1 cup raisins

2 large eggs

1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk

1/2 cup apple juice

1/2 cup granulated sugar

1 1/2 teaspoons ground cinnamon

1 jar caramel ice cream topping, (optional)

 

1. Preheat oven to 350°F (175°C). Grease an 11 x 7-inch baking dish.

2. Combine bread, apple and raisins in large bowl. Beat eggs in medium bowl. Stir in evaporated milk, apple juice, sugar and cinnamon; mix well. Pour egg mixture over bread mixture, pressing bread into milk mixture; let stand for 10 minutes. Pour into prepared baking dish.

3. Bake for 40 to 45 minutes or until set and apples are tender. Serve warm with caramel topping.

 

Makes 8 servings

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Sourdough Ambrosia Bread Pudding

 

5 cups sourdough bread cubes

3 cups skim or low-fat milk

4 large eggs

2 large egg yolks

1 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon grated orange peel

1/2 teaspoon ground cinnamon

2 (8-ounce) cans pineapple tidbits in juice, drained

1/3 cup raisins

1/2 cup shredded coconut

1/2 cup chopped toasted almonds*

Cream or milk, optional

 

1. Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour over bread cubes. Stir in remaining ingredients.

2. Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with cream or milk if desired.

3. *To toast almonds, place nuts single layer on baking sheet. Bake in preheated 350°F oven, stirring occasionally, for 10 to 15 minutes.

 

Makes 8 servings.

 

Cook's Tip: For a puffier pudding, refrigerate several hours or overnight before baking.

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Sweet Potato Bread Pudding with Apple Cider Glaze

 

3 large eggs

1/2 cup granulated sugar

1 cup firmly packed brown sugar

1 1/2 cups half-and-half

1 1/2 cups milk

1/4 cup butter, melted

1 tablespoon vanilla extract

1/4 teaspoon ground nutmeg

2 medium sweet potatoes, peeled and grated

5 cups cubed French bread, lightly packed

 

Apple Cider Glaze (recipe follows)

 

1. Combine eggs, sugar, and brown sugar in large bowl; beat until smooth with a whisk. Add half-and-half, milk, melted butter, vanilla extract, nutmeg, and grated sweet potato. Stir well. Add cubed French bread to egg mixture; stir until bread is well moistened. Cover and chill 30 minutes, stirring once.

2. Preheat oven to 325ºF.

3. Spoon bread mixture into a well greased 10-inch cast-iron skillet or a 7 x 11-inch baking dish.

4. Bake for 1 hour or until a wooden pick, inserted into the center, comes out clean. Serve warm with Apple Cider Glaze.

 

Makes 6 servings.

 

Apple Cider Glaze:

 

1/4 cup butter

3 tablespoons packed brown sugar

3 tablespoons granulated sugar

6 tablespoons apple cider

2 tablespoons half-and-half

 

1. Combine all ingredients in a small saucepan. Bring to a boil, stirring well. Reduce heat and simmer for 5 minutes, stirring constantly. Let stand 3 minutes. Serve warm over Sweet Potato Bread Pudding.

 

Makes about 1 1/4 cups.

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Sweet Potato Bread Pudding with Praline Sauce

 

1 (16-ounce) loaf French bread, cut into squares

1 (15-ounce) can sweet potatoes, drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed

1 (12-ounce) can evaporated milk

1 1/2 cups milk

2 large eggs

2 large egg whites

2 tablespoons molasses

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 teaspoons vanilla extract

 

Praline Sauce (recipe follows)

 

1. Preheat oven to 350*F.

2. Place French bread squares into a 2-quart oblong casserole dish coated with nonstick cooking spray.

3. In a mixing bowl, beat sweet potatoes, evaporated milk, milk, egg, egg whites, molasses, cinnamon, nutmeg, and vanilla. Pour evenly over bread and press with hands to submerge bread in liquid mixture.

4. Bake 35 to 45 minutes or until pudding is set.

 

Makes 10 to 12 servings.

 

Praline Sauce:

 

2 cups granulated sugar

3 tablespoons margarine or butter

1/2 teaspoon baking soda

1 cup buttermilk

 

1. In a very large pot (mixture foams up while cooking), cook sugar, margarine, baking soda, and buttermilk on medium heat, stirring frequently until sugar is dissolved. Mixture will foam, stir to beat down foaming. The color will begin to caramelize. Cook until a slight brown color, approximately 20 to 30 minutes.

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Sweet Potato Bread Pudding

 

3 1/2 cups Sweetpotato Banana Muffins (broken in pieces)

2 cups milk

1 cup apricot nectar

3 large eggs, slightly beaten

1/3 cup firmly packed brown sugar

2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/3 cup golden raisins (optional)

Sweetened whipped cream for accompaniment

 

1. Place muffins in 1 1/2 quart baking dish.

2. Combine milk, juice, eggs, brown sugar, vanilla, cinnamon and raisins. Pour over crumbled muffins.

3. Bake at 350*F for 30 minutes, or until knife inserted in center comes out clean.

4. Serve warm or chilled. Top with sweetened whipped cream, if desired. Store any leftover pudding in the refrigerator.

 

Makes 6 servings.

 

Cook's Note: For a nice change and presentation, use your favorite meringue recipe as a topping.

 

 

An original recipe prepared specifically for The North Carolina SweetPotato Commission by Marianne Langan.

 

Sweet Potato Banana Muffins

 

1 3/4 cup unsifted all-purpose flour

1/2 cup firmly packed brown sugar

2 teaspoons baking powder

1 teaspoon ground allspice

1/2 teaspoon salt

1 1/2 cups mashed sweet potatoes

2/3 cup mashed ripe banana

1/4 cup melted butter

2 large eggs slightly beaten

3/4 cup milk

1/2 cup chopped toasted pecans

 

1. Well grease 2 dozen 2-inch muffin pans. In medium bowl, combine flour, sugar, baking powder, allspice and salt.

2. In large bowl, combine sweet potatoes, bananas, butter, eggs and milk. Blend well. Add flour mixture and pecans; stir to blend.

3. Fill prepared muffins pans 2/3 full.

4. Bake at 400*F for 20 minutes or until tops spring back when lightly touched. Remove to wire racks. Serve warm.

 

Makes 24 muffins.

 

Note: Leftover muffins may be used in a SweetPotato Bread Pudding

 

Calories 215kcal, Vitamin A 3,492IU, Fat 8.5gm, Carbohydrates 31gm, Cholesterol 48mg, Potassium 187mg, Protein 4gm, Vitamin C 5mg, Calcium 41mg.

 

Recipe courtesy of North Carolina Sweetpotato Commission.

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Sweet Potato Pecan Bread Pudding

 

3 medium SweetPotatoes, washed

4 large eggs plus 6 egg yolks

1 cup granulated sugar

3/4 cup brown sugar, firmly packed

1 1/2 teaspoons salt

2 cups milk

2 cups whipping cream

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 cup golden raisins

1/2 cup pecan pieces

1/4 cup butter, melted

8 cups crusty French or European bread, cut into 2-inch cubes

 

2 cups Maple Whipped Cream, optional (recipe follows)

 

1. Preheat oven to 350*F.

2. Pierce potatoes with a small knife or fork. Place on a baking sheet and roast in the oven until potatoes are soft when pierced, about 45 minutes.

3. (Or, to microwave, pierce potatoes and place in a microwave-safe dish; microwave on high about 6 minutes per pound.) Do not overcook. Let cool. When cool enough to handle, peel potatoes then cut them into 1 to 1 1/2-inch pieces. There should be about 4 cups. Reserve 2 cups; mash remaining potato pieces with a large spoon or potato masher.

4. In a large bowl, combine mashed sweetpotatoes, milk, cream, sugars, raisins, pecan pieces, butter, eggs, egg yolks, salt, cinnamon and ginger; mix well. Add reserved potato pieces and bread cubes; mix gently just until moistened.

5. Pour into a buttered 11 x 7 x 2-inch baking pan. Cover with foil. Set a larger pan on middle rack of oven and place filled baking pan in it. Add enough hot water to larger pan to come halfway up the sides of the smaller pan.

6. Bake in 350*F oven until knife inserted in the center of pudding comes out clean, about 45 minutes. Remove foil and let top brown slightly, about 5 more minutes. Remove from water and cool to room temperature, or keep warm until ready to serve. Cut into squares; if desired, top each portion with a dollop of Maple Whipped Cream.

 

Makes 8 servings.

 

Maple Whipped Cream:

 

2 cups well-chilled whipping cream

1/4 cup good-quality maple syrup

 

1. In medium bowl, beat cream with an electric mixer on high speed until soft peaks form. (It helps to chill bowl and beater before whipping). Add syrup; whip until incorporated. Refrigerate until ready to serve or up to 1 hour.

 

Nutrition per serving (without Maple Whipped Cream): 897 cal; 116 g carb; 16 g pro; 43 g fat (42% cal from fat); 372 mg chol; 6 g fiber; 916 mg sod; 24,348 IU vit A.

 

Recipe courtesy of North Carolina Sweetpotato Commission.

 

 

 

 

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Traditional English Bread Pudding

 

8 slices (about 1-inch thick) day old home-style white bread

2 ounces (about 1/2 cup) sultanas (raisins)

Grated rind of one lemon

2 large eggs

3 level tablespoons caster (granulated) sugar, divided use

1 pint (2 cups) vanilla-flavoured milk*

 

1. Remove crusts and reserve for another use, if desired. Cut bread into 1-inch cubes. Place in lightly-buttered overproof dish, with alternate layers of sultanas mixed with the grated lemon rind.

2. Beat eggs lightly with 2 tablespoons of sugar and the milk. Pour custard over bread cube mixture; sprinkle remaining sugar over the top.

3. Bake in a preheated oven at 350*F (175*C) for about 30 minutes. Let cool slightly and enjoy! With this English-style dessert you do not need any other sauce.

 

Makes 4 servings.

 

* Or mix 1 to 2 teaspoons vanilla extract with plain milk.

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Warm Chocolate Bread Pudding

 

Nonstick cooking spray

1 cup firm-textured white bread cubes (from about 1 1/4 slices of Italian or sourdough bread)

2 tablespoons miniature semisweet chocolate pieces

2 tablespoons granulated sugar

1/3 cup fat-free milk

3 tablespoons refrigerated or frozen egg product, thawed, or 1 large egg

1/2 teaspoon finely shredded orange peel

1/4 teaspoon vanilla extract

Sifted powdered sugar or fat-free whipped topping (optional)

 

1. Spray two 6-ounce individual souffle dishes or custard cups with nonstick cooking spray. Divide the bread cubes between the two souffle dishes or cups.

2. Combine chocolate, sugar, and milk in a small saucepan. Stir over low heat until the chocolate melts; remove from heat. Beat smooth with a wire whisk, if necessary.

3. Place egg product or egg in a small bowl; gradually stir in the chocolate mixture. Add the orange peel and vanilla. Pour mixture over bread in the two dishes or cups. Press lightly with back of spoon to be sure all bread cubes are moistened. If desired, desserts may be covered and refrigerated for 1 to 2 hours before baking. Uncover before baking.

4. Bake in a 350*F oven for 15 to 20 minutes until the tops appear firm and a knife inserted near the centers comes out clean. Cool about 10 minutes; serve warm. Top with sprinkles of powdered sugar or dollops of whipped topping, if desired.

 

Makes 2 servings.

 

Food exchanges: 1 starch.

 

Nutritional Facts per Serving: calories: 163, total fat: 4g, saturated fat: 2g, cholesterol: 1mg, sodium: 125mg, carbohydrate: 29g, fiber: 0g, protein: 5g, vitamin A: 13%, calcium: 8%

 

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.

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Peach Bread Pudding

 

Ingredients:

 

* 1 can (12 ounces) evaporated milk, scalded

* 1 2/3 cups water

* 2 eggs

* 1/2 cup granulated sugar

* 1/2 teaspoon ground nutmeg

* 1 teaspoon vanilla

* 1/4 teaspoon almond extract

* 1/2 teaspoon salt

* 4 slices buttered bread

* 1 1/4 cups ripe fresh peaches, sliced, sugared, or frozen, thawed and sugared

 

Preparation:

Beat eggs with sugar, flavorings, and salt. Combine the milk and water; beat into the egg mixture. In a greased 1 1/2-quart casserole, layer the bread, milk mixture, and peaches until all ingredients are used. Set casserole in a pan of hot water and bake at 350 degrees for 30 to 40 minutes, or until a knife inserted in the center comes out clean.

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Peach Pudding

 

Ingredients:

 

* 2 cups milk

* 4 cups stale bread cubes

* 2 eggs, separated

* 3/4 cup sugar, divided

* 1/4 teaspoon salt

* 1/4 teaspoon nutmeg

* 1 teaspoon finely grated lemon zest

* juice of 1 lemon

* 2 tablespoons melted butter

* 1/4 teaspoon cream of tartar

* 1 can (29 ounces) peach halves, drained

 

Preparation:

Pour milk over bread cubes. Beat egg yolks with 1/2 cup sugar, salt and nutmeg; add lemon zest and juice, and the melted butter. Pour mixture over bread and milk. Stir to blend and pour into well-greased 9x9x2-inch baking dish. Place dish in a larger pan of hot water. Bake at 350° for 45 minutes. Beat egg whites with cream of tartar until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Remove pudding from oven and spread meringue over top. Place peach halves over meringue, close to edge. Bake at 375° for 10 to 15 minutes to brown the meringue. Serve peach pudding warm. Makes 6 servings.

 

 

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Chocolate Bread Pudding

 

This chocolate bread pudding recipe is made with dry bread cubes, eggs, brown sugar, and unsweetened chocolate, along with other ingredients.

Cook Time: 40 minutes

Ingredients:

 

* 2 ounces unsweetened chocolate

* 3 cups milk

* 1/4 teaspoon salt

* 1/2 cup light brown sugar, firmly packed

* 2 eggs, separated

* 1 1/2 teaspoons vanilla

* 6 slices dry bread, cut into 1/2-inch cubes

* 4 tablespoons granulated sugar

 

Preparation:

In a double boiler over simmering water, combine chocolate and milk; stirring until chocolate is melted.

 

In a large mixing bowl, beat brown sugar into the egg yolks until well blended; gradually add the warm chocolate mixture, whisking briskly. Stir in vanilla. Stir bread cubes into the mixture; let stand for 10 minutes, stirring occasionally.

 

Turn chocolate bread pudding mixture into a buttered baking dish. Set pan in a large, shallow baking pan and fill the large pan with hot water up to about an inch. BAke at 350° for 30 minutes, until almost set. Beat egg whites until foamy; add remaining 4 tablespoons sugar gradually. Beat until stiff peaks form. Pile meringue in mounds or swirls around edge of chocolate bread pudding. Return to oven and bake for 10 minutes longer, until meringue is nicely browned.

Chocolate bread pudding recipe serves 6.

 

 

 

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Chocolate Bread Pudding

 

Chocolate nut bread pudding recipe made with buttered bread, cocoa, and pecans.

Cook Time: 40 minutes

Ingredients:

 

* 4 slices lightly buttered bread, cubed

* 2 cups milk

* 2 eggs

* 1/3 cup sugar

* 1/4 cup cocoa

* 1/4 teaspoon salt

* 1/4 cup chopped pecans

* 1/2 teaspoon vanilla extract

 

Preparation:

Place bread cubes in baking dish. Mix cocoa with the sugar. In a mixing bowl, beat milk, eggs, sugar and cocoa mixture, and salt. Pour mixture over bread cubes; gently stir in finely chopped nuts and vanilla. Place baking dish into a larger pan of hot water and bake at 350° for about 40 to 50 minutes, or until firm in center.

 

 

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Blueberry Bread Pudding

 

Use fresh or frozen blueberries in this great bread pudding.

Cook Time: 40 minutes

Ingredients:

 

* 4 cups bread cubes

* 1/4 cup butter or margarine, cut in pieces

* 2/3 cup granulated sugar

* 1/4 teaspoon salt

* 2 cups fresh or frozen blueberries, rinsed well and drained

* 1/4 cup water

* 2 tablespoons fresh lemon juice

* cream

 

Preparation:

In a mixing bowl, combine bread, butter, sugar, salt, blueberries, water, and lemon juice. Pack mixture into a generously buttered 1 1/2-quart baking dish. Cook blueberry bread pudding at 350° for 40 minutes, until set.

Serve blueberry bread pudding hot or cold with cream or a bourbon sauce.

 

 

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Fruit Bread Pudding Recipe

 

A homemade bread pudding with raisins, brown sugar, butter, and preserves or dessert sauce.

Ingredients:

 

* 4 cups bread cubes, about 1/2-inch pieces

* 3 cups milk

* 1/2 cup firmly packed light brown sugar

* 1/2 cup raisins

* 1/4 cup butter

* 1 teaspoon vanilla

* 1/4 teaspoon salt

* 1/4 teaspoon nutmeg

* 3 eggs

* strawberry preserves or dessert sauce

 

Preparation:

Place bread in 2-quart buttered baking dish. In saucepan, scald milk; stir in sugar, raisins, butter, vanilla, salt, and nutmeg. In a medium bowl, beat the eggs; gradually blend in the first mixture. Pour over bread in the baking dish. Set dish in shallow pan on oven rack, then pour hot water in the outer pan to a depth of about 1 inch. Bake in a preheated 350° oven for 50 to 60 minutes or until knife inserted near center comes out clean.

Serve bread pudding warm, topped with preserves or your favorite sauce.

Makes 8 servings.

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Biscuit Pudding

 

Biscuit pudding recipe with raisins, nutmeg, eggs, and milk. Scroll down to see more bread pudding recipes.

Ingredients:

 

* 6 cold biscuits

* 1 cup water

* 1 1/4 cups sugar

* 1/4 cup butter

* 1 teaspoon nutmeg

* 1/2 cup raisins

* 2 eggs lightly beaten

* 1/2 cup evaporated milk

 

Preparation:

Soak crumbled biscuits in hot water for a few minutes; add sugar, butter, nutmeg, raisins, beaten eggs, and milk, mixing after each addition. Pour into 1-quart greased baking dish; bake in preheated 350° oven for about 30 to 40 minutes, or until browned.

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Pineapple Bread Pudding

 

Recipe for a baked pineapple bread pudding using crushed pineapple and pecans or walnuts.

Cook Time: 45 minutes

Ingredients:

 

* 1/2 cup butter or margarine, softened

* 1 cup sugar

* 1/2 teaspoon ground cinnamon

* 4 eggs

* 1 can crushed pineapple, drained (14 ounces)

* 2 cups French bread cubes (about 1/2-inch pieces)

* 1/4 cup chopped pecans or walnuts

 

Preparation:

In a large bowl with mixer on medium speed, beat butter, sugar and cinnamon for about 1 minute, scraping the bowl frequently. Add eggs; beat on high speed for 2 minutes, or until light and fluffy. Fold in remaining ingredients; pour into a greased 1 1/2-quart casserole. Bake in a preheated 350° oven for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

Serves 4.

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Chocolate Bread Pudding

 

This bread pudding is great with chocolate sauce and a dollop of whipped topping, or try it with a fresh strawberry sauce.

Ingredients:

 

* 2 ounces unsweetened chocolate (2 squares)

* 3 cups milk

* 4 cups soft bread cubes

* 3/4 cup granulated sugar

* 1/4 teaspoon salt

* 3 eggs, well beaten

 

Preparation:

Combine chocolate and milk in a heavy saucepan. Heat over low heat, stirring, until chocolate is melted. Add bread, sugar, and salt. Slowly stir mixture into the beaten eggs. Pour all into a greased 10x6x2-inch baking dish, or use individual custard cups or ramekins. Set baking dish or ramekins in a pan with about 1/2 inch of hot water. Bake at 350° for about 45 to 55 minutes, or until a knife inserted in center comes out clean. If using small ramekins check sooner.

Serve chocolate bread pudding warm with chocolate sauce and whipped cream or ice cream.

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Bread Custard Pudding

 

Bread pudding recipe has the flavor of egg custard with bread pudding texture.

Ingredients:

 

* 4 eggs, slightly beaten

* 1/3 cup granulated sugar

* 1/4 teaspoon salt

* 1 teaspoon vanilla

* 3 cups milk, scalded

* 8 slices white bread, crusts removed

* nutmeg

 

Preparation:

combine eggs, sugar, salt, and vanilla; add scalded milk. Cut bread in half diagonally, to form triangles. Arrange 2 layers of bread slices in an ungreased 8-inch square baking dish. Pour custard mixture over the bread. Place dish in a larger baking dish containing 1/2 inch of very hot water. Bake at 325° for 30 to 35 minutes. Serve warm or cool with dessert sauce or fruit.

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Crunchy Cinnamon Topped Pumpkin Pie Bread Pudding

4 star rating

 

This bread pudding contains canned pumpkin and pumpkin pie spice that's combined with French or Italian bread, then topped with a crumbly mixture of oats, flour, brown sugar, cinnamon and butter.

 

Ingredients

 

* Bread Pudding:

* 1 loaf (about 16 oz.) day-old French or Italian bread,* cubed

* 4 cups milk

* 5 eggs, beaten

* 3/4 cup granulated sugar

* 1 (15 oz.) can pumpkin

* 2 teaspoons pumpkin pie spice

* 1 teaspoon vanilla

* Crunchy Cinnamon Topping:

* 1 1/2 cups packed brown sugar

* 1 cup quick-cooking rolled oats

* 3/4 cup all-purpose flour

* 2 teaspoons cinnamon

* 3/4 cup butter, cut in small pieces

* Serving suggestions (optional):

* Whipped cream or frozen whipped topping, thawed

* Caramel ice cream topping

 

Method

 

Preheat oven to 350. Lightly spray a 13x9-inch baking dish with nonstick cooking spray or lightly grease pan. Prepare Bread Pudding: Place bread cubes in pan and spread them out. In large mixing bowl combine milk, eggs, granulated sugar, pumpkin, pumpkin pie spice, and vanilla. Whisk until well combined then pour over bread cubes in prepared pan. Gently toss bread cubes so that they are all covered in pumpkin mixture. Set pan aside for about 15-20 minutes or until most of the liquid has been absorbed. While bread is soaking, prepare Crunchy Cinnamon Topping. In medium bowl combine brown sugar, rolled oats, flour, and cinnamon. Mix well. Cut in butter until mixture becomes coarse crumbs. When bread has finished soaking, sprinkle topping evenly over bread. Bake bread pudding for 35-45 minutes at 350 or until knife comes out clean and bread pudding is puffed and slightly crispy on top. Remove bread pudding from oven, and set aside to cool slightly before cutting. Serve bread pudding warm or cold. Top bread pudding with whipped cream and warm caramel topping, if desired. *If bread is still fresh or soft, arrange in a single layer on one or two baking sheets. Bake bread cubes for 10-15 minutes at 350 or until light brown and toasted. Set aside to cool.

 

Notes: The same great flavor of pumpkin pie, but serves a lot more people than 1 pie! This dessert can be made ahead of time, chilled and reheated.

 

Number of Servings: Serves 12-16

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Pumpkin Bread Pudding Recipe

 

This pumpkin bread pudding is a great alternative to the traditional pumpkin pie. Stuffed with raisins and nuts, each bite will be a wonderful experience.

 

1/2 loaf raisin bread, cut into cubes

1 cup canned pumpkin

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon ginger

1 can evaporated milk

1/3 cup walnuts, chopped

 

Directions

 

Preheat oven to 400 degrees.

 

Grease an 9-inch pie plate.

 

Place bread cubes into the prepared pie plate.

 

In a medium bowl, combine the pumpkin, brown sugar, eggs, vanilla and ginger. Stir in the milk. Pour mixture over bread cubes; be sure to coat cubes well. Sprinkle walnuts on top.

 

Bake 25 to 30 minutes, or until knife inserted in middle comes out clean.

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Banana Bread Pudding Recipe

 

If you love banana bread, then you’ll absolutely love this banana bread pudding. It’s made with mashed bananas, eggs, milk and French bread.

 

6 bananas, mashed

6 egg yolks

1 cup sugar

1 stick butter

1 can evaporated milk

1 can water

1 teaspoon vanilla

1 loaf French Bread, cut into cubes

 

 

Directions

 

Preheat oven to 350 degrees.

 

Grease a 9x13-inch baking dish.

 

In a large bowl, combine the bread cubes and the milk and water; let soak until bread is soft. Separate the egg yolks and whites.

 

In the same bowl, mix in the egg yolks, vanilla, butter and sugar; mix well. Add in the mashed up bananas. Pour mixture into prepared baking dish.

 

Bake for 60 minutes, or until knife inserted in the center comes out clean.

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Blueberry Bread Pudding Recipe

 

The fresh taste of blueberries mixed with cream, bread and spices will have you going back for seconds of this fantastic dessert.

 

2 slices day old Italian bread, cut into 1/2-inch cubes

1 egg yolk

1/4 cup heavy whipping cream

3 tablespoons milk

2 tablespoons sugar

2 tablespoons butter or margarine, melted

3/4 teaspoon vanilla extract

1/8 teaspoon ground nutmeg

Dash ground cinnamon

1/2 cup fresh or frozen blueberries

Confectioners’ sugar

 

Directions

 

Preheat oven to 350 degrees.

 

Grease a 2-quart casserole dish.

 

Cut up bread and place into prepared baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in the blueberries. Pour mixture over bread cubes. Cover and refrigerate for 30 minutes.

 

Bake, uncovered, for 30 minutes, or until knife inserted in middle comes out clean. Sprinkle confectioners’ sugar on top. Serve warm.

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