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Rhubarb Bread Pudding Recipe

 

An unexpected combination of fresh rhubarb, nuts, milk, and spices makes this bread pudding recipe a real taste sensation.

 

 

 

8 slices stale bread, without crusts, toasted and cubed

1 1/2 cup milk

1/4 cup butter or margarine

5 eggs

1 1/4 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 cups fresh or frozen rhubarb, diced

1/4 cup chopped walnuts

 

Directions

 

Preheat oven to 325 degrees.

 

Grease a 2-quart baking dish.

 

Place bread cubes into prepared baking dish.

 

In a bowl, combine the milk and butter; heat just until boiling and pour over bread cubes. Let stand for 15 minutes.

 

In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in the rhubarb. Pour over the bread and mix gently until well blended. Sprinkle walnuts on top.

 

Bake for 50 minutes, or until knife inserted in middle comes out clean. Let sit for 10 minutes before serving.

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CINNAMON RAISIN BREAD PUDDING WITH

EQUAL

 

34% calorie reduction from traditional recipe.

 

2 cups fat-free milk

2/3 cup Equal® Spoonful*

4 tablespoons stick butter, melted

1 egg

2 egg whites

1 teaspoon cinnamon

1/4 teaspoon salt

4 cups (3/4-inch cubes) day-old cinnamon raisin bread

 

Combine milk, Equal®, melted butter, egg and egg whites, cinnamon and salt in large bowl. Stir in bread cubes.

 

Spoon mixture into ungreased 1 1/2 quart rectangular casserole. Bake in preheated 350°F oven 30 to 35 minutes or until pudding is set and sharp knife inserted near center comes out clean. Makes 6 servings.

 

* May substitute 16 packets Equal® sweetener.

 

Submitted by: Equal

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CARIBBEAN BREAD PUDDING

 

16 slices week-old bread

1/4 cup butter

1/2 cup dark brown sugar

1/2 cup granulated sugar

1/2 cup rum (to soak raisins)

4 large eggs

2 cups evaporated canned milk

1/2 cup water

1/2 cup coconut milk

pinch allspice (optional)

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 cup gold rum (divided into 2)

1/8 cup water

1 teaspoon cinnamon

 

Soak raisin with 1/8 gold rum prior for 2 hours, or until hydrated. In large bowl tear sliced bread, in separate bowl mix milk, 1/2 cup of water, brown, granulated sugar, eggs, cinnamon, all spice, nutmeg, salt, and coconut milk. blend with mixer or blender until smooth. Combine with bread add raisin and butter.

 

Place in greased Pyrex dish and into a pan of water.

 

Bake at 350°F for 50 minutes until golden brown.

 

While still warm, add remaining rum and 1/8 water on top.

 

Serve hot or cold.

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MICROWAVE BREAD PUDDING

 

Cooking time: 12 minutes.

 

Utensils:

9 inch glass dish

4 cup measuring cup (glass)

2 cup measuring cup (glass)

 

Servings: 8

 

6 slices white bread, torn into sm. pieces

2 c. milk

1 tbsp. butter

2 eggs, beaten

1 1/4 c. sugar

1/4 tsp. salt

1/2 tsp. cinnamon

1 tsp. vanilla

1/2 c. raisins

 

Place bread in dish. Heat milk and butter on high power 3 minutes in 4 cup measuring cup. Stir small amount of hot milk into beaten eggs. Return eggs to milk. Add sugar, salt, cinnamon, vanilla and raisins. Pour mixture over bread pieces. Cook on high 7 minutes. Cook 2 minutes longer, if center is not firm.

 

RUM SAUCE FOR BREAD PUDDING:

 

1/4 c. butter

1/2 c. sugar

2 tbsp. rum

 

Mix sugar and rum together in 2 cup measuring cup. Add butter. Cook on high 2 minutes. Serve warm over bread pudding.

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HAWAIIAN BREAD PUDDING

 

1/4 c. softened butter

1 (4 oz.) box instant vanilla pudding mix

1 tsp. ground cinnamon

3 eggs

3 c. milk

1 (8 oz.) can crushed pineapple with juice

2/3 c. flaked coconut

1/2 c. raisins

1 tsp. vanilla extract

8 slices of day old white bread, cubed

 

Cream butter, pudding mix and cinnamon until fluffy. Add eggs one at a time. In separate bowl combine milk, pineapple with juice, coconut, raisins and vanilla. By hand, mix butter mixture with milk mixture. The mixture will have a curdled texture.

 

Fold in bread cubes. Pour into an ungreased casserole dish. Place casserole dish into a larger pan with 1 inch of hot water in it. Bake at 325 degrees for 1 1/4 hours.

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APPLE BREAD PUDDING WITH VANILLA SAUCE

 

PUDDING:

 

4 c. soft whole wheat or white bread cubes

2 c. thinly sliced, peeled apples

1/4 c. raisins

1 c. firmly packed brown sugar

1 3/4 c. milk

1/4 c. butter

1 tsp. cinnamon

1/2 tsp. vanilla

2 eggs, beaten

 

SAUCE:

 

1/2 c. sugar

1/2 c. brown sugar

1/2 c. whipping cream

1/2 c. butter

1 tsp. vanilla

 

Heat oven to 350 degrees. Grease 6" x 10" (1 1/2 quart) baking dish. In large bowl, combine bread, apples and raisins. In small saucepan, combine 1 cup brown sugar, milk and 1/4 cup butter. Cook over medium heat until butter is melted; pour over bread mixture in bowl. Let stand 10 minutes. Stir in cinnamon, 1/2 teaspoon vanilla and eggs. Pour into prepared baking dish. Bake for 40 to 50 minutes or until center is set and apples are tender.

 

In small saucepan, combine sugar, 1/2 cup brown sugar, whipping cream and 1/2 cup butter. Cook over medium heat until mixture boils, stirring occasionally. Stir in vanilla. Serve warm over pudding.

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HELEN'S BREAD PUDDING

 

PUDDING:

 

4 c. white bread, torn in pieces

1/2 c. raisins (optional)

1/4 tsp. nutmeg

1 pt. milk (16 oz.)

1/2 c. sugar

2 eggs

1 tsp. vanilla

 

SAUCE:

 

2 tbsp. butter

2 tbsp. flour

2 tbsp. sugar

1 c. boiling water

 

Beat eggs, sugar, milk and nutmeg. Place bread in greased 2 quart baking dish. Sprinkle with raisins. Pour liquid mixture over bread and raisins. Bake at 325 degrees for 20 minutes.

 

Sauce: Melt the butter and mix in flour. Add 1 cup boiling water and sugar. Boil low until smooth. Then add vanilla. Let thicken a few minutes after boiling. Then pour over baked bread pudding.

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MICROWAVE BREAD PUDDING WITH CINNAMON

SAUCE

 

4 c. French bread, torn into 1/2" pieces

2 1/2 c. milk

1/4 c. golden raisins

1 tbsp. butter

3 whole eggs

1 c. granulated sugar

1 tsp. vanilla

1 tsp. cinnamon

1/4 tsp. salt

 

Put bread pieces in an 8 to 9 cup microwavable ring mold. Microwave the milk, raisins and butter on high for 3 1/2 minutes. Beat the eggs well with a fork, then beat in sugar, vanilla, cinnamon and salt. Slowly stir into the hot milk mixture. Pour over bread and let sit for 10 minutes.

 

Microwave uncovered on high for 4 minutes. Stir well then rotate the dish. Microwave on high for 15-20 minutes until pudding is set but jiggles when dish is gently shaken. Let cool. make Sauce.

 

CINNAMON SAUCE (for Bread Pudding, Apple Pie, etc.) :

 

Mix 1 cup sugar, 4 tablespoons flour, 3 teaspoons cinnamon and 1/4 teaspoon salt. Slowly stir in 3 cups of boiling water. Place on low heat and simmer, stirring until thick. Add 4 tablespoons butter and 2 teaspoons vanilla. (For a Vanilla Sauce, simply omit the cinnamon.)

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PINA COLADA BREAD PUDDING

 

BREAD PUDDING:

 

12 slices day-old French bread, 3/4 inch thick

1/4 c. softened butter

4 eggs

1/2 c. sugar

1 (15 oz.) can unsweetened crushed pineapple in juice

1 c. grated coconut

2 1/2 c. evaporated milk

1 tsp. rum extract

 

SAUCE:

 

3 eggs

1/2 c. sugar

1 c. milk

1/2 tsp. rum flavoring

 

Spread butter on bread slices. Place in 2-quart casserole, overlapping slices. Beat eggs with sugar in bowl. Add pineapple, coconut, and milk. Blend well. Add rum extract. Pour over and in between bread slices. Allow to soak 15 minutes. Set casserole in larger baking pan. Pour boiling water in pan to come up halfway up the side of the casserole. Bake 45 minutes at 350 degrees. Remove pudding from water and allow to cool. Serve with rum flavored sauce.

 

SAUCE: Beat eggs with sugar in top of double boiler. Gradually add milk and cook over simmering water until sauce coats spoon, approximately 15 minutes. Add flavoring. Serve over bread pudding.

 

 

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LEMON BREAD PUDDING

 

6 c. bread cubes

4 c. scalded milk

8 tbsp. butter

4 eggs, beaten

1 c. sugar

1/2 tsp. salt

2 tsp. cinnamon

1 box lemon pudding

 

Scald milk and butter; set aside to cool. Add eggs, sugar, salt, and cinnamon to milk mixture. Put bread cubes in ungreased baking dish and pour milk mixture over them evenly. Place baking dish in pan of water while baking at 350 degrees for 45 minutes.

 

If desired, cook lemon pudding according to directions on box and pour over bread pudding. Allow to cool and refrigerate. Serves 12 to 15.

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EVELYN'S BREAD PUDDING

 

2 1/2 loaves white and/or cinnamon loaf - day old works better

 

Place bread in long baking pan. If using unsliced bread, cut through center. Eliminate some of the crust, but not all. Sprinkle the following on top of bread; 1/3 cup cinnamon and sugar (mixed), raisins if desired, and 2 tablespoons melted butter.

 

Put 5 to 6 cups milk in saucepan to heat. Meanwhile beat 5 eggs, 3/4 cup sugar, 1 teaspoon vanilla, couple drops of yellow food coloring. Add to warm milk.

 

Pour over bread in pan. Let stand 1/2 hour until bread has soaked up the milk mixture. Cover with foil and set in a pan of water (like a double boiler.) Bake for about 1 1/2 to 2 hours at 375 degrees.

 

Meanwhile make pudding to pour on top after finished baking. Heat 6 cups milk until scalding hot (almost ready to boil over). Turn off heat and add 2 boxes of vanilla pudding (not instant). Whip, using a wire whip until smooth and begins to thicken.

 

Cover and set back until bread pudding is finished baking. Then pour vanilla pudding on top. Sprinkle with cinnamon. READY TO SERVE!

 

Some hints to remember:

 

Sometimes the amount of milk will vary. When bread is fresher less milk will be needed.

 

After the bread sets 1/2 hour before going into oven, the milk mixture should be pretty well absorbed into the bread. If not, spoon a little milk out as it will not bake through as well.

 

If vanilla pudding gets thick while sitting, add a little milk to get the right consistency.

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ORANGE - DATE BREAD PUDDING

 

A layer of date bread pudding, then 1 of orange marmalade and a meringue topping. 3 c. soft stale bread cubes 2 tbsp. butter 1 c. sugar 1/4 tsp. salt 1 c. chopped dates Grated rind & juice 1 orange & 1 lemon 2 whole eggs 4 eggs, separated Orange marmalade

 

Scald milk and pour over bread cubes. Add butter, 3/4 cup sugar, salt, dates, grated rind and juice, beaten whole eggs and yolks. Mix well and pour into 1 1/2 quart casserole. Set in pan of hot water and bake in moderate oven (350 degrees) for 1 hour and 15 minutes or until set. Spread top with thin layer of marmalade.

 

Beat egg whites until foamy; gradually add 1/4 cup sugar and beat until stiff. Pile lightly on pudding. With pudding still in pan of hot water, bake in hot oven (400 degrees) for 5 minutes. Serves 6.

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CHRISTMAS BREAD CRUMB PUDDING

 

1 c. sugar

1/2 c. Crisco

2 eggs, beaten

1 c. buttermilk

1 tsp. baking soda

1 c. of your favorite jelly or jam

1 c. raisins

1/2 to 1 tsp. cinnamon

2 1/2 c. bread crumbs

 

SAUCE:

 

2 c. water

1 c. sugar

1 tbsp. butter

1/2 tsp. nutmeg

1 tsp. vanilla

 

Mix sugar and Crisco until creamy, add the rest of the ingredients. Mix well. Pour into baking dish and steam for 2 hours in oven. Mix the first 3 sauce ingredients in a saucepan and bring to boil. Thicken with flour and water (as you would gravy), add nutmeg and vanilla. Serve hot sauce over cooled pudding.

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DATE NUT BREAD PUDDING

 

1 1/3 c. fresh whole grain bread crumbs

1/4 c. wheat germ

1 c. chopped dates

1/4 c. chopped almonds and sunflower seeds

2/3 c. orange juice

 

Combine all dry ingredients. Add juice until mixture is moist but not soggy. Line a 9 inch pie pan with waxed paper and press mixture into pan. Cover loosely with wax paper, foil or plastic wrap, and chill for several hours. To serve, lift wax paper with pudding from pan and slice into very thin wedges. This dessert is very rich so serve small portions.

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MOLASSES BREAD PUDDING

 

5 slices bread

1 qt. milk

1 egg

1 tbsp. sugar

3/4 c. molasses

Butter on top

1/2 pkg. raisins

 

After pudding has been in oven for 10 minutes, stir. Bake at 350 degrees. Test with knife. When it comes out clean it should be done.

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SAM'S RASPBERRY BREAD PUDDING

 

1 1/2 doz. hot dog buns

9 eggs

1 qt. half & half

1 can raspberry pie filling (20 oz.)

3 c. sugar

Splash of vanilla

 

Tear bread into chunks and divide bread into 2 parts. Place 1 part into very large baking dish (larger than 9 x 13 inch pan) and spread pie filling on top. Follow with remaining bread.

 

In another bowl mix eggs, half & half, sugar and vanilla together. Pour over bread. Bake at 350 degrees for 1 1/4 to 1 1/2 hours, until pudding is set and browned.

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ALMOND BREAD PUDDING COUNTRY FARE

 

Bread pudding is not a dessert I would normally even consider making because I'm not that much into bread puddings...however, this is one of the most delicious desserts I have ever eaten. Hope you enjoy it too. It's so simple to make. 8 lg. eggs, beaten lightly 2 c. sugar 3 c. milk 1 tsp. almond extract 2 tsp. vanilla 1/2 can Solo almond filling or 1/4 c. almond paste, cut into bits 1/2 c. chopped almonds

 

Cover bottom of well buttered baking pan, 12 x 9 x 2 inch, with croissant rounds. In a bowl, whisk together the eggs and sugar; whisk in the milk, almond extract, and vanilla; pour over the croissant rounds. Sprinkle almond filling over the mixture; press gently and let set for 10 minutes. Sprinkle almonds over pudding and bake in middle of preheated oven at 350 degrees for 35 to 40 minutes. Serve warm or at room temperature.

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BROWNIE BREAD PUDDING

 

Brownie Bread Pudding is at its best served warm from the oven when it fragrance can be enjoyed as much as its flavor. However, it is still delicious when cold if you want to make it ahead. 1 c. (6 oz.) semi-sweet real chocolate pieces 3/4 c. granulated sugar 1 1/2 c. milk 1 tbsp. butter 1 lg. egg 1/4 tsp. salt 1/2 c. chopped nuts

 

Combine bread crumbs, chocolate, sugar and milk in top of double boiler. Cook over hot water until chocolate is melted and mixture is smooth. Remove from heat and stir in butter. Beat egg with salt and slowly stir into chocolate mixture. Stir in walnuts.

 

Pour into a greased 1 quart baking dish; set dish in pan filled with 1 inch hot water. Bake at 350 degrees for about 45-50 minutes or until knife inserted 1 inch from edge comes out clean. Pudding may also be baked in five (6 ounce) custard or souffle cups, for about 35-40 minutes. Makes 5 servings.

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BREAD PUDDING TOPPING

 

3 c. sugar

1/3 c. cocoa

1 can cream

1 stick butter

1 tsp. vanilla

 

Combine sugar and cocoa; stir in cream. Add butter; bring to a boil over medium heat, stirring to prevent scorching. Boil 3 to 4 minutes. Remove from heat. Add vanilla. Serve over bread pudding.

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AMARETTO BREAD PUDDING

 

1 lb. Challah (or 10 rolls - egg rolls with poppy seeds)

1 qt. half and half

3 eggs

1 1/2 c. sugar

1 tbsp. almond extract

3/4 c. chopped almonds

3/4 c. chopped raisins

1 stick butter

1 c. confectioners' sugar

1 egg

1/4 c. Amaretto

 

Tear 1 pound Challah or 10 egg rolls with poppy seeds into small pieces. Soak 1 hour in 1 quart half and half. Add in raisins to soak, also.

 

Whisk 3 eggs, sugar and almond extract. Pour into bread mixture and mix gently. Fold in chopped almonds and raisins. Bake in well greased 8 x 10 inch pan for 50 minutes at 350 degrees.

 

Melt 1 stick butter with 1 cup confectioners' sugar over double boiler. Remove from heat, whisk in 1 egg and 1/4 cup Amaretto.

 

Pour over cooled pudding and broil a few minutes until golden and bubbly. Serves 8.

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COCOA BREAD PUDDING

 

2 eggs

1/4 tsp. salt

6 slices bread, broken, cut fine

1/2 c. sugar

2 tbsp. cocoa

1 tsp. butter

 

Stir all together and bake at 350 degrees for 1 hour.

 

BUTTER SAUCE:

 

1 tsp. vanilla

3/4 c. sugar

2 c. boiling water

1 tbsp. butter

2 tbsp. flour (heaping)

 

Cook and stir into the baked pudding and over the top.

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SPICED BREAD PUDDING

 

1 c. toasted bread crumbs

1 c. brown sugar

1 tsp. soda

1/2 tsp. ground cloves

1/2 tsp. nutmeg

1 tsp. cinnamon

1 c. sour milk

1 c. raisins

 

Combine crumbs, sugar, soda, cloves, nutmeg and cinnamon. Add milk and raisins. Mix well. Turn into greased pudding dish. Bake in moderate oven (350 degrees) for 1 hour or until done. Serves 4-6.

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COLD BREAD PUDDING

 

6 day old biscuits

1 egg

1 1/2 c. sugar

1 tbsp. vanilla flavoring

1 c. hot water

1/2 c. canned milk

 

Soak crumble biscuits in hot water, add egg, sugar, milk and vanilla flavoring; mix well; mixture should be soupy. Grease baking pan with butter. Bake at 400 degrees until brown on top.

 

To make chocolate bread pudding; add pinch of salt and 3 tablespoon cocoa to mix. Mix well.

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SUGAR-FREE BREAD PUDDING

 

6 c. French bread, cut into pieces

2 tbsp. melted butter (tub)

1/2 c. Sugar Twin

1 (12 oz.) can evaporated skimmed milk (or bottle)

2 tsp. vanilla extract

1 c. raisins

1 (10 1/2 oz.) can pineapple tidbits, undrained

4 egg whites

 

Combine first 6 ingredients. Stir and set aside for 10 minutes. Stir in fruit. Fold in stiffly beaten egg whites and mix gently. Pour into a 12x7x3 inch baking dish or buttered pan. Bake at 350 degrees for 50 minutes. makes 12 servings. Pour a pudding mix over cooked pudding, if desired. EAT AND ENJOY!

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APPLE - CINNAMON BREAD PUDDING

 

Anna believes imagination is an important ingredient in cooking and her apple dessert is proof of that. Married, with two daughters, Anna enjoys sewing, needlework, crafts and gardening. She lost 58 pounds on the Weight Watchers program. 1 1/2 c. skim milk 3 lg. eggs 2 tbsp. granulated sugar 2 tbsp. butter, melted, divided 1/2 tsp. each ground cinnamon & vanilla extract 1/4 tsp. each ground nutmeg & salt 3 sm. apples, cored & thinly sliced 2 tbsp. caramel topping

 

Spread bread cubes on a baking sheet; bake at 275 degrees, stirring once, until bread is dry, about 10 minutes. Remove from oven and set aside; increase oven temperature to 350 degrees.

 

Using electric mixer, in medium bowl beat together milk, eggs, sugar, 1 tablespoon butter, the cinnamon, vanilla, nutmeg and salt until combined; add bread cubes and stir to combine.

 

Spray shallow 1 1/2 or 2 quart casserole with nonstick cooking spray; pour in bread mixture. Arrange apple slices in rows over bread mixture, overlapping slices slightly, and brush evenly with remaining butter. Set casserole in baking pan that is slightly larger than casserole and pour hot water into pan to a depth of about 1/2 inch; bake for 45-55 minutes (until a knife, inserted in center of pudding, comes out clean). Remove baking pan from oven and casserole from water bath; set casserole on wire rack and let cool for 15-20 minutes. Serve topped with caramel topping. Makes 6 servings.

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