Bread Pudding

[westbrook]

LEMON SAUCE FOR BREAD PUDDING

 

1/2 c. sugar

2 tsp. cornstarch

1/4 c. butter

2 tsp. grated lemon peel

Dash of salt

1/4 c. lemon juice

1 c. water

 

Combine sugar, cornstarch, and water in a small pan. Bring to a boil, stirring until smooth, stir constantly. Reduce heat to simmer, stirring until thickened. Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, serve over bread pudding.

[westbrook]

BREAD PUDDING WITH BROWN SUGAR SAUCE

 

2 c. bread cubes

3 eggs, slightly beaten

3 c. milk

1/3 c. sugar

Nutmeg and cinnamon

 

Soak bread in milk 15 minutes; add dash of nutmeg and 1/3 cup sugar to beaten egg. Add to bread and milk and mix thoroughly. Pour into greased baking dish. Sprinkle with cinnamon. Put dish in pan of warm water and bake at 350 degrees for 1 hour.

 

SAUCE:

 

1/2 c. butter

3/4 c. light cream

1 tbsp. flour

1 c. brown sugar

1 tsp. vanilla

 

Melt butter in pan; add sugar mixed with flour and cream. Bring to boil, let simmer 5 minutes. Add vanilla. Serve warm over pudding.

[westbrook]

CROCK POT BREAD PUDDING

 

8 slices white bread, cubed

1/4 c. melted butter

2 eggs, beaten

2 c. milk

1/4 c. sugar

1 c. raisins

1/2 tsp. nutmeg

 

SAUCE:

 

3/4 c. brown sugar

2 tbsp. butter

1 c. water

1 tsp. vanilla

2 tbsp. flour (rounded)

 

Place bread cubes in a well greased crock pot. In a bowl mix sugar, melted butter, well beaten eggs and milk. Beat until smooth. Stir in raisins and nutmeg. Pour over cubes and mix lightly. Cook on high for 1 hour. Turn to low for 3 to 4 hours or bake in oven at 350 degrees for 30 minutes.

 

Cook sauce and pour over pudding just before serving.

[westbrook]

JEWISH BREAD PUDDING

 

2 eggs

2 c. milk

1/3 c. sugar

Nutmeg or cinnamon or both

4 c. day old challah (or other bread), cut in cubes

1/4 c. raisins

 

1. Butter 2 quart pudding dish and put in bread cut in cubes.

 

2. Beat eggs. Add milk, sugar, nutmeg and/or cinnamon and raisins.

 

3. Pour liquid over the bread cubes.

 

4. Let stand until thoroughly soaked.

 

5. Bake in 350 degree oven for 25-35 minutes, or until firm and knife comes out clean.

[westbrook]

CAJUN BREAD PUDDING

 

Luscious and light, this pudding is easy to make and inexpensive. The Grand Marnier Sauce is marvelous. Double the recipe and refrigerate the rest to use for something special.

 

For 4 servings you will need:

 

3 lg. eggs

2/3 c. sugar

2 c. milk

1/8 tsp. salt

3 tbsp. raisins

1/2 tsp. lemon extract

1/2 tsp. vanilla extract

4 slices stale French bread

2 dashes nutmeg

1 tbsp. butter

 

1. In mixing bowl, beat eggs well. Gradually add sugar and continue beating.

 

2. Add milk, salt, raisins and 2 flavorings.

 

3. Pour mixture over broken up French bread in 1 quart oval oven proof bowl that has been buttered.

 

4. Sprinkle top with nutmeg. Dot with butter.

 

5. Place bowl in a pan of warm water.

 

6. Bake at 375 degrees for 40-45 minutes until mixture is well set. Test with knife or cake tester.

 

7. Remove from oven. Allow to cool slightly. Top with meringue.

 

8. Bake about 7 minutes at 325 degrees until meringue is lightly browned.

 

9. Serve pudding warm with Grand Marnier Sauce.

 

MERINGUE:

 

Beat 2 egg whites until foamy. Add 1/8 teaspoon salt. Beat until almost stiff. Gradually add 4 tablespoons sugar. Beat until stiff. Add 1/2 teaspoon vanilla.

 

GRAND MARNIER SAUCE:

 

In small saucepan, cook over medium heat 1/3 cup sugar, 1 teaspoon flour, 1/4 cup water, pinch of salt, dash of nutmeg and 1 teaspoon butter. Cook until dissolved. Cool. Add 1 tablespoon Grand Marnier.

[westbrook]

PUMPKIN - ALMOND BREAD PUDDING

 

6 c. French bread cubes

3 eggs

1 1/4 (14 oz. can) sweetened condensed milk

1 c. solid pack pumpkin

2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 c. milk

3 tbsp. almond flavor liqueur

2 tsp. vanilla extract

1/3 c. sliced almonds

 

Spray 11 x 7 x 2 inch baking dish with non-stick cooking spray. Arrange bread cubes evenly in bottom of dish, set aside.

 

In large bowl, beat eggs, lightly. Add sweetened condensed milk, pumpkin, cinnamon and nutmeg; mix well. Gradually add milk, blend in liqueur and vanilla, stirring until combined. Pour mixture evenly over bread cubes in dish, press bread down to coat. Sprinkle with almonds.

 

Set dish into a larger shallow dish. Place on oven rack. Pour hot water, 1 inch deep, into larger dish. Bake in preheated 350 degree oven for 45-50 minutes or until knife inserted near center comes out clean. Remove bread pudding pan from water bath. Serve warm.

 

Tips: Can substitute 1/4 teaspoon almond extract for liqueur.

[westbrook]

ORANGE BREAD PUDDING

 

2/3 c. hot milk

1 c. bread cubes

1 c. orange juice

2 tsp. grated orange rind (optional)

4 eggs, beaten

1/2 c. sugar

1/4 tsp. salt

 

Soak bread cubes in hot milk for 5 minutes. Add remaining ingredients and stir. Pour pudding into 1 quart baking dish and set in a pan of hot water. Bake at 350 degrees for about 1 hour.

[westbrook]

CHOCOLATE HAZELNUT BREAD PUDDING

 

8 slices bread, edges trimmed and cut into cubes

2 3/4 c. heavy cream

6 oz. semi-sweet chocolate, melted

3/4 c. butter, at room temperature

5 eggs, separated

3/4 c. ground and toasted hazelnuts

1 c. almonds, toasted

1 c. sugar

Frangelica to taste

 

Preheat oven to 350 degrees and butter 12 glass bowls or coffee cups that are oven-proof. Combine bread with 3/4 cup cream and let stand 30 minutes.

 

Cream the butter, then add the egg yolks, hazelnuts, 3/4 cup sugar, the bread and melted chocolate. Whip the egg whites with 1/4 cup sugar until stiff. Gently fold in the whites to the chocolate mixture. Divide the pudding evenly among the 12 buttered containers and set them in a pan of hot water 1 1/2 inch deep.

 

Bake about 45 minutes or until the custard sets. Remove from oven and unmold on plates. Serve the remaining 2 cups cream whipped to a soft peak and flavored with Frangelica.

[westbrook]

BREAD PUDDING WITH AMARETTO OR LEMON

SAUCE

 

2 1/2 c. milk

1/3 c. sugar

3 slices bread (or cinnamon rolls)

3 eggs

few raisins

1/2 tsp. vanilla (opt.)

 

AMARETTO SAUCE:

 

8 tbsp. unsalted butter

1 c. confectioners' sugar

1 egg, well beaten

4 tbsp. Amaretto liqueur

 

LEMON SAUCE:

 

1 c. sugar

1 tbsp. lemon peel

2 c. water

2 tbsp. cornstarch

2 tbsp. lemon juice

1/4 c. butter

 

PUDDING: Beat eggs, add rest of ingredients. Pour over broken bread. Dot with butter and cinnamon and a little vanilla. Grease Pyrex dish and bake at 350 degrees for 45 minutes.

 

AMARETTO SAUCE: In top of double boiler over simmering water, stir butter and sugar until melted and dissolved and very hot. Remove from heat. Whisk egg into mixture, whisk until at room temperature. Add Amaretto. Pour over pudding.

 

LEMON SAUCE: Combine sugar, cornstarch, dash of salt in saucepan, stir in water and lemon peel and boil 1 minute. Remove from heat and stir in butter and lemon juice. Pour over pudding.

[westbrook]

PIONEER BREAD PUDDING

 

2 c. bread cubes

2 c. milk

3 tbsp. butter

1/4 c. sugar

2 eggs

Dash salt

1/2 tsp. vanilla OR

1/2 tsp. nutmeg

1/4-1/2 c. raisins, dates, figs, or nuts

 

Use day-old bread. Cut into 1/4 to 1/2-inch cubes. Place in 1-quart baking dish.

 

Scald milk with butter and sugar. Beat eggs slightly and add salt; stir in warm milk and vanilla. Pour over bread cubes.

 

Set baking dish in a pan of warm water up to level of pudding and bake at 350 degrees 1 hour until knife comes out clean when inserted in center of pudding. Serve hot or cold with cream or jelly.

[westbrook]

SPICED ITALIAN BREAD PUDDING

 

8 oz. loaf fresh Italian bread (about 16 inches long) regular bread is okay

6 lg. eggs

1 qt. milk (full qt. and rich milk)

2/3 c. sugar

1/16 tsp. salt

1 1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 tsp. vanilla

1/3 (scant) c. walnuts, chopped medium fine

1/3 c. raisins

 

Butter a 2 1/2 quart shallow, oval or 2 quart shallow rectangular baking dish. Trim ends from bread, making the loaf 14 inches long. Cut loaf into 1/.2 inch thick slices, 28 pieces, etc. In a medium bowl, beat eggs just until foamy; add milk, sugar, salt, cinnamon, and nutmeg and vanilla. Beat until blended. Arrange 1/2 the bread slices over the bottom of the prepared baking dish; sprinkle with walnuts and raisins. Repeat with remaining bread and milk mixture. Set aside until bread absorbs the milk mixture, about 10 minutes. Place baking dish in a large pan and fill pan with boiling water to within 1/2 inch of top of baking dish. Bake, uncovered, in a preheated 350 degree oven, until a knife inserted in the center comes out clean, about 1 hour. Remove pudding from water bath. Delicious served with whipped cream or rich milk (half and half).

[westbrook]

BREAD PUDDING - NEW ORLEANS STYLE

 

1 loaf French bread, sliced

2 qt. low-fat milk

4 eggs

2 tbsp. vanilla

1 1/2 c. dark raisins

1/4 lb. unsalted butter, melted

Whiskey sauce (recipe follows)

 

Soak bread in milk; crush with hands until well mixed and crumbled. Beat eggs in separate bowl; gradually add sugar, vanilla and raisins; stir well. Pour butter into bottom of shallow 3 quart baking pan. Add mixture to bread-milk combination and blend together until bread is completely soaked. Pour into baking pan, allowing butter to rise to top. Bake at 325 degrees for 1 hour or until pudding is firm and slightly golden. Let cool. Serve with Whiskey Sauce.

 

WHISKEY SAUCE:

 

1/4 lb. unsalted butter

1 c. sugar

1/4 c. boiling water

1 egg

1/4 c. whiskey

 

In top of double boiler, cream butter and sugar together. Beat in boiling water. Cook stirring constantly over hot water until sugar is dissolved. Beat egg and pour into mixture slowly, stirring continually so that egg doesn't curdle. Stir for 2 to 3 minutes. Let cool; add whiskey. Sauce must be served warm.

[westbrook]

BREAD PUDDING WITH LEMON RAISIN SAUCE

 

2 c. milk

4 c. day-old French bread cubes

1/2 c. granulated sugar

2 eggs, beaten

1/4 tsp. salt

1/2 c. raisins

1/4 c. butter, melted

1 tsp. nutmeg

 

Scald milk. Put bread cubes in a large bowl; pour milk over and let cool. Add butter, sugar, eggs, salt, raisins and nutmeg. Mix well. Spoon into a 2 quart greased baking dish. Place dish in a pan of hot water and bake in a 350 degree oven for 50 minutes or until inserted knife comes out clean. Top with lemon raisin sauce.

 

LEMON RAISIN SAUCE:

 

Mix:

 

1/2 c. sugar

1 tbsp. cornstarch

1/8 tsp. each salt and ground nutmeg

 

Add:

 

1 c. boiling water

 

Cook and stir until thick.

 

Blend in:

 

2 tbsp. each butter and lemon juice

 

Add:

 

1/2 c. raisins

 

(Yellow food coloring may be added for a more lemon color.) Serve over Bread Pudding.

[westbrook]

FLUFFY BREAD PUDDING

 

3 c. (3-4 slices) soft bread cubes

1 tsp. nutmeg

1/2 c. raisins

1/2 c. sugar

1/4 tsp. salt

 

Combine in a 1 1/2 quart casserole.

 

Heat together: 1/2 c. butter

 

Stir into bread mixture. Stir in 2 egg yolks and 1 whole egg, lightly beaten. Bake at 325 degrees for 45-50 minutes.

 

In the meantime, beat until stiff: 1/4 c. sugar 1/8 tsp. cream of tartar

 

Spread on top of hot pudding. Brown in hot 425 degree oven for 3-4 minutes. Serve lukewarm with dab of jelly on top of each serving.

[westbrook]

FRUIT AND NUT BREAD PUDDING

 

16 slices day-old bread, torn into 1-inch pieces

2 c. sugar

4 eggs

3 c. milk

2 tsp. ground cinnamon

1/2 tsp. salt

2 tbsp. vanilla extract

1 can (21 oz.) apple pie filling, slices cut in half

2 c. coarsely chopped pecans

1 c. golden raisins

3/4 c. butter, melted

Whipped cream, optional

 

In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. Stir in all remaining ingredients except cream. Pour into a greased 13-inch x 90inch x 2-inch baking pan. Bake at 350 degrees for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream, if desired. Yield: 12-15 servings.

 

This recipe started out as a plain bread pudding. My husband, Tom, suggested adding some pecans, then I decided to add the pie filling. These ingredients make the pudding crunchy, moist and even more delicious.

[westbrook]

OLD-FASHIONED CHOCOLATE BREAD PUDDING

WITH A MERINGUE TOPPING

 

6 oz. semi-sweet chocolate chips

1/2 tsp. salt

1 tsp. vanilla

3 c. milk

4 eggs

8 slices dry bread

3/4 c. sugar

1/2 c. broken pecans

 

Melt chocolate in 1 cup of milk over medium heat. Stir occasionally. Then stir in remaining 2 cups of milk and reserve. Combine salt, eggs, sugar and vanilla; stir in chocolate reserve.

 

Trim the crust from bread; cut into slices then into cubes about 1/2 inch. Place cubes into 1 1/2 quart casserole. Pour chocolate mixture over bread cubes, turning and folding over, making sure all cubes are saturated.

 

Blend in broken pecans. Set casserole into pan of water to prevent spillage in oven and bake at 350 degrees for an hour. Then cool slightly.

 

MERINGUE TOPPING:

 

3 egg whites

1/4 tsp. cream of tartar

1/2 c. sugar

 

Beat egg whites and cream of tartar until frothy. Gradually add sugar and beat until meringue is stiff. Add a dash of nutmeg if you like. Spread meringue over casserole. To prevent meringue from separating from edge of bread pudding, put meringue over edges of dessert and seal with a knife. Take the back of a spoon and make "peaks" in meringue. Return to oven until slightly brown, 10-15 minutes.

[westbrook]

BREAD PUDDING WITH PRALINE SAUCE

 

1 1/2 c. milk

3/4 c. brown sugar

1/2 c. raisins

1 egg

1 tsp. vanilla

8 slices day-old bread, cubed

 

PRALINE SAUCE:

 

3/4 c. packed light brown sugar

1 tsp. cornstarch

1/2 c. water

2 tbsp. butter

1/3 c. chopped pecans

 

Use a wire whisk to blend milk and egg together in a 1 1/2 quart round casserole. Stir in brown sugar. Whisking midway through cooking, microwave on high 5 minutes or until sugar is dissolved. Stir in vanilla and raisins; let stand 5 minutes.

 

Prepare sauce while milk mixture is standing. Combine sugar and cornstarch in a 4-cup glass measure. Stir in water and add butter. Stirring midway through cooking, microwave on high 3 minutes, or until mixture is slightly thickened. Stir in pecans. Set aside until ready to serve with pudding.

 

Stir bread cubes into milk mixture; cover with wax paper. Rotating midway through cooking, microwave on high 6 minutes. Let stand 5 minutes before serving with Praline Sauce. Makes 6 servings, 457 calories each with sauce.

[westbrook]

EASY CARAMEL BREAD PUDDING

 

4 slices white bread or raisin bread

butter

1/2 c. dark brown sugar, packed

3 eggs

1 c. milk

1/2 tsp. vanilla extract

 

Spread bread slices with butter. Cut into 1/2 inch squares. Butter a double boiler top. Spread the brown sugar evenly in the top and add bread cubes. DO NOT MIX. Beat eggs, milk and vanilla together and pour over the bread. Cover. Place over simmering water in the double boiler pan and cook over medium-low heat for 1 hour or until knife inserted in center comes out clean. Sauce will form under pudding. Serves 4.

[westbrook]

FRUITED BREAD PUDDING

 

6 c. bread cubes (3/4 inch cubes)

5 eggs

Artificial sweetener equal to 2/3 c. sugar

2 1/2 c. skim milk

1 tsp. vanilla

1/2 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1 (16 oz.) can chunky mixed fruits, in their own juice, well drained

1/4 c. raisins

 

Spread bread cubes on jelly roll pan. Bake at 400 degrees until golden brown (about 5 minutes). Mix eggs and artificial sweetener in medium bowl; mix in milk, vanilla, cinnamon and nutmeg. Pour milk mixture over bread cubes in 2- quart casserole. Gently stir in fruit and raisins.

 

Let stand 15 minutes; stir gently. Place casserole in roasting pan on oven rack. Add 1 to 2 inches hot water to pan. Bake, uncovered, at 350 degrees until pudding is set or sharp knife inserted halfway between center and edge will come out clean (about 1 1/2 hours). Serve warm. 12 servings.

[westbrook]

WHITE CHOCOLATE BREAD PUDDING

 

3 c. whipping cream

10 oz. white chocolate

1 c. milk

1/2 c. sugar

2 eggs

8 egg yolks

1 loaf French bread, sliced into 1/4 inch pieces, dried in oven

2 tbsp. chocolate shavings

 

SAUCE:

 

8 oz. melted white chocolate

3 oz. heavy cream

 

Heat whipping cream. Add white chocolate. When chocolate is melted, remove from heat. (NOTE: You may want to use double boiler to avoid scorching.) In a double boiler, heat milk, sugar, eggs and yolks until warm. Blend egg mixture into cream and chocolate mixture. Place bread slices in a baking pan. Pour 1/2 mixture over bread and let settle. (Let bread soak up mixture.) then top with rest of mixture. Cover with foil and bake for 1 hour at 275 degrees. Remove foil and bake 15 minutes until top is golden brown. Serve hot or cold. Top with sauce and sprinkle with chocolate shavings.

 

SAUCE: Melt white chocolate in double boiler. Remove from heat and mix in heavy cream. Spoon over bread pudding. NOTE: May be kept at room temperature.

[westbrook]

AUNT BEA'S BREAD PUDDING

 

9 slices white bread - French bread is best

1 1/2 c. sugar

1 tall can evaporated milk

1 tsp. vanilla

4 egg yolks, beaten

1/3 c. melted butter

2 c. milk

1/2 c. raisins

 

Break bread into small pieces. Pour evaporated milk over to soften. Add sugar, milk, egg yolks, vanilla and melted butter. Mix well. Pour into buttered 10 x 8 x 2 inch baking dish and bake at 375 degrees until set.

 

Remove from oven and spread a thin layer of tart jelly on top when cool. Make a meringue of 4 egg whites, and 1/3 cup sugar. Top pudding and bake at 325 degrees until brown.

[westbrook]

BREAD PUDDING WITH ORANGE SAUCE

 

Non-stick cooking spray

3 lg. eggs

3 c. skim milk

1/2 c. reduced calorie pancake syrup

2 tsp. grated orange peel

11 slices reduced calorie bread

1/2 c. currants

 

ORANGE SAUCE:

 

1 tbsp. cornstarch

2 envelopes low calorie sweetener

1/2 c. orange juice

1 orange, peeled and chopped

 

Preheat oven to 325 degrees. Grease 2 quart casserole with nonstick cooking spray; set aside. In large bowl, whisk eggs until frothy. Whisk in milk, syrup, orange peel and 1/4 teaspoon salt. Set aside. Quarter 3 slices bread; cut remainder into 1 inch squares. Dip bread quarters into milk mixture; arrange, points up, around side of casserole. Soak bread cubes and currants in milk mixture 5 minutes. Pour bread cubes, currants and any milk mixture into casserole.

 

Place in roasting pan in middle of oven. Pour boiling water into pan to halfway up side of casserole. Bake 1 hour and 10 minutes, until knife inserted in center comes out clean.

 

Make Orange Sauce: In saucepan, combine cornstarch and sweetener. Blend in orange juice and 1/2 cup water. Bring to boiling, stirring. Cook 1 minute. Cool slightly; stir in orange. Serve pudding warm with Orange Sauce. If desired, garnish with lemon peel rose and mint sprig. Makes 8 servings, (1 1/2 cups sauce), 178 calories each.

[westbrook]

SAUCY APPLE BREAD PUDDING

 

1 (1 lb. 5 oz.) apple pie filling

3 slices bread, torn & cubed

3 eggs, beaten

1/3 c. sugar

1 tsp. vanilla extract or almond extract

3/4 c. milk

 

Place pie filling in 1 quart casserole dish. Cut or tear bread in 1/2 inch pieces. Sprinkle evenly over pie filling. Combine eggs, sugar, extract and milk. Mix well. Pour over bread, pushing bread down into mixture. Bake at 350 degrees for 40 to 45 minutes or until set in center. When done, make a mixture of powdered sugar and milk (thin frosting). Drizzle over warm pudding. Serve warm or cold.

[westbrook]

NEW MEXICO BREAD PUDDING

 

1 c. raisins

1/4 c. bourbon

11 oz. day-old white bread cut into 1/2-inch pieces (about 11 c.)

2 1/2 c. whipping cream

2 1/2 c. applesauce

1 1/3 c. sugar

6 tbsp. (3/4 stick) unsalted butter, melted

3 lg. eggs

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 1/3 c. chopped pecans (about 5 1/2 oz.)

1 c. pine nuts (about 5 1/2 oz.)

Vanilla ice cream

 

Combine raisins and bourbon in small bowl. Let stand 1 hour. Drain. Preheat oven to 350 degrees. Generously butter 11 x 9 x 2-inch baking pan. Place bread in pan. Whisk cream, applesauce, sugar, butter, eggs, cinnamon and nutmeg in large bowl to blend. Mix in raisins, pecans and pine nuts. Pour over bread in pan. Cover with foil. Bake until center of pudding is firm, for 1 hour. Cool slightly. Spoon pudding into bowls. Top with ice cream.

[westbrook]

EGGNOG BREAD PUDDING

 

3/4 lb. loaf white bread

4 sq. semi-sweet chocolate

32 oz. container eggnog

2 c. Half & Half

1/3 c. sugar

4 tsp. instant coffee powder

6 eggs

2 tbsp. butter, cut into small pieces

Powdered sugar

 

Heat oven to 325 degrees. Grease 13 x 9 inch baking dish. Cut bread into 1 inch chunks. Coarsely chop chocolate. In baking dish, toss bread and chocolate. In large bowl, with wire whisk or fork, beat eggnog, Half & Half, sugar, coffee powder and eggs until well mixed. Pour eggnog mixture over bread and chocolate; dot with butter. Set baking dish in large roasting pan; place on oven rack. Fill roasting pan with hot water to come halfway up side of baking dish. Bake bread pudding 1 hour or until knife inserted in center comes out clean. Sprinkle with powdered sugar. Serve pudding warm.