Bread Pudding

[westbrook]

VINCENT PRICES'S RANCHO BERNARDO INN

BREAD PUDDING

 

1/4 c. raisins

1/4 c. brown sugar, packed

8 slices white bread

3 eggs, beaten

4 c. milk

1 1/2 tsp. vanilla

2 tbsp. unsalted butter, diced

Creme Anglaise (recipe follows)

 

Sprinkle raisins and brown sugar evenly in well buttered 13 x 9-inch glass baking dish. Line dish with bread slices. Set aside.

 

Combine eggs, milk and vanilla and pour over bread slices. Dot with butter.

 

Place baking dish in hot water bath. Bake at 305 degrees for 1 hour or until pudding is firm. Serve in squares with Creme Anglaise. Makes 8 to 12 servings.

 

CREME ANGLAISE:

 

6 egg yolks

3/4 c. sugar

2 c. milk

Dash salt

1 tsp. vanilla

 

Combine egg yolks and sugar. Mix thoroughly until smooth. Set aside.

 

Bring milk to simmer. Add salt and vanilla.

 

Combine egg mixture with some hot milk and return to mil mixture. Heat over low heat until thickened, stirring constantly. Strain and cool. Makes 2 cups.

[westbrook]

APPLESAUCE BREAD PUDDING

 

3 c. diced stale bread, lightly packed

2 c. homogenized milk

1 c. raisins

1 c. applesauce

2 eggs, slightly beaten

1 tsp. grated lemon rind

1/2 c. sugar & cinnamon

2 tbsp. butter

 

Add bread to milk; stir in raisins and applesauce. Add eggs and lemon rind; blend well. Pour into buttered 1 1/2 quart casserole. Sprinkle sugar and cinnamon on surface. Dot with butter. Place casserole in shallow baking pan in oven. Pour hot water in baking pan to depth of 1". Bake in slow oven, 325 degrees, until sharp knife inserted near center comes out clean, about 1 1/4 hours. Serve hot or cold. Makes 8 (1/2 cup) servings.

 

NOTE: Instant vanilla or banana pudding is delicious on top of the bread pudding.

[westbrook]

CREOLE BREAD PUDDING

 

1 loaf stale bread (very dry)

1 qt. milk

4 eggs

2 c. sugar

2 tbsp. pure vanilla extract

1 c. seedless raisins

2 apples, peeled, cored, and sliced

1/4 c. butter

 

Crush the bread into the milk and mix well. Beat the eggs and add to the bread and milk, together with the sugar, vanilla, raisins, and apples. Mix well. Melt the butter and pour into the pan in which you're going to bake the pudding, then pour in the rest of the ingredients.

 

Bake about 1 hour in a preheated 350 degree oven (until firm). Best made day ahead, then brought to room temperature. Cut into 2 inch squares; pour whiskey sauce over. Return to oven and broil until hot. Pass more sauce.

 

WHISKEY SAUCE:

 

1/2 c. melted butter

1 c. sugar

1 egg, beaten

1/4 c. whiskey or to taste

Cinnamon to taste

 

Cream butter and sugar in a double boiler. Add the egg and stir rapidly so the egg doesn't curdle. When well mixed, allow to cool. Add whiskey to taste. Serves 10.

[westbrook]

JAMBALAYA BREAD PUDDING

 

1 loaf French bread (18 inch long)

1 qt. milk

5 lg. eggs, beaten

2 c. sugar

2 tbsp. vanilla extract

1 tsp. cinnamon

1 c. raisins

3 tbsp. butter

 

SAUCE:

 

1/2 c. butter

1 c. sugar

1 egg, beaten

1/4 c. bourbon

 

In large bowl break bread into bite size pieces. Add milk, soak one hour. Mix well. Add eggs and sugar; stir in vanilla, cinnamon and raisins. Melt butter in 13x9x2 inch pan, coating all sides. Pour pudding in pan and bake at 375 degrees for one hour.

 

Sauce: In top of double boiler melt butter and sugar. Add beaten egg gradually, stirring with wire whisk. Cool slightly. Add bourbon. Pour warm sauce over pudding.

[westbrook]

MERINGUE BREAD PUDDING

 

2 c. raisins

1 (16 oz.) can crushed pineapple

1/2 stick butter

3 eggs, separated & beaten

2 c. milk

8 slices white bread

1 tbsp. extract

Dash of cinnamon

Sugar to taste

Dash of salt

 

Heat oven to 350 degrees. Grease 12 1/2" x 7 1/2" Pyrex dish and set aside.

 

Separate eggs, beat whites and set aside.

 

Arrange 1/2 of bread slices in dish. In a saucepan over a low heat, pour milk, other ingredients and stir occasionally. Spoon over bread, place remaining bread and spoon rest of ingredients. Place in oven until pudding bubbles. Top with meringue and brown.

[westbrook]

COLD BREAD PUDDING

 

3 eggs

1 c. sugar

3 1/2 c. milk

1 tbsp. vanilla

4 leftover biscuits or hamburger buns

Nutmeg to taste (opt.)

 

Beat eggs and sugar; add milk and vanilla. Add nutmeg, if desired. Mix well. Tear up biscuits or buns into mixture; stir. Bake at 350 degrees in 8"x8" pan for 1 hour.

[westbrook]

SAUCE FOR BREAD PUDDING

 

1 1/2 c. sugar

3 tbsp. cornstarch

1 c. evaporated milk

1 c. reg. milk

2 tbsp. butter

2 tsp. vanilla

1 tsp. pumpkin pie spice

 

Combine sugar, starch and both milks. Cook over low heat until bubbly and thick. Remove from heat. Add butter, vanilla and pumpkin pie spice.

[westbrook]

BUTTER - VANILLA SAUCE FOR BREAD

PUDDING

 

1 beaten egg

3 tbsp. brown sugar

1/2 c. white sugar

2 tbsp. melted butter

1 tbsp. flour

1 tsp. vanilla

Dash of nutmeg

1 1/4 c. heavy cream

 

Combine in the top of a double boiler. Cook, stirring until thickened.

[westbrook]

CARROT BREAD PUDDING

 

3 to 4 cups leftover carrot cake, cubed

1/2 c. raisins

1/2 c. chopped or ground nuts

8 oz. tofu

1 soft banana, mashed

2 apples, grated with skins

3 eggs

1/3 c. honey

1 tbsp. vanilla

1 tbsp. cinnamon

3 c. milk "soy"

 

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan and spread evenly with carrot cake cubes. sprinkle with raisins and nuts. Reserve.

 

In blender, combine tofu, banana, apples, eggs, honey, vanilla and cinnamon. Blend well, then add enough milk to make 4 to 5 cups of liquid (depending on how many cups of leftover carrot cake you have). Liquify. Pour liquid over the cake, raisins and nuts in the pan. Bake for 35 minutes. Serve hot or cold.

[westbrook]

TOMATO BREAD PUDDING

 

1 qt. canned tomatoes

1 c. sugar

8 to 10 biscuits, cooked

1 stick butter (melted)

 

Mix ingredients and pour into square Pyrex dish. Cook about 30 minutes at 400 degrees.

[westbrook]

BANANA NUT BREAD PUDDING

 

3 lg. ripe bananas

1 c. milk

1 pkg. yeast

1 tbsp. salt

1 c. pecans, chopped

1 c. whole wheat pastry flour

1 c. apple juice concentrate

1 c. unbleached flour

1/3 c. honey

1/2 c. chopped dates

1 tsp. vanilla

 

Warm milk; add yeast and salt. Set 10 minutes. In another bowl, mix honey, dates, vanilla, flours, juice. Then add mashed bananas and nuts. Mix. Add to yeast mixture. Pour into coated 9 x 11 inch pan. Let stand for 1 hour. Bake at 350 degrees for 30 to 35 minutes.

 

Servings: 8.

[westbrook]

CHERRY BREAD PUDDING

 

6 day-old dinner rolls

3 c. lukewarm milk

4 eggs, separated

2/3 c. granulated sugar

1 tsp. ground cinnamon

2 lbs. bing cherries or other sweet cherries, pitted

3/4 c. chopped almonds

Pinch of salt

2 tbsp. butter

2 tbsp. powdered sugar

 

Preheat oven to 400 degrees. Grease a baking dish. Cut rolls in cubes. Place cubed rolls in a large bowl; pour milk over rolls and let stand until softened.

 

In another bowl, beat together egg yolks, granulated sugar and cinnamon. Stir egg yolk mixture into softened rolls, then stir in cherries and almonds.

 

In a third bowl, beat egg whites with salt until stiff. Fold beaten egg whites into cherry mixture; then turn mixture into greased baking dish. Dot with butter. Bake on net-to-lowest oven rack 40 to 50 minutes or until firm and golden brown. Dust with powdered sugar. Makes 8 servings.

[westbrook]

PERSIMMON PUDDING BREAD

 

1 c. pulp

1/2 c. milk

1 egg, beaten

4 tbsp. shortening, melted

1 tsp. vanilla

1 c. walnuts

2 tsp. baking soda

1 tsp. cinnamon

1 1/2 c. flour

1 c. sugar

1/2 tsp. salt

1/2 tsp. cloves

 

Mix pulp, milk, egg, shortening and vanilla together. Sift together remaining ingredients excluding walnuts. Add sifted ingredients to pulp mixture. Add walnuts. Pour into greased loaf pan and bake at 300 degrees for 1 hour.

[westbrook]

PERSIMMON PUDDING BREAD

 

1 c. sugar

1 c. flour

1 tsp. soda

1/2 tsp. salt

1 egg, beaten

1 c. persimmon pulp

1 c. chopped nuts

1 tbsp. melted butter

1 tsp. baking powder

1 tsp. vanilla

1/4 c. milk

1 tsp. cinnamon

 

Grease and flour a 1 pound coffee can. Mix sugar, flour, salt, baking powder and cinnamon. Stir soda into persimmon pulp; add beaten egg, melted butter, vanilla and milk. Mix with dry ingredients and fold in nuts. Bake in prepared coffee can at 350 degrees for 1 hour. Cool in can and then turn out on rack.

[westbrook]

RHUBARB BREAD PUDDING

 

1 1/2 c. milk

2 eggs, slightly beaten

4 slices toast, cubed

1 c. sliced rhubarb

1 c. sugar

 

Scald milk, add eggs and mix well. Add other ingredients pour into buttered 1 1/2 quart casserole. Bake at 350 degrees for one hour or until custard sets.

[westbrook]

ANN'S BREAD PUDDING

 

4 eggs separated

1 1/2 c. milk

1 sm. jar crab apple jelly

1/2 c. raisins

8 slices approx. of stale white bread

1/4 c. sugar

1/2 tsp. salt

butter

 

Butter and spread jelly well over 8 slices of bread. Put in flat pan which will fit inside another flat pan of hot water. Put paper towel between each pan to prevent slipping.

 

Whip egg yolks, add milk, sugar, salt and raisins. Pour over bread slices. Whip egg whites until firm. Slowly add into mixture then bake in a 325 degree oven for 40 minutes or until done. Test with knife. Serve with ice cream or whipped cream.

[westbrook]

CHOCOLATE CHIP-PEANUT BUTTER BREAD

PUDDING

 

6 slices bread, buttered and cubed

1/2 c. flaked coconut

1/2 c. chocolate chips

1/2 c. peanut butter

2 eggs

1 tsp. vanilla

2 1/2 c. milk

 

Place the buttered bread cubes in a 9x9 inch baking dish. Sprinkle coconut and chocolate chips on top. Cream together the sugar and peanut butter with an electric mixer. Add the eggs and vanilla. Blend in the milk, pouring it over the bread. Place the baking dish in a shallow pan on an oven rack. Pour hot water in the outer pan to a depth of 1 inch.

 

Bake at 350 degrees for 1 hour or until a knife inserted halfway between the edge and the center of the dish comes out clean. Serve warm with whipped cream or ice cream. This dessert adds more protein to a meatless meal.

[westbrook]

JELLY BREAD PUDDING

 

8 slices bread

3 tbsp. butter

1/2 tsp. ground cinnamon

3 eggs

1 jar cherry or strawberry preserves

1 (13 oz.) can evaporated milk

1 tbsp. sugar

 

Preheat oven to 350 degrees. Grease 8" square baking dish. Spread 1 side of each slice of bread with butter. Place 4 slices in 1 layer on bottom of pan, buttered side up. Sprinkle with 1/4 teaspoon cinnamon, spread with 1/2 of the preserves, repeat with remaining slices. Beat egg, milk and sugar in a bowl. Pour over bread layers. Bake for 50 to 60 minutes. Serve warm or cold.

[westbrook]

STRAWBERRY BREAD PUDDING

 

1 (10 oz.) pkg. frozen strawberries, thawed

2 tbsp. cornstarch

2 1/2 c. milk

2 tbsp. butter, melted

1/2 tsp. vanilla

4 slices bread, cut in 1/2" cubes (4 c.)

2 slightly beaten eggs

1/2 c. sugar

1/4 tsp. salt

 

In small saucepan combine undrained strawberries and cornstarch. Cook and stir over medium heat until mixture thickens and bubbles. Spread evenly over bottom of 10"x6"x2" baking dish. In mixing bowl, combine eggs, milk, sugar, butter, vanilla and salt. Add bread cubes to moisten. Carefully pour custard mixture over berries. Bake in 350 degree oven for 50 to 55 minutes. Serve warm with cream if desired.

[westbrook]

VELVET TURTLE BREAD PUDDING WITH LEMON

SAUCE

 

4 eggs

1 1/2 c. sugar

1/2 tsp. vanilla

1 1/2 tsp. nutmeg

1 1/2 tsp. cinnamon

6 tbsp. butter, melted

Milk

3/4 c. raisins

3/4 c. roasted pecans

5 c. cubed bread

5 c. broken up leftover cake, muffins, croissants or other

Lemon sauce

 

Beat eggs in bowl until fluffy. Add sugar, vanilla, nutmeg, cinnamon and melted butter. Beat until well blended and sugar is dissolved. Beat in 2 cups milk, add raisins and pecans. Blend thoroughly.

 

Mix bread cubes and cake pieces and place in well buttered 13 x 9 inch pan. Pour in egg mixture. Toss lightly until bread is soaked. Let stand, gently patting bread down into liquid occasionally. Pour 3/4 to 1 cup milk oversoaked bread and cover with foil. Place pan in larger baking pan and add water to come halfway up its sides. Bake at 300 degrees for 1 1/2 hours or until set in center. Makes 12 (4 x 3) servings.

 

LEMON SAUCE:

 

1 1/4 c. water

3/4 c. sugar

1/2 lemon

2 tbsp. cornstarch

3/4 tsp. vanilla

Juice of 1 lg. lemon

 

Combine 1 cup water, sugar and lemon half in saucepan. Bring to a boil. Mix cornstarch with remainign 1/4 cup water and stir into sugar mixture with vanilla. Cook over medium heat, stirring constantly, until slightly thickened. Add lemon juice. Remove from heat and strain sauce into sauce boat. Serve warm. Makes 3/4 cups.

[westbrook]

DANISH BREAD PUDDING

 

3 c. whole milk

3 lg. eggs

2 tsp. vanilla

1 1/3 c. sugar

3/4 tsp. salt

1 1/2 c. cubed stale French bread

1/4 c. raisins

1/2 tsp. nutmeg

 

Butter 8-inch square glass baking dish. Beat milk, eggs, vanilla, sugar, and salt together. Add raisins and bread cubes. Mix all and pour into baking dish. Sprinkle with nutmeg.

 

Bake 45 minutes to 1 hour at 325 degrees or until knife inserted in the center comes out clean. Makes 8 servings.

[westbrook]

MICHIGAN DRIED CHERRY WALNUT BREAD

PUDDING

 

1 c. milk

1 c. heavy cream

1/2 c. sugar

1 tsp. vanilla

4 eggs

10-12 slices French bread, lightly toasted and buttered on both sides

1 c. Michigan Dried Cherries

1 sm. Granny Smith apple, peeled, cored and thinly sliced

1 tsp. cinnamon

1/2 c. coarsely chopped walnuts

 

In a medium saucepan combine milk, cream, sugar and vanilla and bring to a boil. In a bowl beat eggs lightly. Pour half the milk mixture into the eggs, whisking continuously, then add egg mixture to remaining milk in saucepan.

 

Preheat oven to 325 degrees. Butter a shallow 1 1/2 or 2-quart baking dish. Sprinkle bottom of dish with 1/2 cup Michigan Dried Cherries. Arrange alternating rows of bread and apple slices along bottom of dish beginning and ending with bread. Sprinkle with remaining Michigan Dried Cherries, 1/2 teaspoon cinnamon and walnuts. Pour custard over top and sprinkle with remaining cinnamon.

[westbrook]

RAISIN HONEY BREAD PUDDING

 

3/4 c. raisins (rinse and drain)

1/2 c. honey (any mild flavor)

4 c. white bread (cut to cubes)

1 qt. milk

5 eggs

1/4 tsp. salt

2 tsp. vanilla

Sprinkle of nutmeg

1/4 c. sugar

 

Combine honey and bread cubes; cook over low heat. Stir until bread absorbs honey. Blend milk, slightly beaten eggs, sugar, salt, and vanilla together. Add with raisins to bread cubes; mix well. Pour into buttered baking dish.

 

Sprinkle with nutmeg. Place dish in pan of hot water and bake in 350 degree oven for 1 hour or until knife inserted in center comes out clean. Serves 6-8.

[westbrook]

BING CHERRY BREAD PUDDING

 

2 c. pitted bing cherries, halved

1/4 c. brandy

2 c. each: half and half, milk

3 eggs

1 1/4 c. sugar

1 tsp. cinnamon

1/2 tsp. freshly grated nutmeg

1 loaf stale French bread, torn into pieces, about 7 c.

1/4 c. melted butter

 

Mix pitted cherries and brandy in small bowl. Let stand, covered, stirring occasionally, 1 hour.

 

Heat oven to 325 degrees. Generously butter a 3 quart baking dish. Mix half and half, milk, eggs, sugar, cinnamon and nutmeg in large bowl. Add bread and cherry mixture. Stir to mix. Stir in butter.

 

Pour mixture in prepared dish. Bake until top is golden and crusty, about 1 hour. Cool on wire rack. Serve warm with vanilla ice cream if you wish. Makes 6 to 8 servings.

[westbrook]

BANANA BREAD PUDDING

 

6 bananas

6 egg yolks

1 c. sugar

1 stick butter

1 can Pet milk

1 can water

1 tsp. vanilla

Bread:

1-2 lg. French breads

 

In large bowl soak bread, cream and water until soft. Add egg yolks, vanilla, butter and sugar all in one bowl. Mix well together, then add bananas (smash bananas before adding). Grease 9 x 13 inch pan. Pour all mixture in and bake at 350 degrees for 1 hour.