Bread Crumb Pudding Recipes

PUMPKIN BREAD PUDDING WITH CRUMB TOPPING

Steps:

• Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
• Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.
• Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.
• Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.

BREAD PUDDING WITH CRUMB TOPPING

Steps:

• Grease a 2 quart, oven safe dish or casserole.
• Put dried bread cubes in dish and sprinkle with dried fruit.
• Mix together eggs, cream, vanilla, cinnamon and nutmeg until well combined.
• Pour egg mixture over top of bread cubes.
• Allow to sit at least 30 minutes, but more time is better.
• Mix crumb topping by cutting the butter into the flour and brown sugar.
• Sprinkle topping over the pudding mixture and bake in an oven preheated to 350 degrees F.
• Bake for 45 minutes to an hour.
• Remove from oven when a skewer inserted near the center comes out clean, but there is still a little pudding on it. There will be carry over cooking, so keep that in mind.
• Let cool to desired temperature. This is great warm or cold.

BREAD CRUMB PUDDING

Steps:

• blend and serve.

BANANA BREAD CRUMB PUDDING

Steps:

• Preheat oven to 350°.
• In a bowl, combine banana, egg, applesauce, milk and honey.
• Stir in brown sugar, cinnamon, nutmeg and cloves.
• Fold in breadcrumbs.
• Spray a 1-quart baking dish with non-stick cooking spray.
• Pour batter into the dish.
• Bake for 30 minutes or until set.

DANISH APPLESAUCE BREAD CRUMB PUDDING

Steps:

• Preheat oven to 325°F.
• In a large heavy skillet melt butter over moderate heat and stir in bread crumbs. Cook bread crumbs, stirring constantly and breaking up lumps, until golden, about 5 minutes.
• In a 1 1/2-quart soufflé dish layer 1 cup crumbs, 2 cups applesauce, and 1/2 cup preserves and repeat. Sprinkle remaining 1/2 cup crumbs on top and bake pudding in middle of oven 25 minutes, or until top is golden brown. Pudding may be made 1 day in advance and kept covered and chilled. Reheat pudding in a 325°F. oven before serving. Garnish pudding with whipped cream and additional preserves.
• Serve pudding warm with whipped cream.
• To make chunky applesauce:
• Peel and core apples and cut into 3/4-inch pieces. In a large heavy saucepan bring water, apples, and sugar to a boil and simmer, stirring occasionally, until apples are soft and starting to fall apart, about 25 minutes. Applesauce may be made 3 days in advance and kept covered and chilled. Makes about 5 cups.

STEAMED BREAD PUDDING

Steps:

• In the top of 1-1/2-qt. double boiler, place melted butter; set aside. In a bowl, combine egg, milk, corn syrup, sugar, baking soda and spices. Mix until smooth. Stir in raisins and crumbs. Pour over melted butter. Add at least 3 in. of water to bottom of double boiler; cover and steam over medium-low heat for 1-1/2 hours. Meanwhile, for sauce, combine butter, sugar, water, egg and lemon juice in a saucepan. Bring to a boil over medium heat, stirring constantly. Add lemon zest. Serve sauce hot over warm pudding.

CAKE CRUMB PUDDING (A USE FOR STALE CAKE)

Steps:

• Pour hot milk mixed with sugar, salt, and vanilla slowly into eggs whisking all the while.
• Then pour over crumbs and pour into dish.
• Place dish in a pan of hot water.
• Bake 350 for 40 min or until knife inserted comes out clean.
• Serve hot or cold with cream.