BEST BREAD PUDDING
Look no further: this is the only bread pudding recipe you will ever need. This super-thick version is equal parts sweet and custardy, with just a touch a spice. Perfect for a special event, or for Sunday morning breakfast at home.
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
- Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
- Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
- Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
BEST EVER BREAD PUDDING
Let's face it, bread pudding is wildly underrated. And I honestly believe it's because so often, the bread pudding we've experienced in restaurants or even at potlucks more closely resembles a sweetened bread cinder block than a rich, custardy pudding. This recipe is here to give you a new lease on the classic dessert. It's almost too easy, but yields utterly decadent results. The key is in the ratio of bread to custard base; this recipe calls for quite a bit of bread, but also has an adequate amount of liquid components to balance it out.
Provided by Darcy Lenz
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Yield 12
Number Of Ingredients 19
Steps:
- Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
- Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
- Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
- After soaking, spoon bread mixture into the prepared baking dish.
- Bake in the preheated oven for 55 minutes.
- Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
- Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
- Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
- While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
- Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
- Cut the pudding into squares and serve with warm bourbon sauce.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 97 g, Cholesterol 180.9 mg, Fat 30.5 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 16.3 g, Sodium 601.3 mg, Sugar 63.3 g
MOTHER'S RESTAURANT BREAD PUDDING
This recipe comes from New Orleans' famous Mother's Restaurant. Although I've made it without the brandy, it does taste better with it. Prep time includes soaking the bread pieces.
Provided by MSnow
Categories Dessert
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, break bread into small pieces by hand.
- In a separate mixing bowl, whisk eggs and pour over broken bread.
- Add fruit cocktail to bread and mix by hand.
- In a 6-quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil.
- Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture.
- Cover and let bread soak up the egg mixture thoroughly, approximately one hour.
- Preheat oven to 350 degrees.
- After an hour, check bread to make sure liquid is completely soaked into bread mixture.
- Mix by hand and break up any remaining hard bread pieces.
- Transfer bread pudding mixture into two 10 x 12 x 3 roasting pan 3/4 of the way to the top.
- Place in a 350 degree oven and bake until top is brown and center is cooked approximately 60 to 90 minutes.
- Be careful not to overcook.
- Serve hot and spoon bread pudding sauce over top (see recipe below).
- *SAUCE*In a 4-quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer.
- Simmer until butter clarifies and alcohol reduces, approximately 15 minutes.
- Remove from heat and spoon over bread pudding.
- Serve.
BREAD PUDDING - MOTHER'S RESTAURANT RECIPE - (4.2/5)
Provided by á-170560
Number Of Ingredients 20
Steps:
- Pudding - Combine bread, brandy, eggs, milk, brown sugar, granulated sugar, fruit cocktail, nutmeg, cinnamon, vanilla and butter in bowl and mix until bread is well moistened. Pour into buttered 13x9-inch baking pan and bake at 350 degrees until browned around edges and on top, about 1 ½ hours. Serve hot or cold with Buttered Bandy Sauce. Makes 6 to 8 servings.
MOTHER'S BREAD PUDDING
I was hungry for my mother's bread pudding (she has been gone 14yrs) and I could not find her recipe...if she even had one. So I looked at recipes on line and could tell they weren't exactly what I wanted. I had a stale loaf of French bread (I like the crustiness) and started with what I remembered. I don't care for raisins (but you can add some if you like)and I prefer nutmeg over cinnamon and I want real buttery taste and not dry. I like it sort of light and moist....this is what I got. It tasted just like I remembered!
Provided by Denise Kruger @Denedlv
Categories Puddings
Number Of Ingredients 7
Steps:
- Butter glass pan (8 1/2 x 13 in) well. Make sure to cover all of bottom and sides. Put the bread cubes in the glass pan and even them out. Set aside.
- In large bowl (preferably one with a pouring spout) mix milk, eggs, sugar, nutmeg and cinnamon. Beat on low until well mixed.
- Pour milk mixture over bread cubes in buttered pan. Lightly press bread cubes into milk mixture. Top with maybe 8 or 10 thin butter patties scattered over top. Let stand for a half hour, periodically pressing bread cubes down into milk mixture so they absorb the liquid.
- Bake at 350 degrees for 90 minutes or until knife in center comes out almost clean and custard is set. Top will be a golden brown. Remove and let set for at least 20 min. Serve warm plain or with milk.
RESTAURANT STYLE BREAD PUDDING
This is one of my favorite dessert recipes. It is a very rich and elegant bread pudding that starts with homemade white bread and ends with a perfect baked custard.
Provided by Kathy
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water and let sit for 10 minutes.
- Add warmed milk, sugar, salt, and butter. Slowly stir in flour to form dough.
- Knead bread dough on lightly floured surface.
- Let rise until double.
- Punch down dough and form into a loaf.
- Let rise in loaf pan until double.
- Bake 400 degrees for 30 minutes or until done.
- Let bread cool.
- Cut bread into 1" cubes.
- Place cubes into a deep casserole dish.
- Toss in the raisins.
- In a separate bowl mix together custard ingredients. Pour over the bread and sprinkle top with coarse sugar crystals.
- Bake 375 degrees for 60 minutes.
- Serve warm.
- Note: You can double the bread recipe and have an extra loaf. I often make the bread the day before. You could use a dense store bought bread but you won't get the same results.
SOUTHERN BREAD PUDDING
The simplicity of this bread pudding is what makes it so delicious. It's a classic custard dessert passed down through generations.
Provided by ban_the_circus
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch square baking dish.
- Spread half of the bread in the bottom of the prepared baking dish. Top with raisins, cinnamon, nutmeg, and remaining bread. Sprinkle with more cinnamon and nutmeg and drizzle with melted butter.
- Combine half-and-half, sugar, eggs, vanilla extract, and salt in a large bowl until well mixed and pour over bread. Press down on the bread with a fork to make sure it is saturated with the custard.
- Place the baking dish in a large pan of boiling water and bake in the preheated oven until the center is set, about 1 hour.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 40.8 g, Cholesterol 111.9 mg, Fat 12.6 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 215.2 mg, Sugar 29.1 g
BREAD PUDDING II
My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!
Provided by ELLENMARIE
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g
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