Bread Pudding Wet Nelly Recipes

BREAD PUDDING ("WET NELLY")

Bread Pudding (

When I was a child I loved coming home and smelling the special spice blend that goes into this. My Mum's recipe and officially called 'bread pudding' she always referred to it as 'Wet Nelly'. (She was a scouser so maybe that explains it!)

Provided by franja

Categories Dessert

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 8

Ingredients

800 g day-old white bread
85 g sultanas
85 g currants
85 g suet
2 eggs, beaten
2 tablespoons treacle or 2 tablespoons syrup
175 g caster sugar
2 tablespoons ground mixed spice

Steps:

Break bread into large pieces.
Place in a bowl and pour on enough cold water to cover, allow to stand for about 2 hours.
Preheat oven to 180°C/ 350°F/ gas mark 4 (160° fan) and grease a tin measuring about 26cm x 18cm (10" x 7").
Squeeze out as much water as possible from the bread.
Place the bread in a large bowl and add all other ingredients and stir until very well mixed.
Pour into the baking tin and cook in the oven for about 50-60 minutes, or until set.
Cut into squares and serve hot with custard or cold with a cuppa!
Pieces can be warmed in the microwave if you prefer it warm.

Nutrition Facts : Calories 360.4, Fat 9.8, SaturatedFat 4.5, Cholesterol 40.1, Sodium 469.6, Carbohydrate 62.5, Fiber 2.6, Sugar 28.4, Protein 6.8

THE BEST BREAD PUDDING

The Best Bread Pudding image

Toasting the challah adds flavor, but more importantly, it helps the cubes to soak up and hold onto more of the deliciously rich custard (a high ratio of cream to milk makes it that way). And if that wasn't enough, we use not 1 but 2 vanilla beans to amp up the custard - plain old extract just doesn't do it justice. For a pleasing textural contrast, we top the pudding with turbinado sugar before baking to get a sweet crunch with every bite.

Provided by Food Network Kitchen

Categories side-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter, at room temperature
10 cups challah (about 18 ounces, 1-inch cubes)
3 cups heavy cream
2 cups whole milk
1 cup granulated sugar
2 vanilla bean pods, seeds scraped
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
4 large eggs, plus 4 yolks
3 tablespoons turbinado sugar

Steps:

Preheat the oven to 300 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon 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 bean seeds, salt, cinnamon, eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for 30 minutes, pushing the bread down occasionally so that it is completely covered.
Pour the bread mixture into the prepared baking dish. Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 1 minute. Drizzle the butter over top of the custard and then sprinkle with the turbinado sugar. Bake until the custard is set and the top is golden brown, 1 hour 15 minutes to 1 hour and 30 minutes. Let cool slightly before serving. Serve warm or at room temperature.

RUM RAISIN BREAD PUDDING

Rum Raisin Bread Pudding image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

3 cups milk
3 tablespoons butter
1 teaspoons vanilla extract
1 teaspoons ground cinnamon
3/4 cup packed brown sugar
3 tablespoons rum
1/2 cup raisins
7 (1/2-inch) slices brioche bread, cubed or torn
4 eggs, beaten

Steps:

Preheat oven to 350 degrees F.
In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.

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