Bread Pudding With Butter Sauce Recipes

BREAD PUDDING WITH HOT BUTTER RUM SAUCE

Steps:

• For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2 1/2 tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
• Preheat oven to 350 degrees. Add 4 beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry.
• For the sauce, melt the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1 1/2 tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.

APPLE BREAD PUDDING WITH WARM BUTTER SAUCE

Steps:

• Heat oven to 325°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup granulated sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in apples and 7 cups of the bread pieces. Let stand 20 minutes.
• Pour apple mixture into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish. Brush top of bread with melted butter. In small bowl, mix 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon; sprinkle over top.
• Bake 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
• In 1-quart saucepan, heat sauce ingredients to boiling over high heat, stirring constantly, just until butter is melted and sauce is hot. Serve warm bread pudding with sauce.

BREAD PUDDING WITH BUTTER SAUCE

Steps:

• Divide bread cubes and raisins between two greased 8-oz. ramekins or custard cups. , In a small bowl, whisk the egg, milk, water, sugar, cinnamon and nutmeg. Pour over bread mixture. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool for 15 minutes., Meanwhile, in a small saucepan, melt butter. Stir in the sugar, egg yolk and water. Cook and stir over medium-low heat for 4 minutes or until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in bourbon if desired. Serve warm with bread pudding.

FAVORITE BREAD AND BUTTER PUDDING WITH BOURBON SAUCE

Steps:

• 1. Butter 1 1/2-quart casserole or spritz with nonstick cooking spray and set aside.
• 2. Spread one side of each slice of bread with butter, cut each slice into four pieces of equal size, spread half of them in casserole, and sprinkle half of raisins on top. Repeat layers and set aside.
• 3. Beat eggs, sugar, vanilla, cinnamon, and nutmeg at high electric mixer speed about 2 minutes until creamy. With mixer at low speed, add milk gradually, then half-and-half.
• 4. Pour over bread and raisins in casserole and let stand uncovered at room temperature 1 hour. After 40 minutes, preheat oven to 350°F.
• 5. When pudding has stood 1 hour, set in large shallow pan, and place on pulled-out middle oven shelf. Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.
• 6. Transfer casserole to wire rack and cool 20 minutes.
• 7. Meanwhile, prepare Bourbon Sauce: Combine sugar, cornstarch, nutmeg, and salt in small nonreactive saucepan. Whisk in water and bourbon and continue whisking until smooth. Add butter, set over moderate heat, and cook, whisking constantly, 2 to 3 minutes until thickened and translucent. Remove from heat, mix in lemon juice, and transfer to heated sauceboat.
• 8. Serve pudding warm at table, trickle a little sauce over each portion, and pass the rest.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

CINNAMON BREAD PUDDING WITH BUTTER SAUCE

Steps:

• For pudding, in a large mixing bowl, beat eggs by hand. Beat in milk, cream, sugar, and vanilla until combined. Stir in the cinnamon bread.
• Grease a 2-quart rectangular (12x7 1/2x2-inch) baking dish. Add bread pudding mixture, spreading evenly.
• Bake in a 325 degree F oven for 55 to 60 minutes or until top is puffed and a knife inserted near the center comes out clean.
• Serve warm with Butter Sauce. (Recipe below.).
• 1/2 cup packed brown sugar.
• 1/4 cup butter.
• 1/3 cup light-colored corn syrup.
• 1/4 cup half-and-half.
• In a small saucepan, heat packed brown sugar and butter until butter melts. Carefully add light-colored corn syrup and half-and-half. Cook, stirring constantly, over medium-low heat for 1 to 2 minutes or until sugar is dissolved and mixture is smooth.

INDIVIDUAL BREAD PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Position a rack in the center of the oven.
• Preheat the oven to 350 F.
• Butter four to six ramekins. Set the ramekins in a larger baking dish; set aside.
• In a medium saucepan, combine the half-and-half, 1/2 cup of brown sugar, and 2 tablespoons of butter; bring to a boil then reduce heat and simmer for a minute, until sugar is dissolved.
• Meanwhile, in a bowl, whisk the eggs and 1 tablespoon of vanilla extract until well blended. Whisk about 1/2 to 2/3 cup of the hot mixture into the eggs; add the egg mixture back into the saucepan and stir until well blended.
• Add the bread pieces and let them soak for a few minutes. If desired stir some raisins into the mixture or add a few raisins to some of the individual cups.
• Pour the bread pudding mixture into the prepared ramekins.
• Sprinkle each custard with cinnamon or nutmeg and gently stir into the mixture.
• Place the baking dish with ramekins in the oven and add about 1/4 to 1/2-inch of very hot water to the baking pan.
• Bake for 35 minutes, or until a knife inserted in center comes out clean.
• Gently loosen edge with a knife then unmold warm bread pudding onto plates.
• Drizzle with butterscotch sauce (below), a vanilla sauce, or your own favorite, if desired.
• In a heavy saucepan, combine the butter, 1 1/2 cups of brown sugar, and 1/3 cup of the heavy cream. Place the pan over low heat and cook, stirring, until the mixture is smooth.
• Increase the heat to medium-low. Cook, stirring, until the mixture begins to simmer. Continue cooking without stirring for 3 minutes.
• Remove the saucepan from the heat. Stir the remaining 1/2 cup of cream into the sauce mixture. Pour the sauce into another bowl or cup and stir in the vanilla extract.
• The sauce will thicken as it cools.

BREAD AND BUTTER PUDDING WITH BUTTERSCOTCH SAUCE (LIGHTER)

Steps:

• Pudding:.
• Preheat oven to 350 degrees Fahrenheit.
• Grease two 1-cup ramekins.
• Brush melted butter onto bread slices. Cut them into small cubes. Put aside.
• In a medium bowl, whisk egg and Splenda together until pale.
• Whisk in milk, extract, and zest until well combined.
• Stir in bread cubes and chocolate chips until most of the liquid is absorbed.
• Spoon into 2 prepared ramekins.
• Topping:.
• Mix together brown sugar Splenda, cinnamon and nutmeg.
• Sprinkle over the pudding tops.
• Place pudding ramekins into a small baking dish filled halfway with hot water so that they are each surrounded by the water.
• Bake in preheated oven for 50 minutes.
• Butterscotch Sauce:.
• In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch.
• Slowly stir in evaporated milk and put 1 tbsp of butter in it.
• Microwave on high for 3 minutes.
• Stir in vanilla.
• Reheat if made ahead.
• To Serve:.
• Drizzle hot sauce over puddings.
• Top with a dollop of Cool Whip Lite, if desired.

BREAD AND BUTTER PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat the broiler.
• Butter one side of each slice of bread and toast them with the buttered side up. Watch carefully as not to burn.
• Stand bread slices upright to cool-- do not stack as they will stick together-- When toast is cool and dry, trim off crusts and cut into triangles.
• Arrange in a deep 10 inch cake pan, in a spiral overlapping, with the points up. There will be an empty space in the centre.
• Sprinkle with the 2 tbsp sugar and the cinnamon. Set aside.
• Split the vanilla bean and scrape the seeds into the milk in a saucepot, over medium heat.
• Note: If using extract, do not put it in the milk here, scald the milk alone.
• In a large bowl, beat the eggs, remaining sugar, salt and vanilla extract if been used, until smooth and lemon coloured-- about one minute.
• With mixer on low, and in a stream add the scalded milk-- now remove the vanilla bean.
• With a ladle pour as much of this custard into the centre of the cake pan, careful not too overflow-- let stand and keep adding more, as its been soaked inches.
• Bake in a hot 400°F oven in a hot water bath-- for about 40 minutes until pudding is firm and puffed and golden brown-- Remove and place on a rack to cool.
• Sauce-- Put butter in a pot, and pour in the sugar.
• DO NOT STIR Over medium heat allow sugar to caramelize slowly--should take 10 minutes or so.
• Stir when mixture is a nice brown colour and bubbling.
• Continue until its a dark golden brown-- Stir in small amounts of the cream, it will harden up-- but then will go back to a liquid, or a thick syrup-- Strain through a sieve, and keep hot in a warm water bath, until needed.
• To serve-- cut the cake into ten portions, as you would a pie-- using a knife and a pie lifter to remove, as not to loose any custard-- Pour some sauce over each.