Buttermilk Bread Pudding Recipes

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat your oven to 350 degrees and grease a 2-quart baking dish or medium-sized pyrex ovenproof bowl.
• Layer 1/3 crumbled biscuits, 1/2 coconut, and 1/2 raisins in a bowl. Top with 1/3 biscuits, remaining coconut and raisins, and remaining biscuits.
• In a large bowl, mix all other ingredients together, reserving 2 tablespoons of the sugar.
• Pour the liquid over the biscuit layers and sprinkle the remaining sugar over the top.
• Bake for 1 hour, or until golden brown on top. Serve warm, with ice cream if desired.

BUTTERMILK BREAD PUDDING WITH CARAMEL CREME FRAICHE

Steps:

• Place bread in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, buttermilk, cream of coconut, coconut, preserves, sugar and cinnamon. Pour mixture over bread cubes. Let stand for 15 minutes or until bread is softened. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean., In a large bowl, beat the cream, sour cream, caramel topping and rum until soft peaks form. Serve with warm or cooled bread pudding. Sprinkle with toasted coconut if desired.

BUTTERMILK BREAD PUDDING

Steps:

• 1. Preheat the oven to 350 degrees. Place 4 T of the butter in a 13x9" baking dish and place in the oven to melt.
• 2. Meanwhile, combine the bread cubes, buttermilk and raisins in a large mixing bowl. In a separate bowl, whisk together the eggs, brown sugar, vanilla extract and rum extract. Pour over the bread mixture and stir gently to combine.
• 3. Transfer to the prepared pan nd pour over the melted butter. Bake 1 hour.
• 4. Meanwhile, combine the remaining butter, granulated sugar, egg yolk and water in a small saucepan. Stir well and place over medium heat. Stir constantly until the sugar dissolves and the sauce begins to thicken about 10 min. Add the rum. To serve, cut the warm bread pudding in squares, drizzle with the sauce and serve warm.

OLD-FASHIONED SOUTHERN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread bread cubes and raisins in a 9x13-inch casserole dish. Mix applesauce, cinnamon, and nutmeg together in a small bowl. Pour mixture over bread.
• Mix milk, sugar, buttermilk, eggs, and vanilla extract together in another bowl and pour over bread. Sprinkle top with a dash of cinnamon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

LOW-FAT BUTTERMILK BREAD PUDDING WITH STRAWBERRY SAUCE

Steps:

• To make the bread pudding:
• Preheat oven to 325°F. Whisk eggs and sugar to blend in large bowl. Beat in both milks and vanilla. Add bread and let stand 5 minutes. Transfer mixture into 7x11-inch baking dish. Sprinkle top of bread pudding lightly with nutmeg. Place baking dish in large pan. Add enough water to pan to come 1 inch up side of baking dish. Bake until pudding is set in center, approximately 1 hour 15 minutes. Cool completely. Serve with Strawberry Sauce.
• To make the strawbwerry sauce:
• Puree strawberries in blender or processor until smooth. Add enough lemon juice to season to taste. Add enough sugar substitute to sweeten to taste. (Can be prepared 4 days ahead; chill.)
• Makes about 1 3/4 cups.