Delicate Bread Pudding Recipes

OLD-FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

NOT YOUR GRANDMA'S BREAD PUDDING

Steps:

• For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.
• Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
• Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.
• Meanwhile, for the bourbon sauce: Combine the confectioners' sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.

DELICATE BREAD PUDDING

Steps:

• 1. To make the puddings, heat the oven to 350 degrees. Butter six 10-ounce ramekins. Combine the brioche and milk in a saucepan and let sit for 10 minutes.
• 2. Place the saucepan over medium-high heat, and when bubbles form around the edges of the milk, remove from the heat.
• 3. In a mixer fitted with a paddle (or in a bowl with a hand mixer), beat together the egg yolks and sugar until light and pale. Lightly beat the hot bread mixture into the eggs. It will break up into chunks, but don't let it turn to mash.
• 4. Whisk the whites with the salt in the clean mixer bowl (or a large bowl) until they hold soft peaks. Beat in the vanilla. Fold the whites into the bread mixture. Ladle the pudding mixture into the ramekins. Set the ramekins in a baking dish just large enough to hold them, and pour enough boiling water into the dish to come halfway up the sides of the ramekins.
• 5. Bake the puddings until a cake tester inserted in the center comes out clean, 25 to 35 minutes. Remove from the water bath.
• 6. While the puddings bake, make the sauce: Combine the sugar, orange zest, orange juice, and water in a small saucepan, bring to a boil, and cook for 5 minutes. Remove from the heat and stir in the white wine. Taste and adjust the orange juice and sugar, if desired.
• 7. To serve, invert the puddings into shallow bowls, and spoon a little sauce over and around each.
• JANUARY 7, 1877: "THE HOUSEHOLD: RECEIPTS FOR THE TABLE." RECIPE SIGNED GOOD HOUSEKEEPER. -1877

BREAD PUDDING II

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.

THICK & DELICIOUS BREAD PUDDING

Steps:

• Heat oven up to 350°F.
• Cut slices of bread into cubes.
• Bake bread cubes for 10 min until a little crisp.
• In a saucepan, heat the milk, and butter but do not allow to boil.
• To this, add the vanilla, beaten eggs and sugar, when a bit cooled.
• Add the baking powder and blend until smooth.
• In an ovenproof tray, layer the cubes of bread and pour over it the liquid prepared above, until the bread is saturated.
• If desired, sprinkle your choice of nutmeg, cinnamon or raisins.
• Bake for approximately 30 minutes or until it browns.

BEST BREAD PUDDING

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.

DELICIOUS BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F.
• Butter a 9x13-inch baking dish.
• In a large bowl, combine bread, milk and cream. Chop with two knives to combine well. Let stand 10 minutes.
• Stir in eggs, sugar, melted butter, orange peel, vanilla, cinnamon (1/2 teaspoon), nutmeg and raisins (if using).
• Pour into prepared pan.
• To make topping: combine sugar (1/2 cup), water and cinnamon (1 teaspoon) in a small bowl.
• Sprinkle over bread pudding mixture and dot with butter.
• Bake for 30-40 minutes or until tester comes out clean (I use a knife to test for doneness).
• Cool in pan on rack and cut into squares to serve.
• Delicious topped with whipped cream.