OLD-FASHIONED BREAD PUDDING
Bread pudding is a delicious treat and an even better way to reduce food waste! For this bread pudding recipe, collect the heels and any extra slices of bread you have and freeze them. When you have enough to measure six cups (this is about six slices of bread), thaw the slices and start baking this warm and comforting bread pudding.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg
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.
OLD-FASHIONED BREAD PUDDING
This may be an old-fashioned bread pudding dessert, but good taste never goes out of style!
Provided by Justin Shepheard
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
- Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
- Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
- Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
- Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
- Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.
Nutrition Facts : Calories 443.6 calories, Carbohydrate 49.2 g, Cholesterol 186.4 mg, Fat 24.2 g, Fiber 1 g, Protein 8.8 g, SaturatedFat 13.6 g, Sodium 383.1 mg, Sugar 28.9 g
PECAN PIE BREAD PUDDING
Rich, decadent, and boozy, this bread pudding recipe is very flavorful. It has layers of rich, delicious bread pudding and is full of pecans. The rum sauce makes the pudding sweeter and richer. This is easy to throw together. Don't let the rum scare you. The flavor is there, but it's not overbearing. We served it with some...
Provided by Gina Davis
Categories Cakes
Time 1h20m
Number Of Ingredients 14
Steps:
- 1. I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat :)
- 2. In a large mixing bowl add eggs and slightly beat.
- 3. Add everything but the bread and pecans. Mix well until it is combined really good.
- 4. Fold in bread and half the pecans.
- 5. Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty of time to soak everything up!
- 6. Preheat oven to 350 degrees. Prepare a 9x13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want :)
- 7. Pour everything into your prepared baking dish.
- 8. Top with remaining pecans.
- 9. Pop in the oven and bake for 60 minutes.
- 10. RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter.
- 11. Add sugar, dark rum or bourbon, and water. Mix well and simmer for 10 minutes stirring occasionally. Turn stove eye off and let sit to keep warm until bread pudding is finished.
- 12. Remove from oven.
- 13. While still hot, pour half the rum sauce over the top. Letting it get down between the pudding and sides of baking dish.
- 14. Let sit for 15 minutes and pour more sauce over it. You judge how much of the sauce you want - some or all it is up to you. I use it all, lol.
- 15. Enjoy! I like mine warm with vanilla ice cream and hubby eats his with fresh whipped topping.
BREAD PUDDING
This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 2h
Yield Cuts into 9 squares
Number Of Ingredients 10
Steps:
- Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
- Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
- Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
- Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
- Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
- Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.
Nutrition Facts : Calories 510 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.15 milligram of sodium
GOLIAD BREAD PUDDING
Took this recipe from a compilation Texas cookbook, "More Tastes & Tales from Texas . . . With Love". It's similar to the traditional Mexican bread pudding (Capirotada) my mom used to make but without all the infusing that went along with her recipe, AND with a Texas Twist: the Sauce. I've made modifications to the recipe by...
Provided by La Sombra Chica
Categories Other Desserts
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Mix together the cinnamon and 1/2 cup sugar.
- 2. Spread bread slices generously (on both sides) with softened or melted butter, then liberally dust both sides of the bread with the cinnamon/sugar mixture. Cut each slice into quarters.
- 3. In a square baking dish or a DEEP pie dish layer the buttered bread with raisins, and nuts.
- 4. Make a second layer using the remaining bread, raisins, and nuts.
- 5. Heat milk. Add the eggs, vanilla, and the remaining 1/2 cup sugar and stir until sugar is dissolved. Pour mixture over the bread until fully covered.
- 6. Set baking dish in shallow pan of hot water and bake at 350F for 45 minutes.
- 7. While the bread pudding is baking, combine sauce ingredients in a medium saucepan. Cook and stir over medium heat until creamy. (If using amaretto liqueur for flavoring, heat it long enough for the liquor to cook out.) Ladle over top of the bread pudding, or over each serving of pudding.
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
SIMPLE BREAD PUDDING
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
Provided by Mark Bittman
Categories easy, editors' pick, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
- Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams
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