Nancys Easy Custardy Bread Pudding Recipes

CUSTARD BREAD PUDDING

Steps:

• In a small bowl, combine raisins in rum and soak for at least 2 hours. Preheat oven to 350 degrees. Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.
• In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread/raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches. Bake for 45 minutes. Remove the foil. Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.
• Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.

CUSTARD BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
• Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
• Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

NANCY'S EASY CUSTARDY BREAD PUDDING

Steps:

• 1. Beat eggs till frothy with whisk.
• 2. Slowly add milk, whisking entire time.
• 3. Add sugar and vanilla.
• 4. Tear bread into bite-size pieces and place in greased casserole.
• 5. Pour egg mixture over bread pieces.
• 6. Gently pat the bread down so it is all covered with the egg mixture.
• 7. Sprinkle nutmeg to taste on top.
• 8. Bake at 350* for 45 minutes to 1 hour in pan of water, until butter knife inserted in the middle comes out clean.