Pioneer Bread Pudding Recipes

PLAIN AND PERFECT BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
• Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars and mix until dissolved. Pour the mixture over the bread.
• Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving.

PIONEER BREAD PUDDING

Steps:

• For Bread Pudding: Place bread cubes in a greased 1 quart baking dish.
• In a saucepan, heat next four ingredients (milk, sugar, butter and salt) over low heat until butter melts.
• In a bowl, beat eggs.
• Whisk in warm milk mixture.
• Stir in vanilla.
• Pour over bread.
• Place baking dish in a shallow pan of hot water.
• Bake, uncovered, at 350F for 40-45 minutes or until a knife inserted 1' from edge comes out clean.
• For Lemon Sauce: Combine sugar, cornstarch and salt in a saucepan, stir in water and lemon peel.
• Bring to a boil.
• Cook and stir for 2 minutes.
• Remove from heat.
• Stir in butter, lemon juice and food coloring.
• Serve warm or cold with the pudding.
• Refrigerate leftovers.

PIONEER BREAD PUDDING

Steps:

• Place bread cubes in a greased 1-qt. baking dish. In a saucepan, heat milk, sugar, butter and salt over low heat just until butter melts. In a bowl, beat eggs; whisk in warm milk mixture. Stir in vanilla. Pour over bread. Place baking dish in a shallow pan of hot water. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted 1 in from the edge comes out clean. For the lemon sauce, combine sugar, cornstarch and salt in a saucepan. stir in water and lemon zest; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and food coloring. Serve warm or cold with the pudding. Refrigerate leftovers.

FANCY BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
• Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars, whiskey and cinnamon and mix until the sugars are dissolved. Pour the mixture over the bread. Sprinkle the cherries and pecans all over.
• Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving with Whiskey Cream Sauce.
• Combine the butter, cream, sugar and whiskey in a saucepan. Cook over low heat, stirring constantly, until the mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.