how do I make bread pudding?

Question

My sister made bread pudding that you cut like a cake into squares, I know you added spices and brown sugar, help sister has died and I don`t know how to make this lovely pudding.

She lived in London, is it a London dish.

Answer 1

Hi Gladys,sorry about your sister.
This is how I make bread pudding - the ammounts are not exact as I make it when I have a bit of stale bread left-over.
Tear up bread (white,wholemeal or both) and place into a large bowl and pour over a glass of cold water.Cover with a plate and after a couple of hours mush the bread into the water.I do this part before I go to bed and then leave over night for the bread to get soft.
Soak some raisins in boiling water for about an hour to plump.
Mash the bread together really well - if you think it's too wet,then squeeze out some of the water.Add the drained raisins,zest of a large orange,beaten egg,2tbsp cinnamon,1tbsp ground ginger,a really good grating of nutmeg and approx 5tbsp sugar.
Mix every-thing together well.Only your hands will do to get the right consistency,then pat down into a square/oblong tin(approx 2 inch deep)Smooth out,sprinkle with sugar and cook for 30-40mins Gas mark 6 until set but not too firm.
You may need to adjust the ammounts to taste but this is the basic recipe.
Hope you enjoy.

Answer 2

Use stale bread - homemade bread is best. If you use Raisin Bread you can eliminate the extra raisins. You can serve it with cream but it's really good with a vanilla or rum flavoured sauce, or a fruit sauce.

Ingredients:
3 eggs, beaten
3/4 cup white sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 1/2 cups milk
Enough bread cubes to thicken
1 cup raisins
Cinnamon



Directions:
Mix eggs, sugar, vanilla, salt and milk together. Pour into a large buttered baking dish.


Add enough bread cubes to thicken (about 4 cups).


Stir in raisins. Sprinkle top with cinnamon.


Bake at 325 degrees F. for 45 to 50 minutes, until the pudding is puffed up and brown, and a knife inserted in the centre comes out clean. Serve warm.

Answer 3

Ingredients
8 slices apricot bread, crusts removed
110g/4oz raisins
4 medium eggs
570ml/1 pint milk
120ml/4fl oz double cream
30g/1oz unsalted butter
whole nutmeg, to grate
knob unsalted butter, for greasing
To serve
caster sugar, to dust



Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Grease a large ovenproof dish (approximately 1.5 litre/2½ pint) with butter.
3. Place a layer of bread over the base of the dish, overlapping the slices.
4. Sprinkle with the raisins and continue to make alternate layers of bread and raisins.
5. In a bowl, whisk together the eggs, milk and double cream thoroughly.
6. Pour the mixture over the bread and leave to soak (ideally up to 30 minutes).
7. Dot the butter on top and grate generously with the nutmeg.
8. Bake in the oven for 15-20 minutes, or until set and golden.
9. Remove from the oven and serve sprinkled with sugar.

Answer 4

Custard Pie - 3 eggs,a little salt,1/2c sugar, nutmeg to taste, a pint milk, 1tsp vanilla Mix and pour in unbaked shell. Bake 350 Bread Pudding - Pour custard over 6 slices dry bread, torn into chunks. Bake at 350 for 30 min. or until almost firm.

Answer 5

Ah bless you sweetheart.
You should try a proper English Bread and Butter pudding!...it's even better!

Grease yourself a pie dish and preheat the oven to about 160C, Gas 2/3....
Add about 25g/1oz sugar and 2 beaten eggs to half pint milk half pint cream beating all the time (milk/cream can be warm). Add about a teaspoon of mixed spice to this....this is your 'custard'

Using any type sliced bread (can even be brioche to make it richer!!) butter the slices and and then spread lightly with marmalade! (or jam) cut into triangles and arrange in the pie dish (slices standing almost upright)
Sprinkle dried mixed fruit all over pudding in between slices. You could try pre-soaking your dried fruit in black tea to make them more juicey.

To make this even more luxurious I soak fresh apple slices in Calvados or Brandy and put a few of these in between the slices of bread.

Now just pour your custard over the pudding and leave to stand for about 5 or 6 mins.

Before this goes into the oven sprinkle with demerara sugar for a caramelly crunch.
Bake for about 45 mins to an hour ( can be baked in a bain marie for more even cooking or put foil round the sides)

Best served cold throughout the day!!

Love from England, enjoy the pud xx

Answer 6

soak about ten slices ofstale bread in cold water for half an hour,just enough water to soften bread,not too much that it turns into soup,squeeze as dry as you can and place in bowl with 8oz mixed dried fruit,1 tsp mixed spice,4oz granulated sugar and 4oz vegetable suet.Mix together well,add drop of water if mixture to stiff,Place in shallow ovenproof diah,cook gas 4 until golden brown,sprinkle with sugar and cool. I have made this bread pud for many years and have adapted it to suit my taste.I am sure this is the kind of bread pud u mean,hope you enjoy it.

Answer 7

Yes my mum made that when i was a boy,I think you get a stale loaf or one near sell by date, cut the crust and soak in a bowl with water squash out all water so you have a solid stodge then mix in sugar raisins /sultanas & cinoman/nutmeg, then put into a shallow baking dish and bake in the oven until brownish and sprinkle with white sugar.

Answer 8

4 eggs beaten
2 1/2 cups milk
1/2 cups sugar
1tablespoon vanilla
1/2 teaspoon cinnamon
mix together pour over 4 cups cubed bread
bake in a 2 quart baking dish at 350 degrees for 40 45 minute.
insert knife in middle to check for doneness. If knife come out clean it is done

Answer 9

When it comes to bread pudding favorites, we’re fickle.

We limit ourselves to no more than two recipes we will call “favorite” at any one time. So every time we fall for a new recipe, we have to move aside an old friend. The good news is those past favorites are still accessible in other areas on our site!

We hope you will enjoy these two current favorites as much as we do!

BLUEBERRY BREAD PUDDING
WITH BLUEBERRY-LEMON SAUCE
Don adapted this recipe from one Dorothy came across in Southern Living Magazine. Very moist. Wonderful aroma. It is light, refreshing and makes an attractive dessert. Don added more blueberries to the pudding itself, and we liked the result. So we are sharing it as he made it. Enjoy!

1 1/2 c. sugar
4 large eggs
2 c. whipping cream
2 c. milk
1 Tbsp. grated lemon rind
1/2 tsp. ground nutmeg
1 tsp. vanilla extract
1 (16-ounce) loaf stale French bread, cut into 2-inch cubes
1 1/2 c. fresh (or frozen) blueberries
Whipped cream (optional)
BEAT sugar and eggs at medium speed with an electric mixer until fluffy. Add whipping cream and next 4 ingredients, beating until blended. Fold in bread cubes and blueberries; pour into a lightly greased 13- x 9-inch pan. Let stand 10 minutes.
BAKE at 375° for 40 to 45 minutes. Cool in pan on a wire rack 5 minutes. Serve with Blueberry-Lemon Sauce and, if desired, whipped cream. Yield: 8 servings.
Prep: 20 min., Bake: 45 min.

BLUEBERRY-LEMON SAUCE:
1 tsp. grated lemon rind
1/3 c. fresh lemon juice
1/2 c. sugar
1 Tbsp. cornstarch
1 1/2 c. fresh or frozen blueberries
BRING first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly. Reduce heat; add blueberries, and simmer, stirring constantly, 3 to 5 minutes or until thickened. Yield: 1 1/2cups.
Prep: 5 min., Cook: 7 min.
Credit goes to:
Mrs. Michael Dryden
Pollock, Louisiana

CHOCOLATE CINNAMON BREAD PUDDING
This is a sweet, crunchy, wonderfully aromatic dessert that is surprisingly light in taste, thanks to the use of water rather than milk or cream. We made it using bakery cinnamon swirl bread for extra sweetness. It is very moist, more like pudding than cake. Makes a quick, easy dessert that looks like you made a fuss. It may be even better the next night as leftovers.

Ingredients:
5 c. soft cinnamon loaf or white bread cubes
1/2 c. chopped pecans
3 eggs
1/4 c. unsweetened cocoa
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. salt
1 can (14 oz.) EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
2-3/4 c. water
2 Tbsp. butter or margarine, melted

Cinnamon Cream Sauce (recipe follows)
Preheat oven to 350°. Place bread cubes and nuts in buttered 9-inch square baking pan. In large bowl, beat eggs, cocoa, vanilla, cinnamon and salt. Add sweetened condensed milk, water and margarine; mix well. Pour evenly over bread, moistening completely. Bake 40-50 minutes or until knife inserted in center comes out clean. Cool slightly. Serve warm with cinnamon cream sauce. Refrigerate leftovers.

Cinnamon Cream Sauce: In medium saucepan, combine 1 cup (1/2 pint) whipping cream, 2/3 cup firmly packed brown sugar, 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon. Bring to a boil; reduce heat and boil rapidly 6-8 minutes or until thickened, stirring occasionally. Serve warm. (Makes about 1 cup.)
Serves: 6-9





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Answer 10

the left over bread, i cut it into pieces,
i put condensed milk & egg