Ok so i spelled it wrong "recipe" for Bread pudding..?

Question

my goodness knit pick about it..does anyone have a "RECIPE for a good breadpudding? I would be most greatful...

Answer 1

Nancy's Bread Pudding

Ingredients:
stale bread torn into pieces see directions
1 cup sugar
1 teaspoon vanilla
2 whole eggs
3 Tablespoons melted butter
4 cups scalded milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg

SAUCE
1 cup brown sugar, packed
1 cup Karo corn syrup
dash salt
4 Tablespoons butter
1 teaspoon vanilla

Using a 2 1/2 to 3 qt. baking pot, fill with torn bread pieces - about 1 medium loaf of bread. Using french or italian bread is fine - just slice it and tear or cut into pieces. Pieces need not be small - can be larger chunks.

To make the custard: Mix sugar, vanilla, eggs and spices together; slowly pour scalded milk into egg mixture, beating all the while. Add spices and melted butter, stir again.

Pour over the bread pieces, and if necessary, push pieces down into custard to make sure all are well coated and soaked. Bake at 350°F for one hour. It puffs up alot, and turns brown and crusty on top. Remove from oven and as it cools it will fall and shrink. That's OK

Sauce: Stir together the brown sugar and corn syrup, cook for about 10 minutes over medium heat. Remove from heat, add remaining ingredients and stir. If too thick add a little cream, milk, or water. Serve hot or cold over bread pudding, or ice cream for that matter.

Some people add raisins - my family NEVER. The pudding could be made with 1 cup of brown sugar, packed, rather than the white, if desired. If it is not sweet enough for you, increase sugar; if too sweet, decrease to 1/2 cup. You can add another egg if wanted, but do not decrease egg quantity. Milk can be 1/2%, 1%, 2%, 4% whatever you want. Also you can decrease butter, or leave it out - just won't be as rich tasting. You can adjust spices as you want. It is a very forgiving recipe. It is marvelous served room temperature or cold, with the sauce hot! Remember leftovers must be refrigerated.

Answer 2

Hi it's me. I am actually making it right now. Having said that I have no recipe. I take my left overs, be it bread, cakes, cookies, whatever and mix that in my baking pan , I will throw in some raisins if I have them, nuts, banana slices, canned fruit. Anything that I find in the cupboard that appeals to me that moment. I mix about six eggs with enough milk to cover up the bread etc...and in that egg milk mix I put vanilla extract and a teaspoon (roughly) for each cup of milk of cornstarch. Mix the liquids very well to dissolve the cornstarch and pour over the bread mixture. If I have enough fruit in there then I do not add sugar. I bake this at 375 till a knife comes out clear when I test it. Always I have a great bread pudding which does not last very long. I can use a small 9 x 9 pan but usually do the larger one 12 x 5 .Hope this makes any sense. Bread pudding is the invention for left overs and adventure.

Answer 3

New Orleans Bread Pudding

3 eggs
1+1/4 cup sugar
1+1/2 tsp vanilla extract
1 tsp freshly ground nutmeg
1 tsp ground cinnamon
4 Tbs butter, melted
2 cups milk
1/2 cup raisins
1/2 cup coarsely chopped pecans
5 cups very stale French or Italian bread, with crust, cut into cubes

Using an electric mixer or wire whisk, beat the eggs until extremely frothy, about 3 minutes with an electric mixer, about 6 by hand. Add the remaining ingredients except the bread and beat until thoroughly mixed. Place the bread cubes in a greased oven-proof baking dish and pour the egg mixture over them. Toss the bread to coat with the egg mixture, and allow to sit at room temperature for 45 minutes, until virtually all of the liquid is absorbed. Bake in a preheated 300F for 45 minutes, then raise the oven temperature to 425F and bake an additional 15 to 20 minutes, until the pudding is well browned and has puffed up. Serve hot, warm, or at room temperature, with whipped cream or a scoop of ice cream. Serves 8.

Answer 4

Old Country Buffet Bread Pudding
8 slices white bread, cut up
8 glazed cinnamon rolls (this is the way they used up their old ones)
1/2 cup rasins
Base Mix:
4 eggs
2cups milk
1/4 cup sugar
1/4 cup melted butter
1/2 tsp. ground cinnamon
1 teaspoon vanilla
Bread pudding sauce:
1 cup vanilla pudding
1/4 cup warm water
dash vanilla
Preheat oven to 325*
Spray a 9x13" pan with Pam. Place the cinammon rolls in a layer on the bottom of the pan. Add raisins, then layer the bread. Beat eggs and milk, stir in sugar, butter,cinnamon and vanilla. Pour over cinnamon rolls in pan and press down until bubbles dissapear.
Bake for 45 minutes or until internal temperature is 200*. ( I had to raise the temp. after the 45 min. to 350 and bake a bit longer to get it to temp at 200*)
Top with sauce.
I made this last week and it was wonderful.

Answer 5

Bentley's got a pretty good recipe, but try using Challah bread instead of french or italian bread- it's way softer and makes a much better dish. A few minutes before it's done baking, pour caramel sauce over it so it has a sweet top. SO GOOD!

Answer 6

oh man I love bread pudding. My mom and I love it when its warm and then we put vanilla ice cream on top. I hope you get some good recipes!

Answer 7

You didn't spell it wrong the first time....some people just don't know you used the old-fashioned term.....all "recipes" used to be called & spelt "receipts"

Answer 8

You'd better be careful, I've heard they flog people for spelling and grammar mistakes on here...

Answer 9

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