looking for an amazing bread pudding recipes?

Question

im in love with bread pudding but im not much of a baker so im looking for a simple but deliciouse recipe to surprise my family

Answer 1

Two of my family favourites I am mentioning here. I am also giving the link where there are a lot more of these bread puddings .

Light and Fluffy Lemon Bread Pudding

Here's a lemon bread pudding, made lighter and fluffier with the addition of beaten egg whites.

INGREDIENTS:

* 2 cups French bread cubes (without crusts)
* 3/4 cup granulated sugar
* juice and zest of 1 medium lemon
* 1/2 cup melted butter
* 4 eggs, separated
* 2/3 cup milk

PREPARATION:
In a large bowl, combine the bread cubes, sugar, lemon juice and zest. Drizzle with melted butter and stir to blend ingredients.In another bowl, beat egg yolks with an electric mixer until thick and lemon colored; add the milk and blend well.Pour the egg yolk and milk mixture over the bread.Beat egg whites in a metal or glass bowl until stiff peaks form. Fold into the first mixture. Pour the pudding mixture into a buttered 1 1/2-quart casserole. Bake at 350° for 30 minutes. Serve hot with a lemon sauce or cream.


Slow Cooked Bread Pudding

This cinnamon and nutmeg spiced bread pudding is made in the slow cooker, with bread cubes, eggs, milk, and optional raisins.

INGREDIENTS:

* 4 cups French bread cubes, toasted
* 2 1/2 cups milk, scalded, cooled slightly
* 2 eggs, beaten
* 3/4 cup sugar
* 1/4 teaspoon cinnamon
* dash nutmeg
* dash salt
* 1 teaspoon vanilla extract
* 2 tablespoons melted butter
* 1/2 cup raisins, optional
* dessert sauce or whipped cream for garnish

PREPARATION:
Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired.Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce (links below) or whipped cream.

Answer 2

get a package of cinnamon rolls tear them apart, and put them in a buttered baking dish, a box of "cook on top of the stove" vanilla pudding, follow the directions, mix the hot pudding with the cinnamon rolls, stir well, refrigerate until pudding is cool and set, or if you like hot bread pudding, serve imeediately.

Answer 3

the first recipe is real good, i checked but try using french bread/ (baguette)it adds that little extra to it and maybe add a little golden syrup to sweeten the best ever bread and butter pudding in the world!

Answer 4

Do a search (Search for questions on... button in the lime green strip just above this screen) for 'bread pudding' and it brings up heaps of answers from last time someone asked same question....

Answer 5

This is an amazing, easy recipe. I'm a 21 year old male college student and I was able to make this. It was really good. Check its reviews too!

http://bread.allrecipes.com/az/BreadPuddingII.asp

Answer 6

5 c. all-purpose flour 3 env. active dry yeast 1/3 c. sugar 1 tsp. salt 1 1/2 c. milk 1/3 c. butter or margarine 3 eggs 3/4 to 1 c. melted butter or margarine In a large mixing bowl, combine together 1 1/2 c. flour, yeast, sugar and salt; set aside. Heat milk and 1/3 c. butter until very warm. Pour over flour mixture; add eggs and beat for 3 minutes at medium speed scraping bowl as needed. Add 1 c. flour and beat for 3 minutes longer. Add remaining 2 1/2 c. flour; mix with wooden spoon. Knead by hand a few times to aid in the mixing and appearance of dough. Grease top of dough; cover and let rise in warm draft free place until doubled in bulk (about 30 minutes). Turn out on lightly floured surface; divide dough in half and let rest covered by bowl for 15 minutes. Roll out each half into 18" X 12" rectangle. Cut lengthwise into strips, then crosswise into cubes. Dip each piece into melted butter; toss at random into 3 loaf pans. Cover and let rise until doubled in bulk (1 to 1 1/2 hours). Bake on bottom rack of preheated oven at 425 degrees for 20 minutes or until beautifully browned. Remove from pan; pull apart hot bread for individual servings.