I'm on a quest for the world's best bread pudding recipe. Who's got it, and are you willing to share?

Question

We don't use alcohol at all, and so many tempting recipes incorporate bourbon...I'd appreciate recipes that don't use any liquor or offer yummy substitutes.

Answer 1

The very best. I promise!!!

WHITE CHOCOLATE BREAD PUDDING

6 SERVINGS

8OZ FRENCH BREAD, CUT INTO 1-INCH PIECES
3 ½ CUPS WHIPPING CREAM
1 CUP WHOLE MILK
½ CUP SUGAR
18 OZ WHITE CHOCOLATE [LINDT OR BAKERS] COARSELY CHOPPED
7 LARGE EGG YOKES
2 LARGE EGGS

275 OVEN: BREAD ON BAKING SHEET-BAKE UNTIL LIGHT GOLDEN [10 MIN]. COOL, INCREASE OVEN TO 350.
1. COMBINE 3 C WHIP CREAM, MILK, SUGAR, IN HEAVY LG SAUCEPAN. BRING TO SIMMER OVER MED. HEAT, STIR UNTIL SUGAR DISSOLVES. REMOVE FROM HEAT. ADD 10 OZ CHOC. AND STIR UNTIL SMOOTH.
2. WI SK YOLKS AND EGGS IN LG. BOWL. GRADUALLY WHISK IN WARM CHOC.
3. PLACE BREAD IN 2 QT. GLASS BAKING DISH. ADD HALF OF CHOC. MIXTURE. PRESS BREAD INTO CHOC. MIXTURE. LET STAND 15 MIN. GENTLY MIX IN REMAINING CHOC. MIXTURE. COVER WITH FOIL.
4. BAKE PUDDING 45 MIN. UNCOVER AND BAKE UNTIL TOP IS GOLDEN, ABOUT 15 MIN. TRANSFER PUDDING TO RACK AND COOL [CAN BE MADE ONE DAY AHEAD, COVER WITH FOIL AND RE FRIG. REWARM COVERED PUDDING IN 350 OVEN BEFORE SERVING.
5. BRING REMAINING ½ COVERED PUDD. TO SIMMER. REMOVE FROM HEAT ADD REMAINING 8 OZ WHITE CHOC AND STIR. SERVE PUDDING AND SAUCE.

Answer 2

This is very pretty, too.
Bread Pudding Pumpkin:
2 medium pie pumpkins (about 3 lb each)
4 eggs, lightly beaten
1 can (14oz) sweetened condensed milk
1/2 cup packed brown sugar
1 tsp salt
1 tsp ground cinnamon
1 tsp vanilla extract
3/4 tsp ground nutmeg
6 cups cubed crustless day-old bread
1 can (8 oz) crushed pineapple, drained
1 cup chopped walnuts
1 cup raisins
Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers. In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla, and nutmeg. Stir in bread cubes, pineapple, walnuts, and raisins. Spoon into pumpkin shells.
Place on a greased 15x10 in. baking pan. Loosely cover tops with foil. bake at 350 degrees for 1 1/4 hours. Uncover; bake 15-30 minutes longer or until pumpkin is soft and knife inserted near the middle of bread pudding comes out clean. To serve, scoop bread pudding and pumpkin into dessert dishes. Serves 6-8 people.
I make this for Halloween, Thanksgiving or just as a treat on a lovely (or dreary) fall day.

Answer 3

Honey Bread Pudding

Serving Size: 8

Ingredients:

8 cups egg bread -- cubed
1 cup raisins
3 cups 2% low-fat milk
1 cup evaporated low-fat milk
6 eggs -- beaten
1/2 cup honey
1 tablespoon grated orange peel
1 teaspoon vanilla
1 teaspoon ground cinnamon

Arrange bread and raisins in bottom of lightly greased shallow 2 quart baking dish. Beat remaining ingredients in a large bowl until well blended.

Pour over bread cubes in baking dish and let stand for 1 hour, or until liquid is absorbed. Bake at 375ºF for 45 to 50 minutes, or until knife inserted near center comes out clean.

Answer 4

the excellent BREAD PUDDING 7 or 8 slices of white bread--into 3/4" products 3 cups warm milk 2 crushed eggs 2/3 cup sugar a million/4 tsp salt a million tbs butter a million a million/2 tbs vanilla extract a million/2 tsp cinnamon a million/2 tsp nutmeg [+ sprinkle over suitable while in pan] a million/4 tsp baking powder Coat 8" X 12" casserole dish with butter. Pull bread into 3/4 " products & placed aside. combine final factors and combine properly. upload the bread and combine properly. upload to casserole dish and sprinkle with nutmeg. Bake in 350°F oven for 40 5 minutes. notice: one in all our participants has added right here remark: Years in the past on attempting the spectacular bread pudding at Movenpick on Yonge St. in Toronto, I asked the chef the secret [for his bread pudding]...."Almond extract" to boot to the vanilla is the secret. that is astonishing! -Sharon Submitted by ability of: Jack Reddington

Answer 5

I'LL SHARE MY FAMILY'S RECIPE !!
YOU'L NEED AN 8-QT.POT W/LID
(YOU CAN DO THE MATH AND MAKE A SMALLER BATCH ! LIKE I SAID IT'S A FAMILY RECIPE.)
1-PILONCILLO-(MEXICAN-BROWN SUGAR ,COMES IN BULK-AND IS CONE-SHAPE YOU'LL NEED TO DISOLVE IN WATER .6-CUPS
2-BOLILLO BREAD (DAY-OLD DRY)OR ANY WHITE LOAF TYPE (ENOUGH TO FILL POT) SLICED
3-QUESO-BLANCO (YOU CAN SUB.W/MOTZARELLA 1/2 LB.
4-2-CAN'S MIXED NUTS
5-RAISENS (BLACK & WHITE )1-CUP
6-SUGAR SPRINKLES FOR DECORATION 1-CUP
VANILLA EXTRACT-TO TASTE


DISOVLE PILONCILLO IN POT WITH VANILLA BRING TO A BOIL AND REMOVE TO A SEPARATE CONTAINER
LAYER
BREAD
NUTS
CHEESE
AND SPRINKLES

IN THAT ORDER

CONTINUE UNTIL YOU REACH THE TOP
POUR OVER THE SUGAR SYRUP TOP WITH MORE CHEESE ADD ORANGE OR PINAPPLE JUICE TO BRING LIQUID TO TOP OF LAYERS
LET SOAK ADD MORE LIQUID AS NEEDED
COOK ON STOVE TOP AT LOW HEAT COVERED CHECK AT 10-MINUTES LIQUID SHOULD STILL BE PRESENT AND SUGAR GUMMY REMOVE FROM HEAT AND FINISH IN OVEN FOR 10-MINUTES @ 300 DEGREES

THIS HAS NO CUSTARD ADDED ONLY THE PILONCILLO (IT'S BROWN SUGAR BUT HAS MORE MOLLASES THAN THE REGULAR)

Answer 6

My wife has a great one made with wheat and white bread (with some kind of lemon sauce)when she gets home I will have her to send it to you .It contains no achohol.

Answer 7

try Tasteofhome.com this magazine site has all the recipes you would ever want

Answer 8

http://www.recipezaar.com/9189