Has anyone got a good 'Bread pudding' (NOT bread and butter pudding) recipe?

Answer 1

Try this, it's for Banana Bred Pudding and is awesome.

1 loaf banana bread (approximately 9 x 5, or 8 x 4 inches, OR about 6 cups total cubed banana bread)
1 cup half-and-half
2 cups milk
4 eggs
1/3 cup sugar
1 teaspoon vanilla
1 banana, chopped or sliced (you may need 2 if they're smallish)


Heat the oven to 350°, and grease an 8 inch square baking dish.
Slice the banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, then cut into cubes.
Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that.
Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
Let it sit for about 5 minutes before putting it in the oven.
Bake for one hour--a knife inserted in the center will look wet, but mostly clean.
Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.

Answer 2

Bread pudding

1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon

3 Tbsp unsalted butter, melted

1 Preheat oven to 350°F.

2 Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Answer 3

How about Summer pudding? Serves 4 - 6.

500g raspberries (just over a lb.)
500g strawberries
300 g black currants (just over 1/2 lb.)
300g red or white currants
200g sugar (just under a 1/2 lb.)
A loaf of baker's white bread - 1 day old.

You can get metric conversions on Google).
Put fruit in pan with sugar. Cook for 3-4 minutes. Slice the bread as for sandwiches and remove the crust. Line a large pudding basin (800ml or 1 pint) tightly with the bread, making sure no juice can escape. Fill the basin with the fruit and some of the juice. Cover with a lid of bread and a small plate with a weight on top. (You can use a can of beans or similar). Pop in the fridge overnight. Reserve remaining juice in a jug. To serve, turn out onto a dish, pour over remaining juice and garnish with crème fraîche or possibly Greek yogurt, or vanilla ice-cream.

Answer 4

right here's one which is going down properly when I make it. Butterscotch Bread Pudding a million (10.seventy 5 ounce) loaf day-old bread, torn into small products 4 cups milk 2 cups brown sugar a million/2 cup butter, melted 3 eggs, beaten 2 teaspoons vanilla extract a million cup butterscotch chips a million tablespoon rum or whisky (optionally accessible) guidelines a million. Preheat oven to 350 stages F (one hundred seventy 5 stages C). Butter a 9x13 inch baking dish. 2. In a huge bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; blend might want to be the consistency of oatmeal. Pour into prepared pan. Drizzle with the rum or whisky if wanted. 3. Bake in preheated oven a million hour, until eventually very nearly set. (this is going to wiggle slightly once you shake the dish gently). Serve warmth or chilly. Beulah

Answer 5

Do you mean the old Liverpool recipe - that they call "Wet Nelly"?

Wet Nelly

800g (1 lb 12oz) thick sliced white bread
85g (3 oz) sultanas
85g (3 oz) currants
85g (3 oz) suet
2 eggs, beaten
2 tbsp black treacle
175g (6 oz) caster sugar, plus extra to sprinkle on top
2 tbsp ground mixed spice
2 tbsp marmalade
finely-grated zest of 1 lemon
custard, to serve

Tear the bread into large pieces, leaving on the crusts. Place in a bowl and pour on enough cold water to cover, then allow to stand for 2 hours.

After this time, preheat the oven to 180°C/ 350°F/ gas mark 4 and grease a tin measuring about 26cm x 18cm and 5cm deep (10" x 7" x 2").

Squeeze out as much water as possible from the bread, place the bread in a large bowl and then – it really is as simple as this - chuck the rest of the ingredients into another bowl and stir well! Add this mixture to the bread and mix together thoroughly then pour into the baking tin and cook in the oven for about 50-60 minutes, or until set.

Allow to cool, then sprinkle over a little caster sugar. To serve, cut into squares and, if you like, gently warm though in a microwave.

Takes me back to my childhood...:o)

Answer 6

"Bread Pudding" - 8 servings

2 cups milk
1/4 cup butter or margarine
2 eggs; slightly beaten
1/2 cup sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
6 cups dry bread crumbs (8 slices bread)
1/2 cup raisins, if desired

Heat oven to 350*. Heat milk and margarine over medium heat until margarine is melted and milk is scalded. Mix eggs, sugar, cinnamon and salt in 4-quart bowl; stir in bread cubes and raisins. Stir in milk mixture; pour into ungreased 1 1/2-quart casserole. Place casserole in pan of very hot water (1" deep).
Bake uncovered until knife inserted 1" from edge of casserole comes out clean, 40-45 minutes. Serve warm and, if desired, with cream.

Answer 7

BREAD PUDDING

1 loaf stale sliced white bread
4 tablespoons (1/2 stick) butter
1/2 cup golden raisins
1 cup sugar
3 large eggs, beaten
2 cups milk
2 tablespoons vanilla extract
1 teaspoon ground cinnamon

Preheat oven to 350°F. Grease with butter 3-quart casserole dish.
Butter both sides of bread slices, place on tin foil, and put into oven. Toast slices on both sides.
Place raisins in bowl of hot water to plump. Cover, soak for 20 minutes, and drain.
Combine sugar, eggs, milk, vanilla extract, and cinnamon. Mix well.
Break up toasted bread, and put in casserole dish. Add drained raisins. Pour egg mixture over bread, and stir.
Bake 40 minutes. Serve hot or cold.

Answer 8

This is my Mother's

Bread Pudding
One and a half cups of bread crumbs(or just ripped up stale bread)
3 cups of milk--hot
2 beaten eggs
two-thirds cup of sugar
one quarter tsp of salt
1 tablespoon of butter or margerine
one half tsp of vanilla
one half cup of chopped nuts

Mix tne ingredients together
Pour into grased oven-proof bowl

Bake at 350 for 40 minutes

Mom always through in a handful of whatever she might have on hand to spice up the pudding, some raisins or dates, some coconut or diced apple.

Answer 9

Oh yes! We have a lovely one....


2 cups milk
4 cups coarse bread crumbs
1/4 cup melted butter
1/2 cup sugar
2 eggs
1/4 tsp salt
1 tsp cinnamon or nutmeg

Scald milk. Pour over bread crumbs and let cool. add rest and mix well. Pour into 1 1/2 quart. casserole baking dish.
Bake 350 degrees for 45 minutes. Then serve with the following sauce

Vanilla Sauce:

3 beaten egg yolks
3/4 cup powdered sugar
1/2 tsp vanilla
1 cup heavy cream

In a mixing bowl, combine egg yolks, powdered sugar, and vanilla. Whip cream to soft peaks, fold into egg mixture. Cover and chill. Stir before serving.

Answer 10

If you don't mind experimenting, I remember a bread pudding my grandmother made in 1970. She used canned tomatoes, sugar, bread, cloves and margarine. I do not remember how much of each ingredient she used but it was good.