Best bread pudding recipe but also simplest?

Question

THANKS IN ANTICIPATION

Answer 1

Saltana Bread Pudding

2 cup Milk
1 1/2 cup cream
60 gm butter
15 slc bread, white
3 x eggs
1/8 tsp salt
1/2 cup sultanas
1 tsp vanilla essence
1/3 cup sugar (caster)
1/10 tsp Nutmeg

Scald Milk, then add vanilla. Cool. Butter one side of each slice of bread. Arrange slices in a 6 cup casserole, buttered sides down, sprinkling the sultanas between layers.
Beat eggs with sugar until creamy, add salt and add the milk stirring. Pour over the bread. Stand for 30 minutes and sprinkle with nutmeg.
Set casserole in a pan of hot water and bake in a preheated moderate oven 180C/350F for about 1 hour or until knife inserted in the centre comes out clean.
Serve warm.

Easy Bread Pudding

8 slc Bread, cubed
4 x Eggs, beaten
1 cup Sugar
4 cup Milk
1/2 cup Raisins

Place bread cubes in greased 2-quart baking dish. Beat eggs, sugar, milk, and vanilla in small bowl. Stir in raisins. Pour over bread cubes. Sprinkle with sugar and nutmeg. Bake at 350 degrees for 30 to 40 minutes or until golden brown.

Answer 2

Try bread and butter pudding. It's the classic recipe.

6 thin slices white bread
2 Tbs butter
¼ cup raisins
2 Tbs sugar
2 large eggs
1 1/2 cups milk

Remove the crust from the bread. Spread the slices with butter – don’t be mean with the butter. Cut the bread into small squares or finger shapes.

Lay half the bread on a buttered ovenproof dish. Sprinkle with 1 Tbs sugar and all the raisins. Top with the rest of the bread, the buttered side up. Sprinkle with the rest of the sugar.

Beat the eggs; add milk and mix well together. Strain over the bread, into the oven dish. Leave to stand while you pre-heat the oven to 325° F so the bread so the bread soaks some of the liquid.

Bake for 45 to 60 minutes, or until the pudding is set and the top is crisp and golden.

Answer 3

Ginger, Cinnamon Bread Pudding

slices of cinnamon swirl bread, cut in small cubes (about 6-10 slices depending on the bread you use)
3 beaten eggs
1 cup whole milk
half a stick of real butter
1/2 cup brown sugar
1 t ground ginger
one half t ground cinnamon

In a pan over medium heat the milk and butter.

In another bowl add everything else and pour the mixture over the bread and toss.

Put in a baking dish and bake uncovered at 350 degrees for about 45 minutes, give or take. My grandmother taught me to put a pan of water on another shelf to create steam and keep it from drying out.
Bourbon Sauce:

Dissolve a quarter cup sugar and a few tablespoons water and bring to a boil, but don't burn add a few Tof butter, about a half cup of bourbon, apple juice, serve over warm bread pudding!

Answer 4

I think Holly Homemaker has the best answer, so far. I would agree with her. You can also add peeled, sliced apples and/or crushed walnuts to that recipe and it is just delicious! In lieu of the sauce, homemade whip cream or canned redi-whip are also good. Just wanted to add a few tips to ANY bread pudding you make...ALWAYS best if you can make it with homemade bread or bread from the bakery. The kind you buy off the store shelf...like WONDER BREAD, etc..is just too darn soft and full of preservatives to really get the consistancy and quality you want. Hope this helps!!

Answer 5

Pumpkin Bread Pudding
8 ounces French bread, torn into small pieces, about 5 cups
2 cups half-and-half, or half milk and half cream
3 large eggs
2/3 cup granulated sugar
2/3 cup brown sugar
1 can (15 ounces) pumpkin puree
1 cup dried cranberries
3 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla
cinnamon sugar, optional


Butter an 11x7-inch baking dish. Heat oven to 350°.
In a bowl, cover the torn bread with the half-and-half; set aside.

In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well.

Pour pumpkin mixture over soaked bread and stir to blend.
Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.

Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.

Answer 6

Blueberry Bread Pudding:

Make this easy, decadent recipe the day before, and chill; then bake and serve hot.

1 (16-ounce) French bread loaf, cubed
1 (8-ounce) package cream cheese, cut into pieces
3 cups fresh blueberries, divided
6 large eggs
4 cups milk
1/2 cup sugar
1/4 cup butter or margarine, melted
1/4 cup maple syrup
1 (10-ounce) jar blueberry preserves
Garnishes: fresh mint leaves, edible pansies

Arrange half of bread cubes in a lightly greased 13- x 9-inch pan. Sprinkle evenly with cream cheese and 1 cup blueberries; top with remaining bread cubes.

Whisk together eggs, 4 cups milk, sugar, butter, and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours.

Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving.

Stir together remaining 2 cups blueberries and blueberry preserves in a saucepan over low heat until warm. Serve blueberry mixture over bread pudding. Garnish, if desired.

Answer 7

"Bread Pudding" - 8 servings

3 eggs
3 cups milk
1/2 cup sugar
1 tbsp. vanilla extract
1/4 tsp. salt
4 cups soft white bread cubes
1/2 cup raisins or chopped, pitted dates
Whiskey Sauce (recipe follows)

1) Preheat oven to 325*. Butter 1 1/2-quart casserole. In large bowl with wire whisk, beat eggs until frothy. Beat in milk, sugar, vanilla and salt until combined. Stir in bread cubes and raisins; let stand 5 minutes. Stir again; pour mixture into prepared casserole.
2) Set casserole in baking pan; place on oven rack. Add boiling water to baking pan to reach halfway up side of casserole. Bake 1 1/2 hours or until knife inserted near center comes out clean. Serve warm with Whiskey Sauce.
(TIP: Soft bread makes a creamier pudding; firm-textured bread yields a firmer pudding.)
WHISKEY SAUCE:
1/2 cup butter or margarine
1 cup packed brown sugar
1/3 cup bourbon
1/4 tsp. ground nutmeg

In 1-quart saucepan over medium-high heat, heat all ingredients to boiling. Serve warm over Bread Pudding. Yields 1 cup.

Answer 8

this could be an consumer-friendly bread pudding I make regularly. you are able to bypass making the sauce and merely purchase a jar of sauce of your liking. The bread cubes do no longer must be completly dry, you need to use any day previous white bread, ultimate french. Bread Pudding with Carmel Bourbon Sauce Makes:8 servings Pudding 2 cups milk 2 tablespoons butter a million/2 cup sugar a million teaspoon floor cinnamon or floor nutmeg a million/4 teaspoon salt a million egg 2 egg whites 6 cups dry bread cubes (8 slices) a million/2 cup raisins, if wanted Bourbon Sauce a million cup caramel sauce a million tablespoon bourbon or a million teaspoon brandy extract a million. warmth oven to 350ºF. In 2-quart saucepan, warmth milk and butter over medium warmth until margarine is melted and milk is warm. 2. In great bowl, blend sugar, cinnamon, salt, egg and egg whites with cord whisk until nicely mixed. Stir in bread cubes and raisins. Stir in milk combination. Pour into ungreased a million a million/2-quart casserole or 8-inch sq. (2-quart) glass baking dish. place casserole in 13x9-inch pan; pour boiling water into pan until a million inch deep. 3. Bake uncovered 40 to 40 5 minutes or until knife inserted a million inch from fringe of casserole comes out sparkling. 4. In small bowl, blend caramel sauce and bourbon until delicate. Serve sauce over heat bread pudding. shop in refrigerator. Caramel Sauce start to end: quarter-hour aspects 3/4 cup packed brown sugar a million/4 cup water a million tsp. lemon juice a million/3 cup whipping cream a million Tbsp. butter a million/2 tsp. vanilla instructions a million. In a heavy small saucepan combine 3/4 cup packed brown sugar, a million/4 cup water, and a million teaspoon lemon juice. deliver to boiling over medium warmth; decrease warmth. Simmer approximately 10 minutes, stirring each and every now and then, until somewhat thickened and bubbly. 2. heavily stir in a million/3 cup whipping cream and a million tablespoon butter. cook dinner and stir until butter is melted. eliminate from warmth; stir in a million/2 teaspoon vanilla. Cool sauce thoroughly (could be served at room temperature). 3. conceal and refrigerate as much as 3 days or freeze in moisture- and vapor-information plastic freezer field. Seal, label, and freeze as much as 3 months. Makes a million cup (8 2-tablespoon servings). 4. To serve: Thaw sauce in one day (approximately 12 hours) in refrigerator.

Answer 9

soak 12 slices of day old bread in enough water to make it mixable with other ingredients and leave for half hour.Add half pound dried mixed fruit,6oz white sugar,4oz vegetable suet,3tsp mixed spice.Mix together and put in dish of suitable size.Cook gas 4, should take about hour in middle of oven.Good luck.

Answer 10

Good question, I will have to check out the answers also.