Any good recipes for making bread pudding?

Question

I would love to know i want to try to make it for xmas day?

Answer 1

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 2

This is what I do to make bread pudding I use old bread that has been cubed. (old donuts work very well also croissants). I butter a pan that I want to use I then fill that pan 3/4 way full with cubed bread and some type of dried fruit (most common raisin but dried blue berries taste good too) I then mix eggs with heavy whipping cream with some sugar and honey to make it sweet. Cinnamon to taste. About half cup cream for 7 eggs. Depending on how much bread you use I only make enough egg mix to cover and moisten the bread (Not swimming to many make this mistake and have mushy bread pudding) Bake @ 300 till firm you will be able to tell.(If the top because your in a different altitude just cover wit aluminum foil) Then to make the Bourbon by the cheap stuff. Make a simple syrup Just a little thinker than usual, add to your boiling syrup bourbon to taste. Then mix up some cornstarch with cold water to thicken and stir into sauce and let thicken. if it is too thick thin with more Bourbon

Answer 3

My chocoholic wife goes nuts over this one.


CHOCOLATE BREAD PUDDING WITH SPICED CREAM

Yield: 8-10 servings

1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, melted
1/4 cup Grand Marnier or other orange flavored liqueur
2 cups half-and-half
8 slices day-old white bread, crusts removed and cut into 1/2 inch cubes (about 4 cups)
2 cups semisweet chocolate chips
Spiced Cream (below)
Spiced Cream

Yield:

Makes 4 cups

1 quart heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again untilthe mixture thickens and forms stiff peaks, another 1 to 2 minutes.


Preheat the oven to 350°F

Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4 inch) loaf pan with the butter.

Whisk the eggs, sugar , cinnamon, nutmeg, vanilla, melted chocolate, and Grand Marnier together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally.

Pour half of the mixture into the prepared pan. Sprinkle the top witht the unmelted chocolate chips. Pour the remaining bread mixture over the chocolate chips. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.

To serve, cut the pudding into 1-inch-thick slices. Top with the spiced cream.

From Emeril's Creole Christmas by Emeril Lagasse
Copyright 1997 By Emeril Lagasse Permission by William Morrow & Company, Inc.
New York

Answer 4

Try this, you will love it.

Cake Doughnut Bread Pudding Recipe

Bread pudding:
1 stick unsalted butter
1 cup sugar
5 large eggs, lightly beaten
2 cups heavy cream
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins
16 cake doughnuts

Rum sauce:
4 tablespoons unsalted butter
1/2 pound confectioners' sugar
Dark rum, to taste



Preheat oven to 350 degrees F.

In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.

Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.

Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.

Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in.

Answer 5

Bread pudding is one of my favorite things to make. You need cinnamon, sugar, butter, eggs, milk, and bread. I use a 9"x13" baking dish, spray well with non stick spray. In a large bowl mix eggs (6), cinnamon (1 Tbls), Sugar (3/4 C). Mix well then add in about 6 cups milk. Pour this in baking dish. Butter around 6-8 slices of your favorite bread, white or brown. Lay these on top of the egg mix, and bake at 350 for maybe 30 minutes. Bread will be toasty on top. Can be served with syrup or powdered sugar.

Answer 6

Soak 1 loaf of raisin bread with 2 - 2 1/2 cups of milk. Mix in 2 beaten eggs, 1 1/2 cups of sugar, 1 tablespoon of vanilla and one stick of melted butter. Pour into a greased pan and bake at 350 untill a toothpick comes out clean from the center (about 45 minutes).

Answer 7

Bread pudding is a dessert popular in British cuisine and that of the Southern U.S., as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding. It is made using stale (usually left-over) bread, suet, egg, sugar or golden syrup, spices, and dried fruit.

The bread is soaked (often overnight), squeezed dry, and mixed with the other ingredients. The mixture is transferred into a dish and baked.

It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten cold in squares or slices.

Bread pudding should not be confused with Bread and butter pudding.

Answer 8

"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

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 9

Bread and Butter Pudding

8 slices French bread, each 1/2 inch thick
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon
3 eggs
2/3 cup granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups milk, scalded and cooled
Powdered sugar, if desired

1. Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
2. Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
3. Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.
http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=36985&MSCSProfile=3C79F0C7EA3162B2CBD0FBE711EB53EB5E736E18703B0631405BC499CC5827754C983C28156134CC1012AE5B74D2F4FFE85960B4F9BAC7933D1424FF33493DB913F7C5A32992A326911AEFA3DB9A6BC0798AA39EF9A5ED4AD21523A5F9F7F0B6C393FE52E20115A6A2CB1F9C0411EA1109E036F5C6ADC78FEA691B6A1A2C6540

Answer 10

This is a recipe I got from Martha Stewart "Living". I made it for Thanksgiving last year and it was a big hit. I will probably make it for Christmas this year.

Louisiana Bread Pudding With Whiskey Sauce

Serves 4 to 6
A pan of warm bread pudding transforms day-old bread—plus eggs and cream—into an indulgence. This version has Creole roots, with cubes of baguette and a sauce that’s flavored by a healthy dose of bourbon.


1/4 cup bourbon

1/2 cup raisins

4 cups 1-inch cubes of day-old baguette (about 1/2 baguette)

1 1/2 cups whole milk

1/2 cup heavy cream

2 large eggs

3/4 cup sugar

1 tablespoon pure vanilla extract

1/8 teaspoon salt

1/8 teaspoon ground allspice

2 tablespoons unsalted butter


For Whiskey Sauce:

1 1/2 cups heavy cream

2 teaspoons cornstarch

1/3 cup sugar

1/3 cup bourbon

1. Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight.

2. To make whiskey sauce, bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in sugar and bourbon. Set aside and let cool completely.

3. Preheat oven to 350°. Stir together bread, milk, and cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and bourbon.

4. Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.