Bread Pudding Recipe??

Question

Need a recipe for Delicious Bread Pudding....with vanilla extract

Answer 1

BREAD PUDDING



6 slices day-old bread

Soft butter to spread on bread

1/2 cup raisins

4 eggs, beaten

2 cups whole milk

3/4 cup white sugar

1/2 teaspoon nutmeg powder

1 teaspoon cinnamon, ground

1 teaspoon vanilla extract

6 tablespoons apricot or strawberry jam

Confectioners sugar



DIRECTIONS

Spray an 8-inch ovenproof dish. Spread the slices of bread with butter and cut diagonally into quarters. Arrange in the dish with the raisins between the slices.

In a medium mixing bowl, combine eggs, whole milk, sugar, nutmeg, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and let it stand for about 15-20 minutes. Place in a preheated oven on the second rack from bottom and bake at 325-F (175 degrees’ C) for one hour, or until a table knife inserted into pudding comes out clean.

Remove from the oven and allow to cool down a little. Gently heat the jam, thinning it with 2-3 tablespoons of water, strain and brush this glaze over the bread pudding. Dust with confectioners’ sugar.



Makes 4-5 servings

Answer 2

Bread Pudding Recipe Ingredients Bourbon Sauce: * 1/2 cup (1 stick) butter, melted * 1 cup sugar * 1 egg * 1 cup Kentucky bourbon whiskey Bread Pudding: * 1 loaf French bread, at least a day old, 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 Method Bourbon Sauce: In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth. Bread Pudding: 1 Preheat oven to 350°F. 2 Soak the bread in milk in a large mixing bowl. Press 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. Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.

Answer 3

AWESOME BREAD PUDDING

7 slices bread
1 cup cream or egg nog
4 eggs, well beaten
1 cup milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3 tablespoons butter (top with before baking)
1/4 cup sugar mixed with 1 tsp cinnamon (it's best not to use all the mixture, cover to taste.)

Sauce:

2 tablespoons all-purpose flour
1 large can evaporated milk* **
1/2 stick butter
1 cup sugar
1 teaspoon vanilla extract

*I use 1 pint half-and-half.
**for a richer sauce use condensed milk

Pudding:

Break bread in large pieces, place in baking dish. Combine all ingredients and pour over the bread. Sprinkle cinnamon-sugar mixture over top.
Dot with butter and bake at 375° F for one hour or until a knife comes out clean.

This is best served warm.


Sauce:

Combine all ingredients in a saucepan and cook over low heat, stirring until thickened.

Answer 4

Bread Pudding [so good you'll smack your mama]

5 cups of stale bread, broken into 1-2 inch squares [let the bread sit out in a rectangular pan covered with a kitchen towel for at least 24 hours to become stale naturally]
3 cups of milk
3 eggs
1 1/2 to 2 cups of sugar
1 tsp real vanilla extract [not imitation]
1/2 to 1 tsp cinnamon
1/4 tsp nutmeg [optional]
1 stick of butter or margarine, softened
1/2 cup to 1 cup of raisins [optional]

Preheat the oven to 350. Grease a 13 x 9 baking pan. Take the bread squares and soak them in the milk for about 5 to 10 minutes depending on how "puddingy" you want your bread pudding. I prefer 5 or 6 minutes. In another bowl, mix the butter, sugar, eggs, extract, cinnamon and nutmeg. Gently fold the bread and milk mixture into the butter mixture. Gently fold in the raisins. Pour this into the greased pan. Bake for 40-45 minutes. Take it out of the oven and let it set for at least 15 minutes before cutting it. Enjoy!

Note: on the ingredients that have ranges, feel free to deviate upwards within the range to suit your tastes.

Answer 5

Bread Pudding
SUBMITTED BY: Missi


"This is one of my favorite desserts. The sauce makes the dessert! I don't use raisins, but a lot of people like to add them in."

Original recipe yield:
12 servings

PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
PHOTO BY: WANDA US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
3 cups bread cubes
4 cups scalded milk
3/4 cup white sugar
1 tablespoon butter
1/2 teaspoon salt
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup white sugar
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding

Answer 6

"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 cup
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.

Answer 7

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 8

No vanilla extract, but this is bread pudding to die for!!!

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. WHISK 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 REFRIG. REWARM COVERED PUDDING IN 350 OVEN BEFORE SERVING.
5. BRING REMAINING ½ COVERED PUDDING TO SIMMER. REMOVE FROM HEAT ADD REMAINING 8 OZ WHITE CHOC AND STIR. SERVE PUDDING AND SAUCE.

Answer 9

Try http://allrecipes.com/
They have different kinds of recipes. YUMMMMMMMMMmmmmm!
Hope that helps.