Bread Pudding?

Question

Does anyone have an old fashioned bread pudding recipe?

Answer 1

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 2

Bread Pudding


No one can resist a classic bread pudding. Warm, sweet and comforting, this is a great dessert for holiday dinners or anytime!

Serving: 11
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes





Pudding:
8 slices bread
3 cups 2% milk
1/2 cup sugar
5 whites
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon

Sauce:
2 tablespoons margarine
3 tablespoons all-purpose flour
1/2 cup sugar
1 cup very hot water
1 teaspoon pure vanilla extract






1. Mix the first six ingredients and bake in a large casserole pan.

2. Place your casserole pan in a larger pan of water and bake at 350°F for 1 hour.

3. In the meantime, make the sauce. In a medium saucepan, let the margarine melt, then smash in the flour until smooth. Add the hot water, then the sugar. Stir until mixture bubbles. After it cools a little, add the vanilla.

4. Serve the bread pudding with the sweet sauce. Enjoy!



Based on individual serving.
Calories: 188
Total Fat: 4 g
Carbohydrates: 32 g
Protein: 6 g

Answer 3

The other recipes posted sound a little fancier than grandma used to make, so here's the original English version:

Bread and Butter Pudding

Another old English favourite. The shallow pyrex baking dish helps for this. Grease the baking dish with a little butter. Cut and butter a number of slices of white bread. (Do not remove the crusts.) Lay the slices in a layer in the bottom of the dish. Sprinkle over a little brown sugar, a little powdered cinnamon if liked, and some mixed dried fruit- currants, sultanas and chopped candied peel. Add another layer of slices of bread and butter and more sugar and dried fruit. Finish with a layer of bread slices. (Do not put dried fruit on top, it dries and burns.) Grate some nutmeg over the top. Beat one egg into about three quarters of a pint of milk. Pour over the pudding and press it down a little, so that the milk comes nearly, but not up to, the top layer. Bake in a medium to low oven for about one hour until the top is browned. Serve.

Answer 4

Banana Walnut Bread Pudding with Buttery Rum Sauce

5 tablespoons unsalted butter
8 cups day-old white bread, such as French or Italian, cut into 1-inch cubes (toast if fresh)
2 cups heavy cream
2 cups milk
4 large eggs
1 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
Pinch freshly grated nutmeg
Pinch salt
5 tablespoons banana liqueur
2 cups mashed ripe bananas, about 4 small
3/4 cup chopped walnuts, toasted
Buttery Rum Sauce, recipe follows
Whipped Cream, for garnish
Fresh mint sprigs, for garnish

Preheat the oven to 350 degrees F.

Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.

Place the cubed bread in a large mixing bowl. In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes. Using a rubber spatula, toss to evenly distribute the butter.

Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine. Pour the cream mixture over the bread cubes and stir to combine. Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.

Stir in the mashed bananas and walnuts. Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center. Prepare the Buttery Rum Sauce while the pudding is baking.

Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving. Serve warm with Buttery Rum Sauce and whipped cream, if desired.

Buttery Rum Sauce:
8 tablespoons unsalted butter, melted
3/4 cup heavy cream
1 cup sugar
2 egg yolks, beaten lightly
1/3 to 1/2 cup rum, to taste

In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon. Remove from the heat immediately; do not allow the sauce to boil. Add the rum, stir to combine, and allow to cool slightly. Serve warm with Banana Walnut Bread Pudding. (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)

Answer 5

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.



Bread Pudding With Whiskey Sauce

10 ounce loaf stale French bread, crumbled
4 cups milk
2 cups sugar
8 tbsp. butter, melted
3 eggs
2 tbsp. vanilla
1 tbsp. cinnamon
1 tbsp. nutmeg

Preheat oven to 350. Combine all ingredients; mixture should be very moist, but not soupy. Pour into buttered 9 X 12 baking dish.

Bake 1 hour and 15 minutes until top is golden brown. Serve warm with sauce.

Whiskey Sauce

1/2 cup sugar
1/2 cup butter
1/2 cup heavy cream
1/4 cup whiskey

Bring to a boil and simmer for about 15 minutes.

Answer 6

INGREDIENTS
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
I used leftover, homemade egg bread...it turned out fabulous! As good as my grandma's, and that's saying alot! :)

Answer 7

I love bread pudding.........yummy! I don't know how to make just eat it lol! I found this online.


2 cups milk
3 eggs, beaten
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4 slices white bread, without crust
1 teaspoon cinnamon
dash nutmeg
1/2 cup raisins, optional
PREPARATION:
Heat milk over low heat until hot, but not boiling. In a bowl, combine eggs, sugar, and salt; stir well. Gradually stir about 1/4 of the hot milk to the egg mixture and stir in. Add remaining milk, stirring constantly.
Stir in vanilla.
Place bread slices in a buttered baking dish, (sprinkle raisins over bread, if used), about 2-quart size. Pour the milk mixture over bread. Combine cinnamon and nutmeg; sprinkle over pudding mixture. Bake, uncovered, at 300° for about 50 minutes, or until a knife inserted near the center comes out clean. Serve warm with vanilla sauce or other dessert sauce, if desired.
Serves 6.

Sounds good...... I should try this recipe myself!

Answer 8

I just use the pinch and dash way. I save left over bread crusts (in the freezer). When I have a nice mixing bowl full when broken up, I add milk, sugar and cinnamon to taste. Just enough milk to make it good and wet. When it tastes just right with sugar and cinnamon then I add two whole eggs. Whisk up the eggs before adding. Then add one half cup raisins. Do not taste it now as raw eggs can give you salmonella. Pour into lightly greased 9" by 13" pan. Bake in a 325 degree oven until fully set and lightly browned. The edges will start to pull away. Cool and eat cold or with milk and sugar. Can also warm and add scoop of ice cream for a dessert.

Answer 9

"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 10

Rice Pudding.