Does anyone have a favorite bread pudding recipe?

Answer 1

I so wing this.
just butter the inside of a baking dish, tear up some bread and add a handful of raisins, then mix up eggs, milk, a bit of vanilla and cinnamon and pour over the bread to cover it, dot the top with more butter/margarine then stick it in the oven for an hour or so at 350. Sorry it's so vague but I really don't think you can mess this up. Just chuck it in and it will be delish, guaranteed.

Answer 2

Blueberry Mexican Bread Pudding:

1 1/2 cups blueberries
1/4 cup (1/8 lb.) butter or margarine
1/2 teaspoon ground cinnamon
1/2 pound jack cheese
6 cups (1 package, about 7 1/2 oz.) unseasoned dried bread cubes
1 1/2 cups apricot-flavor syrup
2 teaspoons grated lemon peel
2 tablespoons lemon juice
3/4 cup chopped pecans

1. Rinse and drain blueberries if fresh.

2. Put butter and cinnamon in a 9- by 13-inch casserole. Heat in a 350° oven until butter is melted, about 5 minutes.

3. Meanwhile, cut cheese into 1/2-inch cubes.

4. Add dried bread cubes to casserole and mix well.

5. Combine apricot-flavor syrup, lemon peel, lemon juice, and 1/4 cup water. Pour over bread, mixing well.

6. Add pecans, cheese, and blueberries to casserole and gently mix to distribute evenly.

7. Cover casserole tightly with foil. Bake for 20 minutes in a 350° oven. Uncover casserole and bake until pudding top is crisp and golden brown, about 15 minutes longer.

Yield: Makes 8 servings

Answer 3

Duff's Bread Pudding (A New York Restaurant)
1 and 1/2 cup milk
1 cup NON DAIRY creamer
2 eggs
1/2 tsp salt
1 and 1/4 cup raisins..(optional)
1/4 cup MELTED butter
1/4 tsp nutmeg
1 tsp cinnamon
1 and 1/2 cup sugar
1 and 1/2 tsp vanilla
1-1lb loaf day old bread or 7 buns torn into chunks (I like to dry the bread out some for better results. Leave open overnioght on table)
In LG mixing bowl combine all ing. except bread, raisins, butter. Mix well with elec mixer. Add bread, raisins, butter and mix well with spoon.(May seem dry, but it is o.k.) Pour into GREASED 8x8x2 pan. Bake 350 until lightly browned (about 20-30 min)
Sauce for top:
1 and 1/4 cup milk
1/2 cup NON DAIRY creamer
2 TBL cornstarch
1/4 tsp salt
1 and 1/2 tsp vanilla
1/4-1/2 cup sugar(I use 1/2)
Place in saucepan and cook stirring constantly till thickened. Spoon over hot pudding. Let cool slightly and enjoy warm or cooled.

Answer 4

Do not used stale bread. Fresh makes better bread pudding.

Answer 5

I use these recipes when I make my bread puddings and they are out of this world

Spiced Bread Pudding with Brandy Cream
For the bread pudding:
8 oz (225 g) white or brown bread, crusts removed
2 teaspoons mixed spice
whole nutmeg
4 oz (110 g) sultanas
1 oz (25 g) currants
1 oz (25 g) raisins
2 oz (50 g) whole candied lemon or orange peel, chopped
3 tablespoons brandy
10 fl oz (275 ml) milk
2 oz (50 g) butter, melted, plus a little extra for greasing
3 oz (75 g) dark soft brown sugar
1 large egg, beaten
grated zest ½ orange
grated zest 1 lemon
1 tablespoon demerara sugar

For the brandy:
1 dessertspoon brandy
5 fl oz (150 ml) double cream
1 oz (25 g) golden caster sugar

Begin by placing the sultanas, currants, raisins and candied peel in a bowl. Pour over the brandy and leave aside to marinate. Then, in a large bowl, break the bread into ½ inch (1 cm) pieces. Add the milk, then give the mixture a good stir and leave it for about 30 minutes so the bread becomes well soaked. Pre-heat the oven to gas mark 4, 350°F (180°C).

Next, mix the melted butter, sugar, mixed spice and beaten egg together and then add to the second bowl. Now, using a fork, beat the mixture well, making sure there are no lumps, then stir in the marinated fruits, with any brandy remaining, and also the orange and lemon zest.

After that, spread the mixture in the baking dish and sprinkle the sugar over it, along with some freshly grated nutmeg. Bake on the centre shelf of the oven for about 1¼ hours. Meanwhile, whisk together the ingredients for the brandy cream and serve it with the pudding warm from the oven.

or Extra fruity bread pudding

For the fruit
175g/6oz dried apricots, chopped
115g/4oz dried apple, roughly chopped
115g/4oz dried pears, roughly chopped
55g/2oz dried blueberries
325g/11½oz caster sugar

For the pudding
8 egg yolks
115g/4¼oz caster sugar
450ml/16fl oz full fat milk
450ml/16fl oz double cream
1 organic orange, grated zest only
1 unwaxed lemon, grated zest only
1 tsp vanilla extract
1 tsp orange-flower water (optional)
pinch of nutmeg
approximately 450g/1lb brioche or day-old country white bread, crusts removed, cut in half in cubes
apricot jam, to finish
caster sugar, to finish

Method
1. Simmer the fruits in 300ml/½ pint water mixed with 115g/4oz caster sugar for about 15 minutes covered. Turn the fruit from time to time. Drain the fruit and retain the liquid.
2. Place the cooking liquid in a saucepan and make it up to 300ml/½ pint with added water. Add the remaining sugar. Boil the mixture until it begins to turn golden and forms a syrup. Brush the sides of the pan just above the syrup level with water to prevent the sugar crystallising.
3. Boil until the syrup becomes deep golden but not too dark. Pour the syrup into the bottom of a four pint gratin dish and spread it out evenly.
4. Meanwhile, for the pudding, whisk the egg yolks with the sugar until pale and frothy. Carefully whisk in the milk and cream, then fold in the citrus zests, vanilla, orange water (if using) and the nutmeg.
5. Mix together the brioche bread and the poached fruit and scatter the mix over the caramel in the gratin dish. Pour over the egg and cream mix and allow to stand for at least one hour or preferably overnight. This helps the pudding to rise when it is cooked.
5. Preheat the oven to 180C/360F/Gas 4. Place the gratin dish in a water bath or bain-marie (or place in a large deep-sided roasting tin filled with enough water to come halfway up the side of the gratin dish) and cook until nicely browned (about one and a quarter hours). Half-way through cooking, dot with teaspoons of apricot jam and a sprinkling of caster sugar

or Bread pudding

200g/8oz bread, preferably stale, crusts removed
250ml/½ pint milk
150g/6oz mixed dried fruit
50g/2oz mixed peel, chopped
50g/2oz soft brown sugar
50g/2oz suet
2 tsp mixed spice
1 large egg, beaten
ground nutmeg (optional)
icing sugar or caster sugar to decorate

Method
1. Break bread into small pieces and place in a mixing bowl.
2. Pour over the milk and leave to soak for 30 minutes, then beat out the lumps with a fork to form a smooth mixture.
3. Add the fruit, mixed peel, sugar, suet, spice and egg and mix well.
4. Pour the mixture into a greased 18cm/7in square tin, smooth the top and sprinkle with nutmeg if liked.
5. Bake at 180C/350F/Gas4 for about 1-1½ hours until browned. Cool in the tin.
6. Cut the pudding into squares and sprinkle with caster or icing sugar. Alternatively serve hot with custard or cream.