how do you cook bread pudding like my mother use to make years ago?

Answer 1

This is my variation on an English nursery pudding. My memories of it in childhood always recall the ghastly discovery of uncooked eggy bits lurking at the bottom, but now I'm grown up I know how to make it properly. Serves 6 to 8.
ingredients
Half a stale French stick
Butter or lemon curd
25g sugar (or less if using lemon curd)
750 ml semi-skimmed milk
Three eggs
Sprinkle of cinnamon
Handful of sultanas
method
Put the sultanas in a large glass ovenproof dish. Sprinkle over a little water to soften. Cut the bread into thin slices and spread each evenly with butter or curd. (Butter is traditional, but the curd tastes lovely. Arrange the slices neatly in the dish.
Beat the eggs in a basin, then stir in milk and sugar. Pour through a sieve onto the bread (one of the secrets of avoiding uncooked eggy bits!). Sprinkle cinnamon on top.
Leave to soak for at least 30 minutes - check that all the bread is soft, and push it gently into the milk mixture if necessary. Bake at gas mark 2 (150 ºC) for about 50 minutes, or until just browned and set in the centre.
Serve warm with custard, cream or ice cream.
Why stale bread? Well, it soaks the mixture up much better, and if you are like me, you do sometimes forget about a bit of loaf. French sticks have an open texture that works well, but ordinary white bread or ciabatta are OK too. (Anything that uses leftovers and store ingredients is a Good Thing, in my books.)

Answer 2

Bread pudding

1 loaf French bread, 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

1 Preheat oven to 350°F.

2 Soak the bread in milk in a large mixing bowl. Crush 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.


Bourbon Sauce

1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.

Answer 3

Do try out this wonderful recipe:

Bread and Butter Pudding (English Style)

For a (22 X 28 cm) casserole or pie dish:

Ingredients:

6 slices of stale or fresh toastbread
40 g butter
2½ cups of fresh milk
3 eggs
¼ cup castor sugar
1 tsp vanilla essence (liquid)
½ cup sultanas

Method:

1. Spread each slice with butter. Trim away crusts and cut each slice into four small triangles. In a casserole or pie dish, arrange the slices of bread so that they overlap each other with sultanas (one or two) in between slices.

2. Pour milk into mixing bowl and then add sugar, vanilla essence and eggs. Whisk mixture until well mixed (note: there is no need to whisk mixture until frothy). Pour half of mixture on slices of bread until well covered and let it soak for 10 minutes.

3. Whisk the balance of mixture again and add in balance of sultanas. Pour over the bread mixture in dish.

4. Place dish in a pan of boiling water. Ensure that the water is about two-thirds the level of dish.

5. Bake in a moderately slow oven (150 - 160ºC) for 50 - 60 minutes or until custard is set. This pudding can be eaten warm or cold. For storage, the pudding must be kept in the fridge.

Answer 4

First use stale bread,there are no set amounts for this recipe,about half a loaf. Soak for about 10mins in water. Squeeze out well.
Place in a large bowl with mixed spice,about 2 teaspoons, 1 egg
small bag of mixed fruit, brown sugar to taste,and about 4 tablespoons of suet. Mix with your hands to get it well mixed and then turn into a greased roasting tin, not too large, and bake at Gas 4 or the eqivalent for about 1 hour in the middle of the oven.
This is not bread and butter pudding,as you asked for bread pudding. Eat hot or cold. I like it cold, and my kids call it "Mud Pudding"! Enjoy

Answer 5

(L)
This delicious bread pudding is a great dessert choice for Thanksgiving or Christmas dinner.
INGREDIENTS:
5 to 6 cups torn brioche bread or rolls, about 8 ounces
1/2 cup dried cranberries, coarsely chopped
juice and finely grated zest of 2 oranges (1/2 cup juice and about 2 teaspoons zest)
2 teaspoons vanilla
4 tablespoons butter
3 cups half-and-half, heated until hot but not boiling
4 large eggs
1 cup granulated sugar
PREPARATION:
Butter a 9-inch square or 11x7-inch baking dish. Heat oven to 350°.
In a large bowl, combine torn bread, cranberries, orange zest, and juice. In another bowl, whisk together the vanilla, butter, half-ahd-half, and eggs. Pour over the bread; stir in sugar. Let bread soak for about 5 minutes. Pour into prepared baking dish; place in a larger pan and place on rack in oven. Pour very hot water into the larger pan, to a depth of about 1/2 inch. Bake for 45 to 55 minutes, or until set.
Serve with vanilla sauce, an orange custard sauce, or a little heavy cream.
Serves 6 to 8.

Answer 6

THE BEST BREAD PUDDING

7 or 8 slices of white bread--into 3/4" pieces
3 cups hot milk
2 beaten eggs
2/3 cup sugar
1/4 tsp salt
1 tbs butter
1 1/2 tbs vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg [+ sprinkle over top when in pan]
1/4 tsp baking powder

Coat 8" X 12" casserole dish with butter. Pull bread into 3/4 " pieces & put aside. Combine remaining ingredients and mix well. Add the bread and mix well.
Add to casserole dish and sprinkle with nutmeg.

Bake in 350°F oven for 45 minutes. "Almond extract" in addition to the vanilla is the secret. It is wonderful! -

NEW ORLEANS BREAD PUDDING WITH RUM
SAUCE

PUDDING:

1 loaf French bread, torn into chunks
1 qt. milk
2 c. sugar
2 tbsp. vanilla
3 eggs
1 c. peeled apples, diced
1/2 c. raisins
3 tbsp. butter, melted

Soak bread in milk for about 30 minutes. Mix sugar, vanilla, eggs and apples. Combine with bread chunks. Spread melted butter on bottom of 13 x 9 x 2 inch pan. Add bread mixture. Bake at 350 degrees about 30 to 35 minutes, until bubbly and hot.

SAUCE:

1/2 c. butter
1 c. sugar
1 tsp. vanilla
1 egg
Rum to taste, about 3 tbsp.

Cream butter and sugar. Add vanilla. Slowly stir in 1 egg, then add the rum. Heat and stir over low heat about 5 minutes. Serve warm over individual pudding servings. Yield: 8 to 10 servings.

Answer 7

I rustled up a lovely bread pudding last Sunday...

I just mashed up a few slices of stale bread in milk...
Added a little flour (to bind the mixture)
Chucked in a few lumps of butter
Sugar to taste
A splash of vanilla
A dash of Cinnamon.

It tasted great...Just like I use to get at school years ago.
Don't put eggs in...but you can throw in a few currants.

The trick is to make sure that the mixture is not too dry..
Make it to the consistency of porridge
Shove in the oven at about 160 for about 1 hour or until it has come together and your knife comes out without any stickiness.

Enjoy

Answer 8

My mum used bread that was getting old, (but not old and moldy), broken up into pieces.
She put it into a dish with milk and added sultanas or raisins, or you can add other fruit that you like.
Into the oven and don't let it boil over. Milk can look OK one minute, and be boiling over the next, so watch it.

Answer 9

use sliced bread loaf, sultanas about a handful, pint of milk, half a cup of sugar, giant knob of real butter, sprinkle a little sugar over the top(once you got it in a large shallow dish, glass or metal. sprinkle a little nutmeg, bang it in the oven unti l golden brown and serve with custard or creammmmmmmmmmm

Answer 10

butter your bread & cut into triangles,put into an oven dish so top corner up.spread dried fruits(currents raisens etc over bread) mix your milk,eggs & sugar to nearly cover bread,then put into oven & cook till golden brown.