does anyone know how to make bread pudding if you can help ,silver fox?

Answer 1

THERE ARE ACTUALLY 69 RECIPES TO CHOOSE FROM AT THE LINK BELOW, BUT HERE IS A GOOD ONE. I HAVE USED IT MYSELF...

Bread Pudding

SERVINGS About 6

INGREDIENTS
10 slices white bread, cut into cubes
1/4 cup butter, melted
1 teaspoon ground cinnamon
1/2 cup raisins
6 eggs, beaten
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups scalded milk
1 pinch ground nutmeg

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish.
Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish.
Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes.
Sprinkle with nutmeg and bake for 25 minutes.

Answer 2

Bread Pudding Recipe
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

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.

yumm yumm

Answer 4

The best bread an butter pudding I know of is as follows:-
Take a large oven proof cooking dish apply butter to the inside and bottom.
Take several stale pieces of bread and butter both sides.
Start the layer the bread after cutting it in to four pieces, bread, sugar and raisins, then next layer.
Once at the top layer you need to make a mix of milk and eggs, beat them together them pour over the top of the bread/sugar/raisin mix.
Put the hole lot in the fridge and let it stand for a half hour, then place in oven at 180c for 30mins.
Good luck.

Answer 5

The first recipe sounds good to me! - although me mam used to soak the bread and fruit in cold tea which completely changes the flavour and makes it dead yummy.

The second is for bread and butter pudding which is different - again an alternative - to the dried fruit - is to spread the buttered bread with marmalade and sprinkle coconut on top
mmm Im hungry now

Answer 6

Clement Freud showed me this -

Pirex Dish.
Butter it.
Put some Pineapple Jam in it.
Butter some sliced Bread.
But a layer in the dish.
Sprinkle lots of Sultanas over the bread.
Build up a layer or two like that.
Put some milk in a bowl and throw in a couple of eggs.
Whip this up and pour it all over the bread.
Let it soak in for a while.
Sprinkle some Cinnamon over the top and put it in a hot oven until it browns....Yummy.

Answer 7

Check out my bread pudding recipe, with pix, enjoy


http://www.mycookery.com/blog/117/the-humble-bread-pudding/

Answer 8

Try the following

Bread and butter pudding
50g/2oz sultanas
50g/2oz raisins
4 tbsp brandy
14 slices of medium cut white bread
150g/5oz unsalted butter, softened
4 whole medium eggs
4 medium egg yolks
115g/4oz icing sugar
2tsp vanilla essence
450ml/¾ pint milk
750ml/1½ pint double cream
ground nutmeg
caster sugar, for sprinkling

To Serve:
apricot compote

Method
1. Place the raisins and sultanas in a small bowl and pour over the brandy. Cover and leave to soak for 2 hours or overnight.
2. Butter the bread using 115g/4oz of the butter. Remove the crusts and cut each slice into 4 triangles. Arrange the bread triangles in 2 layers in a buttered 2.3l/4 pint shallow ovenproof or baking dish, sprinkling the raisins and sultanas in between the layers of bread triangles.
3. Gently push down the triangles into the dish. Reserve the remaining bread triangles for later.
4. To make the custard: whisk the eggs, egg yolks and the icing sugar together in a large jug. Add the vanilla essence, milk and double cream. Whisk together.
5. Pour two thirds of the custard over the bread and leave to stand for 45 minutes to 1 hour for the custard to soak into the bread. Pour the remaining brandy from the fruit into the remaining custard. Preheat the oven to 180C/350F/Gas 4.
6. Pour the remaining custard over the previously soaked bread and butter triangles. Finish with the reserved bread triangles, buttered side up.
7. Press the slices down firmly so that the custard comes half way up the bread triangles. Grate over the nutmeg, sprinkle with caster sugar and dot with the remaining butter.
8. Place the dish into a large roasting tin and fill with warm water so that it comes three quarters of the way up the dish. Bake for 35-40 minutes until the custard has just set and the top is golden brown.
9. Serve the bread and butter pudding with apricot compote

or Bread and butter pudding
50g/1½oz unsalted butter, plus extra for greasing
2 croissants, sliced in half lengthways
300ml/10½fl oz double cream
2 tbsp cocoa powder
2 free-range egg yolks
2 whole free-range eggs
50g/1½oz caster sugar
icing sugar, to dust

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Butter the croissant pieces and slice into bite-sized pieces.
3. Grease an ovenproof dish with butter and arrange the croissants in the base of the dish.
4. Heat the cream in a saucepan over a medium heat and stir in the cocoa powder.
5. Meanwhile, whisk the egg yolks, eggs and sugar in a mixing bowl until smooth.
6. Pour the hot cream over the eggs, whisking together as you add the cream. Pour the mixture back into the pan and stir over a medium heat until a thick and glossy custard is formed.
7. Pour the custard over the croissant pieces.
8. Place the dish in the oven and bake for five minutes until golden-brown on top.
9. Sprinkle with icing sugar before serving.

or Rich Bread and Butter Pudding

8 slices bread (from a small loaf)
approximately 2 oz (50 g) butter
½ oz (10 g) candied lemon or orange peel, finely chopped
2 oz (50 g) currants
10 fl oz (275 ml) milk
2½ fl oz (60 ml) double cream
2 oz (50 g) caster sugar
grated zest ½ small lemon
3 eggs
freshly grated nutmeg
Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a 2 pint (1.2 litre) enamel baking dish (one of the oblong kind), well buttered.

Butter the bread and cut each slice of buttered bread in half – leaving the crusts on. Now arrange one layer of buttered bread over the base of the baking dish, sprinkle the candied peel and half the currants over, then cover with another layer of the bread slices and the remainder of the currants. Next, in a glass measuring jug, measure out the milk and add the double cream. Stir in the caster sugar and lemon zest, then whisk the eggs, first on their own in a small basin and then into the milk mixture. Pour the whole lot over the bread, sprinkle over some freshly grated nutmeg, and bake in the oven for 30-40 minutes. Serve warm

or Bread and butter pudding
For the bread and butter pudding
1 mini panettone, sliced
butter, for greasing
For the custard mixture
2 free-range egg yolks
2 tbsp cornflour
250ml/9fl oz double cream
1 vanilla pod, seeds only
icing sugar, to dust

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Grease an ovenproof dish and line it with the panettone slices.
3. For the custard mixture, place the egg yolks, cornflour, double cream and vanilla into a bowl and mix well.
4. Pour the custard over the panettone, transfer the dish to the oven and bake for 12 mins, until golden-brown and set.
5. To serve, dust the pudding with icing sugar and place into serving bowls

Answer 9

bread pudding is made with sugar and pudding

Answer 10

no why who would eat bread pudding anyway