How do you make bread and butter pudding?

Answer 1

1 teaspoon ground cinnamon
1/4 cup sugar
4 tablespoons butter or margarine, more or less as needed, at room temperature
5 slices crust-on white bread
1/2 cup golden raisins
2 cups milk
2 eggs

Instructions
Preheat oven to 350 degrees F. Add cinnamon to sugar in cup and mix well. Set aside. Generously spread one side of each piece of bread with butter or margarine. Cutting diagonally, slice each in half. Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral. As you add the bread, sprinkle with sugar, cinnamon, and raisins. Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan. Set aside for about 15 minutes for bread to absorb liquid. Bake in oven for about 30 minutes, or until top is golden brown. Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.

Yield: 4-6 servings

Answer 2

1

Answer 3

didnot find what you where looking for but i did find this good recipe that i tried and liked.

Banana Nut Bread Pudding

5 cups Rhodes Bake-N-Serv™ White Bread, baked & cubed
3 ripe bananas, mashed
2 eggs, beaten
14 oz sweetened condensed milk
1/2 cup sugar
1 Tbsp vanilla
1 Tbsp almond flavoring
1 tsp cinnamon

Streusel topping:
1/2 cup chopped hazelnuts
1/2 tsp cinnamon
2 Tbsp flour
2 Tbsp butter, melted
1/2 cup brown sugar

Sauce:
1/2 cup butter
1 cup sugar
1 lemon, zest & juice
1/2 Tbsp rum flavoring
1/4 cup hazelnut coffee creamer
1 egg, beaten

Instructions:
Place bread cubes in a mixing bowl. In another bowl combine bananas, eggs, condensed milk, sugar, vanilla, almond and cinnamon. Mix well and pour over bread cubes. Stir gently to soak bread. Pour into a sprayed 8-inch square baking pan. Combine streusel ingredients until crumbly. Sprinkle over bread pudding. Bake at 350°F 40 to 45 minutes or until a knife inserted into the center comes out clean. While pudding is baking, combine sauce ingredients and cook in a double boiler for 5 minutes. Serve bread pudding war with warm sauce.

Answer 4

just follow one of the recipes others gave you, it's a pretty simple thing to make, you cant go wrong. However if u dont feel like using scales and measurements, what i do is:

soak cubed bread (or just tear them into pieces), cake, donuts, croissants (whatever u have lying around) in milk until moistened.

Mix sugar (2 tbsp or 3..bread is sweet already), eggs (i usually do it by eye,,one for every 2 slices of bread or so), melted butter (just around a tbsp or two), a pinch of cinnamon

combine with the bread mixture, and mix in raisins, or butterscotch chips or whatever

bake in suitable sized ramekins or a baking dish in 350 F until the top is golden

Answer 5

Here are a number of my bread pudding recipes. My favorite to make are the first two.

Panettone Bread Pudding
SERVES: 8-10

You can find Panettone bread during the holidays.

SAUCE
1/2 cup heavy cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup Malibu Coconut Rum
3 ½ teaspoons cornstarch
A little less than 1 tbsp butter

BREAD PUDDING
1 loaf panettone (1 pound), crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups heavy cream
2 1/2 cups whole milk
1 1/4 cups sugar
¼ cup coconut rum
1/3-1/2 cup white raisins
1 tsp vanilla

Make the sauce: Bring the cream, milk and sugar to a boil in a small, heavy saucepan over moderate heat, stirring frequently. In a small bowl, mix the run and cornstarch to blend, then whisk it into the cream mixture. Simmer over moderately low heat, stirring constantly, until the sauce thickens, about 2 minutes. Stir in the butter. Keep warm. The sauce can be refrigerated for up to 3 days and reheated.

Make the bread pudding: Lightly butter a 13-x 9-x 2-inch baking dish. Spread the panettone cubes and raisins in the prepared dish. In a large bowl, whisk the eggs, cream, milk, rum, vanilla, and sugar to blend. Pour the custard over the panettone, and press the cubes gently to submerge them. Let stand for 30 minutes, occasionally pressing the panettone into the custard.

Preheat the oven to 350°.

Place the dish into a larger dish and pour water into it until it comes about half way up the dish that contains the bread putting. Bake the pudding until it is puffed and set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls and drizzle with the warm sauce.

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Old-fashioned Bread Pudding

1 (16-ounce) day-old French bread loaf, cubed
2 (12-ounce) cans evaporated milk
1 cup water
6 large eggs, lightly beaten
1 (8-ounce) can crushed pineapple, drained
1 large Red Delicious apple, grated
1 cup raisins
1 1/2 cups sugar
5 tablespoons vanilla extract
1/4 cup butter or margarine, cut up and softened
Bourbon Sauce

Combine first 3 ingredients; stir in eggs, blending well. Stir in pineapple and next 4 ingredients. Stir in butter, blending well. Pour mixture into a greased 13- x 9-inch baking dish.
Bake at 350° for 35 to 45 minutes or until set. Serve with Bourbon Sauce.

Bourbon Sauce
3 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/2 cup sugar
1 cup whipping cream
2 tablespoons bourbon
1 tablespoon vanilla extract
1 teaspoon nutmeg

Melt butter in a small saucepan; whisk in flour, and cook 5 minutes. Stir in sugar and whipping cream; cook 3 minutes. Stir in bourbon, vanilla, and nutmeg, and simmer 5 minutes.
Note: You can serve this recipe with Old-fashioned Bread Pudding

Makes 1 1/2 cups

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CUSTARD BREAD PUDDING

2 eggs
2 cups milk
1 cup sugar
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon
10 slices day-old bread (crusts removed), cut int 1/2" cubes
1 cup raisins

SAUCE;
2/3 cup sugar
2 tablespoons all-purpose flour
1 cup water
7 tablespoons butter or margarine
1 teaspoon vanilla extract

In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11-in. x 7-in. x 2-in baking dish. Bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. In a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat; stir in vanilla. Serve warm or cold over pudding. Yield: 8 servings

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BREAD PUDDING WITH BOURBON SAUCE

3 T. butter, melted
8 slices bread, torn in pieces
4 c. milk
1 1/2 c. sugar
4 eggs, beaten
1/3 c. raisins
1 t. vanilla
1/2 t. nutmeg or cinnamon

Combine butter, bread and milk. Stir in remaining ingred, mixing well. Bake in buttered 9x13" dish at 325 degrees for 45-60 min. or until brown and firm. Serve with Bourbon Sauce.

BOURBON SAUCE

1 stick butter (1/2 cup)
1 c. sugar
1/4 c. water
1 egg, beaten
1/3 c. bourbon

In heavy saucepan, melt butter. Add remaining ingredients, stirring constantly until sugar dissolves. Serve on side.

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Pumpkin Bread Pudding

6 C. French bread cubes, toasted
2 C. half-and-half
3 large eggs, lightly beaten
1 1/2 C. sugar
1 (15-oz.) can pumpkin
1/2 C. raisins
1/2 C. chopped pecans, toasted
3 T. butter or margarine, melted
2 t. pumpkin pie spice
1 t. grated orange rind
Whipped cream (optional)

Place bread cubes in a lightly greased 11 x 7 x 1 1/2 inch baking dish. Pour half and half over bread cubes.

Stir together eggs and next 7 ingredients, and gently fold into bread cube mixture.

Bake at 350 F for 50-60 minutes or until set. Serve with whipped cream if desired.

Yield: 8 servings