Does anyone have a "Good Ole Receipe" for Bread pudding?

Answer 1

Son, you done come to da' rie place liddle brudda'...
Git you some ol' bread, all dry an' hard ' n stuff lak dat.
Put dat dere up it a big ol' bowl and toss a heap o' raisins, an' coconuts, an' pecans, an' cut up apples, an' any kin' o' goodies y'all done got layin'round takin up space....chocolate is good, too... Oh yeah!...a heap o' suga'.
Toss in milk, an' eggs, an' vanilla, an' cinnimon & nutmeg 'til it's soupy. Cook 'til a fock come up dry in it....
350 degrees for about an hour, perhaps an hour and a half. Just remember the mixture should be REALLY sweet BEFORE you cook it, this will compensate for the eggs in the dish. Oh hey! While we're here....
1/2 lb. butter
1 lb. brown sugar
1/2 pint rot gut whiskey
shot o' vanilla
1/2 pint whipping cream
melt butter, add sugar, vanilla & whiskey, whisk smooth, add cream... voila! Whiskey sauce fer yer puddin'

Answer 2

I don't know what "Good Ole Receipe" is but I have my own made up recipe for bread pudding that is pretty good...

Start with french bread and tear into pieces. You can let it dry out for a day if you want but it isn't necessary. Sprinkle generously with sugar and cinnamon.

In a separate bowl, beat together 5 or 6 eggs (depending on how big your pan is...if it is really deep pan, you may need a couple more eggs). Beat in heavy cream. I've run out of cream before and used milk...it will work. A little vanilla for flavor. you can also add a little sugar into this as well...maybe 1/2 a cup.

Pour over the bread mixture. The bread should be completely covered. Let this sit for at least a 1/2 hour. The bread will absorb the liquid.

Bake for an hour or until it is golden on top. It shoudn't be too jiggly when you take it out.

I usually provide a wiskey syrup with this (the deep southern way) or maple syrup if you have non-drinkers. I think once I even plated it (I've used this recipe in a catering business I had) and drizzled carmel sauce and maple syrup over it.

It was always a hit and usually people who thought they wouldn't really like it, loved it.

For a variation, you can also add walnuts or pecans.

Answer 3

My fave is found in the classic Fannie Farmer cookbook:

Old-Fashioned Chocolate Bread Pudding recipe

2 oz Unsweetened chocolate 1/4 c Butter; melted
1 qt Milk; scalded 2 lg Eggs; slightly beaten
2 c Bread crumbs; * see note 1/4 ts Salt
1/3 c Sugar 1 ts Vanilla extract

Directions
* It is best to use crumbs from homemade bread. Preheat oven to 325 degrees. Butter a 1 1/2 or 2 quart baking dish. Break the chocolate into bits and melt in the scalded milk, stirring until smooth. Add the bread crumbs and set aside to cool. When lukewarm, add remaining ingredients. Mix well, pour into prepared dish and bake for about 50 minutes or until set. Soft as a pillow with a full, light, chocolate-pudding taste. Serve this with real whipped cream, not the artificial whipped cream.

Enjoy!

Answer 4

Old-Fashioned Bread Pudding

Yield: Makes 12 servings
The history of bread pudding dates back to the 1800's in England. Then it was eaten by the poor to make use of stale bread. Today we think of bread pudding as a rich treat.
Ingredients:
2
cups fat-free (skim) milk

4
egg whites

3
tablespoons sugar

2
tablespoons margarine, melted

1
tablespoon vanilla

2
teaspoons ground cinnamon

12
slices whole wheat bread, cut into 1/2-inch cubes

1/2
cup raisins

1/2
cup chopped dried apples



Preparation:
1.
Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray; set aside.

2.
Combine milk, egg whites, sugar, margarine, vanilla and cinnamon in large bowl; mix well. Add bread, raisins and dried apples. Allow to stand 5 minutes.

3.
Pour mixture into prepared casserole dish. Bake 35 minutes or until well browned. Cool in dish on wire rack.

OR

Old Fashioned Bread Pudding

* 10 slices Italian Bread with crusts, cut into 1" cubes
* 1/2 cup raisins
* 4 eggs
* 1/4 cup light brown sugar, firmly packed
* 2 cups half and half
* 1/2 cup melted butter
* 1 cup granulated sugar
* 1 tsp. ground nutmeg
* 2 tsp. vanilla extract
* 2 cups whole milk
* Caramel Sauce
* 1/2 cup butter
* 1/4 tsp. salt
* 1 tsp. vanilla
* 1 cup light brown sugar, firmly packed
* 1/2 cup evaporated milk



METHOD

Sauce: in a saucepan over medium heat, melt the butter and brown sugar together, whisking as the mixture cooks. Bring to a boil, remove from the heat and whisk in the salt, vanilla and evaporated milk. Set aside and drizzle later on the baked pudding.

Pudding: Place the bread cubes in a greased, 3-qt. baking dish. Sprinkle the raisins over the cubes, then drizzle with the melted butter. Do not mix, set aside.

In large mixer bowl, beat eggs till frothy, then add sugar, nutmeg and vanilla; combine. Add the cream and milk, do not over beat. Pour the milk mixture over the bread mixture and let it soak for 10 minutes, patting the bread gently down into the milk mixture occasionally.

Preheat oven to 350 degrees.

Place the baking dish inside a larger baking dish that is half-filled with water. (the water should come half-way up the sides of the smaller baking dish.) Bake for approximately 1 hour. Remove from the water and cool.

Cut into squares, top with the sauce, serve.

Serves: 12