whats the recepe for bread pudding?

Answer 1

here it is....

Bread Pudding

6 cups bread cubes
2 cans ( big) condensed milk
3 cups water
1 tsp. vanilla extract

Make use of your left over bread (2-3 days old) and makes into bread pudding.
Saok bread in combined condensed milk and water. Add vanilla and beat when bread softens.
Pour in greased loaf pan or in Leche-plan mold. Bake in a preheated oven (340 F) for 1 hour or steambake...

Answer 2

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

You will also need a baking dish with a base measurement of 6¼ x 8 inches (15.5 x 20 cm), 1¾ inches (4.5 cm) deep, buttered.


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.

Answer 3

A lot of bread pudding recipes call for the wet ingreds to be poured over the torn bread. My Mama always mixed her bread in to the wet ingredients. In her recipe: 3 tbls butter, about 1/2 cup sugar, one or two eggs, raisins, teaspoon of vanilla. LOTS of milk. Put all the this stuff in a large mixing bowl with the bread. Add enough milk to make it kinda soupy, not thin. Pour into 8x8 or 9x9 baking pan. Sprinkle with a little nutmeg on top and cook for about 45 minutes in 350 oven. When knife comes out clean, it's done. You can slice it in little squares and eat it as a dessert or a side dish. It's great warm, but even better cold. I've been making it this way for over 30 years....

Answer 4

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.

Answer 5

Best bread and butter pudding
Chef: Jan Power


Degree of difficulty: Low

You need:
A loaf of bread, or croissants (go to the baker and see what is there in the way of croissants or brioche or rich fruity bread)
3 eggs
3 tablespoons sugar
2 cups of milk and cream mixed together in whatever ratio you like
A splash of vanilla
Add more dried fruit for flavour

Mix the eggs together with the sugar and milk, layer the bread in the bottom of the oven proof dish or ramekins or teacups with bits of well buttered toasted bread sticking out the top. Pour the liquid over the lot and pop into the oven.
Bake at 180c for 30 minutes.

Method:
Slice the bread and remove any hard crusts. Then butter the bread.

Mix the eggs together with the sugar and milk, layer the bread in the bottom of the oven proof dish or ramekins or teacups with bits of well-buttered, toasted bread sticking out the top. Pour the liquid over the lot and pop into the oven.
Bake at 180c for 30 minutes.

Answer 6

my grandmas recipe for bread and butter pudding:
buttered slices of bread layed on the bottom of your dish that your using.- cover as much of the bottom as poss.then sprinkle raisins or currents in a thin layer over the top and then put on more buttered bread and raisins etc until it's at the top of your bowl then put into the oven (it takes a while - an hour maybe more) until a light brown colour.
sprinkle with sugar if u want 2.

Answer 7

Here are a bunch -

Bread Pudding - http://www.gourmet-living.com/recipes.html?recipe=22248

Raisin Bread Pudding - http://www.gourmet-living.com/recipes.html?recipe=12541

Double Boiler Bread Pudding - http://www.gourmet-living.com/recipes.html?recipe=12035

English Bread Pudding - http://www.gourmet-living.com/recipes.html?recipe=12538

Apple Pecan Bread Pudding - http://www.gourmet-living.com/recipes.html?recipe=12528

Crockpot Bread Pudding - http://www.gourmet-living.com/recipes.html?recipe=12531

Bayou Bread Pudding with Hot Rum Sauce - http://www.gourmet-living.com/recipes.html?recipe=22474

Raspberry Bread Pudding - http://www.gourmet-living.com/recipes.html?recipe=12542

Answer 8

Bread

Answer 9

1 loaf of french or italian no seed bread stale or left over 's---tare them into cubes
2 cup milk or more put over bread wait to see how much the bread soaks in cause you may haft to put more
6 eggs beaten
1 cup white sugar 1/2 brown sugar
1/2 c butter
(((((((( optinal)))))) nutmag and cinnamon
1 teaspoon vinnilla
mix milk eggs and spices--then pour into soaken bread with the sugar
bake 350----in a pan lined with a bottom that has water in it cook till knief comes out clean in the middle when inserted

Answer 10

225g (8oz) Stale Bread
110g (4oz) Currants, Raisins or Sultanas
50g (2oz) Brown Sugar
50g (2oz) Butter
½ tsp Mixed Spice
1 Egg
Milk

Pre-heat oven to 170°C: 325°F: Gas 3
Break bread into small pieces; soak in cold water at least 1 hour
Strain and squeeze out as dry as possible.
Place into a basin and mash with a fork.
Add the dried fruit, sugar, mixed peel and mixed spice, mixing well.
Add the egg and enough milk to enable the mixture to drop easily from a spoon.
Place into a greased baking tin.
Bake for about an hour or until slightly firm to the touch.
When done turn out on to a hot dish.
Turn out dredge with sugar and serve hot with custard, or allow to cool.