Can you help me out with a recipe for BREAD PUDDING?!
Ingredients:
Unsalted butter, softened
1 (1.5 lb.) loaf cinnamon egg bread
2/3 cup golden raisins
1.5 cups sugar
4 cups milk
2 cups heavy whipping cream
1/4 cup vanilla extract
8 eggs, beaten
1 tsp. cinnamon
Preparation:
Coat the bottom and side of a 2" deep baking dish heavily with butter.
Tear the bread into 1" pieces.
Mix with the raisins in a bowl.
Spread the bread mixture evenly in the prepared dish, turning crust side down as this tends to burn easily.
Whisk the sugar, milk, 2 cups whipping cream, vanilla, eggs & cinnamon in a bowl until blended.
Pour over the bread mixture.
Preheat the oven to 325 degrees.
Place the baking dish in a 4" deep baking pan.
Add water to reach halfway up side of the baking dish.
Bake for 1 hour.
Remove from water bath.
Let stand for 20 minutes.
Spoon into dessert bowls, and serve while still warm.
nfd?
Answers: Famous Bread Pudding
Ingredients:
Unsalted butter, softened
1 (1.5 lb.) loaf cinnamon egg bread
2/3 cup golden raisins
1.5 cups sugar
4 cups milk
2 cups heavy whipping cream
1/4 cup vanilla extract
8 eggs, beaten
1 tsp. cinnamon
Preparation:
Coat the bottom and side of a 2" deep baking dish heavily with butter.
Tear the bread into 1" pieces.
Mix with the raisins in a bowl.
Spread the bread mixture evenly in the prepared dish, turning crust side down as this tends to burn easily.
Whisk the sugar, milk, 2 cups whipping cream, vanilla, eggs & cinnamon in a bowl until blended.
Pour over the bread mixture.
Preheat the oven to 325 degrees.
Place the baking dish in a 4" deep baking pan.
Add water to reach halfway up side of the baking dish.
Bake for 1 hour.
Remove from water bath.
Let stand for 20 minutes.
Spoon into dessert bowls, and serve while still warm.
nfd?
Butterscotch Bread Pudding
A versatile bread pudding that is easy to make. You can also use chocolate milk and any candy bar of your choice for another version.
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
INGREDIENTS
1 (10.75 ounce) loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.
This is the recipe my mother, my grandmother, and great-grandmother all used. I am now a grandmother and I still use it. It is just a simple version--nothing fancy, but oh-so-good!
2-3 cups bread broken into bitesize pieces. (My family has always used leftover biscuits)
2 beaten eggs (medium or large)
1 cup whole milk
1 cup sugar
1 teaspoon vanilla or lemon flavoring
1/2 stick butter
1 teaspoon cinnamon (Optional)
In a bowl combine all ingredients except cinnamon and butter
Pour into 2-quart buttered baking dish. Slice stick of butter into small pats and dot over the top of the pudding and sprinkle with cinnamon. Bake in 350 oven for about 45 minutes until pudding is set. Time may vary a few minutes either way depending on your oven.
Great served with vanilla or lemon ice cream on top.
Enjoy!
Bread Pudding
1/2 cup raisins
1/2 cup brandy or water
1/4 cup butter or margarine, melted
8-10 slices dry bread
1 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
3 eggs
1/4 teaspoon salt
1 teaspoon vanilla
3 cups milk, scald & cooled
--Cover raisins with brandy or water. Set aside. Melt butter or margarine. Break up bread, set aside. Combine brown sugar, cinnamon, allspice. Reserve 3 tablespoons of this mixture for topping. Toss bread with remaining sugar mixture. Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way. Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish. Drain raisins, place 1/2 raisins over bread crumbs. Repeat layers. Combine egg, salt, and vanilla in a bowl. Beat for 1 minute. Add milk slowly. Pour over mix in dish. Let stand for 5 minutes. Sprinkle reserved sugar mix on top. Bake at 325 degrees for 45 to 50 minutes.
*The brandy adds a nice touch and this has the perfect spice combo!
Enjoy!
This is undoubtedly the best bread pudding I have ever had. There are a couple of things you need to know. The French bread is the light airy kind with a thin crust just a light golden brown found in many supermarkets. It is not the San Francisco version. The secret to this recipe is, I believe pouring the milk over the bread first. This recipe makes a large quantity but your friends and coworkers will be grateful if you decide to share.
Bread Pudding Pascal's Manale Restaurant
Ingredients:
3 Loaves French Bread
15 ozs. Raisins
1/2 Gallon Whole Milk
1/2 lb. Sugar
10 Eggs
1/2 Pound of Melted Butter
3 ozs. Vanilla Extract
Directions:
Cut French bread into cubes. Pour milk on French bread. Let milk soak into bread. Add the remaining ingredients to French bread mixture. Mix with hand until blended evenly. Pour mixture into ungreased pan.
Pre-heat oven at 350 degrees. Bake for 45 minutes to 1 hour. Makes 15 or more servings.
Topping
3 ozs. Brandy
1 lb. butter
8 ozs. sugar
2 ozs. vanilla extract
Let butter sit at room temperature until very soft.
Add the remaining ingredients and blend with mixer until smooth.
Pour over bread pudding.
Recipe by Pascal's Manale
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.