Anyone have a recipe for bread pudding?!
Answers:
All recipes dot com has 73 recipes!. I make the Butterscotch Bread Pudding myselfWww@FoodAQ@Com
You got it:
Bread Pudding:
Ingredients
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy
Directions
Preheat the oven to 350 degrees F!. Grease a 13 by 9 by 2-inch pan!.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla!. Pour over cubed bread and let sit for 10 minutes!.
In another bowl, mix and crumble together brown sugar, butter, and pecans!.
Pour bread mixture into prepared pan!. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set!. Remove from oven!.
For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat!. Stir together until the sugar is melted!. Add the brandy, stirring well!. Pour over bread pudding!. Serve warm or cold!.
Www@FoodAQ@Com
Bread Pudding:
Ingredients
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy
Directions
Preheat the oven to 350 degrees F!. Grease a 13 by 9 by 2-inch pan!.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla!. Pour over cubed bread and let sit for 10 minutes!.
In another bowl, mix and crumble together brown sugar, butter, and pecans!.
Pour bread mixture into prepared pan!. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set!. Remove from oven!.
For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat!. Stir together until the sugar is melted!. Add the brandy, stirring well!. Pour over bread pudding!. Serve warm or cold!.
Www@FoodAQ@Com
Sweet Raisin Bread Pudding
Serves 4
Ingredients:
2 pieces of bar bun (about 450g)
50g raisins
4 eggs
100g sugar
1 tsp Vanilla oil
1 cup Carnation full cream evaporated milk
2 tbsps icing sugar
1 tbsp colorful chocolate candies
Procedures:
1!. Brush a little butter on the inside of a white ceramic baking container!. Cut bar bun into small square pieces!. Put into baking container!. Place raisins evenly on bread!. Set aside!.
2!. Mix well eggs, sugar and vanilla oil!. Blend in Carnation full cream evaporated milk!. Pour on top of bread!. Set aside!.
3!. Place the ceramic baking container into a baking tray that contains a little water!. Put into oven preheated to 180C!. Bake for 20 minutes!. Take out!. Sprinkle icing sugar and chocolate candies on top!. Done!.Www@FoodAQ@Com
Serves 4
Ingredients:
2 pieces of bar bun (about 450g)
50g raisins
4 eggs
100g sugar
1 tsp Vanilla oil
1 cup Carnation full cream evaporated milk
2 tbsps icing sugar
1 tbsp colorful chocolate candies
Procedures:
1!. Brush a little butter on the inside of a white ceramic baking container!. Cut bar bun into small square pieces!. Put into baking container!. Place raisins evenly on bread!. Set aside!.
2!. Mix well eggs, sugar and vanilla oil!. Blend in Carnation full cream evaporated milk!. Pour on top of bread!. Set aside!.
3!. Place the ceramic baking container into a baking tray that contains a little water!. Put into oven preheated to 180C!. Bake for 20 minutes!. Take out!. Sprinkle icing sugar and chocolate candies on top!. Done!.Www@FoodAQ@Com
TROPICAL BREAD PUDDING
Yield: 6 Servings
6 oz French bread, sliced 1/2"
Thick
3 Medium bananas, sliced
1/2 c Flaked or shredded coconut
1 tb Fresh lemon juice
4 Eggs
1/3 c Packed brown sugar
1 1/2 c Half-and-half
1 c Milk
1 ts Vanilla
Powdered sugar
Banana slices
Arrange half the bread in the bottom of a greased 9-inch square
baking pan!. In a bowl, toss the bananas, coconut, and lemon juice;
distribute evenly over the bread layer, and top with the remaining
bread!. In a bowl, beat the eggs and brown sugar!. Beat in the
half-and-half, milk, and vanilla to blend thoroughly!. Pour over the
bread, and press the bread down slightly to saturate it completely!.
Bake in a 400F oven until the bread is browned and the custard is
set, 45-55 minutes!. Cool slightly!. Dust with powdered sugar, and
garnish with additional banana slices!. Serve warm!. Top with whipped
cream or vanilla ice cream, if desired
Honey Bread Pudding
1-2/3 cups day-old bread cubes
1/4 cup honey
2 tablespoons butter
1/8 teaspoon salt
2 eggs
1/2 teaspoon vanilla
1-2/3 cups hot milk
Place bread cubes in small baking dish!. Combine honey, butter, salt, eggs
and vanilla!. Slowly stir in hot milk!. Pour over bread!. Place dish in pan of
hot water to depth of 1 inch!. Bake at 350 degrees for 35 to 40 minutes or
until pudding is set!. Makes 4 2/3-cup servings!.
Maple Pecan Bread Pudding
4 cups French bread cubes
3 eggs, beaten
1&1/2 cups half and half or light cream
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1/2 cup maple syrup or maple flavor syrup
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
1 3-inch piece stick cinnamon
1/3 cup small pecan halves, toasted
Preheat oven to 350
Place bread cubes in a 15 x 10 x 1-inch baking pan!. Bake in the preheated
oven to 10-15 minutes or until toasted, stirring twice!. Reduce oven
temperature to 325!. Stir together beaten eggs, half and half, or light cream,
sugar, vanilla, and orange peel in a medium mixing bowl just until combined!.
Divide bread cubes evenly among 4 8-to 10-ounce au gratin dishes or
individual casseroles!. Pour the egg mixture evenly over the bread cubes!. Bake
in the 325 oven about 35 minutes or until a knife inserted near centers comes
out clean!. Cool slightly!. Meanwhile, combine orange juice, syrup, allspice,
cloves and cinnamon in a small saucepan!. Heat to boiling; reduce heat!. Cover
and simmer 10 minutes!. Remove spices with a slotted spoon!. Simmer uncovered,
about 8 minutes more or until reduced to 1/2 cup!. Stir in toasted pecan
halves!. Cool slightly!. Spoon sauce over warm bread pudding!. Serve at once!.
Serves 4
Bread Pudding With A French Flair
-----vanilla sauce-----
1 cup milk
1 cup heavy cream
1/2 teaspoon vanilla
4 egg yolks
1/2 cup sugar
-----bread pudding-----
4 slices white bread
1 can pitted sweet dark cherries
3 1/2 cups milk
5 whole eggs
2 egg yolks
1 cup sugar
1 teaspoon vanilla
1!. Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup milk with cream and 1/2 tsp vanilla to boiling; just until bubbles form around edge!. Remove from heat!. In the top of a double boiler, with an electric mixer at medium speed, beat 4 egg yolks until thick!.
2!. Gradually beat in 1/2 cup sugar, beating until soft peaks form when beaters are raised!. Add hot milk mixture!. Place over hot water (water in the lower part of the double boiler should not touch the upper part)!. Cook, stirring until coating forms on metal spoon about 10 to 15 minutes!.
3!. Pour into a bowl; place a sheet of waxed paper on the surface!. Refrigerate 2 hours!. Preheat oven to 350F!. Trim crusts from the bread and cut in half diagonally!. Drain cherries!. Turn cherries onto the bottom of a buttered 2 quart 8 inch square baking dish!. Overlap bread slices on top!.
4!. Prepare custard: In a small saucepan over direct heat the milk until bubbles form around the edge of the pan!. Remove from heat!. In a medium bowl, with an electric mixer, beat whole eggs and egg yolks until light and foamy!. Gradually beat in the sugar, 2 tablespoons at a time!.
5!. Beat until well-blended!. Gradually pour the hot milk, beating constantly!. Add vanilla, mixing well!. Pour custard over bread and cherries mixture in baking dish!. Set baking dish very carefully in a large shallow pan on the lower rack of the oven!. Carefully pour hot water to 1 inch level around dish!.
6!. Bake, uncovered, 45-50 minutes or until knife comes out clean!. Remove to rack to cool!. To serve, spoon sauce over individual servings Makes 8 servings!.
Note: You might try sprinkling cinnamon-sugar mixture over the pudding before baking!. It's great!.
Www@FoodAQ@Com
Yield: 6 Servings
6 oz French bread, sliced 1/2"
Thick
3 Medium bananas, sliced
1/2 c Flaked or shredded coconut
1 tb Fresh lemon juice
4 Eggs
1/3 c Packed brown sugar
1 1/2 c Half-and-half
1 c Milk
1 ts Vanilla
Powdered sugar
Banana slices
Arrange half the bread in the bottom of a greased 9-inch square
baking pan!. In a bowl, toss the bananas, coconut, and lemon juice;
distribute evenly over the bread layer, and top with the remaining
bread!. In a bowl, beat the eggs and brown sugar!. Beat in the
half-and-half, milk, and vanilla to blend thoroughly!. Pour over the
bread, and press the bread down slightly to saturate it completely!.
Bake in a 400F oven until the bread is browned and the custard is
set, 45-55 minutes!. Cool slightly!. Dust with powdered sugar, and
garnish with additional banana slices!. Serve warm!. Top with whipped
cream or vanilla ice cream, if desired
Honey Bread Pudding
1-2/3 cups day-old bread cubes
1/4 cup honey
2 tablespoons butter
1/8 teaspoon salt
2 eggs
1/2 teaspoon vanilla
1-2/3 cups hot milk
Place bread cubes in small baking dish!. Combine honey, butter, salt, eggs
and vanilla!. Slowly stir in hot milk!. Pour over bread!. Place dish in pan of
hot water to depth of 1 inch!. Bake at 350 degrees for 35 to 40 minutes or
until pudding is set!. Makes 4 2/3-cup servings!.
Maple Pecan Bread Pudding
4 cups French bread cubes
3 eggs, beaten
1&1/2 cups half and half or light cream
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1/2 cup maple syrup or maple flavor syrup
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
1 3-inch piece stick cinnamon
1/3 cup small pecan halves, toasted
Preheat oven to 350
Place bread cubes in a 15 x 10 x 1-inch baking pan!. Bake in the preheated
oven to 10-15 minutes or until toasted, stirring twice!. Reduce oven
temperature to 325!. Stir together beaten eggs, half and half, or light cream,
sugar, vanilla, and orange peel in a medium mixing bowl just until combined!.
Divide bread cubes evenly among 4 8-to 10-ounce au gratin dishes or
individual casseroles!. Pour the egg mixture evenly over the bread cubes!. Bake
in the 325 oven about 35 minutes or until a knife inserted near centers comes
out clean!. Cool slightly!. Meanwhile, combine orange juice, syrup, allspice,
cloves and cinnamon in a small saucepan!. Heat to boiling; reduce heat!. Cover
and simmer 10 minutes!. Remove spices with a slotted spoon!. Simmer uncovered,
about 8 minutes more or until reduced to 1/2 cup!. Stir in toasted pecan
halves!. Cool slightly!. Spoon sauce over warm bread pudding!. Serve at once!.
Serves 4
Bread Pudding With A French Flair
-----vanilla sauce-----
1 cup milk
1 cup heavy cream
1/2 teaspoon vanilla
4 egg yolks
1/2 cup sugar
-----bread pudding-----
4 slices white bread
1 can pitted sweet dark cherries
3 1/2 cups milk
5 whole eggs
2 egg yolks
1 cup sugar
1 teaspoon vanilla
1!. Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup milk with cream and 1/2 tsp vanilla to boiling; just until bubbles form around edge!. Remove from heat!. In the top of a double boiler, with an electric mixer at medium speed, beat 4 egg yolks until thick!.
2!. Gradually beat in 1/2 cup sugar, beating until soft peaks form when beaters are raised!. Add hot milk mixture!. Place over hot water (water in the lower part of the double boiler should not touch the upper part)!. Cook, stirring until coating forms on metal spoon about 10 to 15 minutes!.
3!. Pour into a bowl; place a sheet of waxed paper on the surface!. Refrigerate 2 hours!. Preheat oven to 350F!. Trim crusts from the bread and cut in half diagonally!. Drain cherries!. Turn cherries onto the bottom of a buttered 2 quart 8 inch square baking dish!. Overlap bread slices on top!.
4!. Prepare custard: In a small saucepan over direct heat the milk until bubbles form around the edge of the pan!. Remove from heat!. In a medium bowl, with an electric mixer, beat whole eggs and egg yolks until light and foamy!. Gradually beat in the sugar, 2 tablespoons at a time!.
5!. Beat until well-blended!. Gradually pour the hot milk, beating constantly!. Add vanilla, mixing well!. Pour custard over bread and cherries mixture in baking dish!. Set baking dish very carefully in a large shallow pan on the lower rack of the oven!. Carefully pour hot water to 1 inch level around dish!.
6!. Bake, uncovered, 45-50 minutes or until knife comes out clean!. Remove to rack to cool!. To serve, spoon sauce over individual servings Makes 8 servings!.
Note: You might try sprinkling cinnamon-sugar mixture over the pudding before baking!. It's great!.
Www@FoodAQ@Com