Bread Pudding.?!
Answers: Looking for a good Bread Pudding receipe.... :)
Maple Bread Pudding
4 to 4 1/2 cups cubed bread* (see note)
4 large eggs
1 1/4 cups milk
1 cup heavy cream
1/2 cup maple syrup
1/4 cup brown sugar, firmly packed
1 teaspoon maple flavoring or vanilla extract, or 1/8 teaspoon butter-pecan or butter-rum flavor oil
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sparkling sugar (optional)
1/4 cup diced pecans or walnuts (optional)
*Note:
Just about any kind of bread will do, but brioche, panettone, croissants or white bread, along with anything nutty and/or grainy, is especially good.
Instructions:
Preheat oven to 350°F (180 C) and grease a 1 1/2-quart casserole or baking dish.
Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts and sugar. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes-the pudding will sink as it sits; that's fine. Serve immediately, or reheat before serving.
Makes 8-9 servings.
OR-
Caramel-Pecan Bread Pudding
Pudding:
8 cups Italian bread, torn into pieces
1 cup chopped raisins
1 cup sweetened flaked coconut
1 cup chopped pecans
1 teaspoon ground cinnamon
3/4 cup granulated sugar
2 cups half-and-half
1 cup heavy whipping cream
1/2 cup cold coffee
1/2 cup melted butter
4 large eggs, beaten
Sauce:
3/4 cup brown sugar, packed
1/4 cup butter
1 tablespoon light corn syrup
1/4 cup half-and-half
2 tablespoons cold coffee
Preheat oven to 325°F.
Grease a 9 x 13-inch baking pan. Place torn bread in bowl. Add
raisins, coconut, nuts, and cinnamon. Toss; add to prepared pan.
Whisk together sugar, half and half, whipping cream, coffee, butter
and eggs. Pour over bread mixture. Let stand about 15 minutes or
until liquid is absorbed. Bake for 1 hour. Remove from oven and
allow to stand for 10 minutes before serving. Spoon into dishes and
serve with caramel sauce.
For Sauce: In a saucepan, combine brown sugar, butter, and syrup.
Cook over low heat until mixture boils, stirring constantly. Stir in
half and half and cold coffee. Remove from heat. Serve warm.
Makes 12 servings.
I have not made this yet i am planning on making it for turkey day.
pine apple casserole pudding
INGREDIENTS
1 (20 ounce) can unsweetened crushed pineapple
1/3 cup butter, softened
1/2 cup sugar
2 eggs
2 egg whites
2 tablespoons all-purpose flour
5 slices white bread, cubed
DIRECTIONS
Drain pineapple, reserving 1 cup juice; set pineapple and juice aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Stir in flour, then reserved pineapple and juice. Gently fold in bread cubes.
Spoon into a 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 35-40 minutes or until top is lightly golden. Serve warm.
Here are 2 recipes that are old & handed down to me. Enjoy!!!!
Bread pudding
INGREDIENTS
6 apples - peeled, cored and diced
6 cups bread crumbs
2/3 cup white sugar
1 cup currants
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
6 eggs, beaten
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large mixing bowl, combine the apples, bread crumbs and sugar. Add currants, nutmeg and cinnamon; mix well. Add the eggs; stir gently to combine. Pour into the prepared casserole dish.
Bake in the preheated oven for 30 to 40 minutes, or until solid and golden brown.
Pumpkin bread pudding
INGREDIENTS
2 eggs
1 1/2 cups half-and-half
1/4 cup white sugar
1 teaspoon vanilla extract
4 cups cubed pumpkin bread
2/3 cup butterscotch caramel ice cream topping
3 tablespoons heavy cream
3 tablespoons dark rum
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.
Made some the other day and used butterscotch chips; 7 -eggs, 48oz of half & half, 1 - tblsp of vanilla, 1 - tsp. of cinnamon, 1/2 - tsp. of nutmeg, juice of 1/2 lime, 2/3 - cup of sugar. Fill 1/2 of a 2qt. casserole with cubed bread, mix custard and pour over bread, let soak for 15 minutes. Sprinkle with chips (if the chips float, push to submerge). Bake in preheated oven, 350 degrees for 1-1/2 hours.
http://www.cooks.com/rec/doc/0,1713,1281...