Bread Pudding Recipe???!
Answers: I've never made before, but I really want to try it. Does anyone have a good bread pudding recipe??
Bread Pudding p
INGREDIENTS
* 6 slices day-old bread
* 2 tablespoons butter, melted
* 1/2 cup raisins (optional)
* 4 eggs, beaten
* 2 cups milk
* 3/4 cup white sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Bread Pudding
Prep: 30 minutes (includes time to dry bread)
Bake: 40 minutes
Ingredients
4 beaten eggs
2-1/4 cups milk
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon finely shredded orange peel (optional)
1/2 teaspoon ground cinnamon
4 cups dry French bread cubes or regular bread cubes (6 to 7 slices bread)*
1/3 cup dried cherries or cranberries, or raisins
1 recipe Caramel Sauce or Bourbon Sauce (optional)
Directions
1. In a large bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cinnamon. In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture. Press lightly with back of large spoon to moisten all bread.
2. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. If desired, serve warm with Caramel Sauce or Bourbon Sauce.
3. Makes 8 servings
4. *To dry bread, start with fresh bread cubes; place in a large shallow baking pan and bake in a 350 degree F oven about 10 minutes, stirring twice.
Bourbon Sauce
Start to Finish: 10 minutes
Ingredients
1/4 cup butter
1/2 cup sugar
1 egg yolk, beaten
2 tablespoons water
1 to 2 tablespoons bourbon
Directions
1. In a small saucepan melt the butter. Stir in the sugar, egg yolk, and water. Cook and stir over medium-low heat for 5 to 6 minutes or until sugar dissolves and mixture boils. Remove from heat; stir in bourbon. Serve warm over bread pudding.
2. Makes 2/3 cup sauce
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Black Forest Bread Pudding
16 to 20 servings
Prep: 30 minutes
Chill: 2 hours
Bake: 70 minutes
Cool: 45 minutes
Stand: 45 minutes
Ingredients
1/3 cup butter, softened
12 ounces black rye bread, sliced 1/2-inch thick
1 12- or 16-ounce package frozen pitted dark sweet cherries
2 12-ounce package semisweet chocolate pieces
1/2 teaspoon ground cinnamon
3-1/4 cups whipping cream
3/4 cup sugar
8 eggs
1/2 teaspoon almond extract
Whipped cream (optional)
Sliced almonds, toasted (optional)
Directions
1. Butter a 3-quart rectangular baking dish with some of the butter; spread remaining butter on bread slices. Place bread slices in baking dish, overlapping as necessary to fit. Sprinkle with frozen cherries, half of the chocolate pieces, and the cinnamon. Set aside.
2. In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar; heat and stir just until chocolate is melted. Gradually stir in remaining cream. Beat eggs in a very large bowl; stir in melted chocolate mixture and almond extract. Slowly pour over bread in dish (dish will be very full). Cover and chill 2 hours or overnight.
3. Preheat oven to 325 degree F. Uncover bread pudding and place baking dish on a foil-lined baking sheet. Bake for 70 to 80 minutes or until an instant-read thermometer registers 160 degree F when inserted in the center. Cool on a wire rack at least 45 minutes. Serve warm. If desired, top with whipped cream and/or almonds. Makes 16 to 20 servings.
i find this a simple and easy recipe
soak some slices of bread in milk use excess milk if u want the pudding like a custard and use less milk if u want the pudding more firm
in a blender add the milk bread eggs a little nutmeg or vanilla essence use eggs depending on the amount of bread i use 2 eggs for about 15 slices of bread
in an aluminum cake mold caramelize some sugar wen it cools a little add in the ingredients of the blender and bake for 30 mins at 180degrees
1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
2 cups cubed French bread
Heat oven to 350 degrees F.
Sweat onions with butter and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.
BANANA BREAD PUDDING
1 loaf day old Italian or French bread
3 eggs
1 scant cup sugar
1 quart milk or half and half
1 1/2 tablespoons vanilla
4 large ripe bananas, mashed
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon, divided in half
1 cup raisins
1/2 teaspoon fresh, finely grated ginger root
2 tablespoons dark rum or banana liqueur
Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well.
Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour.
Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.
Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes).
Cool and serve with whipped cream or banana sauce below.
Optional Banana Liqueur Sauce:
1 banana sliced
1 tablespoon butter
1 tablespoon banana liquor
1 tablespoon sugar
Saute sliced banana in butter over high heat for 2 minutes, add sugar and liqueur and remove from heat. Stir well and serve over banana pudding. Top with whipped cream.