Old Fashioned Bread Pudding
Bread and Butter Pudding
Bread Pudding with Raisins and Vanilla Sauce
Bread Pudding with Lemon Sauce
Bread Pudding with White Chocolate Sauce
Bread Pudding with Brandy
Bread Pudding with Bourbon Sauce
Bread Pudding
Brown Sugar Sauce:
Bread Pudding
From: "Carolyn Salinas" <[email hidden]>
I am looking for a good, old fashioned bread pudding recipe. My
grandmother never put her recipe in writing.
I hope one of these will help you.
Terry S.
Old Fashioned Bread Pudding
Benjamin F. Packard House
Bed and Breakfast
3 cups soft bread crumbs (4 cups for a firmer pudding) very easy to make
in food processor
2 cups milk scalded with 1/4 cup of butter
1/3 cup sugar
2 large eggs, slightly beaten
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup seedless raisins
Preheat oven to 350 degrees. Place bread crumbs in a 1-1/2 quart
dish. Blend in the remaining ingredients. Place baking dish in a pan of
hot water 1inch deep. Bake 40 to 45 minutes, or until a silver knife
inserted 1inch form the edge comes out clean. Serve warm with cream.
Yields: 6 to 8 servings
Bread and Butter Pudding
1/2 cup butter, softened
12 slices thin white bread
1/3 cup raisins
1/2 cup dried currants
1/4 teaspoon ground cinnamon
3 large eggs
1/4 cup sugar
2 1/2 cups milk
3/4 cup heavy cream
1/8 teaspoon ground nutmeg
Coat the bottom of a 7x 10 baking dish with butter. Trim the crust
off bread slices and butter both sides of the bread slices. Place 4
slices at the bottom of the baking dish. Combine raisins, currants and
cinnamon together and toss. Place half the mixture over the 4 bread
slices. Add 4 more buttered bread slices and the other half of raisins
and currants. Top with remaining 4 slices of buttered bread. In a mixer
or blender, mix eggs until frothy, then add sugar, milk, cream and
nutmeg and beat until mixed. Pour mixture over bread and raisin mixture.
Allow pudding to sit at room temperature for about 30 minutes so bread
can absorb liquid. Cover with aluminum foil and bake at 350 degrees for
30 minutes, remove foil and bake 30 minutes longer. Serve warm.
Bread Pudding with Raisins and Vanilla Sauce
3/4 cup butter, softened
1 1/2 cup brown sugar
1 cup raisins
18 thick slices egg bread, cut into large cubes
1 quart half-and-half
8 large eggs
3 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Serve warm with Vanilla Custard Sauce or with soft-peaked whipped cream.
Coat an 8x 12 baking dish with the butter. Sprinkle with brown
sugar and raisins. Press bread cubes into the pan. In a large bowl,
combine half-and-half, eggs, sugar, vanilla and cinnamon. Pour over
bread. Preheat oven to 325 degrees. Bake pudding in a water bath for 1
hour.
Yields: 8 servings.
Vanilla Custard Sauce
6 large egg yolks
3/4 cup sugar
2 cups milk
Pinch salt
1/4 to 1/2 teaspoon vanilla
Combine the egg yolks and sugar, and mix thoroughly until smooth. Set
aside. In a medium saucepan, bring milk to a boil. Add salt and vanilla.
Gradually pour the egg mixture into the hot milk, stirring constantly.
Bring the sauce to a boil for one second. Strain and cool. Yields: 3
cups.
Bread Pudding with Lemon Sauce
Note: This recipe includes directions for making, a
perfect complement to a spicy bread pudding.
5 cups day-old bread cubes
4 cups scalded milk
1/2 cup butter, melted and cooled
1 cup white sugar
1/2 teaspoon salt
4 large eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins (optional)
1/2 cup white sugar
1/2 tablespoon cornstarch
1 cup hot water
2 tablespoons butter
3 tablespoons lemon juice
1 tablespoon lemon zest
Preheat oven to 350 degrees. Spray an 8x11 inch casserole with
nonstick spray. In a large bowl, combine bread cubes, 1cup sugar, salt,
cinnamon, and nutmeg. Mix in raisins, if desired. In another bowl, blend
milk, eggs, and melted butter. Add wet ingredients to dry, and mix
together without turning bread mixture into mush. Pour mixture into
prepared casserole dish. Place casserole dish into a larger baking pan.
Pour hot water into baking pan about 1/3 up the side of the casserole
dish, creating a water bath. Bake for 45 minutes. In a small saucepan,
combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons
butter, lemon juice, and lemon zest. Cook on medium heat until bubbling
and thickened. Stir constantly to avoid scorching. Serve with bread
pudding. Yields: 15 servings.
Bread Pudding with White Chocolate Sauce
2 tablespoons butter, melted
3 cups dry bread cubes
2/3 cups sugar
2 cups milk
3 large eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon
Pour butter in an 8 or 9 inch square baking pan. Combine bread cubs,
sugar, milk, eggs, vanilla, and cinnamon and pour over butter. Bake at
350 degrees for 40 to 45 minutes. Serve warm with white chocolate sauce.
White Chocolate sauce:
8 ounces white chocolate
1 cup whipping cream
Place chocolate and whipping cream in a saucepan and heat, stirring
constantly, until chocolate melts and mixture is hot; be careful not to
scorch.
Note: This is a real down home recipe. Bread pudding has
been a popular recipe in this country for probably as long as we have
been a country. You will really enjoy this simple yet elegant dessert.
Bread Pudding with Brandy
Apricot Sauce
5 cups dry French or white bread with crusts, cubed
3 large eggs
1/2 cup sugar
3/4 cup brown sugar, firmly packed
1 tablespoon vanilla extract
1 teaspoon cinnamon
3 tablespoon butter, melted
2 cups reduced-fat milk
1/3 cup raisins
Preheat oven to 325 degrees. Spread bread cubes in 8x 8 pan coated
with nonstick spray.
In a medium bowl, beat eggs until frothy. Add sugar, brown sugar,
vanilla, cinnamon, butter and milk. Beat until well mixed. Stir in
raisins. Pour over bread, pressing bread down until coated.
Let stand 40 minutes, occasionally pressing bread down to soak. Bake 50
minutes at 325 degree. Bake an additional 10 minutes at 400 degrees or
until pudding is browned and puffy.
Brandy Apricot Sauce
1 cup apricot preserves (2 12-ounce jars)
1/4 cup water
3 tablespoon brandy or orange juice
Bring apricot preserves and water to a boil. Cook 1 minute. Add
brandy and mix. Serve warm over bread pudding. Yield: 12 servings
Bread Pudding with Bourbon Sauce
Note: Even though this calls for raisins I always use
something else. Usually dried cranberries, but dried cherries also work
or you can leave them out entirely. This makes a 9x 9 dish and I
usually double it and bake it in a 9x 13 dish. Remember if using a
glass dish lower the oven 25 degrees.
1 1/2 cups torn bread (not too fresh, whole wheat is OK)
2 large eggs beaten
3 cup HOT milk
2/3 cup sugar
1/4 teaspoon salt
1 tablespoon butter
1/2 teaspoon vanilla
1/4 to 1/2 teaspoon cinnamon
1/2 to 1 cup chopped nuts
1/2 cup raisins (optional)
Combine all but the bread and eggs. Then add eggs (so the milk will
have cooled some) and bread. Let it sit until all the bread is soggy.
Pour into a greased 9" square pan. Bake at 350 degrees for 30 to 40
minutes. This can easily be doubled.
Note: Even better when the pudding is served with the
bourbon sauce that I serve it with.
Bourbon Sauce:
1/3 cup butter
1 cup sifted confectioners sugar
3 tablespoons bourbon or other liquor-Amaretto or rum are good
substitutes
2 egg yolks
1/2 cup whipping cream
Beat butter until soft in the top of a double boiler over hot but not
boiling water. Add sugar gradually and beat until creamy. Beat in
bourbon slowly. Beat yolks in one at a time. Add whipping cream and cook
until slightly thickened, stirring quite often. Every 10 minutes or so.
You can easily double the sauce, but don't try to triple it for it takes
too long to get it thickened.
Bread Pudding
3 tablespoons butter
1 1/2 loaves (1 pounds each) stale French bread, sliced
4 large eggs
6 cups whole milk
2 cups white sugar
2 1/2 tablespoons vanilla extract
2 1/2 teaspoons ground cinnamon
1 cup chopped strawberries
1 cup blackberries
Generously butter a 9x 13 baking dish. Arrange the bread slices in
the dish so they are packed in a little bit tight. In a medium bowl,
whisk together the eggs, milk, sugar, vanilla, and cinnamon. Pour the
liquid over the bread, and let it sit for an hour in the refrigerator.
Pressing down the top with a spatula occasionally to help the bread
absorb the liquid. After about 30 minutes, sprinkle the berries over the
pudding, and press them down inside a bit to distribute. Preheat the
oven to 350 degrees. Bake the bread pudding for 45 to 50 minutes in the
preheated oven, or until the top is golden, and the middle is firm.
While the pudding is baking, make the brown sugar sauce.
Brown Sugar Sauce:
1/2 cup unsalted butter
1 cup packed brown sugar
1/3 cup water
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 large egg, beaten
Melt the unsalted butter in a saucepan over medium heat. Stir in the
brown sugar, water, pumpkin pie spice, and salt. Cook, stirring
constantly for about 2 minutes. Remove from heat, and whisk in the egg.
Return to the burner, and cook stirring constantly until thickened,
about 1 minute. Serve hot over the hot bread pudding. Yields: 12
servings
Bread Pudding
10 slices white bread...cubed (I include crust)
4 large eggs, beaten
1/2 cup butter, melted
1 cup sugar
4 cups milk
1 teaspoon vanilla
1 tablespoon cinnamon
3/4 cup raisins, optional
Mix ingredients together. Add raisins and cinnamon. Place in 2 1/2
quart casserole (I spray with Pam) and bake uncovered at 350 degrees for
1 hour.
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