Time 2h30m Yield 8 servings Number Of Ingredients 10 Steps:
Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter. Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F. Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss. Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.
Time 1h20m Yield 8-12 serving(s) Number Of Ingredients 15 Steps:
In a large mixing bowl, break bread into small pieces by hand. In a separate mixing bowl, whisk eggs and pour over broken bread. Add fruit cocktail to bread and mix by hand. In a 6-quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil. Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture. Cover and let bread soak up the egg mixture thoroughly, approximately one hour. Preheat oven to 350 degrees. After an hour, check bread to make sure liquid is completely soaked into bread mixture. Mix by hand and break up any remaining hard bread pieces. Transfer bread pudding mixture into two 10 x 12 x 3 roasting pan 3/4 of the way to the top. Place in a 350 degree oven and bake until top is brown and center is cooked approximately 60 to 90 minutes. Be careful not to overcook. Serve hot and spoon bread pudding sauce over top (see recipe below). SAUCEIn a 4-quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer. Simmer until butter clarifies and alcohol reduces, approximately 15 minutes. Remove from heat and spoon over bread pudding. Serve.
Time 1h Yield 6 Number Of Ingredients 12 Steps:
In a large saucepan over medium-low heat, heat milk until bubbles just begin to form at edges. Remove from heat and stir in 1/2 cup sugar, 1/2 cup butter and salt. Stir until sugar dissolves. Let stand until butter melts entirely. Preheat oven to 350 degrees F (175 degrees C). Butter a 4 quart casserole and dust generously with nutmeg. Tear bread apart, 2 slices at a time, into 2 inch pieces and stir into milk mixture. Gently stir beaten eggs into milk mixture. Pour into prepared pan and sprinkle the surface with nutmeg. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 45 minutes, until center is almost set. Serve warm with hard sauce. Hard sauce: In a small saucepan over medium heat, combine water, 1/2 cup sugar, cornstarch, 1/4 cup butter and 1 tablespoon nutmeg. Bring to a rolling boil, remove from heat and set aside until serving.
Time 1h5m Yield 8 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish. Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares. Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon. Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved. Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread. Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.
Time 1h Yield 8-10 slices, 8-10 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 350°F. Scald milk with butter; set aside to cool. In a large bowl place torn bread pieces, sprinkle with as much cinnamon as you like. Sprinkle 1/2 cup sugar, 1/4 tsp salt and 2 eggs (slightly beaten) over cinnamon sugar bread pieces. Mix gently. Pour cooled scalded milk and butter over the bread mixture and add any optional items before pouring into greased loaf pan. Mixture should fill the bread pan. Place the loaf pan in a large baking pan and fill with 1" of water (called a water bath). Bread pudding is done when a knife inserted in center comes out clean. Oven temps may vary and so would the baking time. Slice into 1" slices and serve warm. top with a dollop of the Hard Sauce(see below). May be warmed in microwave for leftovers. Hard Sauce recipe:. Beat butter until creamy. Gradually add powdered sugar and then vanilla until all mixed. Spoon a dollop on a slice of warm bread pudding. Mmm–enjoy!
Time 1h20m Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. Cut bagels in 1/2, then in small pieces. Put in pan with sugar. Add 3 cups of milk, heat till sugar melts, not boiling. In medium bowl, add 1 cup milk, eggs, cinnamon, vanilla, and whisk till mixed well. Add warm bagel mixture. Stir until just blended. Pour into 2qt casserole dish with lid. Sprinkle with nutmeg. Put dish into pan with about 1/2-inch of water. Bake for 65 minutes. Test with knife–when it comes out clean pudding is done.
More about “my moms best bread pudding recipes”
Time 1h50m Yield Serves 10 Number Of Ingredients 0 Steps:
soak the bread in the milk for 30mins/1 hr. squeeze out the bread mix all the other ingredients with the sloppy bread leaving the flour til last, add just enough to help bind it all lightly butter a roasting tin. Put the mixture in and smooth it down, then run a fork over it and sprinkle it with a little sugar bake in the oven fan 140 for an hour or so till browning on top. Don’t overcook it or it’ll dry it out. Enjoy hot or cold.
