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Bread Pudding Recipe

Bread Pudding Ingredients

  • Bread Pudding Recipe
    Bread Pudding Recipe

    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

How to make Bread Pudding

  • 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.
  • Bread Pudding is ready to serve.

Prep 10 min
Inactive Prep 24 hr 10 min
Cook 50 min
Total: 25 hr 10 min

Pumpkin Bread Pudding Recipe

Pumpkin Bread Pudding Ingredients

  • Pumpkin Bread PuddingRecipe
    Pumpkin Bread PuddingRecipe

    1 cup heavy cream

  • 3/4 cup canned solid-pack pumpkin
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 2 large eggs plus 1 yolk
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Pinch of ground cloves
  • 5 cups cubed (1-inch) day-old baguette or crusty bread
  • 3/4 stick unsalted butter, melted

How to make Pumpkin Bread Pudding

  • Preheat oven to 350°F with rack in middle.
  • Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
  • Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
  • Pumpkin Bread Pudding is ready to serve.

yield: Makes 6 servings

active time: 15 min

total time: 45 min

Butterscotch Bread Pudding Recipe

Butterscotch Bread Pudding Ingredients

  • Butterscotch Bread Pudding Recipe
    Butterscotch Bread Pudding Recipe

    1 (10.75 ounce) loaf day-old bread, torn into small pieces

  • 4 cups milk
  • 2 cups brown sugar
  • 1/2 cup butter, melted
  • 3 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 cup butterscotch chips

 

How to make Butterscotch Bread Pudding

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish.
  • In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
  • Bake in preheated oven 1 hour, until nearly set. (It should have a “thigh wiggle” or wiggle as much as a well endowed thigh.) Serve warm or cold.
  • Butterscotch Bread Pudding is ready to serve.

Prep Time:10 Min
Cook Time:1 Hr
Ready In:1 Hr 10 Min
Servings: 8

Pineapple Bread Pudding Recipe

Pineapple Bread Pudding Ingredients

  • Pineapple Bread Pudding Recipe
    Pineapple Bread Pudding Recipe

    10 slices white bread

  • 3/4 cup butter or margarine, melted
  • 5 eggs
  • 1 (20 ounce) can crushed pineapple, drained
  • 1/4 cup dried currants or raisins
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon ground cinnamon
  • Whipped cream

How to make Pineapple Bread Pudding

  • Place bread on a baking sheet. Bake at 375 degrees F for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside. In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes.
  • Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350 degrees F for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.
  • Pineapple Bread Pudding is ready to serve.

Prep Time:15 Min
Cook Time:40 Min
Ready In:55 Min
Servings: 8

Banana Bread Pudding Recipe

Banana Bread Pudding Ingredients:

  • Banana Bread Pudding Recipe
    Banana Bread Pudding Recipe

    1 loaf French bread

  • 2 tblsp Vanilla Extract
  • 4 Bananas, mashed
  • 4 cups Milk
  • 3 Eggs
  • 1 cup Sugar
  • 1 cup Raisins
  • 1 tsp freshly ground Nutmeg
  • 1 tsp Cinnamon
  • Splash of rum (optional)

How to make banana bread pudding:

  • Cut the lof in small cubes.
  • Put the cubed loaf in a bowl.
  • Now pour the milk on it and keep it aside for a hour.
  • Preheat oven to 325 degrees.
  • Grease 9 x 13 inch baking dish.
  • In a separate bowl mix the eggs, sugar and vanilla essence.
  • Pour this mixture onto the bread mixture and then spread the mashed bananas and raisins.
  • Add rum, cinnamom and nutmeg powder.
  • Pour this mixture on the baking dish.
  • Bake in the oven for 1 hour and then let it cool.
  • Banana Bread Pudding is ready to serve.

Italian Bread Pudding Recipe

Italian Bread Pudding Ingredients

  • Italian Bread Pudding Recipe
    Italian Bread Pudding Recipe

    5 large eggs

  • 1 cup milk
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 1/8 to 1/4 tsp. ground red pepper
  • 1 (5-oz.) package frozen mozzarella-and-Monterey Jack cheese Texas toast, chopped
  • 3 plum tomatoes, seeded and chopped (about 1 1/4 cups)
  • 8 fully cooked bacon slices, chopped
  • 1 cup grated Cheddar cheese
  • Garnish: fresh basil leaves

How to make Italian Bread Pudding

  • Whisk together first 6 ingredients until blended.
  • Layer half of Texas toast in a lightly greased 11- x 7-inch baking dish; sprinkle with half each of tomatoes, bacon, and cheese. Repeat layers once. Pour egg mixture over toast and cheese. Cover and chill 4 to 24 hours.
  • Preheat oven to 325°. Bake casserole 50 to 55 minutes or until center is set. Let stand 5 minutes before serving. Garnish, if desired.
  • 1 1/4 cups egg substitute may be substituted.
  • Note: For testing purposes only, we used Pepperidge Farm Mozzarella and Monterey Jack Texas Toast.
  • Texas Toast Bread Pudding: Omit dried basil, tomatoes, and bacon. Proceed with recipe as directed.
  • Sausage Roll Casserole: Omit dried basil, tomatoes, and bacon. Increase cheese to 1 1/2 cups. Substitute 1 (18-oz.) package frozen sausage wrap rolls for Texas toast. Break apart sausage rolls; cut each roll crosswise into thirds, cutting across sausage. Proceed with recipe as directed.
  • Italian Bread Pudding is ready to serve.

Prep: 15 min.
Chill: 4 hr.
Bake: 55 min.
Stand: 5 min.

Yield: Makes 6 servings