Bread Pudding Or Rice Pudding Recipes

A simple old-fashioned recipe for bread pudding and/or rice pudding.

Brenda from Glen Allen, VA

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July 17, 20070 found this helpful

Hi Brenda,

The bread pudding I make is VERY simple, although many variations can be added.

6-8 slices bread, buttered. (I prefer butter-better flavour)

3 tablespoons sugar

3 tablespoons sultanas

3 eggs

750mls -1litre milk (depending on amount of bread).

Cut bread into quarters, put one layer on bottom of dish. Sprinkle 1 tablespoon sugar and 1 tablespoon of sultanas over layer. Repeat with remainding bread, sugar, sultanas.

Beat the eggs - (I just use two forks and whip them a bit) and add to milk.

Pour milk/egg over bread.

I leave the dish stand for a couple of hours (this seems to help in preventing pudding from sinking after cooking) and then bake in a slow oven (about 160 degrees for about 50 mins - 1 hour.

It is cooked when the top is reasonably firm and brown. (Same as a cake)

Variations are endless:

choc chips sprinkled between layers or drinking chocolate

put jam on buttered bread before layering

apple and cinnamon between layers

My husband and sons actually prefer the simplest version (as above) served with whipped cream, and my husband loves it cold.

Regards,

Maree

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July 17, 20070 found this helpful

This is the recipe I use and everyone who has it says it is the best they ever had. I got this from an old friend who passed away many years ago.

Shirleys Bread Pudding-Whiskey Sauce

1 1/2 quarts milk or half-n-half 1 1/2 cups sugar

2 teaspoons vanilla 15 eggs, slightly beaten

1 stick butter 1 cup golden raisins

1 cup chopped toasted pecans Cinnamon to taste

10-12 slices sour dough bread, cut into small squares

Butter a 9X13 pan Mix bread, raisins, nuts and cinnamon and put in pan. Blend sugar, vanilla, butter, milk and eggs in large pan and cook on low until sugar is dissolved and butter is melted. Pour over bread. Let sit for about 1 hour for milk to soak in or cover and put in refrigerator over night. Bake at 325 for about 11/2-2 hours or until knife inserted comes out clean. Serve warm with hot whiskey sauce.

Whiskey Sauce

2 cup sugar 3/4 cup water

1 stick butter 2 teaspoons vanilla

1/4 cup cold water 2 Tbs. cornstarch

3/4 cup whiskey

Cook first sugar, butter and 3/4 cup water until butter is melted and sugar dissolved. Thicken with cornstarch mixed with 1/4 cup cold water. Remove from heat, add vanilla and whiskey. This will not be thick-just a little more than if you didnt use the cornstarch and gives it a little body.

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Anonymous Flag
July 18, 20070 found this helpful

I make a delicious and EXTREMLY easy bread pudding. I tear up bread till 2/3's of a 3 qt cassarole dish is filled. I then put 1 Tblsp cinnamon, 1/2 tsp each of cloves and nutmeg on the bread. Then I beat 4 eggs, a quart of milk, 1 Tblsp vanilla (pure is best) and pour that over the bread. I chop up 1/4 cup butter and mix that in. I let all this set for about 15 to 20 min so the bread will soak the mixture in. Then I bake it @350 degrees for about 45 min. It is done when a knife inserted mear the middle is clean. Great hot or cold.

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July 20, 20070 found this helpful

Both are basically just a custard with the bread or rice loaded into it.

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August 16, 20080 found this helpful

Microwave Bread Pudding

1 lrg. can evaporated milk 1 2/3 cups water (This makes 3 1/3 Cups of reg milk.

6 slices bread, buttered and cubed 3 Tbsp.butter

2 eggs

1/2 cup sugar

1/2 tsp. nutmeg

1 tsp. vanilla raisins (about 1/2 - 1 cup)

Scald the milk. Beat the eggs and add sugar, salt, nutmeg, vanilla. Combine with the milk.Place half of the bread cubes in bottom of casserole and add half the raisins. Add remaining bread and raisins. Bake in microwave on HIGH about 12 minutes or until knife put into centre comes out clean. Very easy,quick cooking and tasty. Enjoy!

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