Don't throw out your stale bread. Turn it into this custardy dessert that is bread pudding. One of my favourite things to do is collect little pieces from different loaves of bread (French, Italian) to give it some real texture and flavour excitement. :)
Total Time: 45 minutes
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I think when most people think of bread pudding, they immediately think of a soft and sweet dessert. This recipe uses up your stale bread and turns it into delightful savoury pudding you can serve as a side dish or as a meal. It's cheesy and smooth with a beautiful crisp crust.
This recipe was devised during the last war as a thrifty way to use up summer soft fruit and stale bread, and it is now an English summer staple. It is absolutely delicious with cream.
My husband was raised on this. This one is a specialty of his grandmother and his mom. Yummy! Place brown sugar in top of double boiler. Cut bread in 1 inch squares and place over brown sugar.
One of my favorite uses for stale bread is turning it into bread pudding.
Combine eggs, milk, sugar, and raisins in a large mixing bowl. Mix well. Add in pieces of bread. Stir all ingredients together.
The pudding that is very common to our country is unlike the one that's soft and creamy. Our pudding is mostly made of leftover bread or stale bread. It's also soft in the inside but crusty on the outside.
This is a great dessert, especially for cold weather. Very simple to make!
Remove crusts from baked bread and cut into 1 inch cubes. Set aside. In a large bowl, combine eggs, half and half, sugar, pumpkin, vanilla, salt and spices...
Combine the bread crumbs, milk, eggs, sugar, salt and margarine together. Add the raisins and vanilla. Pour into a well greased baking dish. Bake at 350 degrees F for 35-40 minutes or until firm.
Combine pineapple, milk, and bread in a mixing bowl. Stir together and let stand for 10 minutes. Stir in the remaining ingredients. Pour the mixture into a lightly oiled 9x9 inch baking pan.
This lighter version of bread pudding has a minty flavor and is bursting with deep-purple baked blueberries. The pudding can be prepared a day in advance. It is best when refrigerated for at
Heat the milk and pour over the bread cubes. Add the eggs beaten with the sugar and butter cut in small pieces. Mix in raisins. Add 1 tsp of vanilla. Bake at 350 degrees F until pudding is firm. Serve with light cream or milk (opt.)
Place bread cubes in a greased 9x13 inch baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread
Recipe for Easy Bread Pudding. Mix sugar, salt, and cinnamon in a large bowl. Beat in eggs and slowly stir in milk. Add rolls that have been broken up into small pieces. Add raisins. . .
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This is certainly one of the most decadently delicious desserts I've ever eaten. Croissants are by themselves a great addition to any meal, but layered in a rich egg custard type pudding is way over the top and very close to "Gilding the Lily".
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Looking for a great bread pudding recipe. One that doesn't contain liquor, but has LOTS of raisins! Anyone got one they'll share? The richer the better! Thanks!
Go to Cooks. com there's a very good Microwave Bread Pudding recipe. I like to use 12 grain bread, more raisins ( or craisins are good also) you can also use powdered milk and Egg Beaters with this recipe with good results and leave out the salt.
A simple old-fashioned recipe for bread pudding and/or rice pudding.
Brenda from Glen Allen, VA
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
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.
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.
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.