ISO TnT Bread Pudding Recipe

[tcinsa]

I love bread pudding but have never made it. Does anyone have a recipe they love and/or any hints on making this? Thanks a million.

[Mama Mangia]

tcinsa -

Bread Pudding is very good and very easy to make! Please check out the site - use the search - there are recipes for bread puddings.

Here's a few more:

Famous Bread Pudding
Yeild one 10" x 12" Pan

16 oz Half and Half
8 oz Whipping Cream
8 Each Fresh Eggs
1 1/4 Cup Sugar
1/2 tsp. Vanilla Flavor
4 1/2 Slices White Bread
1/2 tsp. Cinnamon
1 tsp. Sugar
2 TBS Raisins

Mix well: half and half, whipping cream, eggs, sugar, and vanilla. Arrange bread (Broken up) on bottom of pan. Pour mix over bread pieces. Mix 1/2 teaspoon cinnamon with 1 teaspoon sugar and sprinkle over bread. Spread raisins over top. Cover with foil and bake in water bath at 400 degrees for 75-90 minutes. Or until tops are golden brown.

What is a water bath? A water bath is a larger pan then your bread pudding pan filled with water, Just below the top of your pan with your bread pudding in it. The secret here is the water keeps the side from browning and makes your bread pudding hold its flavor betteras well as keeps the edges from getting dry.


Bread Pudding


3 eggs
1/2 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
2 1/2 cups milk
4 cups dry bread in small pieces
1 cup raisins
1 teaspoon cinnamon

Combine eggs, sugar, vanilla, salt.
Beat until light and fluffy.
Add milk and stir well.
In greased baking dish lay bread then raisins.
Alternate layers.
Pour mixture over top.
Sprinkle with cinammon.
Place dish in shallow pan of hot water.
Bake at 350 F for 45 minutes or until top is slightly crusty.

[tcinsa]

My bad, mama. I looked in Dessert Breads but neglected to use the search feature. Thanks so much for these recipes. The first one looks heavenly with the Half-n-Half and the whipping cream - perfect for a holiday party or special dinner. The second one sounds delicious and maybe less calories so I could have it a lot!

[Mama Mangia]

Enjoy!!!! And do look up the other recipes!!

[KYHeirloomer]

Rule #2: Everything's Better With Bourbon.

Well, maybe not everything. But certainly this bread pudding recipe, which comes from The Beaumont Inn, near Harrodsburg, Kentucky. It become our favorite:

Bread Pudding With Bourbon Sauce

1 lb breat
3 1/4 cups milk
3 eggs
2 tsp vanilla
3/4 cup sugar
1/4 tsp cinnamon
1/4 cup pecans, broken
1/4 cup raisins
Bourbon sauce

Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla and add to bread mixture. Let sit for awhile so bread absorbs milk mixture

Put 1/2 of mixture in a casserole or baking dish. Layer pecans and rasins. Top with rest of mixture. Bake at 350F for 30 minutes or until lightly browned. Serve warm with Bourbon Sauce

Bourbon Sauce

1 cup sugar
6 tbls butter, melted
1/2 cup buttermilk
1 tbls (or more) bourbon
1/2 tsp baking soda
1 rtbls white corn syrup
1 tsp vanilla

Mix all ingredients together in a saucepan. Bring to a boil and cook 1 minute. Serve warm.

[tcinsa]

Oooooh KY, I like the way you cook! Alcohol has saved a lot of my meals. I learned early that if the meal isn't looking good, get the guests liquored up before serving.

[KYHeirloomer]

Well, I've never had that problem because my meals always look good.

No, I'm not perfect. But even when I screw somthing else I can usually salvage it by the way it gets plated. Pretty is as pretty does, as somebody must have said some time or another.

[Cook Chatty Cathy]

Dear KYH & MamaM,
I am wondering, I have never cared for bread pudding because my Mom made it and it always seemed undercooked and tasted like soggy bread soaked in semi-raw eggs. I have of late been craving some Good Bread Pudding, and I am almost certain it is good. I am going to give it a try with one of these recipes, and thank you for sharing!
So my question is: can I bake it dry w/o using the moist heat method? I think I would like it better that way, but then with eggs being exspensive and milk too I do not want to ruin the recipe!
CCCathy

[KYHeirloomer]

Cathy, did anyone ever answer this question for you?

If not, yes, you can certainly bake it dry. The recipe I posted specifies that.

The thing about water baths is that they assure an even heat envelope, with no hot spots---including the bottom of the dish. That's why they're so often used with custards (which is all a bread pudding is, really), cheesecakes, and the like.

With cheesecakes they're critical to keep the cake from splitting. With bread pudding, what does a crack matter?

[Mama Mangia]

This one is a bit different -

Danish Applesauce Bread Crumb Pudding

3/4 stick (6 tablespoons) unsalted butter
12 slice homemade-type white bread, ground fine in a food processor about 2 1/2 cups)
4 cup homemade chunky applesauce (recipe follows) or bottled chunky applesauce

for applesauce:
3 lb. mcintosh apples (about 8 large)
2/3 cup water
1/2 cup sugar
1 cup lingonberry preserves* or raspberry preserves plus additional for garnish
lightly sweetened whipped cream for garnish and as an accompaniment


preheat oven to 325°f. in a large heavy skillet melt butter over moderate heat and stir in bread crumbs. cook bread crumbs, stirring constantly and breaking up lumps, until golden, about 5 minutes. in a 1 1/2-quart soufflé dish layer 1 cup crumbs, 2 cups applesauce, and 1/2 cup preserves and repeat. sprinkle remaining 1/2 cup crumbs on top and bake pudding in middle of oven 25 minutes, or until top is golden brown. pudding may be made 1 day in advance and kept covered and chilled. reheat pudding in a 325°f. oven before serving. garnish pudding with whipped cream and additional preserves. serve pudding warm with whipped cream.

to make chunky applesauce: peel and core apples and cut into 3/4-inch pieces. in a large heavy saucepan bring water, apples, and sugar to a boil and simmer, stirring occasionally, until apples are soft and starting to fall apart, about 25 minutes. applesauce may be made 3 days in advance and kept covered and chilled. makes about 5 cups. serves 6.