Anyone have a recipe for bread pudding. We used to have it at a local eatery that was great. It was real sweet and tasted like had some booze in it.
I've got tons of them -
1 1/2 loaves dried Raisin bread, torn into pieces
2 cups milk
3 eggs, slightly beaten
1/2 cup butter, melted
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 can Eagle brand milk
1 cup sugar
3/4 cup brown sugar
1/2 teaspoon salt
1/4-cup dark rum or 1 tablespoon rum extract
Preheat oven to 350 degrees F.
In a large bowl, combine the milk, eggs, butter, cinnamon, vanilla, heavy cream, sugar, brown sugar, and salt, mix well to ensure the sugar has been dissolved.
Add bread pieces. Let sit until bread has soaked up all of the milk mixture. Place in baking dish.
Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.
Rum Sauce:
1 can Eagle brand milk
4 tablespoons margarine, melted
2 teaspoons vanilla extract
1 cup milk
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ cup dark rum
Combine Eagle brand milk, margarine, stirring well, warm before serving time. Whisk in rum just before serving.
Serve bread pudding with sauce.
Warm Apple Bread Pudding with Maple Rum Sauce
4 cups day-old French bread cubes
2 cups pared, cored, chopped apples
½ cup raisins
3 eggs
1 can Eagle Brand sweetened condensed milk
1¾ cups hot water
¼ cup butter, melted
1 tsp maple extract
MAPLE RUM SAUCE:
¼ cup butter
1 cup packed brown sugar
½ cup whipping cream
2 Tbsp rum
½ tsp maple extract
In large bowl, combine bread cubes, apples and raisins. Place in greased 9-inch square baking pan.
Whisk together eggs; stir in Eagle Brand, hot water, butter and maple extract. Pour over bread cube mixture, completely moistening bread.
Bake in preheated 350 F oven for 45-50 minutes or until knife inserted in center comes out clean. Remove from oven and cool slightly.
Serve warm with maple rum sauce, if desired.
MAPLE RUM SAUCE: over medium heat, melt together butter, whipping cream and brown sugar until mixture comes to a boil. Boil 2-3 minutes. Remove from heat; stir in rum and maple extract. Serve warm over apple bread pudding. Makes about 1 cup.
Cherry Bread and Butter Pudding
12 slices white bread
Butter or margarine
Cinnamon
1 (11 ounce) jar cherry preserves (OR preserves of choice)
4 eggs
2 2/3 cups milk
2 tablespoons granulated sugar
Preheat oven to 350 degrees F.
Cut crusts from 12 slices bread. Spread butter or margarine on one side of each slice. Butter an 8-inch square baking dish. Arrange 4 slices of bread on bottom. Sprinkle lightly with cinnamon. From jar of cherry preserves (about 1 cup), spread a spoonful of preserves on each slice. Repeat making 2 more layers.
In medium bowl, beat 4 eggs with fork, add milk and sugar, stirring until well mixed. Pour over bread and bake for 1 hour. Refrigerate.
Makes 6 servings.
If preferred, serve warm from oven.
1 1/2 loaves dried Raisin bread, torn into pieces
2 cups milk
3 eggs, slightly beaten
1/2 cup butter, melted
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 can Eagle brand milk
1 cup sugar
3/4 cup brown sugar
1/2 teaspoon salt
1/4-cup dark rum or 1 tablespoon rum extract
Preheat oven to 350 degrees F.
In a large bowl, combine the milk, eggs, butter, cinnamon, vanilla, heavy cream, sugar, brown sugar, and salt, mix well to ensure the sugar has been dissolved.
Add bread pieces. Let sit until bread has soaked up all of the milk mixture. Place in baking dish.
Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.
Rum Sauce:
1 can Eagle brand milk
4 tablespoons margarine, melted
2 teaspoons vanilla extract
1 cup milk
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ cup dark rum
Combine Eagle brand milk, margarine, stirring well, warm before serving time. Whisk in rum just before serving.
Serve bread pudding with sauce.
Warm Apple Bread Pudding with Maple Rum Sauce
4 cups day-old French bread cubes
2 cups pared, cored, chopped apples
½ cup raisins
3 eggs
1 can Eagle Brand sweetened condensed milk
1¾ cups hot water
¼ cup butter, melted
1 tsp maple extract
MAPLE RUM SAUCE:
¼ cup butter
1 cup packed brown sugar
½ cup whipping cream
2 Tbsp rum
½ tsp maple extract
In large bowl, combine bread cubes, apples and raisins. Place in greased 9-inch square baking pan.
Whisk together eggs; stir in Eagle Brand, hot water, butter and maple extract. Pour over bread cube mixture, completely moistening bread.
Bake in preheated 350 F oven for 45-50 minutes or until knife inserted in center comes out clean. Remove from oven and cool slightly.
Serve warm with maple rum sauce, if desired.
MAPLE RUM SAUCE: over medium heat, melt together butter, whipping cream and brown sugar until mixture comes to a boil. Boil 2-3 minutes. Remove from heat; stir in rum and maple extract. Serve warm over apple bread pudding. Makes about 1 cup.
Cherry Bread and Butter Pudding
12 slices white bread
Butter or margarine
Cinnamon
1 (11 ounce) jar cherry preserves (OR preserves of choice)
4 eggs
2 2/3 cups milk
2 tablespoons granulated sugar
Preheat oven to 350 degrees F.
Cut crusts from 12 slices bread. Spread butter or margarine on one side of each slice. Butter an 8-inch square baking dish. Arrange 4 slices of bread on bottom. Sprinkle lightly with cinnamon. From jar of cherry preserves (about 1 cup), spread a spoonful of preserves on each slice. Repeat making 2 more layers.
In medium bowl, beat 4 eggs with fork, add milk and sugar, stirring until well mixed. Pour over bread and bake for 1 hour. Refrigerate.
Makes 6 servings.
If preferred, serve warm from oven.
BREAD PUDDING
1 loaf French bread 2 tablespoons vanilla
1 quart milk 3 tablespoons margarine
3 eggs 1 cup raisins
2 cups sugar
Soak bread in milk; crush with hands till well mixed. Then add eggs, sugar, vanilla and raisins and stir well. Pour margarine in bottom of thick pan and bake until very firm. Let cool; then cube pudding and put in individual dessert dish; when ready to serve, add sauce and heat under broiler. Serve with Whiskey Sauce.
WHISKEY SAUCE
1 stick of margarine
1 cup sugar
1 egg
Cream the sugar and egg until well mixed. Add melted margarine and continue to dissolve. Add whiskey to taste which should make sauce creamy smooth.
1 loaf French bread 2 tablespoons vanilla
1 quart milk 3 tablespoons margarine
3 eggs 1 cup raisins
2 cups sugar
Soak bread in milk; crush with hands till well mixed. Then add eggs, sugar, vanilla and raisins and stir well. Pour margarine in bottom of thick pan and bake until very firm. Let cool; then cube pudding and put in individual dessert dish; when ready to serve, add sauce and heat under broiler. Serve with Whiskey Sauce.
WHISKEY SAUCE
1 stick of margarine
1 cup sugar
1 egg
Cream the sugar and egg until well mixed. Add melted margarine and continue to dissolve. Add whiskey to taste which should make sauce creamy smooth.
Bread Pudding with Bananas Foster Sauce
4 large eggs
1-1/4 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
2 cups milk
2 cups whipping cream
3 tablespoons rum
2 tablespoons vanilla extract
1 (16-ounce) loaf French bread, cubed
Powdered sugar
Whipped cream
Bananas Foster Sauce
1. Whisk together eggs, sugar, cinnamon and nutmeg in a large bowl
2. Gradually whisk in milk, whipping cream, rum, and vanilla
3. Add bread cubes, tossing to combine
4. Pour mixture into a lightly greased 13- x 9-inch baking dish
5. Bake at 375°F for 45 minutes or until set, shielding with aluminum foil to prevent excessive browning
6. Sprinkle pudding with powdered sugar
7. Serve warm pudding with sweetened whipped cream and Bananas Foster Sauce
Bananas Foster Sauce
1 cup firmly packed light brown sugar
1/4 cup butter
1/4 cup whipping cream
2 tablespoons rum
1 teaspoon vanilla extract
2 large bananas
1. Slice bananas on the diagonal into 1/4-inch thickness
2. Set aside
3. Stir together brown sugar, butter, whipping cream, rum, and vanilla in a medium skillet over medium-high heat
4. Cook 5 minutes, stirring constantly
5. Mixture will bubble up as it caramelizes
6. Stir in bananas
7. Serve over warm bread pudding
Bread Pudding With Bourbon Sauce
1 pound French style bread (the firmer the better)
3 1/4 cups milk
3 eggs
2 teaspoons vanilla
3/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 cup pecans
1/4 cup raisins (optional)
Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mix. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350° for 30 minutes or until lightly brown. Serve warm with Bourbon sauce.
Bourbon Sauce
1 cup granulated sugar
6 tablespoons butter, melted
1/2 cup buttermilk
1 tablespoon (or more!) Bourbon
1/2 teaspoon baking soda
1 tablespoon white corn syrup
1 teaspoon vanilla
In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm.
4 large eggs
1-1/4 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
2 cups milk
2 cups whipping cream
3 tablespoons rum
2 tablespoons vanilla extract
1 (16-ounce) loaf French bread, cubed
Powdered sugar
Whipped cream
Bananas Foster Sauce
1. Whisk together eggs, sugar, cinnamon and nutmeg in a large bowl
2. Gradually whisk in milk, whipping cream, rum, and vanilla
3. Add bread cubes, tossing to combine
4. Pour mixture into a lightly greased 13- x 9-inch baking dish
5. Bake at 375°F for 45 minutes or until set, shielding with aluminum foil to prevent excessive browning
6. Sprinkle pudding with powdered sugar
7. Serve warm pudding with sweetened whipped cream and Bananas Foster Sauce
Bananas Foster Sauce
1 cup firmly packed light brown sugar
1/4 cup butter
1/4 cup whipping cream
2 tablespoons rum
1 teaspoon vanilla extract
2 large bananas
1. Slice bananas on the diagonal into 1/4-inch thickness
2. Set aside
3. Stir together brown sugar, butter, whipping cream, rum, and vanilla in a medium skillet over medium-high heat
4. Cook 5 minutes, stirring constantly
5. Mixture will bubble up as it caramelizes
6. Stir in bananas
7. Serve over warm bread pudding
Bread Pudding With Bourbon Sauce
1 pound French style bread (the firmer the better)
3 1/4 cups milk
3 eggs
2 teaspoons vanilla
3/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 cup pecans
1/4 cup raisins (optional)
Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mix. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350° for 30 minutes or until lightly brown. Serve warm with Bourbon sauce.
Bourbon Sauce
1 cup granulated sugar
6 tablespoons butter, melted
1/2 cup buttermilk
1 tablespoon (or more!) Bourbon
1/2 teaspoon baking soda
1 tablespoon white corn syrup
1 teaspoon vanilla
In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm.
Bread Pudding with Caramel Sauce
4 tablespoons unsalted butter at room temperature
12 slices day old bread, crusts removed
3 cups milk
4 eggs
3 egg yolks
1/2 cup Irish Whiskey or Bourbon
2/3 cup sugar
1 1/2 teapoons vanilla extract
Caramel sauce
Preheat oven to 350°. Butter bread on both sides. In large bowl, whisk together remaining ingredients. Place a layer of buttered bread in bottom of 9"x5" loaf pan. Continue layering until bread is 1 inch from top. Pour liquid mixture over bread slowly, allowing it to absorb. Stop when bread is soaked. Place pan in center of deep oven proof pan. Pour boiling water around it until water is halfway up loaf pan. Place in center oven rack and back until set, about 45 minutes.
Remove pudding from oven and cool slightly. To serve, place thick slice on a plate and top with hot or cold caramel sauce.
4 tablespoons unsalted butter at room temperature
12 slices day old bread, crusts removed
3 cups milk
4 eggs
3 egg yolks
1/2 cup Irish Whiskey or Bourbon
2/3 cup sugar
1 1/2 teapoons vanilla extract
Caramel sauce
Preheat oven to 350°. Butter bread on both sides. In large bowl, whisk together remaining ingredients. Place a layer of buttered bread in bottom of 9"x5" loaf pan. Continue layering until bread is 1 inch from top. Pour liquid mixture over bread slowly, allowing it to absorb. Stop when bread is soaked. Place pan in center of deep oven proof pan. Pour boiling water around it until water is halfway up loaf pan. Place in center oven rack and back until set, about 45 minutes.
Remove pudding from oven and cool slightly. To serve, place thick slice on a plate and top with hot or cold caramel sauce.