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Bread pudding!
- Thread starter jpshaw
- Start date
Mama Mangia
Super Moderator
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.
Mama Mangia
Super Moderator
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.
Mama Mangia
Super Moderator
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.
Mama Mangia
Super Moderator
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.
Mama Mangia
Super Moderator
COUNTRY BREAD PUDDING WITH A TWIST
1 (1 pound) loaf soft French bread
2 cups half and half
2 cups milk
3 large eggs, lightly beaten
2 cups sugar
2/3 cup applesauce
3/4 cup chopped pecans
3/4 cup raisins
1 TBS. plus 1 tsp. vanilla extract
1 1/2 tsps. ground cinnamon
1/4 stick butter, melted
~~~~~~~~~~~
Whiskey Sauce (recipe below)
Tear bread into small pieces; place in a large bowl. Add half and half and milk to bowl; let mixture stand 10 minutes.
Stir mixture well with a wooden spoon. Add eggs and next 6 ingredients, stirring well.
Pour batter into a 13x9 inch pan; tilt pan to coat evenly. Spoon pudding mixture into pan. Bake, uncovered,
at 325 for 55 to 60 mins. or until pudding is firm. Remove from oven; cool.
~~~~~~~~~~~
Cut into squares; spoon Whiskey Sauce over each serving.
~~~~~~~~~~~
Whiskey Sauce
1/2 cup butter
1 cup sugar
1/2 cup half and half
2 TBS. whiskey
NOTE: IF YOU DO WISH TO USE WHISKEY, YOU MAY USE OTHER
FLAVORINGS. We have also had this in restaurants with just
a' bit ' a' brandy.
Combine first 3 ingredients in a heavy saucepan; cook over medium heat unti sugar dissolves.
Bring to a boil; reduce heat, and simmer 5 minutes. Remove from heat; cool. Add whiskey.
Yield: 1 1/2 cups sauce.
1 (1 pound) loaf soft French bread
2 cups half and half
2 cups milk
3 large eggs, lightly beaten
2 cups sugar
2/3 cup applesauce
3/4 cup chopped pecans
3/4 cup raisins
1 TBS. plus 1 tsp. vanilla extract
1 1/2 tsps. ground cinnamon
1/4 stick butter, melted
~~~~~~~~~~~
Whiskey Sauce (recipe below)
Tear bread into small pieces; place in a large bowl. Add half and half and milk to bowl; let mixture stand 10 minutes.
Stir mixture well with a wooden spoon. Add eggs and next 6 ingredients, stirring well.
Pour batter into a 13x9 inch pan; tilt pan to coat evenly. Spoon pudding mixture into pan. Bake, uncovered,
at 325 for 55 to 60 mins. or until pudding is firm. Remove from oven; cool.
~~~~~~~~~~~
Cut into squares; spoon Whiskey Sauce over each serving.
~~~~~~~~~~~
Whiskey Sauce
1/2 cup butter
1 cup sugar
1/2 cup half and half
2 TBS. whiskey
NOTE: IF YOU DO WISH TO USE WHISKEY, YOU MAY USE OTHER
FLAVORINGS. We have also had this in restaurants with just
a' bit ' a' brandy.
Combine first 3 ingredients in a heavy saucepan; cook over medium heat unti sugar dissolves.
Bring to a boil; reduce heat, and simmer 5 minutes. Remove from heat; cool. Add whiskey.
Yield: 1 1/2 cups sauce.
Mama Mangia
Super Moderator
Jack Daniel's Bread Pudding
1 cup raisins
1 tablespoon fresh orange or lemon zest
1/3 cup Jack Daniel’s® Tennessee Whiskey
7 cups cubed white bread, lightly toasted
4 eggs
1 cup sugar
3 cups milk
1 teaspoon vanilla
1/4 cup (1/2 stick) butter, cut into small pieces
Nutmeg, to taste
Combine the raisins, zest, and Jack Daniel's in a small bowl. Let soak about
20 minutes. Butter a 9 x 13-inch baking dish.
Place bread cubes in the prepared dish.
Whisk together the eggs and sugar in a large mixing bowl. Stir in the milk
and vanilla. Sprinkle the raisin mixture evenly over the bread cubes.
Pour the egg mixture over the bread and let stand about 15 minutes.
Heat the oven to 375°F. Dot the top of the pudding with butter and sprinkle
with nutmeg.
Bake until golden brown and set in the center, about 35 to 40 minutes. Serve
warm.
Drizzle each serving with heavy cream, if desired.
Makes 12 servings.
need more????
1 cup raisins
1 tablespoon fresh orange or lemon zest
1/3 cup Jack Daniel’s® Tennessee Whiskey
7 cups cubed white bread, lightly toasted
4 eggs
1 cup sugar
3 cups milk
1 teaspoon vanilla
1/4 cup (1/2 stick) butter, cut into small pieces
Nutmeg, to taste
Combine the raisins, zest, and Jack Daniel's in a small bowl. Let soak about
20 minutes. Butter a 9 x 13-inch baking dish.
Place bread cubes in the prepared dish.
Whisk together the eggs and sugar in a large mixing bowl. Stir in the milk
and vanilla. Sprinkle the raisin mixture evenly over the bread cubes.
Pour the egg mixture over the bread and let stand about 15 minutes.
Heat the oven to 375°F. Dot the top of the pudding with butter and sprinkle
with nutmeg.
Bake until golden brown and set in the center, about 35 to 40 minutes. Serve
warm.
Drizzle each serving with heavy cream, if desired.
Makes 12 servings.
need more????
Mama Mangia
Super Moderator
Crockpot recipe - I'm postng this in case you want to make one of the above in the crockpot
•4 cups French bread cubes, toasted
•2 1/2 cups milk, scalded, cooled slightly
•2 eggs, beaten
•3/4 cup sugar
•1/4 teaspoon cinnamon
•dash nutmeg
•dash salt
•1 teaspoon vanilla extract
•2 tablespoons melted butter
•1/2 cup raisins, optional
•dessert sauce or whipped cream for garnish
Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce (links below) or whipped cream.
•4 cups French bread cubes, toasted
•2 1/2 cups milk, scalded, cooled slightly
•2 eggs, beaten
•3/4 cup sugar
•1/4 teaspoon cinnamon
•dash nutmeg
•dash salt
•1 teaspoon vanilla extract
•2 tablespoons melted butter
•1/2 cup raisins, optional
•dessert sauce or whipped cream for garnish
Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce (links below) or whipped cream.
Mama Mangia
Super Moderator
You're very welcomed! Let me know how you like it! I've got plenty more if you need them.
chubbyalaskagriz
New member
Yep. Me and Bread Puddin' are TIGHT. We've been close friends since wayyyy back! 
Johnny West
New member
Last night's pineapple bread pudding; recipe from
the Cooking Light Cookbook; baked in a #8 Griswold.
ricksrealpitbbq.freeforums.org • View topic - Just Desserts
the Cooking Light Cookbook; baked in a #8 Griswold.
ricksrealpitbbq.freeforums.org • View topic - Just Desserts
Mama Mangia
Super Moderator
it says to taste - so you first tate the whiskey, add a little to the butter mixture, drink a bit more whiskey, add a little more to the butter mixture, drink a little more whiskey (just to make sure that it is still fresh after opening!) and pour the rest of the bottle in while grabbing another bottle of hootch to sample............
Johnny West
New member
No amount given on whiskey. Is that 1 Tbs or a whole fifth in there?
Do you worry about the raw egg or coddle it first?
Johnny West
New member
Wow! This is a lot of recipe! Now I'm confused which recipe for pudding should I start first.
I'd start with the Beam's Choice.
From someone who doesn't like bread pudding, this is the only bread pudding I do like. Sorry, no booze.
Bread Pudding
6 slices bread, cut in 1" squares
1/2 cup raisins
1/4 cup chopped walnuts
3 eggs
1 can Eagle Brand milk
1/2 cup sugar
1 teaspoon vanilla
1 cup milk
(drizzle icing recipe below)
Preheat oven to 375 degrees. Grease a loaf pan. Put bread in the pan, stir in raisins, sprinkle nuts on top. In a small bowl, stir eggs into Eagle Brand, add remaining ingredients and pour over bread, pushing bread under the liquid.
Place 2 cups water in a 9 X 13" pan. Set the loaf pan in the water and bake 45 min.
While bread pudding is still hot, drizzle on icing made with a little powdered sugar, 1/8 teaspoon vanilla, and enough milk to make a drizzle consistency.
Bread Pudding
6 slices bread, cut in 1" squares
1/2 cup raisins
1/4 cup chopped walnuts
3 eggs
1 can Eagle Brand milk
1/2 cup sugar
1 teaspoon vanilla
1 cup milk
(drizzle icing recipe below)
Preheat oven to 375 degrees. Grease a loaf pan. Put bread in the pan, stir in raisins, sprinkle nuts on top. In a small bowl, stir eggs into Eagle Brand, add remaining ingredients and pour over bread, pushing bread under the liquid.
Place 2 cups water in a 9 X 13" pan. Set the loaf pan in the water and bake 45 min.
While bread pudding is still hot, drizzle on icing made with a little powdered sugar, 1/8 teaspoon vanilla, and enough milk to make a drizzle consistency.