T
tcinsa
Guest
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.
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Mama Mangia
Super Moderator
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.
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.
T
tcinsa
Guest
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
Super Moderator
Enjoy!!!! And do look up the other recipes!!
K
KYHeirloomer
Guest
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.
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.
T
tcinsa
Guest
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.
K
KYHeirloomer
Guest
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.
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
New member
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
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
K
KYHeirloomer
Guest
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?
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
Super Moderator
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.
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.
Cook Chatty Cathy
New member
OMG Mama that looks so delicious, I am making it for sure!
Thank you and thanks to Brook for helping me out here!
When my son came to visit not too awful long ago he was telling me about some splendid bread pudding he'd had, I felt like I had deprived the poor kid of something his whole life as I heard him talking. That made me more determined than ever to learn how to make it and make it right! I may one day actually love me some bread pudding!
Thank you and thanks to Brook for helping me out here!
When my son came to visit not too awful long ago he was telling me about some splendid bread pudding he'd had, I felt like I had deprived the poor kid of something his whole life as I heard him talking. That made me more determined than ever to learn how to make it and make it right! I may one day actually love me some bread pudding!
K
KYHeirloomer
Guest
I think part of the secret, Cathy, is to avoid commercial white bread, like Wonder. That's probably why you remember it as soggy and undercooked.
Note that Mama's Danish Crumb Pudding recipe actually specifies homemade bread.
While I can't prove this, I really believe that bread made with leavening, when recycled, maintains it's integrity, whereas air-puffed bread doesn't.
Note that Mama's Danish Crumb Pudding recipe actually specifies homemade bread.
While I can't prove this, I really believe that bread made with leavening, when recycled, maintains it's integrity, whereas air-puffed bread doesn't.
Cook Chatty Cathy
New member
Thanks I will use homemade!
K
KYHeirloomer
Guest
And stale, Cathy. Fresh bread just doesn't work as well, partly because it doesn't absorb the custard mix as readily.
If your bread is fresh, let it stand out at least most of a day. That should help your pudding.
If your bread is fresh, let it stand out at least most of a day. That should help your pudding.
Mama Mangia
Super Moderator
Cathy - we always have homemade bread in our house - maybe that is why our bread puddings always are so good and never soggy. You can even try your old recipe using homemade bread - that could be the problem.
Mama Mangia
Super Moderator
Ok brave souls - this one is still different -
Chile Cheese Bread Pudding
5 large eggs
1 cup whole milk
2/3 cup heavy cream
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
3/4 cup (2 1/2 ounces) loosely packed coarsely shredded sharp Cheddar cheese
1/2 cup (1 1/2 ounces) loosely packed coarsely shredded Monterey jack cheese
2 tablespoons canned diced green chiles
6 1/2 cups trimmed and cubed (1-inch) day-old French or Italian bread
Adjust rack to lower third of oven. Preheat oven to 350 degrees F.
Generously butter a 12-cup (2 1/4-inch, scant 1/2 cup capacity) muffin tin.
In a large bowl, whisk the eggs, milk and cream to blend thoroughly. Mix in the chili powder, salt, cumin and oregano, then mix in the cheeses and chiles. Add the bread; mix thoroughly. Divide the mixture evenly among the muffin tin cups.
Bake 25 to 30 minutes, or until a knife blade inserted into the centers comes out clean. Cool 5 to 10 minutes. Slide a knife blade around puddings to loosen them; lift out of molds with a small spatula. Serve warm or at room temperature.
Makes 12 servings.
You also may make the bread puddings in ramekins, individual custard cups, or mini-muffin pans. Adjust baking times as follows: Place filled ramekins or custard cups on a baking sheet and bake for about 20 minutes; or bake pudding in mini-muffin pans for about 15 minutes.
Chile Cheese Bread Pudding
5 large eggs
1 cup whole milk
2/3 cup heavy cream
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
3/4 cup (2 1/2 ounces) loosely packed coarsely shredded sharp Cheddar cheese
1/2 cup (1 1/2 ounces) loosely packed coarsely shredded Monterey jack cheese
2 tablespoons canned diced green chiles
6 1/2 cups trimmed and cubed (1-inch) day-old French or Italian bread
Adjust rack to lower third of oven. Preheat oven to 350 degrees F.
Generously butter a 12-cup (2 1/4-inch, scant 1/2 cup capacity) muffin tin.
In a large bowl, whisk the eggs, milk and cream to blend thoroughly. Mix in the chili powder, salt, cumin and oregano, then mix in the cheeses and chiles. Add the bread; mix thoroughly. Divide the mixture evenly among the muffin tin cups.
Bake 25 to 30 minutes, or until a knife blade inserted into the centers comes out clean. Cool 5 to 10 minutes. Slide a knife blade around puddings to loosen them; lift out of molds with a small spatula. Serve warm or at room temperature.
Makes 12 servings.
You also may make the bread puddings in ramekins, individual custard cups, or mini-muffin pans. Adjust baking times as follows: Place filled ramekins or custard cups on a baking sheet and bake for about 20 minutes; or bake pudding in mini-muffin pans for about 15 minutes.
Cook Chatty Cathy
New member
Can I use dry bread cubes I made from some of my old homemade bread? I dried them in the oven to use at a later time for dressing, crutons, and such? Or should the bread still be moist?
chubbyalaskagriz
New member
Bread Pudding is my ALL-TIME FAV DESSERT! Don't believe that- I say that about everything from pecan pie to banana cake! BUT, I do LOVE me some good bread pudding. The only thing better than still-warm bread pudding with a silky whiskey sauce, rum sauce or vanilla sauce, is COLD bread pudding right out of the fridge. LOVE IT! I remember in grade schhol our hair-netted lunch ladies made big pans of bread pudding with apples baked into it- and they smeared vanilla pudding on top and cut into squares. This too was incredible!
K
KYHeirloomer
Guest
Cathy, those bread cubes should work just fine. Just make sure you let them sit in the pudding mix long enough to absorb it.
I gurantee you will change your mind about bread pudding, no matter which of the recipes you use.
I gurantee you will change your mind about bread pudding, no matter which of the recipes you use.
chubbyalaskagriz
New member
I've made fantastic Bread Puddings using super-stale (we're talking HARD!) French Bread and to my taste it provided consistently the best taste and texture.
But, once you become pretty well-versed in getting your custard/bread ratio and baking time/method just right, don't stop there... at remote-site work-camps (where, as discussed before nothing is wasted!) everything went into our Bread Puddings from aged hotdog/burger buns and dinner rolls, to stale muffins, donuts, bagels, cinnamon rolls, kringle, danish, tea-rings, etc.
But, once you become pretty well-versed in getting your custard/bread ratio and baking time/method just right, don't stop there... at remote-site work-camps (where, as discussed before nothing is wasted!) everything went into our Bread Puddings from aged hotdog/burger buns and dinner rolls, to stale muffins, donuts, bagels, cinnamon rolls, kringle, danish, tea-rings, etc.