Aunt Adas Bread Pudding Recipes

AUNT EMMA'S BREAD PUDDING

Aunt Emma's Bread Pudding image

My Aunt Emma made the best bread pudding I've ever had. She passed away about 5 years ago and I just ran across a copy of her recipe in my recipe box. Thought I'd share it with you. The brown sugar melts as it bakes on top so it kind of has a caramelized sauce built in. Crumble the brown sugar over the top between your fingers so it doesn't all sink.

Provided by Steve P.

Categories Dessert

Time 1h10m

Yield 1 9 x 13 inch pan, 8-12 serving(s)

Number Of Ingredients 8

Ingredients

1 loaf white bread (regular size as opposed to Jumbo or family size)
1 quart milk
1/2 cup melted butter
1 cup white sugar
4 eggs
3 tablespoons vanilla
1/2 cup raisins
1/2 cup brown sugar

Steps:

Break the bread into small chunks in a large bowl.
Add the white sugar and melted butter and stir.
Add the eggs one at a time alternately with the milk stirring well so that each egg is incorporated before adding the next one until all the eggs and milk are used.
Stir in the vanilla and raisins.
Pour into a greased lasagna pan or a 13x9" inch pan.
(sometimes the 13x9 tends to get over full depending on the particular loaf of bread).
Sprinkle the brown sugar evenly across the top of bread mixture.
Bake in a preheated 350* oven for 1 hour.
Let cool 20 to 30 minutes as pudding will set firmer as it cools.
Can be served warm or chilled.

AUNT ADA'S BREAD PUDDING

Aunt Ada's Bread Pudding image

Provided by My Food and Family

Categories Custards & Puddings

Time 30m

Number Of Ingredients 6

Ingredients

2 cups milk
1 cups sugar
1 teaspoons vanilla
0.25 cups raisins
12 units white bread
1 units cinnamon

Steps:

Mix all ingredients together If it is a little soupy add more bread, if too thick add a little milk. Some heels are thicker than others.
Sprinkle a little cinnamon on top.
Bake for 1/2 hour at 350 degrees F or until brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

AUNT CAROLINE'S CHRISTMAS PUDDING

Aunt Caroline's Christmas Pudding image

My Aunt Caroline's classic Christmas Pudding recipe that is a wonderful Christmas tradition. Excellent served with sauce and ice cream!

Provided by Don

Categories Desserts Custards and Pudding Recipes

Time 3h45m

Yield 8

Number Of Ingredients 21

Ingredients

1 cup ground beef suet
1 cup brown sugar
1 cup grated carrots
1 cup grated raw potatoes
1 egg
1 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons buttermilk
½ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup black raisins
½ cup dried currants
½ cup candied cherries
½ cup candied mixed fruit peel
½ cup brown sugar
1 tablespoon all-purpose flour
1 pinch salt
1 cup water

Steps:

In a large bowl, mix together the suet and 1 cup brown sugar until smooth. Stir in the carrot, potato, egg, salt and vanilla. Mix in enough buttermilk to make a loose batter. Sift 1/2 cup of flour, baking soda, cinnamon, cloves and nutmeg into a separate bowl. Stir into the carrot mixture just until blended. Fold in the raisins, currants, cherries and mixed fruit.
Grease the inside of two wide mouth pint jars. Divide the mixture evenly between the two jars filling about 3/4 full. Cover with lids, but only screw the rings on enough so they don't fall off. The cake will need to expand while cooking. Place a rack or trivet in the bottom of a large pot to keep the jars off of the bottom. Fill the pot with enough water to come halfway up the sides of the jars. Cover the pot with a lid and bring the water to a boil.
Steam the pudding for 3 hours. Carefully remove the jars and adjust the lids and screw on the rings. Allow to cool to room temperature. The lids should snap down to seal as they cool. Allow the pudding to age for a few weeks before serving.
Before serving, make the sauce: In a small saucepan, stir together 1/2 cup brown sugar, salt and 1 tablespoon of flour until there are no lumps. Stir in the water and bring to a boil. Simmer over medium heat until thickened, about 5 minutes.
Serve the pudding warm, or slice and fry in butter before spooning the sauce over the top.

Nutrition Facts : Calories 569.7 calories, Carbohydrate 86.1 g, Cholesterol 40.4 mg, Fat 24.5 g, Fiber 2.6 g, Protein 3.5 g, SaturatedFat 13.4 g, Sodium 494.7 mg, Sugar 58.8 g

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