Baby Henrys Bread Pudding Recipes

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BEST EVER BREAD PUDDING



Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

  • Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

BABY'S HEAD PUDDING



Baby's Head Pudding image

A classic English dish based upon a pudding made at the Exeter Inn, Devon, England

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 14

4 cups flour, plus more for dusting
1 1/8 cup suet
1 heaping teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup water
8 ounces beef kidney, cut into 1-inch pieces
1 1/2 pounds rump steak, cut into 1-inch pieces
Freshly ground salt
Freshly ground pepper
6 parsley stalks, cut into 1/4-inch pieces
1 teaspoon fresh thyme
1 cup mushrooms, cut into 1/2-inch slices
12 oysters plus their juice
1/4 cup red wine

Steps:

  • For pastry: Combine flour, suet, baking powder, salt and water to form a smooth dough. Dust a smooth surface with flour and press out pastry with fingers to form a circle 1/4 inch thick. Lay a pudding cloth or cheesecloth into a basin or large ovenproof bowl and mold the pastry to it. In a separate bowl, combine kidney and steak. Season well with salt and pepper. Add parsley and thyme. Dust with a little flour.
  • Place half the meat mixture into the suet crust. Add half the mushrooms, then the remaining meat, and the mushrooms again. Add enough oyster juice to the wine to make 1/2 cup and pour into the pudding.
  • Brush the edges of the crust with water. Use the cloth to fold the pastry sides over to cover the filling. Cut away excess dough. Tie cloth with a string.
  • Bring a pot (large enough to completely enclose the pudding bowl) filled half way with water to a boil. Place pudding bowl in pot-the water should reach up to 3/4 of the sides of the bowl. Cover with lid. Or to mold the pudding to the shape of a baby's head, remove the nob from the lid of the pot and thread the cloth's string through the exposed holes. Secure the string to the pot's handles to suspend the pudding in the pot. Boil pudding for 3 1/2 hours. Make sure the water doesn't boil away. One hint: place two marbles in the pot with the water. Their pinging will notify you when the water completely evaporates.
  • Remove pudding from bowl. Carefully pull away pudding cloth and invert pudding onto a large, heated serving dish. Cut out a top in the pudding's crust and add the oysters, mixing them in with a fork.

BREAD PUDDING II



Bread Pudding II image

My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!

Provided by ELLENMARIE

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

6 slices day-old bread
2 tablespoons butter, melted
½ cup raisins
4 eggs, beaten
2 cups milk
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  • In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  • Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g

APPLE-WALNUT BREAD PUDDING



Apple-Walnut Bread Pudding image

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

5 tablespoons butter, divided
2 medium Granny Smith apples, peeled and chopped
1 cup sugar, divided
1/2 teaspoon ground cinnamon
1/4 cup brandy or unsweetened apple juice
3 cups refrigerated unsweetened vanilla almond milk
4 large eggs, room temperature, beaten
1/2 teaspoon vanilla extract
8 cups cubed day-old bread
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add apples and 1/4 cup sugar. Cook and stir until apples are golden brown and soft, about 6 minutes. Stir in cinnamon. Remove from heat. Stir in brandy; cook over medium heat until liquid is syrupy, 1-2 minutes. Remove from heat., In a large bowl, whisk milk, eggs, vanilla and remaining 3/4 cup sugar until blended. Gently stir in bread; let stand until bread is softened, about 5 minutes. Stir in apple mixture and walnuts., Add 1 tablespoon remaining butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven once butter has melted. , Add bread mixture. Melt remaining 2 tablespoon butter; drizzle over top. Bake until puffed, golden, and a knife inserted near the center comes out clean, 50-55 minutes. Serve warm.

Nutrition Facts : Calories 367 calories, Fat 17g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 328mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 2g fiber), Protein 8g protein.

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