Best Bread Pudding Recipe In The World

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BEST BREAD PUDDING



Best Bread Pudding image

Look no further: this is the only bread pudding recipe you will ever need. This super-thick version is equal parts sweet and custardy, with just a touch a spice. Perfect for a special event, or for Sunday morning breakfast at home.

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
8 cups cubed challah or brioche bread (about 12 ounces; 1-inch cubes)
3 cups heavy cream
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
4 large eggs plus 6 yolks
1/2 cup raisins, optional

Steps:

  • Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
  • Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
  • Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
  • Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

BLUEBERRY BREAD PUDDING



Blueberry Bread Pudding image

This delicious blueberry bread pudding is made with fresh blueberries. Try this recipe for tasty blueberry bread pudding -- your family will love it!

Provided by Diana Rattray

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 18

For the Blueberry Bread Pudding:
3 cups milk
3 large eggs
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon lemon zest, optional
5 to 6 cups day-old torn French or Italian bread or rolls
2 cups fresh blueberries
3 tablespoons powdered sugar
For the Lemon Sauce:
1 1/2 cups water
3/4 cup granulated sugar
1 1/2 tablespoons cornstarch
Dash salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon butter

Steps:

  • Gather the ingredients.
  • Heat oven to 350 F. Butter an 11-by-7-inch baking dish.
  • Whisk together the milk, eggs, sugar, vanilla and almond flavorings and 1/2 teaspoon of lemon zest in a large bowl.
  • Add the bread and let the mixture stand for 10 to 15 minutes.
  • Toss the blueberries with powdered sugar in another bowl and then fold them into the bread mixture.
  • Transfer the mixture to the prepared baking dish. Set the baking dish in a larger baking or roasting pan and place it in oven.
  • Add about an inch of very hot water to the large outer pan.
  • Bake the bread pudding for about 50 minutes to 1 hour, or until it is firm and the top is lightly browned.
  • Gather the ingredients.
  • Bring the 1 1/2 cups of water to a boil in a saucepan over high heat.
  • Combine the 3/4 cup of granulated sugar, cornstarch, and salt in another saucepan. Blend well.
  • Pour the boiling water over the sugar mixture and place it over medium-low heat. Cook until the mixture is thickened and clear, stirring constantly.
  • Stir in the lemon zest, lemon juice, and butter. Stir to blend.
  • Serve the bread pudding with the lemon sauce or another sauce or topping. Vanilla sauce , blueberry sauce, or bourbon sauce are all good choices.

Nutrition Facts : Calories 382 kcal, Carbohydrate 75 g, Cholesterol 81 mg, Fiber 2 g, Protein 9 g, SaturatedFat 3 g, Sodium 295 mg, Sugar 56 g, Fat 6 g, ServingSize 8 Servings, UnsaturatedFat 0 g

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.

THE BEST BREAD PUDDING



The Best Bread Pudding image

Toasting the challah adds flavor, but more importantly, it helps the cubes to soak up and hold onto more of the deliciously rich custard (a high ratio of cream to milk makes it that way). And if that wasn't enough, we use not 1 but 2 vanilla beans to amp up the custard - plain old extract just doesn't do it justice. For a pleasing textural contrast, we top the pudding with turbinado sugar before baking to get a sweet crunch with every bite.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons unsalted butter, at room temperature
10 cups challah (about 18 ounces, 1-inch cubes)
3 cups heavy cream
2 cups whole milk
1 cup granulated sugar
2 vanilla bean pods, seeds scraped
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
4 large eggs, plus 4 yolks
3 tablespoons turbinado sugar

Steps:

  • Preheat the oven to 300 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
  • Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
  • Whisk together the cream, milk, sugar, vanilla bean seeds, salt, cinnamon, eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for 30 minutes, pushing the bread down occasionally so that it is completely covered.
  • Pour the bread mixture into the prepared baking dish. Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 1 minute. Drizzle the butter over top of the custard and then sprinkle with the turbinado sugar. Bake until the custard is set and the top is golden brown, 1 hour 15 minutes to 1 hour and 30 minutes. Let cool slightly before serving. Serve warm or at room temperature.

THE BEST BREAD PUDDING



The Best Bread Pudding image

The Best Bread Pudding recipe. A sweet and custard-like dessert with flavors of vanilla and brown sugar. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 10

3 cups divided granulated sugar
5 large beaten eggs
2 cups milk
4 teaspoons divided vanilla extract
3 cups cubed allow to stale overnight in a bowl Italian bread
1 cup packed light brown sugar
1/2 cup melted, plus 1/4 cup softened butter
1 cup chopped pecans
1 beaten, for the sauce egg
1/4 cup brandy

Steps:

  • Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.
  • Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.
  • In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans.
  • Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
  • For the sauce:
  • Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

BEST BREAD PUDDING WITH VANILLA SAUCE



Best Bread Pudding with Vanilla Sauce image

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Provided by Gail Cobile

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
  • Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
  • For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g

SIMPLY THE BEST BREAD PUDDING



Simply the Best Bread Pudding image

This is by far the easiest and most delicious bread pudding I have ever encountered. People swoon at the first bite and beg me for the recipe. The quality of your ingredients is crucial to the success of this recipe. Be sure to use a good, bakery-quality Challah bread, and do not make low-fat substitutions for the milk and cream. If you cannot find Challah, substitute it with another slightly-sweet egg bread, like Hawaiian bread. Use only homemade or bakery bread.

Provided by DangerBun

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb loaf day-old challah, cubed (Jewish egg bread)
8 large eggs
3 1/2 cups whole milk
1 1/2 cups whipping cream
2 cups sugar (white, brown, or a combination)
1 tablespoon vanilla extract
1/8 teaspoon nutmeg (preferably fresh ground)
1 cup raisins or 1 cup dried cherries

Steps:

  • Butter a 13 x 9 x 2 dish.
  • In a separate bowl, combine all ingredients except bread and raisins/cherries.
  • Mix until eggs are well incorporated.
  • Add bread cubes and raisins/cherries and mix until combined.
  • Pour all into dish.
  • Refrigerate a minimum of 2 hours, up to overnight (longer won't hurt).
  • Bake at 350F for 1 hour, 15 minutes.
  • Serve warm or at room temperature with sweetened real whipped cream.

BREAD PUDDING



Bread pudding image

This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 2h

Yield Cuts into 9 squares

Number Of Ingredients 10

500g white or wholemeal bread
500g/1lb 2oz mixed dried fruit
85g mixed peel
1½ tbsp mixed spice
600ml milk
2 large eggs, beaten
140g light muscovado sugar
zest 1 lemon (optional)
100g butter, melted
2 tbsp demerara sugar

Steps:

  • Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
  • Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
  • Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
  • Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
  • Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
  • Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

Nutrition Facts : Calories 510 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.15 milligram of sodium

BREAD PUDDING (BEST EVER)



Bread Pudding (Best Ever) image

Make and share this Bread Pudding (Best Ever) recipe from Food.com.

Provided by Y Franche

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

6 dinner rolls (hamburger size rolls)
1/2 cup white sugar
4 eggs
4 teaspoons baking powder
2 teaspoons vanilla flavoring
3 cups milk
1/4 cup butter
nutmeg (optional)
raisins (optional)
cinnamon (optional)
1/2 cup melted butter
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup chopped pecans or 1 cup pecan halves

Steps:

  • Heat oven to 350.
  • Cube rolls into 1 inch pieces.
  • In a saucepan, heat milk, butter, but don't allow to boil.
  • When cooled, add vanilla, beaten eggs, sugar and baking powder.
  • Blend until smooth.
  • Spray 9X13 baking dish with Pam, layer the bread cubes and pour the liquid all over, making sure the bread is well saturated.
  • Sprinkle brown sugar topping all over the bread and cover with pecans.
  • If you prefer, sprinkle top with cinnamon and raisins.
  • Bake for about 30 to 35 minutes, until top is brown and looks crusty.
  • Serve warm with cream.

Nutrition Facts : Calories 679.5, Fat 45.9, SaturatedFat 20, Cholesterol 219.4, Sodium 665.1, Carbohydrate 58.2, Fiber 2.8, Sugar 36, Protein 12.5

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From thecountrycook.net


BEST BREAD PUDDINGS IN DISNEY WORLD - WORLD OF WALT
2018-03-16 9. Boma. Apparently bananas are a popular addition to bread pudding because Boma at Disney’s Animal Kingdom Lodge also uses the ingredient. Boma’s Banana Bread Pudding uses a sweet bread layered with custard, topped with bananas, and finishes the dish with a vanilla sauce. This dish is on the dinner menu.
From worldofwalt.com


THE BEST BREAD PUDDING - SOUTHERN BITE
2015-06-16 2 cups brown sugar. Instructions. Mix the cream, eggs, white sugar, cinnamon and vanilla together very well in a very large bowl. Slice the baguettes lengthwise then cut into 1" pieces. Soak the bread in the cream mixture in the refrigerator overnight, covered. Spray a 9x13 casserole dish with pan spray or coat with butter.
From southernbite.com


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