Bonnies Bread Pudding Recipes

BASIC BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.
• Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.

BEST EVER BREAD PUDDING

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.

BONNIE'S BREAD PUDDING

Steps:

• HOW TO DO IT: Use Pam to spray your casserole dish. Use 2 1/2 to 3 quart size. Tear up the bread into pieces into the dish. Add all of the ingredients: bread, whiskey, whipping cream, vanilla, brown sugar, egg, cinnamon and nutmeg. Add raisins if you want them. (Do not add the glaze ingredients.) Gently mix until well combined. Dot the top with the butter cut into small pieces. Add just enough milk to bring it almost to the top of the bread mixture, but not covering it.
• BAKE IT: Preheat the oven to 350 degrees. Place the pudding in a shallow 9X13 pan of water and place in the oven. Bake for one hour. Carefully remove the dish from the pan of water and set on the stove. Using mitts, remove the VERY HOT pan of water. Be careful not to spill it on yourself! Put the pudding back in the oven on the rack for 15 minutes or until golden brown. It should be set. Do not overcook or it will dry it out. The pudding should still be moist, but lightly browned, like my photo.
• GLAZE IT: Make a pouring glaze of 2 tablespoons, melted butter, 1 cup powdered sugar, 1 teaspoon Mexican vanilla and add water gradually 1 to 4 tablespoons and stir until you have a nice pourable glaze. Pour that all over the pudding and let it soak in. Serve warm. Enjoy!
• Cook's Tip: I use the leftover bread from my recipe: White Bread -- Feather Light! It makes terrific bread pudding!

OLD-FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

BREAD PUDDING I

Steps:

• Heat oven to 375 degrees F(190 degrees C)
• In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
• Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
• Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.

CREAMY RICE PUDDING - BONNIE STERN

Steps:

• Bring water to a boil in a large saucepan. Add rice. Cover and return to the boil. Reduce to simmering and cook, covered, for 15 minutes or until water is absorbed.
• Combine sugar, cornstarch and salt in a bowl. Whisk in 1 cup of the milk stirring until smooth.
• Add sugar mixture, remaining 4 cups of milk, nutmeg and raisins to the rice. Stir well and bring to a boil.
• Reduce to the lowest simmer setting, and cook, covered for 1 - 1-1/2 hours, or until mixture is creamy and tender. Stirring occasionally. Stir in vanilla.
• Serve warm or cold, with a sprinkling of cinnamon.