Buttermilk Bread Pudding Recipes

BUTTERMILK BREAD PUDDING WITH CARAMEL CREME FRAICHE

Steps:

• Place bread in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, buttermilk, cream of coconut, coconut, preserves, sugar and cinnamon. Pour mixture over bread cubes. Let stand for 15 minutes or until bread is softened. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean., In a large bowl, beat the cream, sour cream, caramel topping and rum until soft peaks form. Serve with warm or cooled bread pudding. Sprinkle with toasted coconut if desired.

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.

OLD-FASHIONED SOUTHERN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread bread cubes and raisins in a 9x13-inch casserole dish. Mix applesauce, cinnamon, and nutmeg together in a small bowl. Pour mixture over bread.
• Mix milk, sugar, buttermilk, eggs, and vanilla extract together in another bowl and pour over bread. Sprinkle top with a dash of cinnamon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

LOW-FAT BUTTERMILK BREAD PUDDING WITH STRAWBERRY SAUCE

Steps:

• To make the bread pudding:
• Preheat oven to 325°F. Whisk eggs and sugar to blend in large bowl. Beat in both milks and vanilla. Add bread and let stand 5 minutes. Transfer mixture into 7x11-inch baking dish. Sprinkle top of bread pudding lightly with nutmeg. Place baking dish in large pan. Add enough water to pan to come 1 inch up side of baking dish. Bake until pudding is set in center, approximately 1 hour 15 minutes. Cool completely. Serve with Strawberry Sauce.
• To make the strawbwerry sauce:
• Puree strawberries in blender or processor until smooth. Add enough lemon juice to season to taste. Add enough sugar substitute to sweeten to taste. (Can be prepared 4 days ahead; chill.)
• Makes about 1 3/4 cups.

PEACH AND BUTTERMILK BREAD PUDDING WITH GOLDEN RAISINS

Steps:

• Arrange a rack in the middle of the oven and put a large baking sheet on the rack below it, to catch any drips later. Heat the oven to 350 degrees.
• In a large bowl, toss together the bread, buttermilk, heavy cream, milk, raisins and nutmeg and set aside to soak for 20 minutes.
• Meanwhile, in a medium bowl, toss together one-fourth cup of the granulated sugar, lemon juice, cinnamon and peaches, to coat; set aside.
• Grease a 9-by-13-inch casserole dish with butter; set aside.
• Whisk together the eggs, vanilla, salt and remaining 1 1/4 cups of the granulated sugar in a medium bowl, then add to bowl with the bread mixture. Add the macerated peaches and stir well to combine. Transfer to the prepared dish and spread out evenly.
• Sprinkle the turbinado sugar over the top and bake until cooked through and deep golden brown, covering with a sheet of foil if parts of the top get too dark, about 1 1/4 hours.
• Serve warm or at room temperature. Serve with a drizzle of cream, if desired.

EASY BREAD PUDDING

Steps:

• Place bread cubes in a greased 9x9 inch baking dish.
• Combine remaining ingredients.
• Pour over bread cubes.
• Place in oven and bake at 350 degrees for 45 minutes or until knife comes out clean.