BREAKFAST BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
- Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
- Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.
RAISIN BREAD PUDDING
My sister gave me the recipe for this delicious bread pudding that's dotted with raisins. It's a big hit with everyone who tries it. A homemade vanilla sauce comes together quickly on the stovetop and is drizzled over warm servings of this old-fashioned, tasty treat. -Sherry Niese, McComb, Ohio
Provided by Taste of Home
Categories Desserts
Time 4h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir. , Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°., For sauce, melt butter in a small saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.
Nutrition Facts : Calories 448 calories, Fat 19g fat (10g saturated fat), Cholesterol 184mg cholesterol, Sodium 378mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 1g fiber), Protein 10g protein.
BUTTERSCOTCH BREAD PUDDING
A versatile bread pudding that is easy to make. You can also use chocolate milk and any candy bar of your choice for another version.
Provided by Margaret Burger
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
- Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.
Nutrition Facts : Calories 622.7 calories, Carbohydrate 92.6 g, Cholesterol 110 mg, Fat 23.1 g, Fiber 0.9 g, Protein 9.4 g, SaturatedFat 15 g, Sodium 451.6 mg, Sugar 74.6 g
BUTTERSCOTCH RAISIN BREAD PUDDING
This recipe is reduced in fat but sinfully delicious! I use butterscotch rum topping.
Provided by jdorrance
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
- In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
- Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 39.4 g, Cholesterol 48.2 mg, Fat 1.5 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 253.6 mg, Sugar 4 g
CINNAMON RAISIN BREAD PUDDING WITH ORANGE BUTTERSCOTCH SAUCE
Make and share this Cinnamon Raisin Bread Pudding with Orange Butterscotch Sauce recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- -------CinnamonRaisin Bread Pudding-----------.
- Peel and cube the apples.
- In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
- Remove from heat.
- In a 10" x 8" pan, layer bread cubes and apple cubes.
- In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
- Pour mixture over bread and apple cubes and allow to sit 15 minutes.
- Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
- Back in 350-degree oven for 35 minutes or until knife comes out clean.
- Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
- -----------OrangeButterscotch Sauce------------.
- In sauce pan melt butter, then add brown sugar and allow to bubble.
- Add orange liqueur and fresh orange juice and allow to reduce to half.
- Add heavy cream and reduce until lightly thickened.
BUTTERSCOTCH BREAD PUDDING
This old-fashioned dessert has a nice custard flavor with just the right touch of cinnamon.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place bread cubes in a greased 2-cup baking dish. In a bowl, whisk the egg. Whisk in the butter, milk, sugar, cinnamon, nutmeg and salt if desired. Stir in raisins. Pour over bread cubes., Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chilled.
Nutrition Facts :
BUTTERSCOTCH BREAD PUDDING IN A DOUBLE BOILER
Make and share this Butterscotch Bread Pudding in a Double Boiler recipe from Food.com.
Provided by davinandkennard
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Trim the crusts from the bread and spread slices with the butter.
- Cut the buttered bread into 1/2 inch pieces.
- Butter the upper part of a 1 quart double boiler.
- Spread the brown sugar into it and place the bread cubes on top.
- In a medium sized bowl beat together the eggs, milk, salt and vanilla with a rotary beater.
- Pour over the bread cubes and DO NOT STIR.
- Place over boiling water in the bottom of the double boiler and cook COVERED for 1 hour or until a sliver knife comes out clean.
- If necessary add additional hot water to the base during cooking.
- As the pudding cooks it will separate into a custard portion on top and the sauce on the bottom.
- Spoon some of the sauce over the pudding and serve.
Nutrition Facts : Calories 418.8, Fat 11.1, SaturatedFat 5.5, Cholesterol 162.8, Sodium 252, Carbohydrate 70.8, Fiber 0.8, Sugar 54.7, Protein 10.6
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