Classic Bread Pudding Recipes

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CLASSIC BREAD PUDDING



Classic Bread Pudding image

Classic bread pudding is just how you remember it: perfumed with vanilla, cinnamon and nutmeg, and dotted with raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

2 tablespoons unsalted butter, softened, for baking dish
12 ounces brioche or challah, cut into 1-inch cubes
2 cups milk
3 cups heavy cream
4 large eggs, plus 1 large egg yolk
1 cup sugar
1/2 teaspoon salt
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raisins
1 cup boiling water, plus more for pan

Steps:

  • Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
  • Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
  • Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.
  • Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.
  • Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.

GRANDMA'S OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE - (3.9/5)



Grandma's Old Fashioned Bread Pudding with Vanilla Sauce Recipe - (3.9/5) image

Provided by francesn

Number Of Ingredients 15

PUDDING:
4 cups white bread, cubed, about 8 slices
1/2 cup raisins
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg
SAUCE:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla

Steps:

  • PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.

CLASSIC BREAD & BUTTER PUDDING



Classic bread & butter pudding image

Cook this bread and butter pudding in a water bath for a gorgeous soft and creamy texture that contrasts wonderfully with the caramelised crust

Provided by Tom Kerridge

Categories     Dessert

Time 45m

Number Of Ingredients 8

600ml double cream
8 large egg yolks
175g caster sugar , plus extra to top the pudding
16 slices white bread , crusts removed
75g unsalted butter , softened, for spreading
100g raisins
¼-½ whole nutmeg , for grating
ice cream , to serve (optional)

Steps:

  • Heat the cream in a pan until boiling. Meanwhile, whisk the egg yolks and sugar together in a large bowl with an electric whisk until light and fluffy, about 3-5 mins. Pour the hot cream over the eggs, whisking continuously, and when everything is mixed, set aside.
  • Spread the bread with the butter, and cut into triangles. Arrange in a shallow baking dish, about 20 x 26 x 5cm, buttered-side up, in three layers, sprinkling the raisins and finely grating some nutmeg over the bottom two layers and leaving the top layer clear. Pour over the warm custard, lightly pressing the bread down with your fingers to help it soak in. Leave to stand for at least 20 mins before cooking. Can be prepared up to this stage several hours ahead, chilled and cooked when needed.
  • Heat the oven to 180C/160C fan/gas 4. Sit the dish in a large roasting tin and pour a kettleful of hot water into the roasting tin so it comes three-quarters of the way up the outside of the dish. Bake in the oven for 20-25 mins until the custard is just set.
  • Remove the pudding from its water bath and scatter the top liberally with more sugar. Caramelise the top under a hot grill or with a blowtorch - take it really far (a few burnt edges add to the flavour), but be careful it doesn't catch. Leave the pudding to rest for 5 mins, then serve with your favourite ice cream - I like bitter orange marmalade ice cream.

Nutrition Facts : Calories 743 calories, Fat 54 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

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

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.

CLASSIC BREAD PUDDING



Classic Bread Pudding image

Make and share this Classic Bread Pudding recipe from Food.com.

Provided by Jellyqueen

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6

1 loaf firm crusty French bread (1 lb., 4 to 4 1/2 inches wide)
3 large eggs
2 cups half-and-half
1/2 cup sugar
1 1/2 teaspoons vanilla
1/4 teaspoon ground nutmeg

Steps:

  • Trim crusts off bread and cut loaf cross-wise into 3/4 inch thick slices.
  • Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan – you may have to overlap them on each other and push and tug a bit to get them to fit without overlapping the edges of the pan.
  • Whisk the eggs, half-and-half, sugar, nutmeg and vanilla together until well blended, then gently pour over the bread and soak for about 30 to 40 minutes until its al soaked up – you may need to coax it a bit by spooning some of the liquid over the top.
  • Bake in 350 oven for about 30 minutes, or until custard is cooked in the center.
  • If desired, run the pan under the broiler about 3 to 4 inches from the heat for a golden and crusty top (optional).

OLD-FASHIONED BREAD PUDDING



Old-Fashioned Bread Pudding image

Bread pudding is a delicious treat and an even better way to reduce food waste! For this bread pudding recipe, collect the heels and any extra slices of bread you have and freeze them. When you have enough to measure six cups (this is about six slices of bread), thaw the slices and start baking this warm and comforting bread pudding.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 9

2 cups milk
1/4 cup butter
2 eggs, slightly beaten
1/2 cup sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
6 cups soft bread cubes (about 6 slices bread)
1/2 cup raisins, if desired
Whipping (heavy) cream, if desired

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.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg

CLASSIC BREAD PUDDING



Classic Bread Pudding image

Categories     Egg     Bread

Number Of Ingredients 12

1 tablespoon unsalted butter, softened, for baking dish (or cooking spray)
12 ounces fench, brioche or challah bread, cut into 1-inch cubes
2 cups milk
3 cups heavy cream
4 large eggs, plus 1 large egg yolk
1 cup sugar
1/2 teaspoon salt
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raisins
1 cup boiling water, plus more for pan

Steps:

  • Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
  • Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
  • Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.
  • Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.

EASY CLASSIC BREAD PUDDING



Easy Classic Bread Pudding image

the basic recipe for this pudding was my great-grandmothers, with some modifications of my own. we just made some last night, and it was delicious!!

Provided by natalie058

Categories     Dessert

Time 1h20m

Yield 1 pudding, 6-8 serving(s)

Number Of Ingredients 14

1/2 loaf stale bread
3 eggs
3/4 cup milk
1/3 cup sugar
2 teaspoons vanilla
raisins (optional)
cinnamon
nutmeg
1/4 cup butter
2 tablespoons cornstarch
1 cup water
1 cup brown sugar
3/8 cup butter
1 teaspoon vanilla

Steps:

  • preheat oven to 350°F.
  • butter the bottom and sides of a 1.5 quart casserole dish. rip the bread into little pieces and put in the dish. in a medium bowl, mix eggs, milk, 1/3 Celsius sugar, and vanilla together, then pour evenly over bread. add raisins, if desired, and toss lightly to make sure all the bread pieces are saturated. cover top with pats of butter, and sprinkle all over with cinnamon and nutmeg.
  • place dish on middle oven rack and bake at 350F for one hour.
  • after an hour, turn off heat in oven and let pudding stand while you make the sauce. In a medium saucepan, bring starch, water, and sugar to a boil. let boil a minute or two, then remove from heat, and add butter and vanilla, stir the butter in until thoroughly melted - sauce should be thick and creamy.
  • serve in individual dishes, and top each portion generously with vanilla sauce - this recipe makes a lot of sauce so you don't have to be skimpy.

Nutrition Facts : Calories 489.7, Fat 23.6, SaturatedFat 13.8, Cholesterol 160.9, Sodium 371.9, Carbohydrate 63.8, Fiber 0.6, Sugar 47.9, Protein 6.3

CLASSIC BREAD PUDDING



Classic Bread Pudding image

Categories     Bread     Bake

Number Of Ingredients 18

3 to 5 cups stale bread (remove crust and dice the bread)
3 to 4 cups warm milk
1/4 teaspoon salt
3 or 4 eggs
1/2 to 3/4 cup sugar (white or brown)
1/2 teaspoon cinnamon plus 1/2 teaspoon cloves (alternatively, you can use 1/2 teaspoon nutmeg, instead of the cloves)
1/2 teaspoon vanilla extract
Zest of 1 lemon
Juice of 1/2 lemon
Meringue Topping (optional)
1/2 cup confectioners' sugar
Pinch of cream of tartar (optional)
1/2 teaspoon vanilla extract
Additional Options
1/2 cup raisins, dates, dried cranberries, nuts, chocolate chips, or any combination of these
1/2 cup drained crushed pineapple
1/4 to 1/2 cup orange marmalade, your favorite jam, or apple butter
1 to 2 tablespoons sherry or brandy

Steps:

  • Put the bread into a baking dish. Combine the milk and salt and pour over the bread. Soak for 15 minutes. Separate the eggs. Combine the yolks, sugar, cinnamon and cloves, vanilla, lemon zest, and juice. Add the optional ingredients of your choice. Mix well. Pour over the soaked bread and use a fork to mix lightly. If you don't want to bother with a meringue topping, whip the egg whites until stiff and fold them into the mix. Set the pan in a larger pan of hot water (this is a kind of custard) and bake in a 350°F oven for 45 minutes to 1 hour. (How big is this thing? How deep is your baking pan? It should be set but not dried out when done.) Take it out to cool. If you want to make a meringue topping, turn the oven to 300°F.
  • Whip the egg whites until foamy and add 2 tablespoons of the confectioners' sugar per egg white, continuing to beat. Add a good pinch of cream of tartar, if you have it, and the vanilla and beat until the whites hold stiff peaks. Pile it onto the pudding about 15 minutes before you want to serve it and bake (no need to put it in the water bath this time) until lightly browned.

OLD-FASHIONED BREAD PUDDING



Old-Fashioned Bread Pudding image

This may be an old-fashioned bread pudding dessert, but good taste never goes out of style!

Provided by Justin Shepheard

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 12

Number Of Ingredients 10

2 cups half-and-half
8 large eggs
1 ¼ cups white sugar
1 cup heavy cream
2 tablespoons raisins
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 loaf white bread, torn into large chunks
1 stick butter
½ cup confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
  • Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
  • Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
  • Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
  • Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
  • Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.

Nutrition Facts : Calories 443.6 calories, Carbohydrate 49.2 g, Cholesterol 186.4 mg, Fat 24.2 g, Fiber 1 g, Protein 8.8 g, SaturatedFat 13.6 g, Sodium 383.1 mg, Sugar 28.9 g

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2017-11-10 For best results allow to sit for at least an hour. Preheat oven to 350 degrees F, and bake uncovered for about 35 minutes. Loosely cover with foil and cook an additional 10 minutes. While bread pudding is cooking, make the vanilla caramel sauce. In a saucepan over medium heat, melt together the butter and brown sugar.
From realhousemoms.com


OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE!!! - COOL SKY FOOD
2022-03-20 Instructions. 1-Preheat the oven to 175°C (350°F). In a 2-quart (1.9 L) saucepan, heat the milk and butter over medium heat until the butter melts and the milk is hot. 2-In a large bowl, mix eggs, sugar, cinnamon and salt. Add bread cubes and raisins, stirring. Stir in milk mixture.
From coolskyfood.com


CLASSIC BREAD PUDDING - HOUSE OF YUMM
2020-11-27 Bake at 250 for 10-15 minutes to dry out. In a small bowl combine the sugars, add in the eggs and milk, whisk together. Add in the vanilla, cinnamon, nutmeg and salt. Pour melted butter into the bottom of a 2 1/2 qt baking dish, make sure to coat the sides and bottom of the dish.
From houseofyumm.com


OLD FASHIONED BREAD PUDDING - JULIAS SIMPLY SOUTHERN
2018-10-23 Brioche Bread Pudding. Preheat oven to 350°F (177°C) Step 1: Add the raisins to a small bowl and cover with hot water to plump for twenty minutes. Place the prepared bread pieces into a casserole dish. Melt the butter and drizzle over the bread and lightly toss. This step also helps grease the casserole dish for baking.
From juliassimplysouthern.com


CLASSIC BREAD PUDDING RECIPE - MASHED
2021-09-13 Place the bread mixture into a baking dish, and bake in a preheated oven at 340 degrees Fahrenheit for 35 minutes. The bread pudding should puff up in the oven and still be slightly jiggly and wobbly in the center. Let cool for at least an hour before serving, or let …
From mashed.com


PROFESSIONAL BAKER TEACHES YOU HOW TO MAKE BREAD PUDDING
Classic Bread Pudding are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Fol...
From youtube.com


OLD-FASHIONED BREAD PUDDING RECIPE - LIFEMADEDELICIOUS.CA
2017-12-14 Steps. 1. Heat oven to 350ºF. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot. 2. 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.
From lifemadedelicious.ca


CLASSIC BREAD PUDDING RECIPE
Feb 5, 2013 - Design, Decorating and Lifestyle
From pinterest.ca


BREAD PUDDING RECIPES | MARTHA STEWART
Bread pudding, savory or the more classic sweet, is an underrated dish. A great way to use up stale loaves of bread, we have fruit-filled sweet recipes, cheesy savory recipes and more great bread pudding creations.
From marthastewart.com


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