Classic Bread Pudding Recipes Bon Appetit

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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.

BREAD PUDDING WITH BOURBON SAUCE



Bread Pudding with Bourbon Sauce image

Categories     Bourbon     Dairy     Egg     Fruit     Dessert     Bake     Raisin     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 Servings

Number Of Ingredients 11

1/2 cup raisins
1/3 cup plus 3 tablespoons bourbon or brandy
12 ounces fresh French bread, crusts trimmed, cut into 1-inch pieces
1 1/2 cups milk (do not use low-fat or nonfat)
1 cup sugar
3/4 cup whipping cream
3 large eggs
3 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter

Steps:

  • Combine raisins and 1/3 cup bourbon in small bowl. Soak for 30 minutes. Drain.
  • Preheat oven to 375°F. Place bread in large bowl. Whisk milk, 3/4 cup sugar, cream, eggs, 2 egg yolks, vanilla and cinnamon in medium bowl to blend. Pour egg mixture over bread. Add raisins; mix gently to coat bread. Transfer mixture to 9x5x3-inch glass loaf baking dish.
  • Cover baking dish with foil. Bake pudding 40 minutes. Remove foil and bake until top is golden and tester inserted into center comes out clean, about 30 minutes longer. Cool slightly.
  • Melt butter in top of double boiler set over simmering water. Add 3 tablespoons bourbon, 1/4 cup sugar and 1 egg yolk. Whisk until mixture thickens slightly and candy thermometer registers 160°F, about 1 minute. Remove from heat.
  • Cut hot or warm bread pudding into 6 slices. Transfer to plates. Spoon bourbon sauce over each portion and serve.

CREME CARAMEL BREAD PUDDING - BON APPETIT



Creme Caramel Bread Pudding - Bon Appetit image

I love caramel! Needed to save this for holiday time baking. From BA: This bread pudding has a built-in caramel sauce: Once the pudding is assembled, the magic happens on its own. To keep the water in the roasting pan from boiling (which would affect the texture of the pudding), add several ice cubes to the water every 10 to 15 minutes to bring down the temperature.

Provided by pewpew1982

Categories     Dessert

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/4 cups packed dark brown sugar
4 1/2 cups crustless egg bread, cut into 1/2 inch cubes (such as challah or brioche)
7 large eggs
2 cups heavy whipping cream
1 cup whole milk
2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
2 pinches salt

Steps:

  • Spread brown sugar evenly in bottom of 8x8x2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.
  • Position rack in center of oven and preheat to 350°F Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes.
  • Spoon bread pudding into dessert bowls and serve warm.

Nutrition Facts : Calories 432.7, Fat 27.2, SaturatedFat 15.7, Cholesterol 247.3, Sodium 146.4, Carbohydrate 40.5, Sugar 38.4, Protein 7.7

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).

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