Creamy Bread Pudding Recipe Recipe For Stuffed

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BREAD PUDDING



Bread Pudding image

This bread pudding recipe has been passed down three generations. I have included the brown sugar sauce and lemon sauce recipes to serve with this pudding. My youngest daughter's favourite.

Provided by Cullinaryjudge

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 22

3 eggs, beaten
1 cup whipping cream
1 cup milk
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 cups stale bread, cubes (white bread is best)
1/2 cup raisins (optional)
cinnamon
2 tablespoons flour
1 tablespoon butter
1 cup packed brown sugar
1 cup boiling water
1 teaspoon vanilla
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 cup boiling water
2 tablespoons butter
1/2 tablespoon lemon rind, grated
3 1/2 tablespoons fresh lemon juice
3 -5 drops lemon extract

Steps:

  • Whisk together eggs, whipping cream, milk, salt, sugar, and vanilla.
  • Stir in bread cubes and raisins.
  • Turn into greased 9x9 inch pan.
  • Sprinkle with cinnamon.
  • Bake 350 degrees F.
  • for about 30 minutes.
  • Serve with brown sugar sauce or lemon sauce.
  • Brown Sugar Sauce: In saucepan, work together flour and butter.
  • Add brown sugar.
  • Stir.
  • Gradually add boiling water.
  • Stir until smooth.
  • Boil until thick.
  • Remove from heat.
  • Stir in vanilla, serve warm.
  • Lemon Sauce: Combine sugar, starch, and salt.
  • Gradually add boiling water.
  • Stir until smooth.
  • Cook over low heat until thick and clear.
  • Remove from heat.
  • Add remaining ingredients.
  • Serve warm.

BREAD PUDDING



Bread Pudding image

This is one of my favorite desserts. The sauce makes the dessert! I don't use raisins, but a lot of people like to add them in.

Provided by MIEN

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

3 cups bread cubes
4 cups scalded milk
¾ cup white sugar
1 tablespoon butter
½ teaspoon salt
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup white sugar
½ cup butter
½ cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
  • Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
  • While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 38.1 g, Cholesterol 256.5 mg, Fat 19.3 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 10.4 g, Sodium 262.1 mg, Sugar 33.4 g

CUSTARD BREAD PUDDING



Custard Bread Pudding image

I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread.

Provided by SweetPea

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h40m

Yield 12

Number Of Ingredients 8

1 quart half-and-half
4 large eggs
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
4 slices bread
¼ cup raisins, or to taste
1 pinch ground cinnamon, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
  • Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
  • Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 27.3 g, Cholesterol 91.7 mg, Fat 11.2 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 6.3 g, Sodium 161.8 mg, Sugar 19.3 g

BREAD PUDDING RECIPE



Bread Pudding Recipe image

If you like your bread pudding full of custard after baking, make the same amount of custard in this recipe and use less bread (or use the same amount of bread and use more custard), because the bread will soak up most of the liquid. Refer to above post for more info.

Provided by Shiran

Number Of Ingredients 6

450 g/16oz/16 slices 2-inch thick/one loaf day-old bread*
1 cup pecans ((or raisins, chocolate chips, cranberries, etc.))
6 large eggs
1 cup (200 g/7 oz) granulated sugar
4 cups heavy cream ((or milk, half & half, or a combination))
1 tablespoon vanilla extract

Steps:

  • Grease a 9x13-inch pan, and set aside.
  • Cut bread into 2-inch cubes. In a large bowl, mix together bread cubes and pecans. Place the mixture evenly in the pan.
  • In a large bowl, whisk eggs and sugar. Add cream and vanilla extract, and whisk to combine. Pour cream mixture over bread mixture in the pan until completely covered. Gently press down the bread cubes to fully cover with custard. It's best to let the casserole sit for 1 hour, covered, at room temperature, but if you're in a hurry, bake it right away.
  • Preheat oven to 325F/160C. Bake for 40-50 minutes or until custard has set and the top is golden brown. If the top is browning too fast, cover loosely with aluminum foil. Don't over bake or the bread will be dry. Let the pudding cool slightly before serving.
  • Bread pudding can be served warm or cold. It is best the same dat it's made.

CREAMY CRANBERRY BREAD PUDDING



Creamy Cranberry Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

1/2 large bakery challah or brioche (about 8 ounces bread)
2 cups half-and-half
2 cups heavy cream
1 pinch salt
1 vanilla bean, split lengthwise
6 eggs
1 cup sugar
1/2 cup orange juice
1 cup dried cranberries
Confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut into 1/2-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on.
  • In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes.
  • In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
  • In a small saucepan, heat the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes. Drain and reserve 1/4 cup for garnish.
  • Fold in remaining 3/4 cup of cranberries into bread pudding mixture. Divide the mixture among 6 ramekins, custard cups, or dessert cups, (or use a deep baking dish). Divide the soaked bread among the dishes, then pour any remaining custard over the bread. Dot with remaining cranberries.
  • Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners' sugar.

SOURDOUGH BREAD PUDDING



Sourdough Bread Pudding image

Bread pudding is a classic dessert you can make with just about any bread and flavoring you want. It's a great way to use stale bread that might otherwise be thrown out. This bread pudding recipe is a personal favorite; I find the tangy sourdough flavor paired with sweet cream and vanilla unbeatable. It's rich and warm, perfect when you're craving something cozy, and it will make your kitchen smell amazing.

Provided by Elena Besser

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons unsalted butter, plus more for the pan
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1 tablespoon pure vanilla extract
1 teaspoon kosher salt
2 large eggs
1 large egg yolk
5 cups (225 grams) 1/4-inch cubes sourdough bread (from about 5 slices)
3 cups hulled and sliced strawberries
2 tablespoons sugar
1/2 teaspoon lemon zest
1/2 lemon, juiced
Kosher salt
Ice cream, for serving, optional

Steps:

  • For the bread pudding: Preheat the oven to 325 degrees F. Butter a loaf pan or 8-inch round cake pan.
  • Combine the cream, milk, sugar, vanilla and salt in a medium saucepan and place over medium heat. Cook, stirring occasionally, until the sugar melts. Remove from the heat.
  • Put the butter in a large bowl and slowly pour a third of the hot cream mixture into the bowl, whisking gently to melt the butter. Add the eggs and yolk and whisk until combined. Whisking constantly, slowly pour in the remaining cream mixture.
  • Once fully mixed, add the bread and let soak for 10 minutes. (Note: If you're not in a rush or are making this ahead of time you can soak the bread for longer before baking. A longer soak makes the bread more flavorful and very tender.)
  • Pour the mixture into the prepared pan. Bake until the top is golden brown and the edges have pulled away from the pan slightly, 25 to 30 minutes.
  • For the macerated strawberries: Toss together the strawberries, sugar, lemon zest, lemon juice and pinch of salt in a medium bowl with a wooden spoon. Let sit at room temperature for 30 minutes.
  • Serve the pudding warm, scooping it right out of the pan, or let it cool and cut it into slices. Serve with the macerated strawberries and ice cream, if using. Enjoy!

STEAMED BREAD PUDDING



Steamed Bread Pudding image

Whenever I visited my grandma, this was the special dessert she fixed for me.

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 6-8 servings.

Number Of Ingredients 17

1/4 cup butter, melted
1 large egg
1 cup whole milk
1/4 cup dark corn syrup
1/4 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup raisins
2 cups fine white bread crumbs
LEMON SAUCE:
1/2 cup butter, cubed
3/4 cup sugar
1/4 cup water
1 large egg, beaten
3 tablespoons lemon juice
Grated zest of 1 lemon

Steps:

  • In the top of 1-1/2-qt. double boiler, place melted butter; set aside. In a bowl, combine egg, milk, corn syrup, sugar, baking soda and spices. Mix until smooth. Stir in raisins and crumbs. Pour over melted butter. Add at least 3 in. of water to bottom of double boiler; cover and steam over medium-low heat for 1-1/2 hours. Meanwhile, for sauce, combine butter, sugar, water, egg and lemon juice in a saucepan. Bring to a boil over medium heat, stirring constantly. Add lemon zest. Serve sauce hot over warm pudding.

Nutrition Facts :

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