BREAD AND BUTTER PUDDING
This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own.
Provided by Anonymous
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
- Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
- Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
- Bake in the preheated oven until golden brown and set, about 30 minutes.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 46 g, Cholesterol 108.4 mg, Fat 19.6 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 389.5 mg, Sugar 29.7 g
BREAD AND BUTTER PUDDING
Provided by Anne Burrell
Categories dessert
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Pudding: In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding. Discard the vanilla bean.
- To assemble the pudding: Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM... don't skimp on this step.
- Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.
- Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce.
- To make the sauce: While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding.
- MMMMMMMMMMMMMMMMM...MMMMMM....MMM!
DELICIOUS BREAD-AND-BUTTER PUDDING
Provided by James Beard
Categories Milk/Cream Dairy Egg Dessert Bake Raisin Cognac/Armagnac Winter House & Garden Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Butter a 2 1/2-quart pudding dish or soufflè dish. Trim the crusts from the bread and butter the slices well. Arrange them in the dish, buttered side down, in layers. Sprinkle each layer with some of the raisins. Beat the eggs lightly and add the sugar, salt, half and half and vanilla. Pour through a strainer over the bread and let stand for 30 minutes. Cover with foil and bake in a 350°F. oven for 35 minutes. Remove the foil and continue baking until the pudding is lightly browned and set. This will take about 30-35 minutes. Serve warm with cream.
BREAD AND BUTTER PUDDING
This divine dessert is a great way to use up leftover French bread.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
- Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
- Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg
BREAD AND BUTTER PUDDING
A terrific family recipe for a classic dessert.
Provided by Joie Gaty
Yield Serves 8
Number Of Ingredients 10
Steps:
- Rub 2 tablespoons butter over bottom and sides of 13x9x2-inch glass baking dish. Spread remaining 6 tablespoons butter over both sides of bread slices. Fit enough bread slices in bottom of prepared dish to cover, trimming bread if necessary. Toss currants, raisins and cinnamon in small bowl. Sprinkle half of raisin mixture over bread in dish. Cover with another layer of bread slices, trimming to fit. Sprinkle remaining raisin mixture over.
- In medium bowl, whisk eggs, milk, cream, sugar and nutmeg to blend. Pour mixture evenly over bread. Let stand 30 minutes, occasionally pressing down with metal spatula to submerge bread.
- Preheat oven to 350°F. Bake pudding until custard is set and top is golden brown, about 40 minutes. Serve hot or warm, cut into squares.
BREAD AND BUTTER PUDDING
Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest
Provided by Katy Gilhooly
Categories Dessert, Treat
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
- Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
- Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.
Nutrition Facts : Calories 566 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein
DELICIOUS BREAD PUDDING
This is my favorite way to use leftover bread, especially raisin or breakfast bread that my family enjoys for dessert, but leftover are delicious topped with cream for breakfast. Recipe source: Bon Appetit (October 1984)
Provided by ellie_
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Butter a 9x13-inch baking dish.
- In a large bowl, combine bread, milk and cream. Chop with two knives to combine well. Let stand 10 minutes.
- Stir in eggs, sugar, melted butter, orange peel, vanilla, cinnamon (1/2 teaspoon), nutmeg and raisins (if using).
- Pour into prepared pan.
- To make topping: combine sugar (1/2 cup), water and cinnamon (1 teaspoon) in a small bowl.
- Sprinkle over bread pudding mixture and dot with butter.
- Bake for 30-40 minutes or until tester comes out clean (I use a knife to test for doneness).
- Cool in pan on rack and cut into squares to serve.
- Delicious topped with whipped cream.
Nutrition Facts : Calories 567.6, Fat 30, SaturatedFat 17.5, Cholesterol 188.6, Sodium 462.6, Carbohydrate 66.2, Fiber 1.2, Sugar 42, Protein 10.1
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