BREAD PUDDING I
A no frills bread pudding. This is a recipe my mom always made and we all really enjoyed it.
Provided by BUCHKO
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F(190 degrees C)
- In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
- Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
- Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 336.7 calories, Carbohydrate 46.8 g, Cholesterol 146.8 mg, Fat 12.3 g, Fiber 1.3 g, Protein 10.5 g, SaturatedFat 3.6 g, Sodium 515 mg, Sugar 30.3 g
DESMOND HOTEL BREAD PUDDING
A local radio station was selling this fabulous recipe for $1. It is worth far far more. You can also make them with 6 croissants in the bakery.
Provided by jellygirl
Categories Dessert
Time 1h30m
Yield 12 , 1 serving(s)
Number Of Ingredients 8
Steps:
- PUDDING: -Place heavy cream in sauce pan and scald (bubbles around the edge) DO NOT BOIL -Mix eggs and sugar in separate bowl and beat well -Spray Pam in a 9 x 13 pan -Tear rolls or croissants and place in 9 x 13 pan -SLOWLY add the scalded cream into the egg mixture and quickly whisk (if you add to fast it will scramble the eggs) -Add vanilla -Pour over the bread in the pan and let it soak up till all is absorbed. You may have to push the bread down into the cream mixture. -Cover and Bake for 1 hour on 350, then uncover and brown for approx 5 minutes.
- SAUCE: -Mix eggs with 1/2 of the 1/2 cup of sugar in a bowl -Mix other 1/2 of sugar and cream in a sauce pan and bring to boil, immediately turning off heat -Slowly add the cream to the eggs and whisk over a double boiler until thick -Then over an ice bath and whisk till cool.
Nutrition Facts : Calories 8121.8, Fat 507.5, SaturatedFat 292.5, Cholesterol 3490.3, Sodium 3648.8, Carbohydrate 778.3, Fiber 10.5, Sugar 511.6, Protein 132.3
HOTEL NATCHEZ BREAD PUDDING WITH BOURBON SAUCE
Number Of Ingredients 14
Steps:
- Soak bread in milk and work with back of a wooden spoon until it is well mixed. Add beaten eggs, sugar, vanilla, pecans, and raisins and combine well. Pour melted margarine in bottom of a heavy 7x11-inch oblong cake pan. Pour batter over butter. Bake at 350° for 1 1/2 hours or until very firm. Cool. Slice into squares. Top with Bourbon Sauce. Bourbon Sauce: Cream butter and sugar together and cook in the top of a double boiler until mixture is very hot and sugar dissolves. Pour into a blender and add egg; blend at top speed so that egg doesn't scramble. Cool. Add bourbon just before serving. Spoon sauce over bread pudding. Heat under broiler. Fun Fact: One of Mississippi's oldest cities, Natchez, was founded in 1716, predating the current capital city-Jackson-by more than a century. The city sits on a high bluff above the Mississippi River and in order to reach the riverbank one must travel down a steep road to the landing. Prior to the American Civil War, Natchez had the most millionaires per capita of any city in the United States, making it arguably the wealthiest city in the nation at the time. It was frequented by notables such as Aaron Burr, Henry Clay, Andrew Jackson, Zachary Taylor, and Jefferson Davis. Today the city boasts that it has more antebellum homes than anywhere else in the United States, partly due to the fact that during the war, Natchez was spared the destruction of many other Southern cities, such as Vicksburg to the north.
Nutrition Facts : Nutritional Facts Serves
SALMON BREAD PUDDING
Savory bread pudding is made with croissants, salmon, capers, cheese, and dill. This makes a fabulous brunch dish that may be served hot or at room temperature, but I like it for a light dinner or lunch. You may use your own baked salmon or smoked salmon in place of the canned salmon or add a dash (not too much!) of liquid smoke to the eggs when you whisk them. Plan ahead because the pudding will need to be refrigerated overnight before baking. From home cooking at about.com.
Provided by Pinay0618
Categories Breakfast
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 9-by-13-inch pan or baking dish, or spray with vegetable oil.
- Whisk together eggs, milk, sour cream, and lemon zest. Stir in red onions, capers, pimento, and dill.
- Spread the croissant cubes in the prepared pan. Add the salmon and cheese, then top with the egg mixture and gently toss to combine. Cover and refrigerate overnight or up to 24 hours.
- Remove bread pudding from the refrigerater and let it sit at room temperature at least 30 minutes. Preheat oven to 350°F Bake bread pudding for 40 to 45 minutes. Keep an eye on it. You will need to cover the pan with foil if the top begins to brown too quickly.
- Remove bread pudding from the oven and let rest for 10 minutes before slicing to serve. Garnish with fresh dill sprigs and lemon wedges.
Nutrition Facts : Calories 413.3, Fat 24.5, SaturatedFat 12.5, Cholesterol 256, Sodium 703.7, Carbohydrate 25.1, Fiber 1.7, Sugar 7.8, Protein 22.9
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