Easiest Bread Pudding Recipes

BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

OLD-FASHIONED BREAD PUDDING

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.

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

BREAD PUDDING

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.

SIMPLE BREAD PUDDING

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
• Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

BEST EVER BREAD PUDDING

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.

BASIC BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.
• Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.

BREAD PUDDING I

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.

SIMPLY THE BEST BREAD PUDDING

Steps:

• Butter a 13 x 9 x 2 dish.
• In a separate bowl, combine all ingredients except bread and raisins/cherries.
• Mix until eggs are well incorporated.
• Add bread cubes and raisins/cherries and mix until combined.
• Pour all into dish.
• Refrigerate a minimum of 2 hours, up to overnight (longer won't hurt).
• Bake at 350F for 1 hour, 15 minutes.
• Serve warm or at room temperature with sweetened real whipped cream.

EASIEST EVER BREAD PUDDING

Steps:

• Heat oven to 140C/fan 120C/gas 1. Stir the custard together with the milk. Trim the crusts from the bread, cut into triangles, then place in a large bowl with the raisins or dried cherries. Pour over the custard mixture, then carefully stir everything together so all the pieces of bread are coated. Lightly grease a small ovenproof dish with butter, then spoon in the mixture.
• Cook for 30-35 mins until there is just a slight wobble in the centre of the custard. Sprinkle over the sugar to cover the surface, then pop under a hot grill for 1-2 mins until the sugar starts to melt and caramelise.

EASIEST BREAD PUDDING!

Steps:

• Preheat oven to 400°F.
• Slice your raisin bread into cubes and set aside in 9X9 oven proof dish (buttered).
• Mix all other ingredients into bowl and mix until well blended.
• Pour milk/egg/sugar mixture over bread cubes and let sit about 1/2 hour - or until all liquid has absorbed into bread cubes.
• Turn down oven temperature to about 350°F and place baking dish into oven and bake until golden brown and a toothpick inserted comes out clean and dry.
• Sprinkle top with extra sugar and cinnamon if desired and enjoy right out of oven with little milk or cream poured over top, or let cool and enjoy!

EASIEST BREAD PUDDING

Steps:

• In a large bowl gently beat the eggs with the milk, sugar, butter and vanilla and cinammon.
• Add the rest of the ingredients.
• Our into a 9"x12" baking dish (or larger).
• Bake at 350F for 1 hour and 15 minutes, until the top is golden brown.

EASY BREAD PUDDING

Steps:

• Place bread cubes in a greased 9x9 inch baking dish.
• Combine remaining ingredients.
• Pour over bread cubes.
• Place in oven and bake at 350 degrees for 45 minutes or until knife comes out clean.

CHEAP AND EASY BREAD PUDDING

Steps:

• Butter a 7 x 11" baking dish.
• Trim the dark crust tops off of the rolls and cut them into large cubes, about 1 1/2 inches.
• Mix custard ingredients well and pour over the cubed rolls. Dot with butter Cover with plastic wrap and refrigerate several hours or overnight until custard soaks into the stale Recipe #379727.
• Remove the pudding from the fridge and let it come to room temperature and then preheat the oven to 350*
• Leave the plastic wrap on and then cover tightly with foil. Set into a hot water bath and bake covered for 40 minutes. Remove foil and plastic wrap and continue baking another 15 - 20 minutes or until a knife inserted in the center comes out clean.
• Variations include orange zest, almond extract, citron, currants, what you like.
• We like it plain but you can add a rum sauce at serving time if you like.
• Easy, plain and yummy.