Easypeaseybreadpudding Recipes

THE BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon 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 bean seeds, salt, cinnamon, eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for 30 minutes, pushing the bread down occasionally so that it is completely covered.
• Pour the bread mixture into the prepared baking dish. Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 1 minute. Drizzle the butter over top of the custard and then sprinkle with the turbinado sugar. Bake until the custard is set and the top is golden brown, 1 hour 15 minutes to 1 hour and 30 minutes. Let cool slightly before serving. Serve warm or at room temperature.

EASY PEASEY BREAD PUDDING

Steps:

• Put everything in a large bowl and mix it until it is well blended.
• Then turn into a greased 9 x 13-inch pan and bake in a 400F oven for 1 hour and 20 minutes.

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.

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.

EASY PECAN PIE BREAD PUDDING

Steps:

• Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!
• Preheat oven to 350 degrees F.
• In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.
• Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
• Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.
• Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.
• Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.
• Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.

EASY BREAD PUDDING RECIPE

Steps:

• Heat oven to 350°F.
• Beat reduced-fat cream cheese and sugar in large bowl with mixer until well blended. Add egg whites and cinnamon; mix well. Gradually beat in milk until well blended.
• Place bread in 8-inch square baking dish; top with chocolate and cream cheese mixture.
• Bake 30 to 35 min. or until center is set. Cool slightly.

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.

PEAR BREAD PUDDING

Steps:

• Toss the pear slices with the lemon juice; then, place them in a saucepan with 1/2 cup of the sugar, 1 teaspoon each of the cinnamon and nutmeg, and the wine. Cook over medium heat until wine is reduced so it just coats the pears.
• Preheat oven to 325 degrees.
• Scald the milk in a saucepan. Remove from the heat, and stir in the remaining sugar and the salt. Mix the eggs with the vanilla, rum and remaining cinnamon and nutmeg, and gradually whisk into the milk.
• Place the bread cubes in an 8-inch-square baking pan 2 inches deep. Pour the egg mixture over the bread and press down so it absorbs the liquid. Place the baking pan in another pan. Add boiling water to come halfway up the sides. Bake 20 minutes.
• Spread the pear mixture over the top, return to the oven and bake 20 minutes longer.
• Cool on a rack about 30 minutes, but serve warm. Garnish each serving with a sprig of mint and, if desired, serve with whipped cream.

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.

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.