English Style Bread Pudding Recipes

BLUEBERRY BREAD PUDDING

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Butter an 11-by-7-inch baking dish.
• Whisk together the milk, eggs, sugar, vanilla and almond flavorings and 1/2 teaspoon of lemon zest in a large bowl.
• Add the bread and let the mixture stand for 10 to 15 minutes.
• Toss the blueberries with powdered sugar in another bowl and then fold them into the bread mixture.
• Transfer the mixture to the prepared baking dish. Set the baking dish in a larger baking or roasting pan and place it in oven.
• Add about an inch of very hot water to the large outer pan.
• Bake the bread pudding for about 50 minutes to 1 hour, or until it is firm and the top is lightly browned.
• Gather the ingredients.
• Bring the 1 1/2 cups of water to a boil in a saucepan over high heat.
• Combine the 3/4 cup of granulated sugar, cornstarch, and salt in another saucepan. Blend well.
• Pour the boiling water over the sugar mixture and place it over medium-low heat. Cook until the mixture is thickened and clear, stirring constantly.
• Stir in the lemon zest, lemon juice, and butter. Stir to blend.
• Serve the bread pudding with the lemon sauce or another sauce or topping. Vanilla sauce , blueberry sauce, or bourbon sauce are all good choices.

BRITISH BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
• Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.

ENGLISH -STYLE BREAD PUDDING

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Prepare a 9-inch baking dish.
• For the cream custard: combine the milk and whipping cream in a large heavy-bottomed saucepan; bring to a simmer; remove from heat.
• In a bowl whisk together vanilla, egg yolks and 1 cup sugar (can use less sugar if desired) and blend well.
• Gradually whisk in hot cream mixture into yolk mixture until well combined; set aside.
• Spread 1/4 cup soft butter on bottom and sides of baking dish.
• Arrange about 1/3 of the bread slices in a single layer over bottom of prepared dish (trimming to fit).
• Sprinkle half of the raisins over bread.
• Cover with another single layer of bread slices.
• Sprinkle the remaining raisins over the bread.
• Layer with remaining bread slices (you should have three layers of bread with 2 layers of raisins).
• Pour the cream custard over the bread and let stand for about 5 minutes until custard is absorbed (about 5-6 minutes).
• Position rack to second-lowest position.
• Bake for about 20 minutes, or until custard thickens and begins to set.
• Remove from oven and set to broil.
• Sprinkle 2 tablespoons sugar over hot pudding.
• Place under broiler heat for 2 minutes, or until sugar browns (rotating dish for even browning, watch closely as sugar will burn).
• Serve warm.

ENGLISH BREAD PUDDING

Steps:

• Soak bread in water for 1/2 hour then squeeze out water and drain.
• Put in a bowl with all other ingredients, mix and put in greased tin and bake until cooked - about 45 minutes on 350 F.

OLD-FASHIONED BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
• Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
• Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
• Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
• Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
• Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.

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.