HOLIDAY BREAD PUDDING
Make and share this Holiday Bread Pudding recipe from Food.com.
Provided by School Chef
Categories Dessert
Time 1h25m
Yield 1 c, 16 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients, blend well.
- Mixture should be moist, but not soupy.
- Pour into a buttered 9 x12 baking dish.
- Place into a non preheated oven.
- Bake 350 degrees for about 1 hour and 15 minutes or until top is golden brown.
- Serve warm.
Nutrition Facts : Calories 335.4, Fat 16.7, SaturatedFat 7.4, Cholesterol 80.1, Sodium 197.2, Carbohydrate 42.3, Fiber 1.8, Sugar 30, Protein 5.6
SOUTHERN STYLE CHRISTMAS BREAD PUDDING WITH BOURBON SAUCE
Provided by Food Network
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.
- Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding.
CHRISTMAS BREAD PUDDING
I served this bread pudding at the first Christmas dinner I made for my in-laws. Everyone loved it! -Jennifer Dignin, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the bread cubes, apples and cranberries. Transfer to a greased 11x7-in. baking dish. In a bowl, combine the egg yolks, eggs, cream, milk and sugar. Pour over bread mixture., Place dish in a larger baking dish. Fill larger dish with boiling water halfway up the sides. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Remove from water bath. Cool for 15 minutes., For the cream sauce, in a saucepan, combine cream and sugar. Cook and stir until sugar is dissolved. Remove from the heat. Stir in the vanilla, cinnamon and nutmeg. Serve warm with pudding.
Nutrition Facts :
HOLIDAY BREAD PUDDING
Provided by Florence Fabricant
Categories dessert
Time 1h45m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Warm the rum in a small saucepan, add the candied fruit and set aside.
- Place one-half cup of the sugar with the water in a heavy saucepan or skillet, preferably one with a nonstick lining. Place over medium-high heat, bring to a boil and allow to cook until it turns a rich amber color. Immediately pour this caramel into a four-cup metal loaf pan that does not have a nonstick lining and tilt the pan so the bottom and sides become coated with caramel. Keep tilting the pan as the caramel cools so the coating is even.
- Preheat oven to 375 degrees.
- Cube the bread and place it in a bowl. Scald the milk and cream and pour over the bread. Stir. Fold in the candied fruit and rum and the pine nuts. Add the remaining sugar. Lightly beat the egg yolks and stir them in.
- Beat the egg whites until stiff. Fold into the bread pudding. Spoon the pudding into the caramel-lined pan. Place in the oven and bake for one hour.
- Allow to cool to room temperature and refrigerate overnight.
- Run a knife around the edges, unmold onto a platter and serve.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 12 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 237 milligrams, Sugar 35 grams, TransFat 0 grams
GRIDDLED HOLIDAY BREAD PUDDING
Holiday bread pudding featuring Bisquick® baking mix, nuts, and dried fruits is pan-fried into individual cakes and drizzled in a white chocolate-rum sauce.
Provided by Food City
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 45m
Yield 12
Number Of Ingredients 17
Steps:
- Cut the bread into 1-inch cubes.
- In a large mixing bowl, whisk the eggs. Then add milk, sugar, salt, cinnamon, baking mix, and vanilla and mix well. Stir in the dates, white chocolate morsels, dried cranberries, and pecans. Fold in the bread cubes and mix well. Let bread soak up the mixture for 5 minutes.
- Heat oil in a frying pan over medium high heat. Using a large spoon or ice cream scoop, scoop the bread pudding mixture, packing firmly. Place the scoop of bread pudding in the hot oil. Place a few in the skillet. Do not overcrowd, and leave room to flip the cakes.
- Cook until bottoms are browned, 3 to 4 minutes. Flip and press down with a spatula until about 1/2 inch high. Brown the other side, 2 to 3 minutes more. Remove cakes and drain on cooling grate. Repeat until all bread pudding cakes are done.
- Prepare the sauce: Bring the heavy whipping cream to a boil in a small saucepan. Take off the heat and add white chocolate, cinnamon, and rum extract; stir until smooth and completely melted. Sauce will be fairly liquid. Pour over the bread pudding as desired.
Nutrition Facts : Calories 535 calories, Carbohydrate 55.8 g, Cholesterol 140.1 mg, Fat 30.2 g, Fiber 2.3 g, Protein 11.5 g, SaturatedFat 14.1 g, Sodium 547.4 mg, Sugar 27.2 g
OLD-FASHIONED BREAD PUDDING
Bread pudding is a delicious treat and an even better way to reduce food waste! For this bread pudding recipe, collect the heels and any extra slices of bread you have and freeze them. When you have enough to measure six cups (this is about six slices of bread), thaw the slices and start baking this warm and comforting bread pudding.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg
MOM'S THANKSGIVING BREAD PUDDING
This is my mother's bread pudding recipe. Every year, I make it about 10 times between Thanksgiving and Christmas-everybody loves it! It is delicious warm, but also quite good cold with milk poured over it.
Provided by BarbMazz
Categories Bread Pudding
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
- Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
- Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
- Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
- Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
- Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.
Nutrition Facts : Calories 379.9 calories, Carbohydrate 47.1 g, Cholesterol 133.3 mg, Fat 17.5 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 30.1 g
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