Lizs Bread Pudding Recipes

LOIS' BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Stir brown sugar, butter, and cinnamon together in a bowl; add bread cubes and toss to coat. Transfer bread cubes mixture to prepared baking dish.
• Whisk milk and eggs together in another bowl; pour over bread cubes mixture.
• Bake in the preheated oven until golden and set, about 45 minutes.

BREAKFAST/DINNER BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil and set aside. Butter a large baking dish.
• Heat a large saute pan over medium heat and add the oil. Add the bacon and cook until crisp, 3 to 4 minutes. Add the onion and cook until tender, another 4 to 5 minutes. Mix in the ham, then set aside to cool.
• In a large bowl, whisk together the milk, paprika, chile flakes if using, eggs and some salt and pepper. Add the bacon, onion and ham mixture, stirring to combine. Fold in the Cheddar and bread, making sure the bread is soaked in the custard.
• Transfer the mixture to the prepared baking dish and gently press down. Cover the dish with foil, transfer to the lined baking sheet and bake for 30 minutes. Uncover and bake until golden brown, about 30 minutes more. Let rest for 5 minutes before serving. Serve with maple syrup, if desired.

LIZ'S BREAD PUDDING.

Steps:

• Preheat oven to 325 degrees.
• Beat eggs and milk, stir in sugar, butter, cinnamon and vanilla.
• Take a 9" x 13" pan and spray with Pam. Place the cinnamon rolls in a layer on bottom of pan, add raisins, then layer the bread on top.
• Add the base and press down until all the air bubbles have
• disappeared. If any raisins are on the surface, push under bread.
• Place in a 325 degree oven for 45 minutes or until internal temperature is at 200 degrees.
• Top with 12 ounces of sauce.

RUBY'S BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Arrange bread in 1 layer in a shallow baking pan just large enough to hold it in 1 layer. Pour water over bread and soak 30 seconds. Turn bread over and soak until softened but not falling apart (parts of crust will remain firm), about 4 minutes more. Squeeze water from bread, then transfer bread to a buttered 13- by 9-inch glass baking dish or other 2 1/2-quart shallow baking dish.
• Whisk together eggs, milk, butter, sugars, vanilla, nutmeg, and salt and stir in raisins and pineapple. Pour mixture over bread and stir gently until combined well.
• Bake pudding, uncovered, in middle of oven until custard is just set, 45 to 50 minutes.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

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.