Mary Mahoneys Bread Pudding Recipes

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MARY MAHONEY'S BREAD PUDDING RECIPE - (3.9/5)



Mary Mahoney's Bread Pudding Recipe - (3.9/5) image

Provided by á-2949

Number Of Ingredients 22

BREAD PUDDING:
10 oz. French bread
6 eggs
1/2 t. cinnamon
1 T. nutmeg
1/4 cup sugar
2 cups milk
1/2 cup cream (half and half)
2 t. vanilla extract
1 1/2 cups seedless raisins
2 sticks butter
RUM SAUCE:
2 1/2 cups milk (scalded)
3/4 cups sugar
6 T. flour
4 eggs (beaten well)
1 stick butter
Dash of cinnamon
Dash of nutmeg
1 t. vanilla flavor
1 t. rum flavor
1 oz. rum

Steps:

  • BREAD PUDDING: In bowl combine eggs, cinnamon and nutmeg. Mix well. Add to this mixture sugar, milk, cream and vanilla extract. Mi well. Cut up bread in bitesize pieces in baking dish (about 1 1/2 quarts). Add raisins and melted butter to bread. Pour mixture over bread. Bake about 30 minutes or until it is golden brown. RUM SAUCE: In sauce pan melt butter, add flour. Mix well. Add scalded milk and sugar. Cook over low heat until thick. Beat in eggs and remove from heat. Add nutmeg, cinnamon, vanilla and rum. Serve over pudding.

MARY MAHONEY'S BREAD PUDDING



Mary Mahoney's Bread Pudding image

Number Of Ingredients 8

6 slices day-old bread
1 teaspoon cinnamon
1/2 cup seedless raisins
2 tablespoons butter, melted
4 eggs
2 tablespoons plus 1/2 cup sugar
2 cups milk
1 teaspoon vanilla extract

Steps:

  • Break bread in small pieces in 1 12-quart baking dish. Sprinkle cinnamon over bread and add raisins and melted butter. Lightly toast bread mixture in oven at about 350° (10-15 minutes or so). Then add mixture of eggs, sugar, milk, and vanilla after mixing well. Bake about 30 minutes or until solid. Traditionally served with rum sauce (whisk together butter, powdered sugar, and a little rum).

Nutrition Facts : Nutritional Facts Serves

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