Marys Bread Pudding Recipes

MARY BERRY'S BREAD AND BUTTER PUDDING

Steps:

• You will need an ovenproof dish about 2½-3 pint/1.4-1.7 litres volume (18 x 23 x 5 cm/7 x 9 x 2 in).
• Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish.
• Combine the dried fruit, sugar, lemon zest and spice together in a bowl and toss to mix well.
• Cut each bread slice into three strips. Take sufficient slices to cover the base of the dish and dip one side of each one in melted butter. Lay them in the dish, buttered-side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered-side up. Lay the third and final layer of bread strips on top, buttered-side up.
• For the custard, beat together the eggs, cream and milk in a bowl and pour it over the pudding. Sprinkle with demerara sugar, and then leave to stand for about one hour if time allows.
• Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up. Serve hot, or there are some who insist that it is delicious cold!

BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
• While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

CLASSIC BREAD PUDDING

Steps:

• Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
• Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
• Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.
• Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.
• Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.

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

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.