My Grandmothers Ginger Jam Bread And Butter Pudding Recipes

GRANDMOTHER'S BREAD PUDDING

Grandmother's Bread Pudding image

This recipe comes from my grandmother who raised me. Besides looking after my siblings and me, she worked the farm and ran another business on the side. How she did all that, I'll never know! She's a tremendous cook and the goodies from "Edith's Kitchen" are always welcomed and eagerly devoured - this bread pudding is one of the best!

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

PUDDING:
1 cup sugar
2 large eggs, beaten
2 cups whole milk
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
4 cups day-old torn white or French bread
1 cup raisins
CUSTARD SAUCE:
3 large egg yolks
3/4 cup sugar
1/4 cup cornstarch
3 cups whole milk
2 teaspoons vanilla extract

Steps:

For pudding, combine first five ingredients in a large bowl. Add bread and raisins; mix well. Turn into a greased 9-in. square baking pan. Bake at 350° for 50 minutes. , Meanwhile, for sauce, combine yolks, sugar and cornstarch in the top of a double boiler. Gradually add milk, stirring until smooth. Cook over boiling water, stirring constantly, until the mixture thickens and coats a metal spoon. Remove from the heat and stir in vanilla. Serve pudding and sauce warm or chilled.

Nutrition Facts : Calories 379 calories, Fat 8g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 169mg sodium, Carbohydrate 69g carbohydrate (55g sugars, Fiber 1g fiber), Protein 9g protein.

MY GRANDMOTHER'S GINGER-JAM BREAD AND BUTTER PUDDING

My Grandmother's Ginger-Jam Bread and Butter Pudding image

Provided by Nigella Lawson : Food Network

Categories dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

6 tablespoons unsalted butter, divided
1/3 cup golden raisins
3 tablespoons dark rum
10 slices brown bread
Approximately 10 tablespoons ginger conserve or marmalade
4 egg yolks
1 egg
3 tablespoons sugar
2 1/4 cups heavy cream
3/4 cup plus 2 tablespoons whole milk
1 teaspoon ground ginger
2 tablespoons Demerara or granulated brown sugar

Steps:

Preheat the oven to 350 degrees F.
Grease a pudding dish or a shallow baking dish with the capacity of about 1 1/2-quarts with some of the butter.
Put the raisins in a small bowl, pour the rum over and microwave them for 1 minute, then leave them to stand. This is a good way to soak them quickly but juicily.
Make the sandwiches with the brown bread, butter and ginger jam (2 tablespoonfuls in each sandwich); you should have some butter left over to smear the top later. Now cut the sandwiches in 1/2 into triangles and arrange them evenly along the middle of the dish. I put 1 in the dish with the point-side uppermost and so on, then squeeze a sandwich-triangle down each side - but you do as you please. Sprinkle with the raisins and unabsorbed rum that remains in the bowl.
Whisk the egg yolks and egg together with the sugar, and mix in the cream and milk. Pour this over the triangles of bread and leave them to soak up the liquid for about 10 minutes, by which time the pudding is ready to go into the oven. Smear the bread crusts that are poking out of the custard with the soft butter, mix the ground ginger and Demerara sugar together and sprinkle this mixture on your buttered crusts and the lightly over the rest of the pudding.
Sit the pudding dish on a baking sheet and put in the oven to cook for about 45 minutes or until the custard has set and puffed up slightly. Remove, let sit for 10 minutes - by which time the puffiness will have deflated somewhat - and spoon out into bowls, putting a pitcher of custard, should you wish, on the table to be served alongside.

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