Myrtles Bread Pudding Recipes

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

NEWFOUNDLAND BREAD PUDDING

Steps:

• - Mix all ingredients together with enough warm water to form a ball that holds everything together. Put in a pudding bag or pudding tin with lid and boil for 30 minutes with the jigg's dinner or on its own. If you are going to boil/steam your pudding on its own fill the boiler up 1/4 of the way with water, then put a foil bowl or rack in the bottom of boiler to place your pudding bag or pudding tin on. If you are using the liquor/ broth from the jiggs dinner for gravy it must be taken out before the bread pudding goes in, as it will give a sweet taste to the gravy. Put it in the boiler the same time as your potatoes as they cook about the same. If you use the pudding bag remove from the boiler and from the bag so it don't become to soggy. Cut in slices and serve with meal. This Newfoundland Bread Pudding is like stuffing but the shape of a pudding, smells and tastes amazing and can be served with Jiggs Dinner, with or without gravy.

MYRTLE'S BREAD PUDDING

Steps:

• Mix all this stuff together.
• Pour into buttered casserole.
• Bake at 350 degrees for 45 minutes until silver knife inserted in pudding comes out clean.
• Serve warm with whip cream, Cool Whip, or any favorite sauce.

STEVE'S KILLER BREAD PUDDING

Steps:

• Place raisins in a small bowl with rum and soak for a couple of hours. Drain raisins and reserve soaking liquid.
• Place bread pieces in a 9 by 12-inch baking dish. Add raisins to dish. In a large bowl, combine the milk, eggs, butter, cinnamon, vanilla, heavy cream, sugar, brown sugar, molasses, lemon zest, and salt, and mix well to ensure the sugar has been dissolved. Add the reserved raisin soaking liquid to the milk mixture and pour over bread. Let sit until bread has soaked up all of the milk mixture for at least 1 to 2 hours.
• Preheat oven to 350 degrees F.
• Place baking dish in another large pan and add water about halfway up the sides of the baking dish. Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.
• While bread pudding is cooling, make Rum Sauce:
• Combine sugar, evaporated milk, margarine, egg and yolks in the top of a double boiler and cook, stirring well, until thick. Do not let sauce boil. Keep warm until serving time. Whisk in rum just before serving. Serve bread pudding with sauce.

MADELINE SOREL BREAD PUDDING FROM NANCY SILVERTON AT MAXWELL'S PLUM

Steps:

• Scald the milk, cream, cinnamon stick, nutmeg and vanilla bean, including pod. Remove from heat, cover and let stand at least 30 minutes; remove pod and cinnamon stick.
• Spread the bread slices on a baking sheet and toast at 350 degrees for about 10 minutes, until hard but not colored.
• Mix clarified butter with five tablespoons of sugar and one teaspoon of ground cinnamon. Using a pastry brush, paint a thin, even layer of butter on both sides of the bread, coating but not saturating. Keep the sugar and cinnamon mixed with the butter by stirring before coating each bread slice. Lay buttered slices in a single layer.
• In small saucepan, heat one-quarter cup of sugar and two tablespoons of water over high heat. As the mixture boils, brush down the sides of the pan with a pastry brush to dissolve sugar. Boil until the mixture is deep amber. Immediately pour hot caramel mixture over the bottom of a two-quart straight-sided porcelain souffle dish that is three inches deep and seven inches in diameter. Set dish aside.
• With a wire whisk, beat the yolks and whole egg with two tablespoons of sugar until the sugar dissolves.
• Reheat the cream mixture to scalding and pour over the beaten yolks, whisking constantly. Strain to remove bits of cinnamon stick and vanilla bean; set aside.
• Place four to six slices of bread on the bottom of the souffle dish. With a serrated knife, cut another slice of bread into pieces to completely fill all gaps. Pour in enough custard just to cover the bread.
• Spread with half of the applesauce and moisten lightly with custard. Put on another layer of bread, filling in gaps and covering with custard.
• Spread with the remaining applesauce and moisten with custard again.
• Finish the pudding with two layers of bread, pouring on remaining custard. Press down a bit to make sure the custard saturates the entire pudding.
• Bake for one hour at 350 degrees on a rack in the upper third of the oven. The pudding will swell up, and when it is done, it will be brown, crusty and set. Cool for 30 minutes, unmold on serving platter and serve warm with creme fraiche or sour cream.

KRIS KRINGLE BREAD PUDDING

Steps:

• Brush two 1 1/2-quart ovenproof bowls with butter, and sprinkle with vanilla sugar; tap out excess. Bring Armagnac, dried fruit, and prunes to a simmer in a medium saucepan over medium-low heat. Cook, stirring occasionally, until fruit has softened and absorbed the liquid, about 10 minutes. Coarsely chop fruit.
• Bring cream, half and half, vanilla sugar, cinnamon, vanilla beans and seeds, and zest to a boil in a large saucepan over medium-high heat, stirring occasionally. Remove from heat.
• Lightly beat egg yolks in a medium bowl. Whisking constantly, gradually ladle half the hot-cream mixture into the yolks. Pour yolk mixture into saucepan with remaining cream mixture. Cook over medium heat, whisking constantly and scraping sides of pan, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Pass custard through a fine sieve into a large bowl; discard solids.
• Preheat oven to 350 degrees. In another large bowl, combine brioche cubes and chopped fruit, reserving 1/2 cup fruit. Pour in custard; toss to combine. Divide bread mixture between prepared bowls. Top each with half the reserved fruit. Sprinkle with vanilla sugar. Place a parchment round in water to dampen and transfer to top of pudding bowl to cover. Use a rubber band to secure, and tie with kitchen twine. Repeat process with second bowl. Let stand until bread has soaked up liquid, about 20 minutes.
• Set bowls in deep roasting pan. Transfer pan to oven; add enough boiling water to come 3 inches up sides of bowls. Bake 1 hour. Uncover; bake until set, about 30 minutes more. Serve warm or at room temperature, with sour lemon sauce. Puddings can be refrigerated up to 3 days; let cool completely before covering with plastic wrap. If desired, reheat in a 350-degree oven, just until warm.

MOTHER'S RESTAURANT BREAD PUDDING

Steps:

• In a large mixing bowl, break bread into small pieces by hand.
• In a separate mixing bowl, whisk eggs and pour over broken bread.
• Add fruit cocktail to bread and mix by hand.
• In a 6-quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil.
• Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture.
• Cover and let bread soak up the egg mixture thoroughly, approximately one hour.
• Preheat oven to 350 degrees.
• After an hour, check bread to make sure liquid is completely soaked into bread mixture.
• Mix by hand and break up any remaining hard bread pieces.
• Transfer bread pudding mixture into two 10 x 12 x 3 roasting pan 3/4 of the way to the top.
• Place in a 350 degree oven and bake until top is brown and center is cooked approximately 60 to 90 minutes.
• Be careful not to overcook.
• Serve hot and spoon bread pudding sauce over top (see recipe below).
• *SAUCE*In a 4-quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer.
• Simmer until butter clarifies and alcohol reduces, approximately 15 minutes.
• Remove from heat and spoon over bread pudding.
• Serve.

MARTHA'S BREAD PUDDING

Steps:

• Preheat oven to 350°F. Butter a 3-quart baking dish and set aside. Combine currants and brandy in a small saucepan and heat over medium just until warm. Remove from heat, then cover and let stand 15 minutes. Drain, reserving 2 tablespoons brandy.
• In a large bowl whisk together eggs, reserved brandy, salt, and sugar to combine. Add milk, cream, citrus zests, and orange juice to bowl and whisk until mixture is smooth and well-combined; stir in currants.
• Add half of brioche pieces to prepared baking dish; covering the bottom and shingling pieces as needed to fit. Ladle about half of egg mixture over top. Repeat layering with remaining half of bread pieces and egg mixture.
• Transfer dish to oven and bake 30 minutes. Remove dish and cover with parchment paper; return to oven and continue to bake until top is golden brown and custard is set, about 20 minutes more. Transfer to wire rack and let cool 10 to 20 minutes before serving.

CAMPFIRE S'MORES BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart square baking dish. Spread hot dog bun pieces out onto a baking sheet.
• Bake hot dog buns in the preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
• Beat condensed milk, 3/4 cup milk, eggs, vanilla extract, and nutmeg together in a bowl.
• Spread hot dog bun pieces out in the bottom of the prepared baking dish. Pour milk mixture over buns. Scatter 1 cup marshmallows and 3/4 cup chocolate chips over the milk mixture; let rest until mixture is slightly soaked into bread, about 5 minutes. Sprinkle graham cracker crumbs over the top.
• Bake in the preheated oven until a knife inserted into the center of the bread pudding comes out clean, about 35 minutes.
• Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in a saucepan over medium heat until marshmallows and chocolate are melted and completely incorporated. Pour marshmallow mixture over bread pudding and cool, 20 to 30 minutes.

MOM'S THANKSGIVING BREAD PUDDING

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.