Normas Bread Pudding Recipes

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NORMA'S BREAD PUDDING



Norma's Bread Pudding image

This is the bread pudding served at Norma's Cafe, Norma's On the Run, and Norma's By the Bay in Pensacola, FL. People wait in line to get a taste of Norma's bread pudding.

Provided by breezermom

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 13

1 3/4 cups sugar
2 cups milk
2 cups water
6 eggs, beaten
1/2 teaspoon salt
1/2 tablespoon vanilla extract
1/3 cup shredded unsweetened coconut, make it a large 1/3 cup, but not
1/4 cup margarine, melted
3 -4 cups French bread, cubed
2 eggs
1/8 cup lemon juice or 1/8 cup Amaretto
1 cup confectioners' sugar
1/2 cup margarine, melted

Steps:

  • Combine the sugar, milk and water in a bowl and mix well. Add the eggs, salt, vanilla, coconut and 1/4 cup melted margarine and mix well. Stir in the bread cubes. Let stand until the liquid is absorbed. Spoon into a 9 x 12 inch baking dish.
  • Bake at 350 degrees for 35 to 40 minutes, or until the pudding rises like a souffle and springs back when touched.
  • For the sauce: Combine the eggs and flavoring (whiskey or lemon juice or amaretto, not all!) in a food processor. Process until well blended. Add the confectioners' sugar and 1/2 cup melted margarine and process until smooth.

Nutrition Facts : Calories 587.2, Fat 18.5, SaturatedFat 8.4, Cholesterol 155.6, Sodium 631.4, Carbohydrate 89.9, Fiber 2.9, Sugar 49.2, Protein 15.2

NORMA'S BREAD PUDDING



NORMA'S BREAD PUDDING image

Yield 12+ servings

Number Of Ingredients 13

3.5 cups sugar
1 quart milk
1 quart water
12 eggs, beaten
1 Tblsp vanilla extract
0.75 cups shredded coconut
0.5 cup (1 stick) margarine, melted
1.5 to 2 loaves of french bread, cubed
For Sauce
4 eggs
0.25 cups whiskey
2 cups confectioners, sugar
1 cup margarine, melted

Steps:

  • Combine sugar, milk, and water and mix well. Add eggs, salt, vanilla, coconut, and margarine and mix well. Stir in bread cubes and let them fully absorb the liquid. Place in casserole dish and bake at 350 degrees for 35-40 minutes. For sauce:In a blender combine eggs, whiskey and blend well. Add confectioners' sugar and margarine and process until smooth.

PANETTONE BREAD PUDDING WITH AMARETTO SAUCE



Panettone Bread Pudding with Amaretto Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10

1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

Steps:

  • To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
  • To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
  • Preheat the oven to 350 degrees F.
  • Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

NORMA'S BREAD PUDDING RECIPE



Norma's Bread Pudding Recipe image

Provided by therman

Number Of Ingredients 13

1 3/4 cups sugar
2 cups milk
2 cups water
6 eggs, beaten
1/2 teaspoon salt
1/2 tablespoon vanilla extract
1/3 cup shredded unsweetened coconut, make it a large 1/3 cup, but not more
1/4 cup margarine, melted
3 -4 cups French bread, cubed
2 eggs
1/8 cup whiskey or 1/8 cup lemon juice or 1/8 cup Amaretto
1 cup confectioners' sugar
1/2 cup margarine, melted

Steps:

  • 1. Combine the sugar, milk and water in a bowl and mix well. Add the eggs, salt, vanilla, coconut and 1/4 cup melted margarine and mix well. Stir in the bread cubes. Let stand until the liquid is absorbed. Spoon into a 9 x 12 inch baking dish. 2. Bake at 350 degrees for 35 to 40 minutes, or until the pudding rises like a souffle and springs back when touched. 3. For the sauce: Combine the eggs and flavoring (whiskey or lemon juice or amaretto, not all!) in a food processor. Process until well blended. Add the confectioners' sugar and 1/2 cup melted margarine and process until smooth.

CLASSIC BREAD PUDDING



Classic Bread Pudding image

Classic bread pudding is just how you remember it: perfumed with vanilla, cinnamon and nutmeg, and dotted with raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

2 tablespoons unsalted butter, softened, for baking dish
12 ounces brioche or challah, cut into 1-inch cubes
2 cups milk
3 cups heavy cream
4 large eggs, plus 1 large egg yolk
1 cup sugar
1/2 teaspoon salt
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raisins
1 cup boiling water, plus more for pan

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.

EASY BREAD PUDDING



Easy Bread Pudding image

Make and share this Easy Bread Pudding recipe from Food.com.

Provided by Cloverleaf

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups bread cubes (Just tear up bread, no need to buy bread cubes)
2 1/4 cups milk
2 eggs, slightly beaten
3/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup raisins

Steps:

  • Place bread cubes in a greased 9x9 inch baking dish.
  • Combine remaining ingredients.
  • Pour over bread cubes.
  • Place in oven and bake at 350 degrees for 45 minutes or until knife comes out clean.

Nutrition Facts : Calories 272.1, Fat 5.6, SaturatedFat 2.7, Cholesterol 74.8, Sodium 263.9, Carbohydrate 50, Fiber 1, Sugar 34.7, Protein 6.8

BREAD PUDDING



Bread Pudding image

A deliciously moist bread pudding like mum used to make

Provided by chrisnicoll

Time 2h

Yield Serves 12

Number Of Ingredients 0

Steps:

  • break the bread up into small pieces and place it ino a bowl and cover with water and leave to stand for 30mins
  • preheat the oven to 180C/gas mark 4
  • squess all the water out of the bread a sieve is quite handy for this and then crumble this into a mixing bowl
  • add the sugar spice fruit and the fruit juices and zest and mix well together
  • melt the butter in a saucepan then add this and mix well you are looking for a dropping consistency add a little milk if you need to
  • Pour into a greased roasting dish approx 250mm x 300mm and bake for 90 mins at 180c gas mark 4 cover with greaseproof paper if it starts to get too brown it should be firm to the touch then spinkle with caster sugar and cut into 12

BREAD PUDDING



Bread pudding image

This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 2h

Yield Cuts into 9 squares

Number Of Ingredients 10

500g white or wholemeal bread
500g/1lb 2oz mixed dried fruit
85g mixed peel
1½ tbsp mixed spice
600ml milk
2 large eggs, beaten
140g light muscovado sugar
zest 1 lemon (optional)
100g butter, melted
2 tbsp demerara sugar

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.

Nutrition Facts : Calories 510 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.15 milligram of sodium

MOM'S THANKSGIVING BREAD PUDDING



Mom's Thanksgiving Bread Pudding image

This is my mother's bread pudding recipe. Every year, I make it about 10 times between Thanksgiving and Christmas-everybody loves it! It is delicious warm, but also quite good cold with milk poured over it.

Provided by BarbMazz

Categories     Bread Pudding

Time 1h5m

Yield 8

Number Of Ingredients 8

10 slices white bread, crusts removed
½ cup unsalted butter, softened
½ cup seedless raisins
2 teaspoons ground cinnamon
4 cups milk
⅔ cup white sugar
4 large eggs, well beaten
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 47.1 g, Cholesterol 133.3 mg, Fat 17.5 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 30.1 g

BREAD PUDDING WITH PRALINE SAUCE



Bread Pudding with Praline Sauce image

This is a wonderful family recipe I often make at Thanksgiving and Christmas.

Provided by Leah Little

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h25m

Yield 16

Number Of Ingredients 13

¼ cup butter, melted
2 cups half-and-half
2 cups milk
1 (1 pound) loaf soft French bread, torn into small pieces
3 eggs, lightly beaten
3 cups white sugar
4 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
¼ cup raisins, or more to taste
½ pound unsalted butter
1 cup heavy cream
1 cup brown sugar
½ cup chopped toasted pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
  • Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
  • Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
  • Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 68.2 g, Cholesterol 102.8 mg, Fat 27.8 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 329.2 mg, Sugar 50.3 g

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