Old Fashion Bread Pudding Recipes

OLD-FASHIONED BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
• Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
• Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
• Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
• Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
• Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat the oven to 400 F. Put the butter in a 9 inch cake pan or pie plate, and place the pan in the oven for a couple of minutes to melt the butter.
• Remove the pan and swirl the butter evenly over the bottom of the pan.
• Sprinkle 2 tablespoons of granulated sugar in the bottom of the pan. Set aside.
• In a large mixing bowl, combine the milk, sugar, salt, nutmeg, cinnamon,vanilla, eggs. Whisk briefly until just combined.
• Add the bread chunks to the mixing bowl. If you are using raisins, add them now as well.
• Stir until well saturated with liquid. Use your fingers to massage the mixture and break up any large chunks.
• Gently place the soaked bread chunks in the pan, on top of the butter/sugar mixture. Fill in any gaps in the bread and gently press down on the top to make it even. Pour any remaining liquid evenly over the top.
• Place the pan in the oven. Bake for 15 minutes at 400 F, then turn the oven down to 300 F and bake another 15 minutes. The bread pudding is done when the temperature in the middle reaches 175 F, or when the center jiggles but does not slosh.
• Remove from oven and cool on a rack for 30 minutes. Serve slightly warm, or let cool to room temperature, then refrigerate. Also tastes wonderful chilled.

CUSTARD BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
• Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
• Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

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.

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Put butter in small bowl.
• Scald milk (heat till just below boiling) and pour over butter, stir to mix well.
• Beat eggs.
• Gradually stir into milk mixture. Stir in sugar, salt, and cinnamon.
• Put bread cubes and raisins in a 1-1/2 quart baking dish; pour in milk mixture. Stir gently to moisten the bread evenly.
• Set in a larger pan; add hot water to the outer pan to come halfway up the sides of the baking dish.
• Bake 40 to 45 minutes or until a knife inserted into the center comes out clean.
• Serve warm or cold.