BREAD PUDDING II
My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!
Provided by ELLENMARIE
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g
OLD-FASHIONED BREAD PUDDING
Bread pudding is a delicious treat and an even better way to reduce food waste! For this bread pudding recipe, collect the heels and any extra slices of bread you have and freeze them. When you have enough to measure six cups (this is about six slices of bread), thaw the slices and start baking this warm and comforting bread pudding.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
- In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
- Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg
SWEET POTATO BREAD PUDDING
To allow the milk mixture to soak into the bread, make the base for this pudding the night before you plan to bake it.
Provided by Chef Glaucia
Categories Dessert
Time P1DT40m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, vanilla extract, ginger, salt, cranberries and minced orange.
- Add bread cubes and stir gently to coat; cover and chill overnight.
- Cook sweet potatoes the next day until tender. Drain, transfer to a food processor and puree until smooth. Fold sweet potatoes into chilled bread mixture.
- For the streusel, combine pecans, brown sugar and flour; stir in butter.
- Transfer bread pudding mixture to a 1-qt casserole dish coated with nonstick spray. Sprinkle with streusel.
- Oven: 375º F. Bake: 30 - 40 min, or until knife inserted in the center comes out clean.
Nutrition Facts : Calories 602.8, Fat 26.3, SaturatedFat 9.8, Cholesterol 110.4, Sodium 723.6, Carbohydrate 81.7, Fiber 5.6, Sugar 31.4, Protein 12.3
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