BREAD PUDDING FOR TWO
THIS tried-and-true dessert was printed in a cookbook published by a local organization. I have made a few changes, and it has become one of our favorite desserts. I like to eat mine warm with a dollop of whipped cream...but my husband eats his cold with a scoop of ice cream! -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.
Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 229mg cholesterol, Sodium 338mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 12g protein.
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
ROUND 2 RECIPE - SAVORY BREAD PUDDING WITH HAM
Provided by Sandra Lee
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Cut all the bread into cubes. Heat the canola oil over medium heat, add the onion and saute until softened and translucent, about 5 minutes. Add the thyme leaves and salt and pepper, to taste. Add the diced ham, stir to combine and saute for another 1 to 2 minutes. Put the bread in a 9 by 13-inch baking dish and add the onion and ham mixture. Toss together.
- Whisk the eggs and the milk in a small bowl, and season with salt and pepper, to taste. Pour the egg mixture over the bread mixture and let it sit for 15 minutes. Bake until the top is golden brown and the middle is set, about 30 to 35 minutes. Remove from the oven and serve.
BREAD PUDDING
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
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
BASIC BREAD PUDDING II
This bread pudding is very versatile and lovely in texture. Christmas time can inspire a bread pudding by simply substituting a good-quality eggnog for the milk (or part of it). Also add a pinch of nutmeg and mace to produce a sumptuous holiday dessert. Otherwise, enjoy this just as it is with a dollop of whipped cream.
Provided by Marc Boyer
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.
- Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 88.4 g, Cholesterol 70.7 mg, Fat 9.1 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 2.9 g, Sodium 454.9 mg, Sugar 61.7 g
BREAD PUDDING FOR 2
This is a great low-sugar, low-fat dessert designed for 2. It is easily adapted using a variety of dried fruit; i.e., blueberries, chopped apricots, dried apples, and/or pecans or walnuts. Let your imagination lead you.
Provided by PaulaG
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees.
- Cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two.
- In a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well.
- Pour the mixture evenly over the bread cubes and drizzle with melted butter.
- Place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean.
- Serve warm.
Nutrition Facts : Calories 317.9, Fat 9.5, SaturatedFat 4.8, Cholesterol 120.1, Sodium 288.9, Carbohydrate 51.6, Fiber 1.8, Sugar 37.1, Protein 8.6
BREAD PUDDING FOR 2
My sister and I love the old-fashioned flavor of this bread pudding. We share it with each other often.-Mildred Patterson, Guthrie, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Divide bread and raisins between two greased 8-oz. baking dishes; set aside. In a bowl, beat the egg, milk and water; pour over bread. Combine the sugar, cinnamon and nutmeg; sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 7g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 160mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 8g protein.
BREAD PUDDING IN A FLASH
Number Of Ingredients 8
Steps:
- In microwave baking dish, soak torn bread in milk. Melt butter in 4-cup measure; add remaining ingredients. Pour over soaked bread, stirring only to distribute raisings. Microwave on ROAST (#7) for 11-14 minutes, until middle is no longer liquid. Editor's Extra: This cooks beautifully in a glass ring. If you don't have one, put a custard cup upside down in center of round casserole, and put bread pudding mixture around it.
Nutrition Facts : Nutritional Facts Serves
ONION BREAD PUDDING
Like French Onion Soup? You'll love this amazing savory bread pudding along side a beef roast or chicken, or heck just make it on it's own--cheesy and oniony and bubbly.
Provided by yooper
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
- Toss in the onions, cover and steam over low heat for 15 minutes.
- Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
- Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
- Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
- Discard the garlic.
- Toss the bread and onions together.
- Spread them in the casserole dish.
- Melt the remaining butter and pour over the bread.
- Sprinkle on the cheese.
- Beat the eggs slightly and beat in the half and half and salt and pepper.
- Pour the mixture evenly over the bread and cheese.
- Press the bread into the liquid with a spatula.
- (The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
- Bake for 30 to 40 minutes until puffed and golden.
- Serve at once.
Nutrition Facts : Calories 608, Fat 40.1, SaturatedFat 23.4, Cholesterol 203.2, Sodium 479.5, Carbohydrate 40.2, Fiber 4.3, Sugar 10.2, Protein 22.1
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