Sopa Bread Pudding Recipes

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SOPA (BREAD PUDDING)



Sopa (Bread Pudding) image

I made this recipe Xmas 1996 and got great feedback. Taken from BHG Dec 1994. Guessing at prep time.

Provided by karen in tbay

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 10

2 cups sugar
2 1/2 cups water
6 tablespoons margarine or 6 tablespoons butter
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla
10 cups toasted & cubed white bread
2 cups shredded cheddar cheese
3/4 cup raisins
1/2 cup peanuts
whipped cream (optional)

Steps:

  • Place sugar in 3 qt heavy saucepan.
  • Cook over med-high heat, without stirring, till sugar starts to melt.
  • Reduce heat to low; cook til sugar is golden brown, stirring frequently.
  • Remove from heat.
  • Carefully add the 2 1/2 cups water (it will splatter) Return saucepan to heat.
  • Bring to boiling, stirring to melt hardened lumps.
  • Remove from heat.
  • Stir in margarine or butter, cinnamon, and vanilla In a 3 qt rectangular baking dish layer half of the bread cubes.
  • Sprinkle half of the cheese and all of the raisins over bread cubes.
  • Top with the remaining bread cubes, remaining cheese, and nuts.
  • Pour caramelized sugar mixture over all.
  • Bake uncovered, in a 350F oven for 30 minutes or til top is golden and syrup is absorbed.
  • Serve Sopa warm with whipped cream.

Nutrition Facts : Calories 297.4, Fat 11.9, SaturatedFat 4.2, Cholesterol 14.8, Sodium 288.9, Carbohydrate 42.6, Fiber 1.3, Sugar 30.2, Protein 6.6

OLD-FASHIONED BREAD PUDDING



Old-Fashioned Bread Pudding image

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

2 cups milk
1/4 cup butter
2 eggs, slightly beaten
1/2 cup sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
6 cups soft bread cubes (about 6 slices bread)
1/2 cup raisins, if desired
Whipping (heavy) cream, if desired

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

GRANDMOTHER'S BREAD PUDDING WITH LEMON SAUCE



Grandmother's Bread Pudding with Lemon Sauce image

Comforting is the best way to describe this lovely, flavorful bread pudding. And the drizzle of tangy lemon sauce offers a little zing!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 19

5 large eggs
3 cups 2% milk
1-1/4 cups sugar
1 cup half-and-half cream
1/4 cup butter, melted and cooled
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon ground nutmeg
4 cups cubed day-old white bread
4 cups cubed day-old wheat bread
1/3 cup raisins
LEMON SAUCE:
1-1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
2-1/4 cups cold water
3 egg yolks, beaten
1/3 cup lemon juice
2 tablespoons butter

Steps:

  • In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 11g fat (6g saturated fat), Cholesterol 140mg cholesterol, Sodium 244mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.

SOUTHERN BREAD PUDDING



Southern Bread Pudding image

The simplicity of this bread pudding is what makes it so delicious. It's a classic custard dessert passed down through generations.

Provided by ban_the_circus

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

4 cups cubed white sandwich bread
¼ cup raisins
⅛ teaspoon ground cinnamon, or to taste
⅛ teaspoon freshly ground nutmeg, or to taste
2 tablespoons melted butter
2 cups half-and-half
1 cup white sugar
4 each eggs
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch square baking dish.
  • Spread half of the bread in the bottom of the prepared baking dish. Top with raisins, cinnamon, nutmeg, and remaining bread. Sprinkle with more cinnamon and nutmeg and drizzle with melted butter.
  • Combine half-and-half, sugar, eggs, vanilla extract, and salt in a large bowl until well mixed and pour over bread. Press down on the bread with a fork to make sure it is saturated with the custard.
  • Place the baking dish in a large pan of boiling water and bake in the preheated oven until the center is set, about 1 hour.

Nutrition Facts : Calories 296.2 calories, Carbohydrate 40.8 g, Cholesterol 111.9 mg, Fat 12.6 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 215.2 mg, Sugar 29.1 g

NEW MEXICAN CAPIROTADA (BREAD PUDDING)



New Mexican Capirotada (Bread Pudding) image

Make and share this New Mexican Capirotada (Bread Pudding) recipe from Food.com.

Provided by Member 610488

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1/2 cup raisins
1/2 cup brandy
6 cups French bread or 6 cups Italian bread, cubed toasted
1/2 cup pecans or 1/2 cup almonds, toasted chopped
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded
1 tart apple, peeled cored chopped
1/2 cup dried apricot, chopped
2 1/2 cups hot water
2 cups sugar
1/2 cup apple cider
1/2 cup orange juice
1/4 cup butter
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (canela, if available)
1/8 teaspoon ground cloves
1/2 teaspoon ground nutmeg
whipped cream, for garnish

Steps:

  • Place the raisins in a small bowl and pour the brandy over them. Set aside for at least 20 minutes.
  • Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish. Layer the bread in the baking dish. Add the pecans and the cheese to the bread, mixing both in lightly. Scatter the raisins over the top, including any brandy not absorbed by the fruit.
  • In a small skillet, warm 2 tbsp of the butter. Add apple and apricots and saute until softened. Spoon the fruit over the raisins.
  • Pour the sugar into a large, heavy saucepan. Warm over medium high heat till the sugar melts and turns a deep golden brown, about 8 - 10 minutes. Stir occasionally to ensure even melting. Pour the water into the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar. The mixture will partially solidify.
  • Continue cooking till liquid again, stirring occasionally. Add the apple cider, orange juice, butter, vanilla and spices to the syrup. Ladle the syrup carefully over the bread. When the preparation is complete, the syrup should be about level with the top of the bread. If any bread pieces aren't coated, push them into the syrup.
  • Bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding. Serve the pudding hot, topped with whipped cream if you like.

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