Toasted Bread And Butter Pudding Recipes

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TOASTED BREAD-AND-BUTTER PUDDING



Toasted Bread-and-Butter Pudding image

Categories     Milk/Cream     Dessert     Bake     Kid-Friendly     Winter     Shavuot     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 8

3 1/2 tablespoons unsalted butter, well softened
12 (1/2-inch-thick) slices challah or firm white sandwich bread, crusts removed
3 cups half-and-half
4 large eggs
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
Accompaniment:caramel and Scotch sauce

Steps:

  • Preheat oven to 350°F.
  • Butter both sides of bread slices and arrange in 1 layer on a large baking sheet. Bake in middle of oven, turning over once, until lightly toasted, 15 to 20 minutes. Transfer to a rack to cool.
  • Whisk together half-and-half, eggs, sugar, vanilla, and salt until sugar is dissolved. Halve toasted bread slices diagonally and arrange triangles in rows, overlapping slightly, in a buttered 3-quart shallow baking dish.
  • Pour custard evenly over toast and let stand 15 minutes.
  • Bake pudding in a hot water bath until custard is set 2 to 3 inches from edges but still trembles in center, 50 to 60 minutes. (Custard will continue to set as it cools.) Serve warm.

PRALINE FRENCH TOAST BREAD PUDDING



Praline French Toast Bread Pudding image

Provided by Alan Rosen

Categories     Egg     Breakfast     Brunch     Dessert     Bake     Pecan     Chill     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 generous servings

Number Of Ingredients 14

One 1-pound loaf challah (preferably the braided one) or brioche
8 extra-large eggs
2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg
For the Praline Topping
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
3/4 cup coarsely chopped pecans
1 teaspoon ground cinnamon
3 tablespoonsn maple syrup for drizzling

Steps:

  • 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
  • 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
  • 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
  • 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.

BREAD AND BUTTER PUDDING



Bread and Butter Pudding image

This divine dessert is a great way to use up leftover French bread.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 9

8 slices French bread, each 1/2 inch thick
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon
3 eggs
2/3 cup granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups milk, scalded and cooled
Powdered sugar, if desired

Steps:

  • Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
  • Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
  • Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg

BREAD AND BUTTER PUDDING



Bread and Butter Pudding image

This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own.

Provided by Anonymous

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 45m

Yield 6

Number Of Ingredients 7

8 slices stale bread
½ cup butter, softened
½ cup white sugar
½ cup dried currants
1 ¾ cups milk
2 eggs
1 pinch ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
  • Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
  • Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
  • Bake in the preheated oven until golden brown and set, about 30 minutes.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 46 g, Cholesterol 108.4 mg, Fat 19.6 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 389.5 mg, Sugar 29.7 g

BREAD AND BUTTER PUDDING FRENCH TOAST SANDWICHES



Bread and Butter Pudding French Toast Sandwiches image

Yes really! This is a pan-fried version of bread and butter pudding, made in the method of a French toast sandwich! A wonderful recipe, which is just the ticket for a lazy weekend breakfast or brunch, OR as a mid-week quick and easy dessert. Although it is not necessary to stamp out the rounds of bread, it DOES look so much nicer - you can use the excess bread to make breadcrumbs for baking, I never seem to have enough! I have also made this recipe with sliced brioche, now that is TOTALLY delicious, especially when served as a dessert with jam, whipped cream or even custard! You can "lighten" this recipe very easily by using low fat cream, low fat spread and fat free milk, then spray the pan with low-fat cooking spray.

Provided by French Tart

Categories     Breakfast

Time 10m

Yield 8 Bread and Butter French Toast Sandwiches, 4 serving(s)

Number Of Ingredients 9

16 slices medium white bread
125 g butter, softened
100 g mixed dried fruit
4 medium eggs
150 ml double cream
150 ml 1% low-fat milk
3 drops vanilla extract
50 g caster sugar
cinnamon

Steps:

  • Cut out an 8cm (3") circle from each slice of bread and lightly spread with butter. Divide the dried fruit between 8 bread discs and sandwich with the remaining discs, buttered sides together. Press together well.
  • Beat the eggs, cream, milk and vanilla together in a shallow bowl.
  • Clarify the rest of the butter, by melting and pouring off the buttery liquid into a large non-stick frying pan, leaving the white solids behind. Put the frying pan over a medium heat.
  • Dip the fruit 'sandwiches' into the egg mixture until well-soaked and evenly coated. Fry the sandwiches for 2 minutes on each side until golden. Drain on kitchen paper, then dip in the caster sugar and sprinkle with cinnamon.
  • Serve immediately.

Nutrition Facts : Calories 811.1, Fat 47.5, SaturatedFat 27.1, Cholesterol 307.2, Sodium 957.2, Carbohydrate 82.5, Fiber 4.3, Sugar 19.2, Protein 16.1

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

FRENCH TOAST



French Toast image

Crackling around the edges and crisp on the outsides with pudding-soft centers, these thin slices of French toast taste like bread pudding, and feel especially like dessert if you smother them with maple syrup, jam or other sweet toppings. The key is to fully soak the bread, then cook the slices gently, so the insides cook through without the outsides burning. If the bread starts to brown too quickly, turn down the heat. You can double, triple or quadruple the amounts below to make enough for friends. Serve them in batches straight from the pan, or keep warm in a 200-degree oven on a plate or baking sheet.

Provided by Genevieve Ko

Categories     breakfast

Time 10m

Yield 1 serving

Number Of Ingredients 6

1 large egg
1/4 cup milk
Salt
2 slices sandwich bread
1/2 tablespoon unsalted butter, plus more for serving
Maple syrup, jam or other toppings, for serving

Steps:

  • In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
  • Add both bread slices (it's OK to stack them if they don't quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
  • Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
  • Enjoy hot, with more butter spread over the slices and with your favorite toppings.

RAISIN TOAST BREAD AND BUTTER PUDDING



Raisin Toast Bread and Butter Pudding image

This is something I made up so that I could use some leftover frozen custard I wanted to get rid of. Luckily I was inspired and it worked really well and the family loved it. I actually had banana custard in my recipe but have listed vanilla custard as it is easier to find though you could add banana essence to vanilla custard and a little yellow colouring if you like.Feel free to tinker with the recipe so that it suits the contents of your fridge.

Provided by joanna_giselle

Categories     Dessert

Time 1h

Yield 1 20 x 30cm dish, 8 serving(s)

Number Of Ingredients 8

8 thick slices raisin bread (I used 1cm thick cafe style)
250 ml full fat cream
2 cups vanilla custard
3 eggs
1 teaspoon vanilla essence
125 g fresh raspberries
100 g dark chocolate (roughly cut into small chunks)
4 tablespoons butter

Steps:

  • Pre-heat oven (fan-forced) to 160 degrees Celsius.
  • In a large bowl, add custard, cream, eggs and vanilla essence and whisk until combined. It should be a fairly thick cream.
  • Take each slice of raisin bread and spread it with butter to the edges of the bread. Then cut into half diagonally and arrange into overlapping triangles in a 20 x 30 cm baking dish. Depending on how thick your bread is, you may need more slices to fill up the dish.
  • Scatter the raspberries and chocolate chunks evenly over the bread making sure they go between the slices as well.
  • Gently pour the custard-egg-cream mixture over the bread so that it fully covers the bread but the tops of the triangles are sticking up.
  • Carefully place into pre-heated oven and bake for around 45 minutes. It should have set but still have a little wobble to it. Allow it cool to room temperature and serve.

Nutrition Facts : Calories 243.1, Fat 24, SaturatedFat 14.4, Cholesterol 120.4, Sodium 91.4, Carbohydrate 6.7, Fiber 3.1, Sugar 1, Protein 4.9

BREAD & BUTTER PUDDING TOAST



Bread & butter pudding toast image

Turn a classic comfort food pudding into a modern sharing dessert with Tommy Banks' take on bread and butter pudding. Serve with whipped crème fraîche

Provided by Tommy Banks

Categories     Dessert

Time 45m

Number Of Ingredients 7

400g brioche loaf
3 eggs
120g whole milk
75ml Irish cream liqueur
100g unsalted butter
100g golden caster sugar
250g crème fraîche

Steps:

  • Use a bread knife to remove the crusts and square up the brioche loaf. Cut the loaf into 3cm slices, then cut each slice into three rectangular fingers. Whisk together the eggs, milk and Irish cream liqueur in a shallow dish. Put the brioche fingers in the egg mixture and leave for about 5 seconds on each side until they are soaked but still holding their shape.
  • Put a large frying pan on a medium heat, add the butter and heat until sizzling. Add the brioche fingers to the pan and slowly cook on a medium-high heat, turning so all sides are an even, golden brown. Remove the toast from the pan and toss in the sugar, then transfer them to a baking tray or rack. Use a blowtorch to caramelise the sugar on all sides or, if you don't have a blowtorch, grill on each side for 1 min, or until the sugar has melted. Leave the brioche to cool and the sugar crust to harden.
  • Tip the crème fraîche into a bowl and whisk until it thickens and forms soft peaks - initially it will loosen but continue to whisk. Serve a big pile of the toast in the middle of the table with the crème fraîche for dipping into or spreading over.

Nutrition Facts : Calories 943 calories, Fat 63 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium

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