Ultimatebreadpudding Recipes

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

OLD-FASHIONED BREAD PUDDING

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.

BREAD PUDDING

Steps:

• Whisk together eggs, whipping cream, milk, salt, sugar, and vanilla.
• Stir in bread cubes and raisins.
• Turn into greased 9x9 inch pan.
• Sprinkle with cinnamon.
• Bake 350 degrees F.
• for about 30 minutes.
• Serve with brown sugar sauce or lemon sauce.
• Brown Sugar Sauce: In saucepan, work together flour and butter.
• Add brown sugar.
• Stir.
• Gradually add boiling water.
• Stir until smooth.
• Boil until thick.
• Remove from heat.
• Stir in vanilla, serve warm.
• Lemon Sauce: Combine sugar, starch, and salt.
• Gradually add boiling water.
• Stir until smooth.
• Cook over low heat until thick and clear.
• Remove from heat.
• Add remaining ingredients.
• Serve warm.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

ULTIMATE BREAD PUDDING

Steps:

• Note: bread can be any non-savory firm textured bread.
• Avoid soft supermarket bread- makes pudding mushy and avoid rustic crusty loaves with open crumb- doesn't absorb and yields too firm a pudding.
• Whole wheat cinnamon raisin works well, but a brioche or challah work the best.
• Preheat oven to 350, butter a 13x9 baking dish.
• Whisk milk and sugar in a saucepan over medium heat.
• Meanwhile scrape vanilla bean into milk mixture and throw in pods.
• Heat to steaming, but not boiling.
• Discard vanilla pods.
• Whisk eggs and yolks in a large bowl, gradually add 2 cups of hot milk mixture, then pour egg mixture into the saucepan with the hot milk.
• Strain and whisk in cream.
• Spread bread cubes in prepared dish.
• Slowly pour custard over bread being sure to saturate all of the bread.
• Bake in the center of the oven for about 1 hour or until a small knife inserted in the center of the pudding comes out clean.
• Serve warm or chilled with whipped cream or caramel sauce.
• Note: you can add raisins, currents, dried cranberries, sour cherries or any other dried fruit you like.

THE ULTIMATE MAKEOVER: BREAD & BUTTER PUDDING

Steps:

• Put the apricots and raisins in a small dish, pour over the brandy and leave to soak, stirring occasionally. Meanwhile, beat the egg and sugar together in a medium bowl, then whisk in the custard powder with a balloon whisk until smooth. Warm the milk in a small non-stick saucepan; then, when it's just coming up to a boil, remove from the heat and slowly stir into the egg mixture. Scrape in the vanilla seeds, drop in the pared lemon zest and vanilla pod and set aside to cool and infuse for 30 mins.
• Whisk the crème fraîche into the cooled milk. Strain this custard through a sieve into a jug. Using ¼ tsp butter from the 25g, very lightly butter a shallow ovenproof dish, about 20 x 25 x 4.5cm.
• Butter the bread on one side only with the rest of the butter, then spread over the conserve or jam. Cut each slice into 4 triangles, then lay half the triangles, jam side up, in the dish. Scatter over half the apricots and raisins, then lay the rest of the bread over the top, again jam side up. Scatter over the rest of the dried fruit and any unsoaked brandy, then pour half the custard over the bread. Leave to soak for 15 mins. Heat oven to 180C/160C fan/gas 4.
• Sit the dish in a roasting tin. Pour the rest of the custard over the bread, press the bread lightly into the custard then half fill the roasting tin with hot water. Bake for 20 mins, then raise the heat to 190C/170C fan/gas 5 and bake for a further 5-10 mins until the bread on top is crisp and golden. Remove and let the pudding sit for 2-3 mins. Sift over the icing sugar and serve warm.