Can someone give me a good bread pudding recipe?
Bread Pudding
- Thread starter Vincent_Vega
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Some bread, eggs, vanilla, cinnamon, nutmeg, dried fruit, brandy.
Butter some of the bread (some jam maybe on some of them ?). Mix it up with the fruit and a little brandy. Make a milk/egg pre-custard thing. Pour over the bread.
Sprinkle nutmeg and cinnamon.
Bake
Can't give you any more details, as I've not done it in a decade or more.
Butter some of the bread (some jam maybe on some of them ?). Mix it up with the fruit and a little brandy. Make a milk/egg pre-custard thing. Pour over the bread.
Sprinkle nutmeg and cinnamon.
Bake
Can't give you any more details, as I've not done it in a decade or more.
Originally Posted By: Vincent_Vega
Can someone give me a good bread pudding recipe?
I love bread pudding. But it makes me fat....fatter...
These look good:
http://www.razzledazzlerecipes.com/bread-pudding-recipes/index.htm
http://www.elise.com/recipes/archives/001659bread_pudding.php
Can someone give me a good bread pudding recipe?
I love bread pudding. But it makes me fat....fatter...
These look good:
http://www.razzledazzlerecipes.com/bread-pudding-recipes/index.htm
http://www.elise.com/recipes/archives/001659bread_pudding.php
A firm white American-style bakery loaf bread gives the best texture to this pudding. In a pinch, however, use Pepperidge Farm Hearty White Bread. Avoid chewy, crusty European-style breads because they do not soften properly in the custard. For an extra-creamy bread pudding with a sauce beneath a crisp top layer, remove about 1 cup of soaked bread and 1 cup of soaking liquid to a food processor or blender and puree them until smooth, about 10 seconds. Add the puree back to the rest of the mixture and stir to combine before transferring it to the baking dish. If desired, serve this pudding with softly whipped cream.
INGREDIENTS
Cinnamon Sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Bread Pudding
4 large eggs
1 large egg yolk
3/4 cup granulated sugar
2 1/2 cups whole milk
2 1/2 cups heavy cream
3 tablespoons bourbon
1 tablespoon vanilla extract
3/4 teaspoon ground nutmeg
1/4 teaspoon table salt
12 ounces good quality American-style white bread (about 1/2 loaf), sliced 3/8-inch thick and cut into 1 1/2 -inch square pieces (about 8 cups)
1 1/2 tablespoons unsalted butter , melted, plus extra for greasing pan
1. For the Cinnamon Sugar: Mix sugar and cinnamon in small bowl; set aside.
2. For the Pudding: Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.
3. Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, bourbon, vanilla extract, nutmeg, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.
4. Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Brush exposed bread with melted butter and sprinkle with cinnamon sugar. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve.
STEP BY STEP: Bread Tips
1. To cut squares of bread, stack four slices, cut into 3 equal sections, then turn board and repeat.
2. Place the reserved squares of bread on top of the mixture and brush with melted butter.
INGREDIENTS
Cinnamon Sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Bread Pudding
4 large eggs
1 large egg yolk
3/4 cup granulated sugar
2 1/2 cups whole milk
2 1/2 cups heavy cream
3 tablespoons bourbon
1 tablespoon vanilla extract
3/4 teaspoon ground nutmeg
1/4 teaspoon table salt
12 ounces good quality American-style white bread (about 1/2 loaf), sliced 3/8-inch thick and cut into 1 1/2 -inch square pieces (about 8 cups)
1 1/2 tablespoons unsalted butter , melted, plus extra for greasing pan
1. For the Cinnamon Sugar: Mix sugar and cinnamon in small bowl; set aside.
2. For the Pudding: Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.
3. Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, bourbon, vanilla extract, nutmeg, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.
4. Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Brush exposed bread with melted butter and sprinkle with cinnamon sugar. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve.
STEP BY STEP: Bread Tips
1. To cut squares of bread, stack four slices, cut into 3 equal sections, then turn board and repeat.
2. Place the reserved squares of bread on top of the mixture and brush with melted butter.
A firm white American-style bakery loaf bread gives the best texture to this pudding. In a pinch, however, use Pepperidge Farm Hearty White Bread. Avoid chewy, crusty European-style breads because they do not soften properly in the custard. For an extra-creamy bread pudding with a sauce beneath a crisp top layer, remove about 1 cup of soaked bread and 1 cup of soaking liquid to a food processor or blender and puree them until smooth, about 10 seconds. Add the puree back to the rest of the mixture and stir to combine before transferring it to the baking dish. If desired, serve this pudding with softly whipped cream.
INGREDIENTS
Cinnamon Sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Bread Pudding
1/3 cup bourbon
3/4 cup raisins
4 large eggs
1 large egg yolk
3/4 cup granulated sugar
2 1/2 cups whole milk
2 1/2 cups heavy cream
1 tablespoon vanilla extract
3/4 teaspoon ground nutmeg
1/4 teaspoon table salt
12 ounces good quality American-style white bread (about 1/2 loaf) sliced 3/8-inch thick and cut into 1 1/2 -inch square pieces (about 8 cups)
1 cup chopped walnuts
1 1/2 tablespoons unsalted butter melted, plus extra for greasing pan
Bread Tips
1. For the Cinnamon Sugar: Mix sugar and cinnamon in small bowl; set aside.
2. For the Pudding: Soak raisins in bourbon until moistened and plumped, 20 to 25 minutes.
3. Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.
4. Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, vanilla extract, nutmeg, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.
5. Stir plumped raisins, any remaining bourbon, and walnuts into soaked bread mixture. Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Brush exposed bread with melted butter and sprinkle with cinnamon sugar. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve.
STEP BY STEP: Bread Tips
1. To cut squares of bread, stack four slices, cut into 3 equal sections, then turn board and repeat.
2. Place the reserved squares of bread on top of the mixture and brush with melted butter.
INGREDIENTS
Cinnamon Sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Bread Pudding
1/3 cup bourbon
3/4 cup raisins
4 large eggs
1 large egg yolk
3/4 cup granulated sugar
2 1/2 cups whole milk
2 1/2 cups heavy cream
1 tablespoon vanilla extract
3/4 teaspoon ground nutmeg
1/4 teaspoon table salt
12 ounces good quality American-style white bread (about 1/2 loaf) sliced 3/8-inch thick and cut into 1 1/2 -inch square pieces (about 8 cups)
1 cup chopped walnuts
1 1/2 tablespoons unsalted butter melted, plus extra for greasing pan
Bread Tips
1. For the Cinnamon Sugar: Mix sugar and cinnamon in small bowl; set aside.
2. For the Pudding: Soak raisins in bourbon until moistened and plumped, 20 to 25 minutes.
3. Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.
4. Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, vanilla extract, nutmeg, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.
5. Stir plumped raisins, any remaining bourbon, and walnuts into soaked bread mixture. Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Brush exposed bread with melted butter and sprinkle with cinnamon sugar. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve.
STEP BY STEP: Bread Tips
1. To cut squares of bread, stack four slices, cut into 3 equal sections, then turn board and repeat.
2. Place the reserved squares of bread on top of the mixture and brush with melted butter.
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