Bread Pudding

Requesting for a bread pudding recipe. My mother (deceased) used to make a bread pudding which was so delicious. I can't seem to get the same goodness out of any recipe I've tried. Does anyone have an old fashioned delicious recipe I could try? I will appreciate greatly any info.

Thanks,
Joan from CT

Answers:

Bread Pudding Recipe

This is one for chocolate version: 2 cups milk, scalded; 4 slices day-old bread; 1 egg, beaten slightly; 2 tbls. cocoa, heaping; 1/3 cup sugar; 1/8 teaspoon salt; 1 t. vanilla. [This recipe may be doubled and cooked in microwave oven. If so, check after 10 min. on HIGH. It will probably be done.] Heat regular oven to 350. Spray small casserole or loaf dish with non-stick spray, or grease well with butter or margarine. Beat egg, adding a little scalded milk while beating, then decant into rest of milk. Add bread, with crust removed, broken in small pieces, to milk/egg mixture. Add this to dry ingredients which have been mixed together. Put into dish and bake, uncovered, for 1/2 hour. Serve with hard sauce or one of your choice. This recipe was from my mother and mother-in-law (at separate times). Mother also made one without cocoa, using raisins. I can't find that one. (06/07/2005)

Bread Pudding Recipe

This is a great and easy recipe for bread pudding.

• 1-2 loaves cinnamon raisin bread
• 7 cups milk
• 1 package vanilla pudding--not instant
• 2 eggs

Preheat oven to 350 degrees F. Grease a 9x13 cake pan. Tear bread into pieces and place in pan. Pour 3 cups milk over all, let set 20 minutes. Combine remaining 4 cups milk,2 eggs and pudding mix with wire whisk. Pour over bread mixture, patting bread down as necessary to coat all pieces. Bake 45 min to 1 hour. If you like more cinnamon in your bread pudding, you can add some to the milk before baking. Top with a sauce made out of 3 cups milk, 2 tsp rum flavor or vanilla and 1 pkg instant vanilla pudding. Serve with a dollop of whip cream or cool-whip. This is very yummy and I get a lot of requests to make this. (06/07/2005)

By Lori Owsley

Bread Pudding Recipe

BREAD PUDDING WITH BOURBON SAUCE

• 1/2 cup raisins
• 1/3 cup plus 3 tablespoons bourbon or brandy
• 12 ounces fresh French bread, crusts trimmed, cut into 1-inch
  pieces
• 1 1/2 cups milk (do not use low-fat or nonfat)
• 1 cup sugar
• 3/4 cup whipping cream
• 3 large eggs
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter

Combine raisins and 1/3 cup bourbon in small bowl. Soak for
30 minutes. Drain.

Preheat oven to 375 degrees F. Place bread in large bowl.
Whisk milk, 3/4 cup sugar, cream, eggs, 2 egg yolks, vanilla
and cinnamon in medium bowl to blend. Pour egg mixture over
bread. Add raisins; mix gently to coat bread. Transfer mixture
to 9x5x3-inch glass loaf baking dish.

Cover baking dish with foil. Bake pudding 40 minutes. Remove

foil and bake until top is golden and tester inserted into
center comes out clean, about 30 minutes longer. Cool slightly.

Melt butter in top of double boiler set over simmering water.
Add 3 tablespoons bourbon, 1/4 cup sugar and 1 egg yolk.
Whisk until mixture thickens slightly and candy thermometer
registers 160 degrees F, about 1 minute. Remove from heat.

Cut hot or warm bread pudding into 6 slices. Transfer to
plates. Spoon bourbon sauce over each portion and serve.

Makes 6 Servings.

Bonnie (06/08/2005)

By Bonnie Bartlein