When i was younger my mum used to make a mean Bread Pudding.
I believe it was stale bread that was used?
Has anyone got this recipe?
Thanks ++++++++++++++++ 01-17-04, 10:48 PM Cindycat Bread pudding is basically bread, sugar, eggs, cream, vanilla and spices - cinnamon, nutmeg, etc. Many times it's served with a sauce. It can also have other flavors and it can be a savory dish, using vegetables such as mushrooms. I don't care for it, so I've not developed a good recipe. If no one sends you a good tested recipe, try epicurious.com (74 recipes) or foodnetwork.com.(84 recipes). Good Luck
Preheat oven to 350°F. Prepare a 2 quart casserole dish and set aside. Blend together the milk, egg whites, sugar, margarine, vanilla and cinnamon in large bowl. Add bread and raisins. Pour the mixture into the casserole dish. Bake 35 minutes or until well browned. Cool on wire rack. Garnish with chopped nuts, maybe pecan nuts or chopped almonds. ++++++++++++++++++++++++ Cinnamon Bread Pudding
4 large Eggs 1/2 cup Maple Syrup 2 1/2 cups milk 2 Tbsp vanilla 2 Tbsp cinnamon 1 tsp ground nutmeg 1/4 cup butter, melted 4 cups French bread, cubed 1/2 cup raisins (optional) 1/4 cup walnuts, toasted and chopped (optional)
Lightly oil a 2-quart ovenproof baking dish. Put bread, raisins and walnut in the baking dish. Mix together the first 7 ingredients. Pour over bread, cover and refrigerate for at least an hour. Pre-heat oven to 350 degrees F. Bake covered for 50 minutes. Take the lid off for the last 5 to 10 minutes of baking.
Serve with vanilla sauce or chocolate sauce. Fruit preserves can also be used as a sauce. +++++++++++++++++++++++++ Peanut Butter and Jelly Bread Pudding
Cooking spray
8 slices sandwich bread
1/2 cup smooth peanut butter
1/4 cup fruit jam or jelly
1/2 cup chocolate chips, carob chips, raisins or dried cherries (optional)
5 eggs
2 cups milk
1/2 teaspoon pumpkin pie spice (cinnamon can be substituted)
2 tablespoons sugar
Maple syrup, to serve
Preheat oven to 400 degrees. Lightly coat a 9-inch square baking pan with cooking spray.
Using the bread, peanut butter and jam, make four sandwiches. Cut each into quarters, then cut each quarter into four more pieces. Arrange the pieces in the baking pan. They should be slightly jumbled. If using, scatter the chocolate chips or dried fruit among the sandwich pieces.
In a medium bowl, whisk together the eggs, milk and pumpkin pie spices. Pour the egg mixture over the sandwich quarters. Press the bread gently with a fork to help it absorb the liquid.
Bake for 20 to 25 minutes, or until egg is nearly set. Remove the pan from the oven and scatter the top of the pudding with the sugar. Increase the oven to broil and cook until the sugar on top begins to caramelize, about 1 minute. Watch it closely to prevent burning. Serve drizzled with maple syrup. Makes 4 to 6 servings. ++++++++++++++++++++ Bread Pudding 1 loaf french bread cut into 1" cubes 1/4 cup sugar 1/2 cup raisins (soak 1/2 hour in warm water and drain) 2 teaspoons vanilla 1 pinch nutmeg 1 qt Half & Half 1/4 lb butter, melted 4 eggs, beaten
Method
Fill a 9 x 9 x 2 1/2" baking pan with the bread cubes and sprinkle the raisins on top.
(Use enough bread to come to the top of the pan. You might not use the whole loaf).Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak 1/2 hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan. Bake in a 325° oven for about 40 minutes until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft. You can make this ahead of time and heat it in the microwave oven later. ++++++++++++++++++++++++ SAUCES FOR BREAD PUDDING
Instructions: Stir together flour and sugar. Add water and cook for 8 minutes. Add vanilla and butter. Makes one quart. -------------- Whiskey Sauce 1/2 lb butter
2 cups sugar
1/4 cup whiskey
4 eggs beaten in a small bowl with the whiskey
Method Melt butter in a small saucepan over low heat. Add sugar and stir will. Remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey. Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle). Keep the sauce warm until serving. If you like, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favorite ice cream. NOTE: This sauce contains egg yolks, which can carry salmonella bacteria if not fully cooked. ----------------------- Crème Anglaise
Yield: 6 cups (1.5 liters)
Crème anglaise is one of the most delicious and versatile of the dessert sauces. Although traditionally flavored with vanilla, it can also become an adaptable medium for a variety of flavor combinations. It is excellent when served with fruit tarts and pastries that are not too sweet. It is also the base for French-style ice cream.
Traditional crème anglaise is made with a vanilla bean, sugar, milk, and egg yolks. The amounts of each can be changed to taste. The recipe that follows contains less sugar and more vanilla than older recipes, which tend to be sweeter and less extravagant with the vanilla. Acceptable crème anglaise can be made with vanilla extract, but it will never have the depth of flavor that the cream has when infused with vanilla beans. The recipe that follows uses twelve egg yolks per quart of milk, which produces a fairly rich cream. Acceptable crème anglaise can be made with as few as eight yolks per quart. Richer versions also exist, using as many as sixteen yolks per quart and replacing half of the milk with heavy cream.
1. Cut the vanilla beans in half lengthwise and add them to the milk in a 2-quart saucepan. Bring the milk to a simmer.
2. While the milk is heating, whisk together the sugar and egg yolks until the sugar dissolves and the yolks are pale yellow.
3. As the milk approaches a simmer, remove the 4 vanilla bean halves and scrape the inside of each one with a paring knife to release the tiny seeds. Return the seeds to the milk.
4. When the milk simmers, pour half of it over the egg yolk/sugar mixture, gently whisking.
5. Add the egg yolk/sugar/milk mixture to the saucepan and stir it over medium heat with a wooden spatula or spoon. Stir constantly, being careful to reach around and into the corners, where the cream is most liable to curdle.
6. Do not let the cream boil. Check the consistency of the cream by holding the spatula up sideways and making a streak along the back of the spatula with your finger. When the streak remains without the cream running down and obscuring it, the cream is ready.
7. Immediately remove the cream from the heat. Continue stirring it for 1 or 2 minutes, or the heat retained in the bottom of the saucepan may cause the crème anglaise to curdle.
8. Strain the cream through a strainer. Do not use a chinois, or the specks of vanilla will be strained out.
9. Stir the cream over a bowl of ice to cool it quickly and prevent a skin from forming. ------------------------ Crème Anglaise 2/3 cup Half & Half 1/2 vanilla bean, sliced open lengthwise 1/3 cup sugar 2 egg yolks
Cook half & half and vanilla bean in 1-quart saucepan over medium heat until mixture just comes to a boil (3 to 5 minutes). Remove from heat; remove vanilla bean.
Meanwhile, stir together 1/3 cup sugar and egg yolks in small bowl with wire whisk until light and lemon-colored. Gradually whisk hot half & half into beaten egg yolk mixture; return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture reaches 160°F. and is thick enough to coat back of metal spoon (2 to 3 minutes). Cover; refrigerate at least 1 hour. ----------------- Hot Fudge Sauce
3/4 cup sugar 1/2 cup HERSHEY'S Cocoa 1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk 1/3 cup light corn syrup 1/3 cup butter or margarine 1 teaspoon vanilla extract
Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce. ----------------- Chocolate Maple Sauce 3/4 cup sugar 1/3 cup HERSHEY'S Cocoa 3/4 cup evaporated milk 1/4 cup (1/2 stick) butter or margarine 1/8 teaspoon salt 1/2 teaspoon maple flavor 1/2 teaspoon vanilla extract
Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. Refrigerate leftovers. About 1-1/3 cups sauce. ---------------------- Chocolate Sauce
1 cup sugar
2 tablespoons cocoa
2 tablespoons butter
1 (5 1/2-ounce can evaporated milk
1 teaspoon vanilla
Heat sugar and cocoa stirring together until warm. Add butter; melt. Add milk; cook a few minutes and add vnilla. Remove from heat and spoon over ice cream or dessert. ------------------- Chocolate Sauce 2 oz Semisweet baking chocolate 2 tb Butter 1/2 c Boiling water 1 1/2 c Sugar dash Salt 1 ts Vanilla
Melt chocolate in a double boiler. Stir in butter, then boiling water, then sugar and salt. Cook stirring occasionally, for 15 minutes. Remove from heat and stir in vanilla.
The sauce is best when served warm. Either serve immediately or reheat in double boiler for 10 minutes or microwave for 1 minute. To store pour into strilized glass jars. Allow sauce to cool before refrigerating. It will keep for 6 months in the refrigerator. ------------------- Chocolate Sauce
4 oz Unsweetened chocolate 1 c Granulated sugar 1/8 ts Salt 1 tb Butter 1 c Light cream 1/2 ts Vanilla extract
Break up chocolate and place in the top half of a large double boiler (1 - 1 1/2 qt). Heat over hot--not boiling-- water until chocolate is melted. Stir in sugar, salt and butter; then gradually add the cream, stirring until smooth.
Put the top half of the double boiler over direct heat (low-medium) and stir constantly for 4 - 5 minutes until the sauce thickens slightly. Do not boil!
Remove from heat and stir in vanilla.
Serve warm or at room temperature. --------------------- Chocolate Caramel Sauce
1/2 c Sugar 3/4 c Heavy cream 3 oz Fine-quality bittersweet chocolate; (not unsweetened), chopped fine 1/8 ts Salt 1/2 ts Vanilla
In a dry heavy saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook it, swirling the pan, until it is a deep golden caramel. Remove the pan from the heat, add the cream (the mixture, will bubble up, and simmer the mixture, stirring, until the caramel is dissolved. Add the chocolate and the salt and cook the sauce over low heat, whisking, until the chocolate is melted and the sauce is smooth. Whisk in the vanilla and serve the sauce warm or room temperature over ice cream.
Makes about 1 1/4 cups. --------------------- Butterscotch Sauce
1 cup brown sugar, packed 1/4 cup evaporated milk 2 Tbsp butter or margarine 2 Tbsp. light corn syrup 1/2 cup chopped nuts, raisins or coconut, optional Directions Combine sugar, milk, butter, and corn syrup in a medium saucepan. Place over high heat. Bring to a boil, stirring frequently.
Reduce heat Simmer, stirring, about 6 to 8 minutes until sugar is dissolved and sauce is thickened. --------------------- Butterscotch Sauce
1/3 cup (75 mL) butter 1 cup (250 mL) packed brown sugar 2/3 cup (150 mL) whipping cream (35 %) 2 tbsp (30 mL) corn syrup
In medium saucepan, melt butter. Stir in sugar, whipping cream and corn syrup. Bring mixture to a boil over low heat, stirring constantly. Serve warm or cool over ice cream. +++++++++++++++++++++++++++++++ Note: Adding amaretto or Kahlua® (or any coffee-flavored liqueur to vanilla or chocolate sauce would be very interesting. Other flavored liqueurs could also be used.
12-24-06, 08:43 PM Sherasi I am just amazed that DG posted an ENGLISH bread pudding recipe.. given his opinion of the cooking. Smile
12-24-06, 09:29 PM DorianGreyed It's Christmas, what can I say? (Besides, I'm trying to give Karrow a hint.)
Butter Rum Sauce 1 stick butter 1 pound box confectioners' sugar Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly.
12-25-06, 08:44 AM FredPuli Who on Earth eats bread pudding at Christmas ? (Or at all, for that matter ? Big Grin)
12-27-06, 08:59 PM dance girl In the part of England I come from, we call it Bread and Butter Pudding.
Not eat bread and butter pudding, Fred ?...weren't you forced to eat it as part of your school dinner? Big Grin
12-28-06, 01:03 AM FredPuli
quote: Originally posted by dance girl:
Not eat bread and butter pudding, Fred ?...weren't you forced to eat it as part of your school dinner? Big Grin
What, in Colditz Primary School? Don't remember it. Tapioca , semolina, rice, spotted dick, jam roly-poly were all in abundant supply but I'm not sure about bread and butter pudding
It is bread and butter pudding around here, too. (Who calls it bread pudding? Confused )
12-28-06, 09:44 AM Sherasi Here in the UNited States where I live it is called Bread Pudding. Primarily because I don't recall butter being used in the recipe. The way I make it, the pudding is more of a custard with toasted cinnamon bread.
12-28-06, 11:21 AM Cindycat Since this topic was first introduced, I've learned a new twist on bread pudding, thanks to Ryan at the Deep Fork Grill in Oklahoma City. Whether it's a sweet or a savory dish, bake it, let it cool, then slice it. You might need to experiment to see what size slice works best for you. Then cook it on your outdoor grill, toasting on both sides. It adds a wonderful flavor.
12-28-06, 12:34 PM Sherasi Locally, there is a very favorite dessert/sweet pastry called a "Cinnamon roll". This is often characterized with pecans or other sorts of nuts rolled into a spiral shaped rolls with a sweet brown-sugar glaze.
In a local restaurant, this roll has taken an additional level of sweet decadence by grilling it in butter on a flat grill. You cut the sweet bun or roll in half width wise, and grill it in the melted butter. It carmelizes the butter and sugars in the roll into an amazingly yummy dish.
It is popular here served as a breakfast item. Smile
Yummmmm
This message has been edited. Last edited by: DorianGreyed,
Posts: 28 | Location: Ashford Middlesex. UK | Registered: 01-10-04
This bread pudding recipe is based on one from the famed Bon Ton Cafe in New Orleans, which by the way is back open for business (lunch only at the time of this writing). My friend Becca has been making this bread pudding in her family for years and made us this delicious batch for the holidays. The sauce is loaded with bourbon (Becca says the Bon Ton's sauce has even more bourbon in it), so you might want to use somewhat less.
Bread pudding
1 loaf French bread, cut into 1-inch squares (about 6-7 cups) 1 qt milk 3 eggs, lightly beaten 2 cups sugar 2 Tbsp vanilla 1 cup raisins (soaked overnight in 1/4 cup bourbon) 1/4 teaspoon allspice 1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
1. Preheat oven to 350°F.
2. Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3. Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
Bourbon Sauce
1/2 cup (1 stick) butter, melted 1 cup sugar 1 egg 1 cup Kentucky bourbon whiskey
In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.
Posts: 9086 | Location: PA, USA | Registered: 06-05-02
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When i was younger my mum used to make a mean Bread Pudding.
