Bread Pudding ( A Collection of Favorite Bread Pudding Recipes)
There's a Hippy in the Kitchen
There's a Hippy in the Kitchen
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Ingredients

  • 8 C cubed day old French Baguette Bread.
  • 1 C Hot Water
  • 1 C Brown Sugar
  • 8 TBS Butter, melted
  • 1/2 tsp Almond Extract
  • 1/2 tsp Vanilla
  • 1 tsp Nutmeg
  • 2 large Eggs, beaten
  • 1 tsp Cinnamon
  • 1/2 C Half and Half
  • 1 C Golden Raisins
  • 3 Jonagold Apples, peeled, cored and chopped.
  • 1 C chopped Pecans
  • 1 Baguette, sliced
  • 1 Quart of Milk (4C)
  • 3 eggs, beaten
  • 2 C Sugar
  • 2 TBS Vanilla
  • 3 TBS Butter
  • 1 C Raisins
  • Mix Bread and Milk by hand
  • Add all other ingredients except the Butter
  • Melt the Butter in a 9X13 pan in a 350 degree pre heated oven, coating the bottom and sides well
  • Pour the mixture in the pan and Bake for 45 minutes
  • Another option is to bake the Pudding in Muffin Tins lined with paper cups.
  • If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
  • Spray the paper cups with a vegetable cooking spray.
  • Bake at 350 degrees for 30 minutes.
  •  
  • Serve with The Queens Sauce
  • 1 Pint Heavy Cream
  • 3 Eggs
  • 1/2 C Sugar
  • 1/2 tsp Vanilla
  • 1 C Brandy or Whiskey
  •  
  • In a sauce pan, over medium low heat
  • 1/2 stick of butter
  • THe juice of 1 lemon
  • 1 C apple cider
  • 1/2 C brown sugar
  • a pinch of salt
  • 1 C Bourbon Whiskey
  •  
  • Here's what you'll need
  • Preheat the oven to 350 degrees.
  • 1 - 9 " X 13" casserole brushed well with Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
  • 8 C of Day old Baguette Bread Cubes
  • 1 C Toasted Pecans
  • 1/2 C Cinnamon Chips
  • 4 Eggs
  • 1 C of canned Pure Pumpkin
  • 1 1/2 C Heavy Cream
  • 1/2 C Brown Sugar
  • 8 TBS Butter, melted
  • 1 tsp Vanilla
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/8 tsp Cloves
  • Prepare the Bread Pudding and the Crumble the night before serving.
  • The oven will need to be preheated to 350 degrees in the morning.
  •  
  • In a large mixing bowl
  • 8 Eggs
  • 1 C Whole Milk
  • 1 C Heavy Cream
  • 3/4 C Granulated Sugar
  • 2 TBS Vanilla
  • Whisk well.
  • Pour over the Bread .
  • Cover with plastic wrap and refrigerate overnight.
  •  
  • Crumble
  •  
  • In a small mixing bowl
  • 1/2 C Flour
  • 1/2 C Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • Whisk well.
  • Cut in Butter with a Pastry Knife to create a Crumble.
  • Cover with plastic wrap and refrigerate overnight.
  • Bake 40 - 60 minutes. The top should be golden brown.
  • Serve warm with Warm Maple Syrup.
  • 8 C cubed day old Cinnamon Rolls
  • 4 Eggs
  • 2 C Milk (see note above)
  • 1/4 C Sugar
  • 1/4 C Butter, melted
  • 1/2 tsp Vanilla
  • 1/4 tsp Nutmeg
  • 1 C Raisins ( I used 1/3 C Raisins,1/3 C Dried Cranberries, 1/3 C Dried Cranberries)
  • 1 Loaf of Pepperidge Farm Swirl Raisin Cinnamon Bread or Trader Joe's Cinnamon Swirl Bread, cut into 1" cubes.
  • 8 oz Cream Cheese, chilled and cut into small cubes.
  • 1/2 C Brown Sugar
  • 8 TBS Butter, cubed
  • 2 TBS Lyle's Golden Syrup
  • 6 Eggs
  • 2 C Heavy Cream
  • 2 TBS Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Vanilla
  • 1 Baguette, sliced
  • 1 Quart of Milk (4C)
  • 3 eggs, beaten
  • 2 C Sugar
  • 2 TBS Vanilla
  • 3 TBS Butter
  • 1 C Raisins
  • Mix Bread and Milk by hand
  • Add all other ingredients except the Butter
  • Melt the Butter in a 9X13 pan in a 350 degree pre heated oven, coating the bottom and sides well
  • Pour the mixture in the pan and Bake for 45 minutes
  • Another option is to bake the Pudding in Muffin Tins lined with paper cups.
  • If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
  • Spray the paper cups with a vegetable cooking spray.
  • Bake at 350 degrees for 30 minutes.
  •  
  • Serve with The Queens Sauce
  • 1 Pint Heavy Cream
  • 3 Eggs
  • 1/2 C Sugar
  • 1/2 tsp Vanilla
  • 1 C Brandy or Whiskey
  •  
  • In a sauce pan, over medium low heat
  • 1/2 stick of butter
  • THe juice of 1 lemon
  • 1 C apple cider
  • 1/2 C brown sugar
  • a pinch of salt
  • 1 C Bourbon Whiskey
  • 1 C Sugar
  • 1/2 C Butter, melted
  • 1 Egg, beaten
  • 1/4 C Brandy or Dark Rum ( my preference for Rum is Mount Gay Eclipse Dark Rum) Use Bourbon for the Bourbon Bread Pudding Recipe that follows.
  • 1 tsp Vanilla
  • 2 TBS Butter + more for greasing the pan
  • 10 C cubed Brioche Bread ( a 1lb. loaf)
  • 1 C Chopped Pecans
  • 4 C Half and Half
  • 1 C Whole Milk
  • 5 Eggs, beaten
  • 1 C Packed Dark Brown Sugar
  • 3 TBS Bourbon
  • 2 tsp Pure Vanilla Extract
  • 1 tsp Cinnamon
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Grated Nutmeg
  • Bake at 350 degrees for 50 minutes or until puffy and set.
  • Remove and let it stand for 10 minutes before serving.
  • Serve with Bourbon Sauce and Whipped Cream
  • Preheat the oven to 350 degrees.
  • Butter a 10" Cast Iron Skillet, a Bram or a Souffle Dish can be used .
  • Layer 1/3 of the Bread in the Skillet.
  • Reserve about 6 pieces of Asparagus for later and top the bread with 1/2 of the remaining pieces.
  • Top with 1/2 of the Herbs.
  • Sprinkle with 1/3 of each of the Cheeses
  • Bake for 45 minutes.
  • The top should be crusty and golden brown.
  • 1 can of Creamed Corn
  • 1 C Cornmeal
  • 3/4 C Heavy Cream
  • 1/3 C Vegetable Oil
  • 2 Eggs
  • 1 tsp Baking Powder
  • 1 tsp Adobo Seasoning
  • 1 small can of diced Green Chiles
  • 1 C ( 4 ounces ) shredded Queso Quesadilla
  • Gently pour the remaining batter over the cheese
  • Bake at 375 degrees for 45 minutes to 1 hour
  • 24 slices of day old baguettes sliced 1" thick
  • 1/4 C butter, softened
  • 4 eggs
  • 1/2 C brown sugar
  • 1 (25oz.) can crushed pineapple with the juice
  • 1 C grates coconut
  • 2 1/2 C evaporated milk
  • 1 C raisins soaked in 1/2 C coconut rum
  • Bake at 350 degrees for 45 minutes
  • Remove the dish and cool
  • 1 C granulated sugar
  • 1/2 C butter, melted
  • 1 egg, beaten
  • 1/4 C coconut rum ( for Christmas Puddings I use regular rum) My favorite is Mount Gay from Barbados
  • 1 tsp vanilla
  • 1 1/2 C drained pineapple chunks
  • 1 C diced fresh hatch chiles
  • 3/4 C brown sugar
  • 1/2 C coconut rum
  • vegetable cooking spray
  • 1 - 9 "X13" baking pan
  • 3 C milk
  • 1/2 C brown sugar
  • 1 TBS molasses
  • 2 TBS minced candied ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 5 egg whites
  • 2 eggs
  • 8 C 1/2" cubed baguette bread
  • Place bread in a single layer on a cookie sheet pan
  • bake at 325 degrees for 15 minutes, until toasted
  • Spoon over the pineapple
  • Bake at 325 degrees for 35 minutes or until set
  • 1 C sugar
  • 1/2 C butter, melted
  • 2 TBS minced roasted hatch chiles
  • 1 egg, beaten
  • 1/4 C coconut rum
  • 1 tsp vanilla
  • 4 large eggs
  • 2 C heavy cream
  • 2 C whole milk
  • 1 C packed light brown sugar
  • 1 tsp vanilla
  • 2 tsp lemon zest
  • 6 C cubed Brioche Bread (1/2" cubes) approximately 1- 10 ounce loaf.
  • 1 C fresh blueberries
  • 1/2 C dried blueberries
  • 2 TBS Butter, melted
  • Pour pudding into the prepared dish.
  • Bake at 325 degrees for 1 hour.
  • Remove from oven and place on a cooling rack for 15 minutes.
  • Serve warm with Lemon Sauce (recipe to follow).
  • 3/4 C Sugar
  • 5 tsp Cornstarch
  • A Dash of Salt
  • 1 1/2 C boiling Water
  • 1 heaping TBS of Lemon Zest
  • 3 TBS fresh Lemon Juice
  • 1 TBS Butter
  •  
  • Here's what you'll need
  • 1 recipe of my Cornbread. (to follow)
  • 1 recipe of Whiskey Sauce (to follow)
  •  
  • For the Pudding
  • Preheat the oven to 350 degrees
  • 1 - 2 quart casserole dish sprayed with a non stick vegetable cooking spray.
  • Fold in the Jalapeno/Cilantro Paste and Cranberries.
  • Pour the batter into the heated skillet and bake for 45 minutes
  • 1 C (2" cubes) of the prepared Jalapeño Cranberry Cornbread
  • 8 TBS Butter
  • 2 C Heavy Cream
  • 1/2 C Granulated Sugar
  • 1/2 C Brown Sugar
  • 1 TBS Vanilla
  • 1 1/2 tsp Salt
  • 5 Large Eggs
  • Spoon the Cornbread cubes into the baking dish.
  • Pour the batter over the Cornbread.
  • Bake covered for 30 minutes.
  • Uncover and continue to bake for 30 minutes more.
  • Remove the dish to a rack to cool for 10 minutes.
  •  
  • Whiskey Sauce
  • 1 1/2 C Granulated Sugar, divided
  • 1/4 C Water
  • 1/2 C Heavy Cream
  • 8 TBS Butter, cubed
  • 1/4 C Whiskey
  • 1/4 tsp Salt
  • 1/4 tsp Nutmeg
  • 1 Large Egg
  • 2 C Heavy Cream
  • 2 C Whole Milk
  • 1 C Granulated Sugar
  • 1 C Brown Sugar
  • 6 Eggs
  • 2 TBS Vanilla
  • 1 TBS Cinnamon
  • 1 Day Old Baguette , 1/2" slices
  • 1 C Golden Raisins
  • 1/2 pound of Jonagold Apples. Peeled, Cored and roughly chopped.
  • Another option is to bake the Pudding in Muffin Tins lined with paper cups.
  • If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
  • Spray the paper cups with a vegetable cooking spray.
  • Bake at 350 degrees for 30 minutes.
  •  
  • Serve with The Queens Sauce
  • 1 Pint Heavy Cream
  • 3 Eggs
  • 1/2 C Sugar
  • 1/2 tsp Vanilla
  • 1 C Brandy or Whiskey
  •  
  • In a sauce pan, over medium low heat
  • 1/2 stick of butter
  • The juice of 1 lemon
  • 1 C apple cider
  • 1/2 C brown sugar
  • a pinch of salt
  • 1 C Bourbon Whiskey
  • 1 loaf of a really good Pain de Campagne (country bread, preferably day old. Cut into cubes.
  • 8 Eggs
  • 2 1/2 C Half and Half
  • 3/4 C Granulated Sugar
  • 2 TBS Vanilla
  • 1/2 C Flour
  • 1/2 C Dark Brown Sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 8 TBS Butter, cold and cubed.
  • 1 (8oz) package of Cream Cheese
  • 12 day old Croissants
  • 18 Eggs
  • 1 1/2 C Heavy Cream
  • 1 TBS vanilla
  • 1/2 tsp Nutmeg
  • 1/2 tsp cinnamon
  • 1 stick (8TBS) of Butter + additional for greasing the pan
  • Pure Maple Syrup
  • Confectioner's

Instructions

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