Don't throw out your stale bread. Turn it into this custardy dessert that is bread pudding. One of my favourite things to do is collect little pieces from different loaves of bread (French, Italian) to give it some real texture and flavour excitement. :)
Total Time: 45 minutes
Yield: 4
Ingredients:
Steps:
I think when most people think of bread pudding, they immediately think of a soft and sweet dessert. This recipe uses up your stale bread and turns it into delightful savoury pudding you can serve as a side dish or as a meal.
This is certainly one of the most decadently delicious desserts I've ever eaten. Croissants are by themselves a great addition to any meal, but layered in a rich egg custard type pudding is way over the top and very close to "Gilding the Lily".
This recipe was devised during the last war as a thrifty way to use up summer soft fruit and stale bread, and it is now an English summer staple. It is absolutely delicious with cream.
My husband was raised on this. This one is a specialty of his grandmother and his mom. Yummy! Place brown sugar in top of double boiler. Cut bread in 1 inch squares and place over brown sugar.
One of my favorite uses for stale bread is turning it into bread pudding.
Looking for a great bread pudding recipe. One that doesn't contain liquor, but has LOTS of raisins! Anyone got one they'll share? The richer the better! Thanks!
Go to Cooks. com there's a very good Microwave Bread Pudding recipe. I like to use 12 grain bread, more raisins ( or craisins are good also) you can also use powdered milk and Egg Beaters with this recipe with good results and leave out the salt.
A simple old-fashioned recipe for bread pudding and/or rice pudding.
Brenda from Glen Allen, VA
Hi Brenda,
The bread pudding I make is VERY simple, although many variations can be added.
6-8 slices bread, buttered. (I prefer butter-better flavour)
This is the recipe I use and everyone who has it says it is the best they ever had. I got this from an old friend who passed away many years ago.
Shirleys Bread Pudding-Whiskey Sauce
1 1/2 quarts milk or half-n-half 1 1/2 cups sugar
2 teaspoons vanilla 15 eggs, slightly beaten
1 stick butter 1 cup golden raisins
1 cup chopped toasted pecans Cinnamon to taste
10-12 slices sour dough bread, cut into small squares
Butter a 9X13 pan Mix bread, raisins, nuts and cinnamon and put in pan. Blend sugar, vanilla, butter, milk and eggs in large pan and cook on low until sugar is dissolved and butter is melted. Pour over bread.
Whiskey Sauce
2 cup sugar 3/4 cup water
1 stick butter 2 teaspoons vanilla
1/4 cup cold water 2 Tbs. cornstarch
3/4 cup whiskey
Cook first sugar, butter and 3/4 cup water until butter is melted and sugar dissolved. Thicken with cornstarch mixed with 1/4 cup cold water. Remove from heat, add vanilla and whiskey. This will not be thick-just a little more than if you didnt use the cornstarch and gives it a little body.
I make a delicious and EXTREMLY easy bread pudding. I tear up bread till 2/3's of a 3 qt cassarole dish is filled. I then put 1 Tblsp cinnamon, 1/2 tsp each of cloves and nutmeg on the bread. Then I beat 4 eggs, a quart of milk, 1 Tblsp vanilla (pure is best) and pour that over the bread. I chop up 1/4 cup butter and mix that in. I let all this set for about 15 to 20 min so the bread will soak the mixture in. Then I bake it @350 degrees for about 45 min. It is done when a knife inserted mear the middle is clean. Great hot or cold.
Both are basically just a custard with the bread or rice loaded into it.
Combine eggs, milk, sugar, and raisins in a large mixing bowl. Mix well. Add in pieces of bread. Stir all ingredients together.
I am trying to find a good and easy Bread Pudding with the vanilla sauce that goes over it. I can't seem to be able to find a good and easy one. Please help. I would like a creamy sauce to go over it. I've had it in restaurants that were delicious, but when I make it, it just isn't right. We don't like raisins though. Can any of you readers please help? My husband loves it
BREAD PUDDING
6 cups stale French bread
4 eggs
1 quart milk
1/2 cup butter, melted
2 cups sugar
1/4 cup bourbon
1/2 cup raisins (good with dried cranberries)
1/2 cups chopped pecans
2 teaspoons vanilla
1 cup shredded coconut (optional)
Soak the bread, which has been broken into small pieces in the milk. Cream well the butter and sugar, and add the eggs one at a time,. Stir in the vanilla, then the raisins, pecans and bourbon. Mix the soaked bread and pour into a 3-quart Pyrex pan. Bake at 350 degrees for 40-50 minutes. This is best served warm.
SAUCE
1 stick butter
1 cup sugar
1 eggs, beaten
1/4 cup bourbon
In top of double boiler, melt butter and sugar. Gradually whisk in egg. Cool slightly. Add bourbon. If serving right away, pour warm sauce over pudding/ If not, warm sauce slightlyl before serving and serve in a sauce boat.
I would like to request a recipe for a simple bread pudding. Thank you readers.
Rosalie
