Would like your best recipe for Bread Pudding?

Question by Cannon Ball: Would like your best recipe for Bread Pudding?
I like Bread Pudding made with cream, milk, eggs and rasins.

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I have looked at all of the food and recipe websites so don’t bother listing them. I’m looking for Your favorite recipe, or like mom’s or grandma’s best!

Best answer:

Answer by caroline w
8 slices bread
approximately 2 oz (50 g) butter
½ oz (10 g) candied lemon or orange peel, finely chopped
2 oz (50 g) currants
10 fl oz (275 ml) milk
2½ fl oz (60 ml) double cream
2 oz (50 g) caster sugar
grated zest ½ small lemon
3 eggs
freshly grated nutmeg

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a 2 pint (1.2 litre) enamel baking dish (one of the oblong kind), well buttered.

Butter the bread and cut each slice of buttered bread in half – leaving the crusts on. Now arrange one layer of buttered bread over the base of the baking dish, sprinkle the candied peel and half the currants over, then cover with another layer of the bread slices and the remainder of the currants.

Next, in a glass measuring jug, measure out the milk and add the double cream. Stir in the caster sugar and lemon zest, then whisk the eggs, first on their own in a small basin and then into the milk mixture. Pour the whole lot over the bread, sprinkle over some freshly grated nutmeg, and bake in the oven for 30-40 minutes. Serve warm.

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4 thoughts on “Would like your best recipe for Bread Pudding?

  1. These are my favorite bread pudding recipes. The second one was my grandmother’s.

    Bread Pudding with Bourbon Sauce
    Prep Time:15 min
    Start to Finish:1 hr 10 min
    Makes:8 servings

    2 cups milk
    2 tablespoons butter
    1/2 cup sugar
    1 teaspoon ground cinnamon or ground nutmeg
    1/4 teaspoon salt
    1 egg
    2 egg whites
    6 cups dry bread cubes (8 slices)
    1/2 cup raisins, if desired

    Bourbon Sauce
    1 cup caramel sauce
    1 tablespoon bourbon or 1 teaspoon brandy extract

    1. Heat oven to 350ºF. In 2-quart saucepan, heat milk and butter over medium heat until margarine is melted and milk is hot.

    2. In large bowl, mix sugar, cinnamon, salt, egg and egg whites with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart casserole or 8-inch square (2-quart) glass baking dish. Place casserole in 13×9-inch pan; pour boiling water into pan until 1 inch deep.

    3. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.

    4. In small bowl, mix caramel sauce and bourbon until smooth. Serve sauce over warm bread pudding. Store in refrigerator.

    Bread Pudding
    Prep: 30 minutes (includes time to dry bread)
    Bake: 40 minutes

    4 beaten eggs
    2-1/4 cups milk
    1/2 cup sugar
    1 tablespoon vanilla
    1 teaspoon finely shredded orange peel (optional)
    1/2 teaspoon ground cinnamon
    4 cups dry French bread cubes or regular bread cubes (6 to 7 slices bread)*
    1/3 cup dried cherries or cranberries, or raisins
    1 recipe Caramel Sauce or Bourbon Sauce (optional)

    1. In a large bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cinnamon. In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture. Press lightly with back of large spoon to moisten all bread.

    2. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. If desired, serve warm with Caramel Sauce or Bourbon Sauce.

    3. Makes 8 servings

    4. *To dry bread, start with fresh bread cubes; place in a large shallow baking pan and bake in a 350 degree F oven about 10 minutes, stirring twice.

    Bourbon Sauce
    Start to Finish: 10 minutes

    1/4 cup butter
    1/2 cup sugar
    1 egg yolk, beaten
    2 tablespoons water
    1 to 2 tablespoons bourbon

    1. In a small saucepan melt the butter. Stir in the sugar, egg yolk, and water. Cook and stir over medium-low heat for 5 to 6 minutes or until sugar dissolves and mixture boils. Remove from heat; stir in bourbon. Serve warm over bread pudding.

    2. Makes 2/3 cup sauce

    Caramel Sauce
    Start to Finish: 15 minutes

    3/4 cup packed brown sugar
    1/4 cup water
    1 tsp. lemon juice
    1/3 cup whipping cream
    1 Tbsp. butter
    1/2 tsp. vanilla

    1. In a heavy small saucepan combine 3/4 cup packed brown sugar, 1/4 cup water, and 1 teaspoon lemon juice. Bring to boiling over medium heat; reduce heat. Simmer about 10 minutes, stirring occasionally, until slightly thickened and bubbly.

    2. Carefully stir in 1/3 cup whipping cream and 1 tablespoon butter. Cook and stir until butter is melted. Remove from heat; stir in 1/2 teaspoon vanilla. Cool sauce completely (can be served at room temperature).

    3. Cover and refrigerate up to 3 days or freeze in moisture- and vapor-proof plastic freezer container. Seal, label, and freeze up to 3 months. Makes 1 cup (eight 2-tablespoon servings).

    4. To serve: Thaw sauce overnight (about 12 hours) in refrigerator.

  2. Hmmm. I’m not an expert. Just filling in time while wait for something. I’ve just put a Q in about cooking myself. I like Bread and Butter pudding. And I like Bread pudding. From the ingredients you mention this sounds more like bread and butter pudding – a creamy white pudding served hot. Bread pudding is quite spicy, cinnamon and stuff, nutmeg etc and I have only ever had it cold. Two different puddings. I don’t know how to make bread pudding. Not much use am I?
    I went to a dinner party at someone’s house and she served bread and butter pudding. It was delicious. Best I’ve ever had. I’d go further, one of the best puddings I’ve ever had in my whole life. She cooked it in a dish which was in another much larger dish (might have been a tin) and the big dish had newspapers in it. !!!! Damp newspapers. Don’t know if they were broadsheets or tabloids. Something to do with steaming I think. And the bread and butter pudding had marmalade on it. If anyone knows this recipe please add it to this guys answers for his bread pudding. I think he really meant bread and butter though. An expert will come along soon and answer your Q for you. And hopefully answer mine about meringues as well.

  3. Well, I have about 7 recipes for bread pudding . . . regular, rsome with rum sauce, some with bourbon sauce, or vanilla sauce, then there are the New Orleans’ restaurant versions, White Chocolate Bread Pudding, Bread Pudding Souffle, Bananas Foster Bread Pudding. But, of them all, I only have one that calles for cream as opposed to whole milk . . . so, here ya go!

    Decadent Bread Pudding with Whiskey Sauce

    3/4 pound light, airy French bread, cut into 1 1/2-inch-thick slices
    1 cup dark raisins
    2 dozen large eggs
    1 1/2 quarts heavy cream
    2 1/2 cups sugar
    1 tablespoon plus 1 teaspoon cinnamon
    1 teaspoon ground nutmeg
    1/4 cup (1/2 stick) unsalted butter, chopped

    For whiskey sauce
    1 cup heavy cream
    1 cup whole milk
    1/2 cup sugar
    7 large egg yolks
    1/4 cup Irish whiskey
    Preheat an oven to 250 degrees.

    Make pudding: Arrange half of the bread in a 13- by 9- inch baking pan and sprinkle with raisins. Arrange the remaining half of bread over top. In a large bowl whisk together eggs, cream, 2 cups sugar, 1 tablespoon cinnamon, and nutmeg until smooth. Pour half of custard over bread and gently press down bread. Let sit until bread soaks up custard, about 15 minutes (depending on bread). Pour remaining half of custard over bread and gently press down bread. In a small bowl combine remaining 1/2 cup sugar and teaspoon cinnamon and sprinkle over bread. Dot bread with butter and bake 1 1/2 to 2 hours, or until custard is just set in the center.

    Make whisky sauce: In a medium saucepan bring cream and milk to a boil. In a medium bowl whisk together sugar and yolks until combined well and gradually whisk in hot milk mixture. Transfer mixture to a double boiler and cook over just simmering water, stirring gently but constantly with a rubber spatula or wooden spoon, until thick, about 12 minutes. Pour sauce through a fine sieve and stir in whiskey. Serve sauce warm or cold. If chilling sauce, let sauce become completely cold before covering, as condensation will cause it to thin. The sauce can be covered and chilled for up to 3 days. Makes 2 3/4 cups sauce.

  4. This was my grannies favorite and it is simple too!

    2 cups Bread, cut up
    1 quart Milk
    1/4 tsp. Salt
    1 cup Raisins
    2 To 4 eggs
    1/2 cup Sugar
    2 tsp. Vanilla

    Mix all,except rasins, pour over bread in a buttered pan. Let set for a short time, add in raisins. Put pan in a larger pan with water.

    put in oven and cook 350, for about 1 to 1 1/2 hours. Serve warm, room temp. or cold.

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