Recipe: Bread Pudding Recipes

VERNA'S BREAD PUDDING

Note: This recipe will need a 2 quart baking dish - glass preferred. 4 slices French bread, cubed & toasted lightly 2 c. milk, scalded 1/2 c. sugar 4 eggs, lightly beaten 1 tsp. vanilla Pinch of salt Melt butter in baking dish (350 degrees) remove from oven. Add toasted bread cubes and toss; stir so butter coats bread. Add to the 2 cups scalded milk, 4 eggs beaten lightly with 1/2 cup sugar; mix well. Add vanilla and salt. Pour milk, egg and sugar mixture into bowl with bread stirring just enough to coat the bread. Do not soak. Bake in a pan of water at 350 degrees until set (about 20 minutes at 350 degrees). The bread will rise to the top and form a crust, while the lower part sets like a baked custard. You can add a cup of fresh grated coconut to this with the milk stage and if you like you can add it with whipped cream. You can double this and cook it in one of those long flat dishes. P.S. I find this recipe excellent.

HOMEMADE BREAD PUDDING

3 1/2 c. dry bread crumbs (more if the bread is fresh)
2 eggs, beaten slightly
1/3 c. raisins, plumped for a few minutes in hot water
1 tsp. vanilla
3 c. warm milk (may use more or less)
1/2 c. sugar (more or less as taste dictates)
1/2 tsp. salt
Butter and nutmeg, if desired

Soak bread crumbs in warm milk for 10-15 minutes. With a fork blend in remaining ingredients, turn into a buttered baking dish and bake uncovered for about an hour. The dish may be placed in a pan of hot water to bake. Especially if more milk and eggs are used in a more custard-like pudding, it's better to place it in the pan of hot water. Watch so that it does not bake too long and become watery. Insert a knife about an inch in from the edge and it should come clean.

Change the recipe into a Butterscotch Bread Pudding by cooking a syrup of 1 cup brown sugar and 4 tablespoons butter or margarine to use in place of the white sugar. Ripe bananas sliced and dipped in lemon juice gives a totally different taste to your bread pudding. Any favorite spices may be added. Vary it by adding 1 chopped apple, 1/2 cup applesauce, dates, nutmeats, 1/2 cup drained crushed pineapple, or 1/4 cup orange marmalade. One-half grated coconut may be substituted for part of the bread.

CUSTARD BREAD PUDDING

3 eggs
1/2 c. sugar
3 c. milk
Dash salt
1 tsp. vanilla
3 slices bread

Beat 3 eggs slightly. Add sugar, salt, milk and vanilla. Put into greased casserole dish. Butter generously 3 slices of bread with crusts left on. Poke bread down into custard, get good and wet. Sprinkle with nutmeg. Bake 1 hour at 350 degrees.

BREAD DOUBLE BOILER PUDDING

1 c. brown sugar
3 slices buttered bread
3 eggs
2 c. milk
1 tsp. vanilla
Pinch of salt
Variation: Raisins may be added with bread

Put brown sugar in top of double boiler. Cut bread into cubes and lay on top of sugar. Beat eggs with milk - add vanilla and salt. Pour this over bread cubed in double boiler DO NOT STIR. (This pudding forms its own sauce.) Place over boiling water, cover and cook for about 1 1/2 hours or until custard is firm, serve warm. May top with cream.

BREAD AND BUTTER PUDDING

8 slices firm white bread
2 tbsp. butter
1/4 c. raisins
2 eggs
1/2 c. sugar
1 c. milk
1 c. heavy cream
1/4 tsp. vanilla
1/4 tsp. cinnamon

Butter 1 1/2 quart baking dish. Butter each slice of bread with the 2 tablespoons butter (total). Stack 4 slices of bread and cut into 3 stacks of rectangles. Repeat with other bread. Line dish with half of bread. Sprinkle with half the raisins. Arrange remaining bread on top. Beat eggs and sugar until lemon colored. Beat in milk, cream, vanilla and cinnamon. Pour over bread. Gently press bread into custard. Sprinkle top with raisins and cinnamon. Let stand 20 minutes. Put dish in pan filled halfway with water. Bake 1 hour, until custard sets. Cool about 15 minutes.

CHOCOLATE HAZELNUT BREAD PUDDING

8 slices bread, edges trimmed and cut into cubes
2 3/4 c. heavy cream
6 oz. semi-sweet chocolate, melted
3/4 c. butter, at room temperature
5 eggs, separated
3/4 c. ground and toasted hazelnuts
1 c. almonds, toasted
1 c. sugar
Frangelica to taste

Preheat oven to 350 degrees and butter 12 glass bowls or coffee cups that are oven-proof. Combine bread with 3/4 cup cream and let stand 30 minutes. Cream the butter, then add the egg yolks, hazelnuts, 3/4 cup sugar, the bread and melted chocolate. Whip the egg whites with 1/4 cup sugar until stiff. Gently fold in the whites to the chocolate mixture. Divide the pudding evenly among the 12 buttered containers and set them in a pan of hot water 1 1/2 inch deep. Bake about 45 minutes or until the custard sets. Remove from oven and unmold on plates. Serve the remaining 2 cups cream whipped to a soft peak and flavored with Frangelica.

OLD-FASHIONED BREAD-AND-BUTTER PUDDING WITH RASPBERRY PUREE

1 loaf (about 12 oz.) Italian bread
1 tbsp. butter or margarine, softened
5 eggs
4 egg yolks
1 c. sugar
1/4 tsp. salt
4 c. milk
1 c. heavy cream
1 tsp. vanilla
2 tbsp. slivered almonds, toasted
Whipped cream (optional)
Raspberry Puree (recipe follows)

Preheat oven to moderate 375 degrees. Lightly butter a 10x2 inch round baking dish. Slice bread crosswise into 24 1/2 inch thick rounds. Very lightly butter one side of each. Arrange bread slices, buttered side up in a circular pattern, completely covering bottom of dish. Beat together eggs, egg yolk, sugar and salt in large bowl. Beat in milk, cream and vanilla. Pour mixture through a strainer over the bread slices. Set baking dish in larger pan. Fill pan with about 1 inch of boiling water. Bake in preheated moderate oven 375 degrees for 1 hour or until center is almost set but still soft. Do not over bake bread pudding; the custard will set as it cools. Sprinkle toasted almonds over top. Remove pudding from water bath to wire rack. Serve warm or chilled with whipped cream and Raspberry Puree, if you wish.

NOTE: To toast almonds, spread evenly in a baking pan and place in a preheated moderate 350 degree oven, stirring occasionally, until golden brown, about 3 minutes. Place 1 package (12 oz.) frozen dry-pack raspberries, partially, thawed, in food processor or blender. Whirl berries at high speed until blended.