Recipe#9200
Title: Bread Pudding 01
Newsgroups: rec.food.recipesFrom: arielle@taronga.com (Stephanie da Silva)
Subject: COLLECTION: Bread Pudding
Message-ID: BEDT8SM@taronga.com
Date: Sat, 7 Aug 93 13:20:56 CDT
Mom's Bread Pudding
Scald 1 qt. milk. Add 5-6 cups bread cubes, 1/4 c. butter.Beat 2 eggs. Add 3/4 c. sugar, 1/2 tsp. salt, 1 tsp. vanilla,
1 1/2 tsp. cinnamon, 1 tsp. nutmeg, 1 c. raisins.
Combine both mixtures. Pour into buttered 9x13" pan.
Sprinkle with nutmeg. Bake at 375degF 45 min. to 1 hour.
Raspberry Bread Pudding
1 loaf french bread, cut into 12 slices, on the diagonal,
approx 3/4" thick and allowed to dry.
unsalted butter
1 quart milk
1" piece vanilla bean
8 eggs
6 Tbsp Framboise (non-sweet raspberry brandy)
1 cup sugar
10 oz fresh or frozen raspberries
Butter each slice of bread on both sides.
Put milk in heavy sauce pan. Split vanilla lengthwise, and add to milk. Heat
milk over medium heat until nearly boiling. Remove vanilla bean and scrape
seeds into milk. While milk is heating, put eggs, sugar and Framboise in a
mixing bowl and whisk until smooth. After scraping vanilla seeds into milk,
slowly whisk hot milk into egg mixture, creating a smooth custard. Put
four slices of bread in the bottom of an ungreased, 3" deep baking dish with
cover. Place 1/2 of the raspberries on top of the bread, and then pour in 1/3
of the custard. Add a second layer of bread. Top this with the rest of the
raspberries, and another 1/3 of the custard. Add the last layer of bread and
top with the remainder of the custard.
Preheat the oven to 350 degrees F. Cover the custard dish and place in oven,
in another, larger dish, and add hot water to the outside dish until it reaches
half way up the sides of the inner dish. Bake for 45 minutes. Remove the
inner dish from the water, and return it to the oven for another 30 minutes.
[NOTE: this is where it tends to get out-of-hand on me :-)]. Remove cover
[if it hasn't already been pushed off :-)] and bake for a final 15 minutes.
Allow to cool (room temperature, or a little warm), cut and serve!
BREAD PUDDING
6 eggs
1 qt milk
1 t vanilla
3/4 C sugar
1/2 t ground nutmeg
6 thick slices egg bread, diced
or 12 regular size slices egg
bread, diced
Jam or jelly (optional)
Cherries, raisins or
other fruit (optional)
Ground cinnamon (optional)
Flake coconut (optional)
Beat eggs. Beat in milk, vanilla, sugar and nutmeg. Mix in bread cubes.
Turn into greased 2-quart baking dish. Jam or jelly may be swirled through
mixture. Or add cherries, raisins or other fruit. Sprinkle with cinnamon
and coconut, if desired. Bake at 325F 45 minutes, until set.
WHISKEY BREAD PUDDING
1 loaf French bread, crumbled
1 quart milk
3 eggs, slightly beaten
2 cups sugar
2 tablespoons vanilla
1 cup raisins
3 tablespoons butter
Soak bread in milk, mixing with hands until well mixed. Add eggs,
sugar, vanilla, and raisins. Butter a 9x13 inch baking dish with
all of the butter. Pour mixture into dish and bake at 350 deg. F.
for about 1 hour or until very firm. Cool.
Sauce
0.25 pound butter
1 cup sugar
1 egg, well beaten
2 to 3 tablespoons whiskey
Cream butter and sugar and heat in top of double boiler until
dissolved. Add egg and whip quickly. Cool, and add whiskey.
Bread Pudding
6 slices bread
1/2 C margarine, melted
1/2 C. packed brown sugar
1/2 tsp gr. cinnamon
1/3-1/2 C. raisins
3 eggs slightly beaten
1/3 C white sugar
1 tsp vanilla
dash of salt
2 1/2 C scalded milk
Heat oven to 350 F. Mix cinnamon and sugars together. Brush both sides of
bread with margarine and place on cookie sheet. Sprinkle with cinnamon and
sugar mixture and toast in oven approx 5 min. Cool and cut into cubes or
crumble gently into casserole. Mix eggs, leftover sugar mixture, vanilla, and
salt and add to scalded milk slowly. Sprinkle raisins over bread and pour milk
mixture over all. Place casserole in 9x9x2 square pan on oven rack; pour very
hot water (1 in deep) into pan. Bake until knife inserted half way between
edge and center comes out clean, 65-70 min. Remove from oven. Serve warm or
cool.
Bread and Butter Pudding
6 slices white bread, stale or fresh
Currants, sultanas or raisins (enough to take in generous handfuls)
Butter or margarine
2 eggs
1/2 pt milk (that's 10 fl oz to ppl in the US - not 8!)
Sugar
1. Preheat the oven to 210 deg. C/Gas Mark 6.
2. Butter the bread, hack the crusts off and cuts into strips (or "soldiers")
3. Place some of the "soldiers" butter side down in a 1 litre (2 pint) ovenproof glass bowl - enough to cover the bottom.
4. Sprinkle a handful of the dried fruit over the bread.
5. Sprinkle a teaspoon of sugar over the fruit.
6. Place more "soldiers" at right angles to the last lot (my methods are terrible!) , making sure you line the bowl.
7. Repeat stages 4 to 6 until you have run out of bread or filled the bowl (the two things *do* usually happen together, thank goodness)
8. Beat the two eggs in another bowl with the milk.
9. Pour the mixture over the bread, fruit and sugar and leave to stand for at least 30 minutes.
10. Put bowl in oven and cook until the bread has turned golden brown and the egg/milk mixture has set (about 30 to 40 mins).
Can be eaten hot or cold (probably better cold).
A delicious variant, although somewhat messy to prepare, is to thickly spread lemon curd on the bread at stage 2 before hacking the crusts, etc. If you *do* give this version a go, you're better off leaving it to go cold, preferably for at least a day, because the lemon taste becomes stronger with the passage of time. Strange, but true.
Chocolate Cherry Bread
(These measurements are for a bread machine and probably should be
doubled for a regular recipe).
1 1/4 cup water
2 cups flour
1 cup wheat bread flour
2 tbls dry milk
1/4 cup sauce
1 1/2 tsp salt
1/2 cup choc. chips
3/4 cup cherries
1 tbl Grand Mariner
1/2 tsp orange peel
3 tsp active dry yeast
Make this the day before. Slice up the bread into thick slices to dry.
Bread pudding
Beat 6 eggs. Add to the bowl, 1 qt milk, 1/2 - 3/4 cup sugar, 1 tsp vanilla.
Place 3 1/2 cups dry bread cubes (about six thick slices or so), in a large
and deep baking dish.
Pour egg mixture over all. Bake in a 325 degree oven for 40 to 45 minutes
or till a knife inserted near center comes out clean. Cool slightly before
serving. Serve as is, with a sauce or just some whipped cream.