Betty Crocker Bread Pudding Recipes

Steps:

• Grease square pan, 9x9x2 inches. Spread bread evenly in pan. Sprinkle with raisins.
• In medium bowl, beat eggs, 1/3 cup granulated sugar, the cinnamon and salt, using fork. Stir in milk; pour over bread. Sprinkle with brown sugar. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 325°F. Bake uncovered 50 to 60 minutes or until golden brown.
• Meanwhile, drain raspberries, reserving 1/2 cup juice. In 2-quart saucepan, mix juice and 1 cup granulated sugar. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve with warm bread pudding.

Steps:

• Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
• Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
• Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.

Steps:

• Spray 5-quart oval slow cooker with cooking spray.
• Place bread and raisins in slow cooker.
• In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon, vanilla, nutmeg and salt with whisk; pour over bread and raisins. Toss to evenly coat. Let stand 10 minutes. Toss again to make sure custard is evenly distributed.
• Cover and cook on Low heat setting 2 1/2 to 3 hours or until knife inserted near center comes out clean. Serve warm with whipped cream.

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
• In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.

Steps:

• Preheat the oven to 300 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla bean seeds, salt, cinnamon, eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for 30 minutes, pushing the bread down occasionally so that it is completely covered.
• Pour the bread mixture into the prepared baking dish. Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 1 minute. Drizzle the butter over top of the custard and then sprinkle with the turbinado sugar. Bake until the custard is set and the top is golden brown, 1 hour 15 minutes to 1 hour and 30 minutes. Let cool slightly before serving. Serve warm or at room temperature.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, place bread, 1 cup raspberries and chocolate chips.
• In medium bowl, mix milk, egg product, brown sugar and vanilla with wire whisk or fork until blended. Pour egg mixture over bread mixture; stir gently until bread is coated. Spread in baking dish.
• Bake 40 to 50 minutes or until golden brown and set.
• Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Stir in water and thawed raspberries. Heat to boiling over medium heat, stirring constantly and pressing raspberries to release juice. Boil about 1 minute or until thick. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Serve sauce with warm bread pudding.

Steps:

• Heat oven to 350°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, sausage and onion mixture over medium heat 8 to 10 minutes, stirring occasionally, until beef and sausage are thoroughly cooked; drain. Stir in 1 cup marinara sauce.
• In medium bowl, beat half-and-half, Italian seasoning, garlic salt, pepper and eggs with wire whisk until blended.
• Layer half of the Texas toast in baking dish; top with half of the meat mixture and 1 cup of the cheese blend. Repeat layers. Pour egg mixture over top.
• Bake uncovered 50 to 55 minutes or until center is set. Let stand 5 minutes before serving. Garnish with basil. Serve with additional marinara sauce.

Steps:

• Generously spray 5- or 6-quart oval slow cooker with cooking spray. Place bread in slow cooker.
• In medium bowl, beat eggs and half-and-half with whisk until well mixed. Add brown sugar, melted butter and 1 teaspoon vanilla; beat until well mixed.
• Pour over bread; toss to evenly coat in custard mixture. Let stand 10 minutes. Toss again to make sure as much of the custard mixture as possible is soaked up by bread. Press down slightly on top of bread, and sprinkle with toffee bits.
• Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto bread during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until edges are golden brown and temperature is at least 160°F when instant-read thermometer is inserted near center.
• Meanwhile, in 1-cup glass measuring cup, mix caramel topping and 1/4 teaspoon vanilla. Serve with warm bread pudding. Top with whipped topping.

Steps:

• Spray inside of 3- to 4-quart slow cooker with cooking spray. Place bread cubes in slow cooker. Sprinkle with baking bar.
• In small bowl, mix remaining ingredients; pour over bread cubes and baking bar.
• Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours or until toothpick inserted in center comes out clean. Serve warm.

Steps:

• Heat oven to 325°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup granulated sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in apples and 7 cups of the bread pieces. Let stand 20 minutes.
• Pour apple mixture into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish. Brush top of bread with melted butter. In small bowl, mix 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon; sprinkle over top.
• Bake 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
• In 1-quart saucepan, heat sauce ingredients to boiling over high heat, stirring constantly, just until butter is melted and sauce is hot. Serve warm bread pudding with sauce.

Steps:

• In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
• Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

Steps:

• Heat oven to 350°F. Spray 9-inch quiche dish or pie plate with cooking spray.
• In large bowl, mix all ingredients except bread, almonds and caramel topping with wire whisk until smooth. Fold in bread. Pour into quiche dish; sprinkle with almonds.
• Bake 30 to 35 minutes or until golden brown and set. Cut into wedges. Drizzle caramel topping over each serving.

Steps:

• Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
• In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
• In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
• Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
• Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

Steps:

• Heat oven to 350°F. Generously grease bottom and side of 3-quart casserole with shortening or cooking spray. In large bowl, beat sugar, vanilla and eggs with wire whisk until blended. Stir in Bisquick mix and milk. Stir in bread cubes until coated.
• Spoon half of the bread mixture into casserole. Spoon 1 cup of the pie filling randomly over bread mixture. Top with remaining bread mixture.
• Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. In small bowl, mix remaining pie filling and the whipped topping. Serve warm pudding with whipped topping mixture. Store covered in refrigerator.

Steps:

• In 1-quart saucepan, stir together granulated sugar, cornstarch and water. Stir in 1/2 cup of the strawberries. Heat to boiling, stirring frequently. Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. Cool 10 minutes. Stir in remaining 1 cup strawberries. Cover and refrigerate until ready to serve.
• Heat oven to 350°F. Spray 9-inch quiche dish or 9-inch glass pie plate with cooking spray.
• In large bowl, beat bananas, brown sugar, soymilk, egg product and vanilla with wire whisk until smooth. Fold in bread and 2 tablespoons of the chocolate chips. Spread in quiche dish. Sprinkle with remaining chocolate chips. Bake 30 to 35 minutes or until golden brown and set.
• Cut warm bread pudding into wedges. Serve warm pudding with strawberry sauce. Garnish with whipped topping. Cover and refrigerate any remaining bread pudding.

Steps:

• Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray. Spread bread cubes evenly in baking dish.
• In large bowl, beat eggs, milk, cinnamon and nutmeg until well blended. Pour over bread. Cover; refrigerate 4 hours or overnight.
• Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until set and top is golden brown. Cut into 8 squares. Serve with syrup.

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and margarine over medium heat until margarine is melted and milk is hot.
• 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 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
• In small bowl, mix caramel sauce and bourbon until smooth. Serve sauce over warm bread pudding. Store in refrigerator.