BREAD PUDDING II
My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!
Provided by ELLENMARIE
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
BASIC BREAD PUDDING II
This bread pudding is very versatile and lovely in texture. Christmas time can inspire a bread pudding by simply substituting a good-quality eggnog for the milk (or part of it). Also add a pinch of nutmeg and mace to produce a sumptuous holiday dessert. Otherwise, enjoy this just as it is with a dollop of whipped cream.
Provided by Marc Boyer
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.
- Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 88.4 g, Cholesterol 70.7 mg, Fat 9.1 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 2.9 g, Sodium 454.9 mg, Sugar 61.7 g
BREAD PUDDING FOR 2
My sister and I love the old-fashioned flavor of this bread pudding. We share it with each other often.-Mildred Patterson, Guthrie, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Divide bread and raisins between two greased 8-oz. baking dishes; set aside. In a bowl, beat the egg, milk and water; pour over bread. Combine the sugar, cinnamon and nutmeg; sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 7g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 160mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 8g protein.
BREAD PUDDING FOR 2
This is a great low-sugar, low-fat dessert designed for 2. It is easily adapted using a variety of dried fruit; i.e., blueberries, chopped apricots, dried apples, and/or pecans or walnuts. Let your imagination lead you.
Provided by PaulaG
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees.
- Cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two.
- In a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well.
- Pour the mixture evenly over the bread cubes and drizzle with melted butter.
- Place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean.
- Serve warm.
Nutrition Facts : Calories 317.9, Fat 9.5, SaturatedFat 4.8, Cholesterol 120.1, Sodium 288.9, Carbohydrate 51.6, Fiber 1.8, Sugar 37.1, Protein 8.6
CARAMEL BREAD PUDDING FOR TWO
Just two small croissants make enough decadent bread pudding for two people, with no leftovers!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Lightly butter 2 ovenproof 6-ounce tea or coffee cups. Tear a loosely packed 1/2 cup of the croissant pieces into slightly smaller pieces, and toss them with the melted butter in a small bowl; set aside.
- Whisk the egg with 2 tablespoons of the sugar in a medium bowl until the sugar is dissolved. Whisk in the half-and-half and vanilla. Stir in the remaining 1-inch croissant pieces and the caramels, and let the mixture sit, folding occasionally, for about 15 minutes. Don't worry if the mixture seems too wet; the excess moisture will be absorbed as the pudding bakes.
- Divide the soaked bread mixture between the prepared cups. Top each with half the buttered croissant pieces, and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the bread pudding puffs above the rim of the cups and is set, about 30 minutes. Let cool a few minutes (the pudding will sink), and serve warm.
S'MORES BREAD PUDDING FOR TWO
This is perfectly portioned for just two people. All you need is an oven, a fireplace and your favorite movie, and you can call this an indoor campfire for two. How fun is that?
Provided by Food Network
Categories dessert
Time 55m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Place the bread cubes into a large mixing bowl.
- In a large measuring cup, whisk together the milk, cocoa powder and egg. Pour the liquid mixture on top of the bread, then add the chocolate chips and marshmallows. Gently stir and make sure all the bread is covered with the liquid.
- Butter two 16-ounce oven-safe ramekins. Add 1 tablespoon of graham cracker crumbs to each and tap them all around to coat the insides completely with crumbs. Evenly divide the bread pudding mixture between the ramekins and top with more chocolate chips and marshmallows, if desired. Place the ramekins on a large baking sheet to help catch anything if it overflows.
- Bake, uncovered, 30 minutes. If the marshmallows start to turn too brown during the baking process, you can lightly cover with foil.
- Let cool for 10 to 15 minutes before eating. Be careful-the middle is still really hot!
BREAD PUDDING FOR TWO
THIS tried-and-true dessert was printed in a cookbook published by a local organization. I have made a few changes, and it has become one of our favorite desserts. I like to eat mine warm with a dollop of whipped cream...but my husband eats his cold with a scoop of ice cream! -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.
Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 229mg cholesterol, Sodium 338mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 12g protein.
ROUND 2 RECIPE: BREAD PUDDING
Provided by Sandra Lee
Time 1h15m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Spray 4 (7-ounce) ramekins with nonstick cooking spray. Place onto a baking sheet and set aside.
- In a large bowl combine egg, milk, pumpkin pie spice, brown sugar and French Toast batter. Whisk together until well blended. Add bread and mix so that all the bread is coated. Cover and let sit for 30 minutes to 1 hour in the refrigerator.
- Preheat oven to 325 degrees F.
- Evenly divide the bread and batter mixture among the 4 ramekins. Place in the preheated oven and bake for 30 to 40 minutes or until set.
- Serve warm and top with Brown Sugar Banana Syrup.
- For Syrup:
- In a small saucepan, combine butter, pumpkin pie spice, molasses, brown sugar and 1/2 cup of water. Bring to a boil, add bananas then lower heat and let simmer for 3 minutes. Remove syrup from heat, cover and keep warm.* Serve over French toast.
- For French toast:
- Preheat oven to 400 degrees F.
- Slice bread into 12 slices. Reserve 2 slices plus the ends for the bread pudding Round 2 Recipe. Place remaining 8 slices on a baking sheet. Toast in oven for 3 minutes. Remove and lower oven temperature to 250 degrees F.
- In a large bowl whisk together the milk, eggs, flour, vanilla, brown sugar and salt.
- Spray a 12-inch skillet with nonstick cooking spray and place over medium heat. Working in batches of 4, dip the bread into the batter and soak both sides. Remove allowing excess to drip back into the bowl and place in the hot skillet. Cook until golden brown on both sides, about 3 minutes per side. Transfer the toast to a baking sheet fitted with a wire rack and keep warm in a 250 degree F oven. Repeat with remaining slices of bread.
- Serve hot with Brown Sugar Banana Syrup.
BREAD AND BUTTER PUDDING
Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest
Provided by Katy Gilhooly
Categories Dessert, Treat
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
- Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
- Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.
Nutrition Facts : Calories 566 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein
FRUITY BREAD PUDDING FOR TWO
This is a great way to use up leftover bread. I like this made with challah but you could also make it with French or Italian bread. Use whatever dried fruit you have on hand - my personal favourite is apricots, but it is also good with cranberries or cherries. Please note that the standing time is included in the cooking time.
Provided by Irmgard
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a lightly greased 2 cup baking dish, toss together the bread cubes, apple and dried fruit.
- In a small bowl, whisk together the egg, sugar and vanilla.
- In a small saucepan, heat the milk with the butter just until steaming; gradually whisk into the egg mixture in a slow, steady stream.
- Pour over the bread mixture.
- Let stand for 5 minutes; press gently to moisten the bread evenly.
- Sprinkle with cinnamon to taste.
- Bake at 350 degrees F for about 30 minutes or just until puffed and a knife inserted in the centre comes out clean.
- Broil for about 2 minutes or until golden and crusty.
Nutrition Facts : Calories 263.6, Fat 7.3, SaturatedFat 3.5, Cholesterol 119.3, Sodium 198.3, Carbohydrate 42.9, Fiber 1.7, Sugar 29.9, Protein 6.6
BREAD PUDDING FOR 2
Steps:
- 1. Spray 2-6 7 oz ramekins with nonstick cooking spray preheat oven to 350. Cube bread and measure out 1 cup of cubes place cubes in the prepared ramekins and divide the raisins or blueberries between the 2.
- 2. In a small dish beat together milk, egg and stir in brown sugar, cinnamon, and vanilla mixing well. Pour the mixture evenly over the bread cubes and drizzle with melted butter.
- 3. Place on a cookie sheet just in case it cooks over and bake for 25-30 minutes or until a knife inserted near the center comes out clean. Serve warm.
CHOCOLATE BREAD PUDDING FOR TWO
adopted from cooking light by "the craving chronicles" - http://cravingchronicles.com/2010/02/03/chocolate-bread-pudding-for-two/ - cook time includes minimum chilling time
Provided by ellie3763
Categories Dessert
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Arrange bread cubes in a single layer on a baking sheet. Bake for 5 minutes, or until toasted.
- Combine milk, sugar, cocoa, Irish cream, vanilla, cinnamon and egg in a medium bowl. Whisk until thoroughly combined. Add toasted bread cubes and toss until coated. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat oven to 325°F Coat the inside of two 7-ounce ramekins with cooking spray. Divide half of the chilled bread mixture evenly between the two ramekins. Top with half of the chopped chocolate. Divide the remaining half of the bread mixture between the ramekins, then top with the remaining chocolate.
- Place ramekins in an 8-inch pan and add about an inch of hot water. Bake, uncovered, for about 35 minutes or until set.
- Serve warm with ice cream.
Nutrition Facts : Calories 565, Fat 25.5, SaturatedFat 12.9, Cholesterol 163.3, Sodium 568.3, Carbohydrate 75.6, Fiber 8.7, Sugar 19.1, Protein 19.8
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