Custard Bread Pudding Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a double boiler, heat together the milk and chocolate until chocolate is melted.
• In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
• Beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
• Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.
• Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.

Steps:

• In a small bowl, combine raisins in rum and soak for at least 2 hours. Preheat oven to 350 degrees. Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.
• In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread/raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches. Bake for 45 minutes. Remove the foil. Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.
• Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
• Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
• Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

Steps:

• 1. Preheat oven to 325 degrees (175 C.). Grease a 13 by 9 inch glass baking dish.
• 2. In a 2 quarts (1900 ml) saucepan, heat milk just to boiling over medium-high heat.
• 3. Meanwhile, toast bread. Spread butter on 1 side of slices; cut each diagonally into quarters.
• 4. In medium bowl, beat eggs, sugar, vanilla, and salt until blended. Gradually whisk hot milk into egg mixture until well combined. Pour custard into baking dish. Arrange bread, buttered side up, on top of custard; sprinkle with nutmeg.
• 5. Set baking dish in large (17 x 11½ inch) roasting pan; place pan on oven rack. Pour enough boiling water into pan to come halfway up sides of baking dish.
• 6. Bake custard 50 to 60 minutes or until knife inserted in center comes out clean. Transfer baking dish to wire rack; let stand 15 minutes to cool before serving. Or cover and refrigerate to serve cold later.
• 7. Enjoy the full recipe with details @ http://goo.gl/60fdrL

Steps:

• 1. First take 10-12 slices of Raisin Bread and cut into cubes put into a 11/2 qt. Pyrex baking dish.
• 2. Wisk eggs - sugar - vanilla & nutmeg in a large bowl in another bowl heat the milk in the microwave for 1 minute pour over Raisin bread cubes and soak until all the bread is wet.
• 3. put the Pyrex dish into a larger baking dish and add hot water to that one about an inch of water then bake at 350 degrees for 1 hour or until when tested it comes out clean. cool and serve with whip cream or (cool whip)

Steps:

• Lightly coat the inside of a 3-1/2 or 4-quart crockpot with cooking spray; set aside.
• In a large bowl whisk together the eggs and half-and-half. Stir in the pumpkin pie filling until combined. Stir in the bread cubes. Pour pumpkin mixture into the prepared cooker.
• Cover and cook on LO heat ONLY for 3-1/2 to 4 hours or until a knife inserted near center comes out clean (160 degrees F.) Turn off cooker and, if possible, remove liner from cooker. Let stand, uncovered for 30 minutes before serving.
• To serve: spoon bread pudding into dessert dishes; sprinkle each serving with some nuts. If desired, drizzle with caramel ice cream topping.
• NOTE: To make 5 cups dry bread cubes, cut 8 or 9 slices fresh bread into 1/2-inch cubes. Spread bread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered in a 300 degree F. oven for 10 to 15 minutes.