Georgia Bread Pudding Recipes

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch square baking dish.
• Spread half of the bread in the bottom of the prepared baking dish. Top with raisins, cinnamon, nutmeg, and remaining bread. Sprinkle with more cinnamon and nutmeg and drizzle with melted butter.
• Combine half-and-half, sugar, eggs, vanilla extract, and salt in a large bowl until well mixed and pour over bread. Press down on the bread with a fork to make sure it is saturated with the custard.
• Place the baking dish in a large pan of boiling water and bake in the preheated oven until the center is set, about 1 hour.

Steps:

• Preheat oven to 325 degrees F.
• Butter an 11X7 baking dish.
• In a large bowl, combine sweetened condensed milk and eggs, blending well; add peaches, peach juice, hot water and heated cream, melted butter, cinnamon, extracts and nutmeg.
• Add bread. Stir well, moistening completely; cover and refrigerate for at least one hour and up to three, stirring occasionally.
• Turn into prepared baking dish and bake for approximately 70 minutes or until a knife inserted near the center comes out clean.
• Cool slightly and serve with ice cream, heavy cream or a dessert sauce; refrigerate leftovers.

Steps:

• Preheat oven to 400 degrees F.
• Thoroughly mix sugar, evaporated milk, whole milk and egg yolks.
• Add butter, raisins, vanilla and spices.
• Mix well.
• Add bread cubes and toss to saturate bread.
• Pour into a greased 8 inch square baking dish.
• Bake for 25 minutes until pudding is ligh tly browned and set. Let cool before cutting.
• Cut into squares.
• Reheat in microwave before serving if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
• Bake until puffed and golden brown, about 1 hour.

Steps:

• Mix all pudding ingredients in large bowl, cover and refrigerate overnight to allow the bread cubes to absorb the liquids.
• Preheat oven to 400 degrees. In a small bowl combine pecans, brown sugar and flour for the streusel, stir in the melted butter.
• Generously butter the inside of a large casserole dish (2-3 quart size). Pour in the pudding mixture and sprinkle with the streusel.
• Bake 35-45 minutes, until a knife blade inserted in the center comes out clean. Cool for at least 2 hours, then refrigerate and serve.

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

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.

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
• Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.