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
HARRAH'S BREAD PUDDING RECIPE - (5/5)
Provided by á-170456
Number Of Ingredients 11
Steps:
- Heat the oven to 325 degrees. Grease the bottom and sides of a 13- by 9-inch glass baking dish with butter. Cut the bread into 1-inch cubes and spread them evenly in the pan. Sprinkle with the raisins. Mix together the cream, half-and-half, sugar, vanilla, cinnamon, nutmeg, eggs and salt in an electric mixer on low speed until smooth, 2 minutes. Pour over the bread and raisins, pressing down on the bread cubes so the custard covers them. Fill the bottom of a large pan with water to come up half an inch on the sides. Place the bread pudding pan inside the larger pan and bake until the pudding is browned on top and a knife inserted near the center comes out clean, 1 hour, 15 minutes. Remove the pudding dish from the larger pan and let it cool 5 minutes. Cut into pieces and serve. This recipe yields 12 servings. Each serving: 417 calories; 298 mg sodium; 184 mg cholesterol; 21 grams fat; 12 grams saturated fat; 51 grams carbohydrates; 7 grams protein; 0.85 gram fiber.
SIMPLE BREAD PUDDING
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
Provided by Mark Bittman
Categories easy, editors' pick, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams
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Estimated Reading Time 1 min
- Heat the oven to 325 degrees. Grease the bottom and sides of a 13x9-inch glass baking dish with butter.
- Mix together the cream, half-and-half, sugar, vanilla, cinnamon, nutmeg, eggs and salt in an electric mixer on low speed until smooth, 2 minutes. Pour over the bread and raisins, pressing down on the bread cubes so the custard covers them.
- Fill the bottom of a large pan with water to come up half an inch on the sides. Place the bread pudding pan inside the larger pan and bake until the pudding is browned on top and a knife inserted near the center comes out clean, 1 hour, 15 minutes. Remove the pudding dish from the larger pan and let it cool 5 minutes. Cut into pieces and serve.
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