Microwave Bread Pudding Recipes

Steps:

• Spread half of the chocolate-hazelnut spread on 1 slice of bread, then spread the other half on a second slice. Lay a slice of the remaining bread on top of each to make 2 sandwiches. Cut each sandwich into 6 squares.
• In a large bowl, combine the half-and-half, cinnamon and eggs and whisk until fully combined. Add the sandwich squares and toss them around gently in the liquid to fully coat each square.
• Divide the sandwich squares between 2 microwave-safe mugs (6 squares in each), then divide the remaining liquid evenly between the mugs. Microwave on high until the bread pudding puffs up slightly and looks firmer, about 4 minutes. Caution, it will be extremely hot.

Steps:

• In a large microwave-safe bowl, combine the cream, chocolate chips, cream cheese, sugar and butter. Cover and microwave on high for 2-3 minutes or until chips are melted; stir until smooth. Add the bread cubes; toss to coat., Place half of the bread mixture in a greased 8-in. square microwave-safe dish. Sprinkle with peanut butter cups; top with the remaining bread mixture. Microwave, uncovered, on high for 1-1/2 minutes or until peanut butter cups are melted. Serve warm.

Steps:

• Spread bread cubes evenly in an 8-inch round glass pan.
• Sprinkle with the sugar, salt, and raisins.
• Place milk in a 4-cup glass measuring cup and add the butter.
• Microwave on High for four minutes, until butter melts and milk is warm.
• Rapidly, stir in eggs with a fork or small whisk and combine well.
• Pour over bread.
• Microwave on Medium-High for 9 to 12 minutes.
• When cooked, centre may still be slightly soft, but does set up as pudding cools.
• Serve warm or chilled; your preference.

Steps:

• Cut the bread into fingers and layer them in the bottom of a small dish. (About 600 ml capacity).
• Add dried fruit.
• Whisk together the egg, milk, cream, vanilla extract and cream.
• Pour over the bread and let it sit for about 1 hour. If you don't have an hour it does not matter too much.
• Micorwave on medium power for 4 - 5 minutes until it begins to set at the edges.
• Let it stand for 5 minutes and then serve with cream or custard and a big grin.

Steps:

• Place bread cubes in 8" round dish.
• Sprinkle evenly with brown sugar, nutmeg, salt, then raisins.
• Measure milk into a 1 qt measuring cup.
• Add butter.
• Microwave at HIGH for 2 minutes, or until butter is melted and milk is warm.
• Rapidly stir in eggs with a fork and mix well.
• Pour over bread cubes in dish.
• Microwave at MEDIUM HIGH (power level 7) 9 to 12 minutes.
• When cooked, center may still be slightly soft but it will set up as pudding cools.
• Serve warm or chilled.
• NOTE: As every microwave varies, you may need to adjust cooking time for yours.
• This recipe was tested in a 1000 watt microwave and 9 minutes is plenty of time.

Steps:

• Combine milk, butter, and chocolate chips in a microwave safe bowl and microwave on HIGH for 90 seconds, then stir; microwave for another 30 seconds and stir again (if butter and chocolate has not melted at this point continue microwaving and stirring at 30 second intervals until melted).
• In an 8x8-inch glass baking dish or one of similar size, spread bread cubes evenly, then sprinle evenly with raisins, nuts, and salt.
• Quickly beat together chocolate mixture, eggs, sugar, vanilla, and cinnamon (mix well).
• Pour mixture over bread and microwave on BAKE-7 or MEDIUM for 12-14 minutes.
• Let stand for 5 minutes before serving.