Moms Best Bread Pudding Recipes

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
• Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
• Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
• Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
• Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
• Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

Steps:

• Heat oven to 350°F.
• Scald milk with butter; set aside to cool.
• In a large bowl place torn bread pieces, sprinkle with as much cinnamon as you like. Sprinkle 1/2 cup sugar, 1/4 tsp salt and 2 eggs (slightly beaten) over cinnamon sugar bread pieces. Mix gently.
• Pour cooled scalded milk and butter over the bread mixture and add any optional items before pouring into greased loaf pan. Mixture should fill the bread pan.
• Place the loaf pan in a large baking pan and fill with 1" of water (called a water bath).
• Bread pudding is done when a knife inserted in center comes out clean. Oven temps may vary and so would the baking time.
• Slice into 1" slices and serve warm. top with a dollop of the Hard Sauce(see below).
• May be warmed in microwave for leftovers.
• Hard Sauce recipe:.
• Beat butter until creamy. Gradually add powdered sugar and then vanilla until all mixed.
• Spoon a dollop on a slice of warm bread pudding. Mmm--enjoy!

Steps:

• 1. Place 2 ½ cups of bread cubes in a 1 quart casserole or baking dish.
• 2. Combine sugar, vanilla and milk in the top of a double boiler, scald. Remove from heat.
• 3. Gradually add milk mixture to beaten eggs, stirring constantly. Mix in raisins, apricots and Grape-Nuts.
• 4. Pour over bread cubes. Top with remaining bread cubes.
• 5. Place baking dish in a pan of hot water. Bake at 325° for 1 hour or until set. Can be served warm or cold.