Sourdough Bread Pudding Recipes

Steps:

• For the bread pudding: Preheat the oven to 325 degrees F. Butter a loaf pan or 8-inch round cake pan.
• Combine the cream, milk, sugar, vanilla and salt in a medium saucepan and place over medium heat. Cook, stirring occasionally, until the sugar melts. Remove from the heat.
• Put the butter in a large bowl and slowly pour a third of the hot cream mixture into the bowl, whisking gently to melt the butter. Add the eggs and yolk and whisk until combined. Whisking constantly, slowly pour in the remaining cream mixture.
• Once fully mixed, add the bread and let soak for 10 minutes. (Note: If you're not in a rush or are making this ahead of time you can soak the bread for longer before baking. A longer soak makes the bread more flavorful and very tender.)
• Pour the mixture into the prepared pan. Bake until the top is golden brown and the edges have pulled away from the pan slightly, 25 to 30 minutes.
• For the macerated strawberries: Toss together the strawberries, sugar, lemon zest, lemon juice and pinch of salt in a medium bowl with a wooden spoon. Let sit at room temperature for 30 minutes.
• Serve the pudding warm, scooping it right out of the pan, or let it cool and cut it into slices. Serve with the macerated strawberries and ice cream, if using. Enjoy!

Steps:

• 1. Preheat oven to 325°. Butter a 2.5-quart casserole dish. Fill the dish with the bread, and mix in the raisins and cranberries. Press the mixture down slightly so it's level with the top of the dish.
• 2. In a medium mixing bowl, beat eggs well with the sugar. Mix in the large can of evaporated milk, the cinnamon, vanilla, and nutmeg, and beat well. Pour over the bread. Push bread down under the liquid.
• 3. Bake at 325°F for about 1 hour, until eggs are set. Remove from oven and let rest about 15 minutes before serving.
• 4. Make the sauce to pour over each serving: Combine 1/2 cup evaporated milk, 1 stick butter, and 3/4 cup sugar in a saucepan. Heat to a boil over medium heat. Boil for 5 minutes stirring occasionally; then remove from heat. Stir in 2 tsp brandy or vanilla.
• 5. Spoon portions of bread pudding into serving dishes and top with the sauce. Refrigerate any leftovers and reheat before serving again.

Steps:

• Place bread cubes in a 9x13-inch baking dish. Add raisins and almonds.
• Combine milk, eggs, sugar, butter, vanilla extract, and cinnamon in a mixing bowl. Pour mixture over bread and let sit for about 30 minutes to let bread absorb and soften.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top is lightly browned, about 50 minutes.
• Melt 1 stick butter in a saucepan over low heat, 3 to 5 minutes. Add confectioners' sugar and stir well. Remove from heat. Stir in amaretto. Allow sauce to sit at room temperature until thickened, about 15 minutes. Pour sauce over bread pudding before serving.

Steps:

• In a large saucepan over medium heat, melt butter, add diced slices of bread, stirring until coated.
• Add grated Cheddar cheese; stir well.
• Set aside.
• In a medium bowl, with a wire whisk combine milk, egg yolks, salt, dry mustard, worsteshire sauce and cayenne pepper.
• Beat well.
• Pour over the bread cubes.
• In another bowl beat egg whites until stiff, but not dry, fold into bread mixture, toss until mixed.
• Spoon into a lightly greased 9-inch square baking dish.
• Cover and chill overnight.
• Bake, uncovered at 325 for 30 minutes, or until the center is set.
• Serves 6.

Steps:

• Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, almond extract, nutmeg, & cinnamon. Pour over bread cubes. Stir in remaining ingredients.
• Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with whipped cream and a dash of cinnamon, if desired.
• Note: For a puffier pudding, refrigerate several hours or overnight before baking.).