Best Classic Bread Pudding Recipes

CLASSIC BREAD PUDDING

Steps:

• Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
• Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
• Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.
• Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.
• Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.

CLASSIC BREAD PUDDING

Steps:

• Trim crusts off bread and cut loaf cross-wise into 3/4 inch thick slices.
• Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan – you may have to overlap them on each other and push and tug a bit to get them to fit without overlapping the edges of the pan.
• Whisk the eggs, half-and-half, sugar, nutmeg and vanilla together until well blended, then gently pour over the bread and soak for about 30 to 40 minutes until its al soaked up – you may need to coax it a bit by spooning some of the liquid over the top.
• Bake in 350 oven for about 30 minutes, or until custard is cooked in the center.
• If desired, run the pan under the broiler about 3 to 4 inches from the heat for a golden and crusty top (optional).

CLASSIC CRANBERRY BREAD PUDDING

Steps:

• 1. Combine cranberry sauce, bread and raisin in a bowl. Add the well beaten eggs,sugar, milk and cinnamon. Mix gently.
• 2. Pour into a well greased 2 quart casserole. Bake at 350' for about 45 minutes ( until puffed and firm ) Serve warm with cream or whip cream. Enjoy !

CLASSIC NEW ORLEANS BREAD PUDDING WITH A BOURBON SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.
• Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the spiced cream. Garnish with a sprig of fresh mint and confectioners' sugar.

CLASSIC BREAD & BUTTER PUDDING

Steps:

• Heat the cream in a pan until boiling. Meanwhile, whisk the egg yolks and sugar together in a large bowl with an electric whisk until light and fluffy, about 3-5 mins. Pour the hot cream over the eggs, whisking continuously, and when everything is mixed, set aside.
• Spread the bread with the butter, and cut into triangles. Arrange in a shallow baking dish, about 20 x 26 x 5cm, buttered-side up, in three layers, sprinkling the raisins and finely grating some nutmeg over the bottom two layers and leaving the top layer clear. Pour over the warm custard, lightly pressing the bread down with your fingers to help it soak in. Leave to stand for at least 20 mins before cooking. Can be prepared up to this stage several hours ahead, chilled and cooked when needed.
• Heat the oven to 180C/160C fan/gas 4. Sit the dish in a large roasting tin and pour a kettleful of hot water into the roasting tin so it comes three-quarters of the way up the outside of the dish. Bake in the oven for 20-25 mins until the custard is just set.
• Remove the pudding from its water bath and scatter the top liberally with more sugar. Caramelise the top under a hot grill or with a blowtorch - take it really far (a few burnt edges add to the flavour), but be careful it doesn't catch. Leave the pudding to rest for 5 mins, then serve with your favourite ice cream - I like bitter orange marmalade ice cream.

CLASSIC BREAD PUDDING

Steps:

• Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
• Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
• Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.
• Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.

EASY CLASSIC BREAD PUDDING

Steps:

• preheat oven to 350°F.
• butter the bottom and sides of a 1.5 quart casserole dish. rip the bread into little pieces and put in the dish. in a medium bowl, mix eggs, milk, 1/3 Celsius sugar, and vanilla together, then pour evenly over bread. add raisins, if desired, and toss lightly to make sure all the bread pieces are saturated. cover top with pats of butter, and sprinkle all over with cinnamon and nutmeg.
• place dish on middle oven rack and bake at 350F for one hour.
• after an hour, turn off heat in oven and let pudding stand while you make the sauce. In a medium saucepan, bring starch, water, and sugar to a boil. let boil a minute or two, then remove from heat, and add butter and vanilla, stir the butter in until thoroughly melted - sauce should be thick and creamy.
• serve in individual dishes, and top each portion generously with vanilla sauce - this recipe makes a lot of sauce so you don't have to be skimpy.