Bread Pudding Recipes??
Does anyone have any proven recipes they'd like to share?? 
I found a few online and one in Paula Deen's cookbook that look pretty good. But, since we've got such good cooks on this forum, I thought I'd try here before I make one. I'll probably make a couple before hand to test them.  |
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| Hmmm, my mom I think has some good recipes. I'll see if I can get her to give them to me... |
funny I made bread pudding last night - I need a better recipe too  maybe something with a good custard like mom used to make |
| I found one last night, Kerry, on allrecipes.com that had a custard component to it. Here's the link to it. http://allrecipes.com/Recipe/Custard-Br ... etail.aspx
Does it sound like the one your Mom made? |
| This is so funny, I have been making rice pudding.... I had left over rice and so I decided to make rice pudding out of it. Yummy, then I wanted more cause I use it as breakfast for my mum. Heat it up with some milk and a dash of brown sugar ontop and it is a great hot breakfast...
Bread pudding, I will have to try it again... |
TylersMom wrote: This is so funny, I have been making rice pudding.... I had left over rice and so I decided to make rice pudding out of it. Yummy, then I wanted more cause I use it as breakfast for my mum. Heat it up with some milk and a dash of brown sugar ontop and it is a great hot breakfast...
Bread pudding, I will have to try it again... I love rice pudding too I've bene sick and living on broth and soup but I will eat pudding at night |
| My family loves the Paula Deen chocolate bread pudding recipe...in her books and at foodtv. Good served warm with ice-cream or my daughter likes raspberries and whipped cream with it. Really moist and easy to make...great for breakfast warmed in the microwave. |
| hmmm chocolate for breakfast - Nice!! |
| Croissant Bread Pudding
3 extra large whole eggs 8 egg yolks 5 cups half and half 1 and 1/2 cup sugar 1 and 1/2 teaspoon vanilla extract 6 croissants preferably stale sliced horizontally 1 cup raisins Maple syrup Preheat oven to 350 degree In a medium bowl mix the custard together - whole eggs, egg yolks vanilla and sugar and cream. Set aside .Slice the croissants in half horizontally. In a 10 x15 by 21/2 inch oven proof pan distribute the bottoms of the sliced croissants.Then add the raisins and cover with the tops of the croissants brown side up. Make sure the raisins are covered by the croissant so they don't burn. Pour the custard over the croissants and press down slightly and then let sit at leasr 10 minutes or overnight in the fridge if you have time. Place the pan in a larger one filled with one inch of water. Cover with a tent of aluminum foil with some holes cut in to allow the steam to escape. Bake for 45 minutes remove the foil and continue baking for another 40 minutes. The pudding will puff up. Serve with Maple syrup poured over each piece |
| I have made this many times
I cut ALL sugar by HALF and still is GREAT
The Best Bread Pudding Prep Time: 10 min Inactive Prep Time: 24 hr 10 min Cook Time: 50 min Level: Easy Serves: 8 to 10 servings 2 cups granulated sugar 5 large beaten eggs 2 cups milk 2 teaspoons pure vanilla extract 3 cups cubed Italian bread, allow to stale overnight in a bowl 1 cup packed light brown sugar 1/4 cup (1/2 stick) butter, softened 1 cup chopped pecans For the sauce: 1 cup granulated sugar 1/2 cup (1 stick) butter, melted 1 egg, beaten 2 teaspoons pure vanilla extract 1/4 cup brandy Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes. In another bowl, mix and crumble together brown sugar, butter, and pecans. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven. For the sauce: Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold. |
| Are Krispy Kreme's still around? I know not here. You could used regular raised/glazed doughnuts. (this recipe makes my teeth hurt just thinking about it. I don't like bread puddings so can't speak to quality)
Paul Deen's Krispy Kreme "bread" pudding: 2 dozen Krispy Kreme donuts 1 (14-ounce) can sweetened condensed milk (not evaporated) 2 (4.5-ounce) cans fruit cocktail (undrained) 2 eggs, beaten 1 (9-ounce) box raisins 1 pinch salt 1 or 2 teaspoons ground cinnamon Butter Rum Sauce: 1 stick butter 1 pound box confectioners' sugar Rum, to taste/make of medium pourable consistance Directions Preheat oven to 350 degrees F. Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible. Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce. Butter Rum Sauce: Melt butter remove from heat and slowly stir in confectioners' sugar. Add rum. Pour over Krispy Kreme Bread Pudding. |
I've seen her make that on her show, Susan. You're right - it's got to be extra sweet. Yowsa! But, to answer your question, yes, we still have lots of Krispie Kremes around here. Their home base is Winston-Salem, NC which is about 80 miles east of here. They are delicious, but I'd probably go into a sugar shock. 
Thanks for the recipe suggestions, Ladies!! |
| We have Krispie Kremes here. They yucky, to me at least. Way too sweet. I like cake-like donuts, though, and not the flaky kind. |
| Oh me too, blueberry, spice.......give me those cake donuts any time over raised!. |
Just give it to me. I'll eat it.  ink:
I like em dense (cake) I like them fluffy. I'd eat them any way if they're (clear) glazed. Mmmm... Mr. J and I had an argument over which one was the puffier kind of donut and which one was a "cake" donut ...and we decided to go get donuts last weekend just to resolve our debate. That's my kind of fighting. |
| Now that's a good fight! What was the outcome? |
I made the chocolate bread pudding recipe from PD's cookbook last night. It was delicious and a huge success. Everyone loved it. I warmed up some left overs for breakfast this morning. They must've been good because when I got up for a coffee refill, Genevieve snarfed down the rest of it. 
So, for Christmas Eve dinner, I'll try a different one. Simple to make and oh so yummy!! |
| Never leave chocolate alone when pups are around, (aside from the part chocolate is poisonous...but it takes a lot of pure cocoa to get a big dog)
Mine are drawn to the scent in hopes of "tastes." Doggie version of "can I lick the bowl?" "No, I lick the bowl, you get tastes." Another problem I've discovered is "rum balls." I was making some out of artifical rum flavoring for church. (fast, no alcohol......drat) Glacier awoke from a deep sleep, wandered into the kitchen nose held high. Went to where I had been mixing the dough, checked out the counter, licked the floor and found me at the table rolling out balls. Nose under elbow, "What are those wonderful smelling things?" Rum, chocolate, what more could a doggie want? She got a "taste." Wrong thing to do. "I want all of them NOW!" |
| I guess I should try one of these recipes. At our Christmas party, I chowed down on some pumpkin cheesecake (hate pumpkin pie, but I can do anything if it's got enough cream on top) ......and my husband brings a plate of bread pudding. It was the most disgusting thing I've ever seen. Lumps of yuck is what I saw, but he swore it was good. Had cranberries in it. |
| Jo, I'm with you. While very few desserts get passed by, bread pudding is one. |
| Oh I have to agree that it doesn't look like much, but oh my, it is so tasty!
I'm a big fan of deserts that are not TOO sweet. So, this is perfect for me. Jo, when my BIL saw it on the table last night, he sort of scrunched up his face and asked "what is this" and I told him bread pudding. He was hesitant but scooped some onto his plate and tasted it. His eyes lit up immediately and he said "THIS IS GREAT!! I NEED THE RECIPIE" I laughed and said "really? It's good? I've never made it before and I didn't taste it before serving it". So, I was glad it turned out well. There wasn't much left over, so it must've been a hit.
I found a recipe for one with lemon and cranberry that looks pretty good. I think I'll try it next. Then, the custard one...and then... |
| Alright... well I'm all about pleasing Mr. J, so I promise to make it right after the holidays. Then report back. |
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