Bread Pudding - Is Refrigeration a Must?
ritaweeda
4 years ago
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beesneeds
4 years agoMichael
4 years agoRelated Discussions
RECIPE: Bread Pudding Recipe for Forestelves
Comments (3)Here's one I made on Thursday, everyone liked it. I added the vanilla sauce on top. Eggnog Bread Pudding Serves 8. 1 loaf stale French bread ----- betting cinnamon raisin bread would do great (it does!) 1 quart eggnog 3 eggs 2 tablespoons vanilla 1 cup raisins 1/2 cup sugar 1. Heat oven to 325 degrees. Grease a 9x13x2-inch pan. 2. In a large mixing bowl, crumble the bread and pour the eggnog over it, letting it sit until bread is soft, at least 20 minutes and even overnight. 3. In a smaller bowl, beat together the eggs, sugar, and vanilla and stir into the bread and eggnog mixture. Add the raisins and mix well. 4. Bake for 1 hour and 10 minutes, or until knife comes out clean. Let cool before cutting. 5. Serve with a little whipped cream, or powdered sugar on top if desired. Vanilla Sauce Recipe (1 CUP) This sauce is perfect with the Bread Pudding 1 cup water 1/2 cup sugar 1 tablespoon cornstarch 2 tablespoons butter or margarine 2 teaspoons vanilla extract 1 pinch salt 1.Bring water to boil in a small sauce pan. 2.Combine sugar and cornstarch. 3.Stir well. 4.Add sugar mixture to boiling water. 5.Reduce heat to medium, stirring constantly or until mixture thickens. 6.Remove from heat. 7.Add butter, vanilla, and salt. 8.Stir until butter melts....See MoreAnn T: Questions about bread pudding
Comments (9)Here you go Sue. Home Cookin Chapter: Recipes From Thibeault's Table Bread And Butter Pudding With Caramel Sauce =========================================== 5 or 6 slices of bread 1/2 cup butter 1 to 1 1/2 cups sugar 5 eggs 2 cups cream (Or milk) vanilla pinch of salt Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked. Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread buttered side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and salt. Pour over bread and allow the bread to absorb. (make be refrigerated at this point and baked later) sprinkle with some white sugar and place dish into a pan of hot water and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden. To make caramel sauce, bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla. Custard sauce for Chocolate Bread and butter Pudding. The custard sauce was really easy. It was just two cups of milk or cream ( I used coffee cream) heated to a simmer. Mix three tablespoons of flour into 1/2 cup of white sugar and mix into a beaten egg. When the milk is hot, slowly pour the milk into the egg mixture,stirring constantly. Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency. Cover the surface directly with plastic wrap and refrigerate....See MoreSavory Gingerbread Bread Pudding
Comments (4)LOL!! I can't imagine throwing away perfectly good food just because it's left over. Or throwing away a block of cheese when you can cut off the offending bit. Do people do that? The bread pudding was good hot, but it was approaching awesome as it cooled, and this kind of thing is always better the next day....See MoreYesterday's challah becomes today's bread pudding
Comments (8)LOL, AnnT, I knew you'd approve. Mother says the raisins remind her of little dead bugs in there. (snicker) Some apricots might be really good, though, or some of your caramel sauce and I was thinking about raspberries. Sorry, LindaC. PM, now that sounds like dessert! I'm still passing mine off as breakfast. I think we'll always be on Weight Watchers, Elery keeps calling it a "lifestyle". He's lost 90 pounds and I think he's too thin, but he just won't give it up. Colleen, I'm thinking Amanda would love it, made with gluten free bread and coconut milk, I'm definitely going to have to do that. Martha, my bread never gets thrown away. Most times it becomes bread crumbs, but this is a much better use of challah, I think. Nancy, I've seen french toast and bread pudding made with pumpkin or banana bread, but never an unsweetened type. Now that's a lucky accident, you could call that "recipe development"! SheilaJoyce, I don't have that cookbook, but that sounds just like the bread pudding Grandma made, with vanilla and cinnamon and lots of custard. I always figured it was because us kids ate nearly all of the bread and didn't leave that much, so more eggs than bread. Mother is having some more of it right now with coffee, she says all her pills are easier to take with bites of bread pudding to help them down. Yeah, that's her story... Annie...See Moreritaweeda
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