Please post your best bread pudding recipe

Posted by BETTE-INDIANA  on Sun, Oct 8, 00 at 17:21

I love bread pudding with sauces. Please post your favotie bread pudding recipe if you have one. Yuuumuuummmmmy

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Posted by: Carolyn Mid TN on Sun, Oct 8, 00 at 17:34

Here is one that my entire family loves.
RUM BREAD PUDDING

2 cups Bread, cut into cubes
2 cups milk
2 eggs, slightly beaten
1 cup sugar
1 tsp. vanilla
1 T rum extract
1/2 cup butter, melted
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 cup raisins

Combine all ingredients in a large bowl and
mix well. Pour into a lightly buttered baking
dish. Place in a pan of hot water in 350
degree oven for 1 hour.

It makes a kind of sauce of it's own... Yummy...

Carolyn

            Posted by: Ginger - St Thomas  on Sun, Oct 8, 00 at 19:26

LEMON BREAD PUDDING (long, but you can use purchased lemon curd, if you want to)
LEMON CURD
3 eggs + 1 yolk
1 cup sugar
Finely grated zest of 2 large lemons
1/3 cup fresh lemon juice
1 stick unsalted butter cut in 1" pieces

In the top of a double boiler, beat the eggs, yolk & sugar to mix. Stir in the zest & juice. Add the butter. Place over hot water on moderate heat. Cook uncovered, stirring & scraping the pan frequently with a rubber spatula for 15-20 minutes until the mixture is as thick as mayonnasie. It will register 180° on a sugar thermometer. Remove the top of the double boiler & set aside to cool, stirring occasionally. Will keep refrigerated for several weeks.

BREAD PUDDING
One 8-10 oz loaf French bread
10 large eggs
1 1/4 cups sugar
1 qt milk (I use half-and-half)
1/4 tsp salt
1 1/2 tsp vanilla
Lemon curd

Butter a shallow, oblong 3 qt baking dish (13x8 or 9x2") & set aside. Preheat oven to 350°. Slice the bread 1/2" thick. Place slices on cookie sheet & bake for 10-15 minutes until dry but not brown; turn slices over when half done. Set aside.
In a large bowl beat the eggs & 1 cup of the sugar (reserve other 1/4 cup). Beat in the milk, salt & vanilla. Set aside. In the bottom of the baking dish place a layer of the bread slices touching each other. If necessary, break a few slices to fill in spaces. Spread 1/2 of cooled lemon curd over bread. Make a 2nd layer of bread slices, these slices at right angles to the first slices. Fill in w/torn bread slices to fill in if necessary. Spread remaining curd over the top.
Ladle egg & milk mixture slowly all over the top. Let stand at room temperature 1 hour. Put rack in center of preheated oven. Sprinkle remaining 1/4 cup sugar over top of pudding. Place baking dish in a large shallow pan, place in oven & pour hot water into pan to about 1/2 the depth of the baking dish. Bake for about 45 minutes until top is puffed & just barely colored. Tap the side of the baking dish & when the middle only moves slightly, it;s done. Serve hto or at room temperature.
Good with raspberry sauce.

This is the best bread pudding I've ever eaten.

            Posted by: Terry on Sun, Oct 8, 00 at 20:11

This one's delicious--won 1st place in the cooking with coffee contest at the state fair a few years ago. Enjoy.
Terry

Coffee and Almond Bread Flan

1 cup sugar
1 tablespoon water
1/2 cup almonds
2 teaspoons vanilla
1 cup brewed coffee
1 tablespoon amaretto liqueur (optional)
6 eggs, slightly beaten
1/2 cup brown sugar
1/2 cup white sugar
1/4 teaspoon salt
2 cups half and half
2 cups brioche-cubed

Preheat oven to 350 degrees. In a heavy skillet, stirring, heat 1 cup sugar and the water until melted and golden. Pour into a soufle dish and dip to coat the bottom. Be very careful with this step--the melted sugar is very hot and can give a nasty burn. Let cool some. In blender, combine the almonds, vanilla and coffee--process until smooth. Strain into a bowl (discard nut bits), add the amaretto, eggs, brown and white sugars, salt and half and half. Whisk to blend. Stir in the bread cubes. Ladle or pour into the prepared pan. Bake in a water bath for 1 hour. Remove dish from pan of water and chill. Run a knife around the edge to loosen and flip onto a serving platter with a high rim. (Do this over the sink just in case some of the caramel drips.) If desired, garnish with almond slices and long strands of lemon or orange zest. Enjoy.

            Posted by: Marlen in South FL  on Sun, Oct 8, 00 at 20:53

Cuban Bread Pudding (Pudin de Pan)

1 loaf white bread
1 quart of milk
3/4 cup raisins
1 cup wine
1 cup orange juice
1 cup of sugar
1 teaspoon cinnamon
1 tablespoon vanilla
pinch of salt
1 tablespoon lime rind
1/2 pound melted butter
8 egg yolks

Mix all ingredients (EXCEPT the raisins) with an electric mixer in a large mixing bowl. Fold in the raisins with a spoon and pour into buttered pan. Bake at 300-325°F for about one hour and 15 minutes.