pudding with bread, looking for these recipes? check this for 6 best pudding with bread: Bread pudding , Cinnamon toast bread pudding , Pecan Pie Bread Pudding , Punkin pie bread pudding (I) , Steamed Bread Pudding , Crock Pot S’mores Bread Pudding
Punkin pie bread pudding (I)
Recipe by: N.M.C.M.
6 large eggs
15 oz pumpkin puree
1/2 cup granulated sugar
1 cup brown sugar
1 cup heavy cream
1 tablespoon vanilla extra
1 cup milk
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
nonstick cooking spray, for greasing
2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
toasted pecans, chopped, for garnish
ginger, candied, minced, for garnish whipped cream, ice scream, for serving
In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, cream, vanilla, milk, and salt. Whisk until smooth. Add the cinnamon, ginger, cloves, and nutmeg, and whisk to incorporate. Set aside. Change
Lightly grease a 9×13-inch (22×33 cm) baking dish with nonstick spray. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Let sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator, to let the bread to soak up the liquid. Change Change Change
Preheat the oven to 350°F Change Change
Just before baking, toss the bread cubes to redistribute the liquid.
Cover and bake for about 30 minutes, then remove the lid and bake for another 30 minutes, until the pudding is set and beginning to brown.
Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream. Enjoy! Change Change
Notes- I was lucky to find this on sale, and it was perfect was a little harder in some spots, like using day old cut bread. I wrapped it up and stuck it in the refrigerator, checking so often, I made this in the morning, an let it sit in the refrigerator till I was ready to cook it for dessert after dinner. I did press down on it as well from time to time. Change Change
1 package white bread (I’m using Kings Hawaiian sweet rolls) broken up
In a bowl combine : eggs, milk, heavy cream,vanilla extract,and white sugar, beat with a whisk……. Change Change
Meanwhile break up your bread and place into a greased crockpot…… Change Change
Pour entire bag of Hershey’s s’mores package into crock pot with bread pieces…… Change Change
Pour wet ingredients over bread and s’mores chips in crockpot…..Mix gently….. Change Change
Sprinkle the cinnamon sugar over the top…… Change Change
Cover crockpot and cook on low for 2 hours……I lightly stirred mine after an hour to prevent it from sticking too much to the bottom of the crockpot…… Change Change
Serve and enjoy !!! Change
Steamed Bread Pudding
Recipe by: I Love Salt
4 tbsps granulated sugar
2 cups low fat milk
1 tbsp vanilla essence
5 slices breads
100 g raisins
2 tbsps butter
For the sauce :-
2 tbsp Custard Flour
1 can Evaporated Milk
2 tbsp Sugar
2 tsp Vanilla Essence
100 ml water
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over teared bread and let sit for 10 minutes.
In another bowl, pour melted butter then pour prepared breads into it. Sprinkle with raisins. Steam for 45 minutes to 1 hour.
For the sauce: Mix together the granulated sugar, custard flour, evaporated milk, water and vanilla essence in a saucepan. Mix it well before stir it over medium heat. Stir together until the sugar is melted and the sauce is thicken.
Pour the sauce over the bread pudding. Serve warm or cold.
Pecan Pie Bread Pudding
Recipe by: Raven
1 loaf bread of your choice. I like Challah or Brioche
4 eggs, beaten
3 1/2 cups milk or cream
1 cup sugar
1/8 tsp. Salt
2 tsp. Cinnamon
1 stick softened butter
1 tbsp. Vanilla extract
1 1/2 cup packed brown sugar
1 cup chopped pecans
40 to 60 minute
Cut bread into 1 inch cubes. Place in large bowl. Set aside.
In medium bowl, beat eggs, granulated sugar, milk, vanilla, salt and cinnamon.
Pour milk mixture over bread and mix to coat bread.
Set aside so the bread can absorb the liquid about 15 minutes.
Mix the brown sugar, softened butter and pecans until it resembles wet sand.
Grease a 9×13 pan with butter or non stick spray.
Pour half of the mixture into pan. Sprinkle half the brown sugar mixture evenly over.
Repeat another layer of bread mixture then brown sugar mix on top.
Bake for 40 to 45 minutes or until set. Middle will have slight jiggle but will firm up as it cools.
Serve warm or cold.
* Note ***
Can use smaller pan for thicker results. Just cook longer if using 8×8 or 9×9 pan.
Cinnamon toast bread pudding
Recipe by: SherryRandall
1 loaf cinnamon bread, cubed
4 cups milk
4 eggs beaten
1/3 cup sugar
1 cup raisins, optional
1/2 stick butter, melted
1/4 cup brown sugar
Preheat oven to 350. Put cubed bread And raisins in a large mixing bowl. In another bowl, whisk the milk, eggs, sugar, vanilla and salt.
Pour custard over bread and stir to coat. Allow the bread to soak a bit then stir again. Do this until most of the liquid is absorbed. I take about 30 minutes allowing it to absorb.
Butter a casserole dish. Once the liquid is absorbed into the bread, pour it into the casserole and bake for about 30 minutes. Take out of the oven.
Increase the oven temp to 375. Combine melted butter and brown sugar and pour evenly over the top. Put back in the oven and cook another 10 minutes or so. It’s done when a toothpick comes out clean.
Recipe by: Eowyn Arwen
3 tablespoons butter
1/2 cup milk
1/4 cup sugar
2 teaspoons sugar
1 1/2 teaspoon cinnamon
5-6 slices bread
Cut bread into cubes
Melt 2 tablespoons butter
Put bread into baking dish and poor butter onto cut bread
Mix 2 eggs, 1/4 cup milk, 1/4 cup sugar, 1 teaspoon cinnamon and poor mixture onto bread