Any good recipes for a good bread puddings???

i am making enough for two persons so no industrial sized ideas please lol


no smart awnswers or havent got a clues...


if you don't know don't answerAny good recipes for a good bread puddings???
http://allrecipes.com/Recipe/Bread-Puddi鈥?/a>Any good recipes for a good bread puddings???
bread pudding





Bourbon Sauce:





1/2 cup (1 stick) butter, melted


1 cup sugar


1 egg


1 cup Kentucky bourbon whiskey


Bread Pudding:





1 loaf French bread, cut into 1-inch squares (about 6-7 cups)


1 qt milk


3 eggs, lightly beaten


2 cups sugar


2 Tbsp vanilla


1 cup raisins (soaked overnight in 1/4 cup bourbon)


1/4 teaspoon allspice


1/4 to 1/2 teaspoon cinnamon


3 Tbsp unsalted butter, melted


Bourbon Sauce:





In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.





Bread Pudding:





1 Preheat oven to 350掳F.





2 Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.





3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350掳F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.





Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
im sorry i dont but i do know that if you soak the raisins in rum first then that gives an extra flavour! also try adding glacier cherries inside, gives it an other angle of flavour!
There are some seriuosly lovely recipes for all kinds of bread pudding on this site.


http://www.recipezaar.com/recipes.php?q=鈥?/a>
1/2 cup raisins


1/2 cup brandy or water


1/4 cup butter or margarine, melted


8-10 slices dry bread


1 cup packed brown sugar


1 teaspoon cinnamon


1/4 teaspoon allspice


3 eggs


1/4 teaspoon salt


1 teaspoon vanilla


3 cups milk, scald %26amp; cooled





Cover raisins with brandy or water.


Set aside.


Melt butter or margarine.


Break up bread, set aside.


Combine brown sugar, cinnamon, allspice.


Reserve 3 tablespoons of this mixture for topping.


Toss bread with remaining sugar mixture.


Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way.


Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.


Drain raisins, place 1/2 raisins over bread crumbs.


Repeat layers.


Combine egg, salt, and vanilla in a bowl.


Beat for 1 minute.


Add milk slowly.


Pour over mix in dish.


Let stand for 5 minutes.


Sprinkle reserved sugar mix on top.


Bake at 325F for 45 to 50 minutes.





21 min 5 min prep





4 cups lightly packed bread, cut in cubes (about 4 or 5 slices of bread)


1/2 cup packed brown sugar


1/4 teaspoon salt


1/2 cup raisins


2 cups milk (not skim)


1/4 cup butter or margarine


2 large eggs, beaten





Spread bread cubes evenly in an 8-inch round glass pan.


Sprinkle with the sugar, salt, and raisins.


Place milk in a 4-cup glass measuring cup and add the butter.


Microwave on High for four minutes, until butter melts and milk is warm.


Rapidly, stir in eggs with a fork or small whisk and combine well.


Pour over bread.


Microwave on Medium-High for 9 to 12 minutes.


When cooked, centre may still be slightly soft, but does set up as pudding cools.


Serve warm or chilled; your preference.
Maple-Pecan Bread Pudding


Ingredients:


4 cups French bread cubes


3 eggs, beaten


1-1/2 cups half-and-half or light cream


1/2 cup sugar


1 teaspoon vanilla


1 teaspoon finely shredded orange peel


1/2 cup orange juice


1/2 cup maple syrup or maple-flavor syrup


1/2 teaspoon whole allspice


1/4 teaspoon whole cloves


1 3-inch piece stick cinnamon


1/3 cup small pecan halves, toasted





Directions:


1. Preheat oven to 350 degrees F.


2. Place bread cubes in a 15x10x1-inch baking pan. Bake in the preheated oven for 10 to 15 minutes or until toasted, stirring twice. Reduce oven temperature to 325 degrees F.


3. Stir together beaten eggs, half-and-half or light cream, sugar, vanilla, and orange peel in a medium mixing bowl just until combined. Divide bread cubes evenly among four 8- to 10-ounce au gratin dishes or individual casseroles. Pour the egg mixture evenly over the bread cubes. Bake in the 325 degree F oven about 35 minutes or until a knife inserted near center comes out clean. Cool slightly.


4. Meanwhile, combine orange juice, syrup, allspice, cloves, and cinnamon in a small saucepan. Heat to boiling heat. Cover and simmer 10 minutes. Remove spices with a slotted spoon. Simmer, uncovered, about 8 minutes more or until reduced to 1/2 cup. Stir in toasted pecan halves. Cool slightly. Spoon sauce over warm bread pudding. Serve immediately. Makes 4 servings.





***Tried and approved. Delicious!!
If you are good eaters use 3 slices of bread each,(crusts cut off if you're posh) personally i leave them on .Butter the bread both sides. Cut into triangles 4 per slices and put them into a buttered dish. Sprinkle with currants, (again i prefer sultanas) Set aside and make your egg custard. 2 eggs beaten added to a pan with 3/4 pint milk and 1-2 tablespoons of sugar.Depends on how sweet you like things., Add a few drops of vanilla, When it thickens strain over the bread etc. Sprinkle with nutmeg opt. cook in a moderate oven until golden and custard is cooked.
get one fruit loaf spread with cinnamon butter place in the dish and pour a small wine glass of rum over leave to soak till all the bread has taken up the rum then cover with the egg custard bake in the oven then serve with your sauce of your choice.
Mimis Bread Pudding


1 loaf french bread cut into 1'; cubes


1/4 cup sugar


1/2 cup raisins (soak 1/2 hour in warm water and drain)


2 teaspoons vanilla


1 pinch nutmeg


1 qt Half %26amp; Half


1/4 lb butter, melted


4 eggs, beaten





Method





Fill a 9 x 9 x 2 1/2'; baking pan with the bread cubes and sprinkle the raisins on top.





(Use enough bread to come to the top of the pan. You might not use the whole loaf).Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak 1/2 hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan. Bake in a 325掳 oven for about 40 minutes until the pudding is golden brown and puffed up around the edges. The center should be ';set'; but still a little soft. You can make this ahead of time and heat it in the microwave oven later.





Whiskey Sauce


1/2 lb butter





2 cups sugar





1/4 cup whiskey





4 eggs beaten in a small bowl with the whiskey








Method


Melt butter in a small saucepan over low heat. Add sugar and stir will. Remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey. Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle). Keep the sauce warm until serving. If you like, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favorite ice cream.
i don't have the exact recipe on this computer but search for exact one this is my best from memory...


9 day old glazed donuts


tear donuts to bite sized and line bottom of 11x13 glass baking pan


mix 2 eggs 2 egg yolks, 1 cup sugarr,, 1 cup brown suga,r 3 cups milk , teaspoon salt, teaspoon and a half Cinnamon, teaspoon nutmeg


after mix is well liquefied pour over donuts.


cover and refrigerate 1 hour


when the hour is nearly done preheat the oven to 375


find a pan that is slightly larger than the pan u have your mix in


place 1 cup water in the larger pan then put the mix pan in top bake for 70 minutes


optional glaze


1/3 cup butter 1/3 cup brown sugar 1shot whiskey


melt butter on low add sugar mix well then add shot of whiskey let Alcohol cook down.


when i tried this i poured the glaze over the pan and it became too soupy so i would say just drizzle a few spoons or brush it over the top. you should serve it hot
I've always used this Delia recipe, and it comes out a treat every time.





http://www.deliaonline.com/recipes/rich-鈥?/a>





As long as you use the right amount of bread, egg, milk and cream you can vary the other bits and bobs to your own taste. Personally I don't like currants much, so I scale it down to just a few. Nutmeg is a must though. For the absolute best gooey texture, let the whole thing sit and soak for about 15 mins before you put it in the oven.
Well I think you can always trust Delia's recipes, I find that they are very good. Here is her recipe for bread pudding. It does serve six people but you could easily half it or just save the leftovers for another day :) Good luck!


http://www.deliaonline.com/recipes/spice鈥?/a>
Here's a recipe of my ';rustic'; (messy + easy) bread and butter pudding that just brims over with ooey gooey bread and crispy raisins. If you want you can glaze it after with some warmed apricot jam or honey- but i like it slightly burnt and au naturelle.





Indredients:





6 eggs


2 1/2 cups sugar


1 tbsp vanilla extract


4 cups full cream milk (2%)


6 crusty bread rolls (like hot dog rolls but not the crap kind)


1/2 cup raisins


3/4 cup rum


50 g butter, sliced thinly





Method:





1. Put the raisins in the rum to macerate and plumpen overnight.





2. Whisk eggs, vanilla and sugar in a bowl. Put the milk on to boil.





3. Cut the rolls in 1-inch pieces.





4. Pour the milk slowly into the eggs whisking rapidly. Voila custard.





5. Dunk the bread in the custard, make sure it absorbs a bunch of custard. Place in buttered baking pan, with the brown bits toward the top but on an angle so that you see white too. Fill the whole pan with the soaked bread.





5. Take the slices of butter and insert randomly between bread slices. Do the same with the raisins, sprinkling on top too. Pour over any remaining custard. You can make more if you like it runnier. This recipe makes it just so that the bread sticks together, with no runny custard.





6. Bake at 200 until golden and there are some dark brown bits.





Serve warm with pouring custard, or vanilla ice cream
INGREDIENTS


6 slices day-old bread


2 tablespoons butter, melted


1/2 cup raisins (optional)


4 eggs, beaten


2 cups milk


3/4 cup white sugar


1 teaspoon ground cinnamon


1 teaspoon vanilla extract





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.


In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.


Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
I modified my recipe so it serves about 2.





BREAD PUDDING





INGREDIENTS


2 slices day-old bread


2 teaspoons butter, melted


2 tablespoons and 2 teaspoons raisins (optional)


1-1/3 eggs, beaten


2/3 cup milk


1/4 cup white sugar


1/4 teaspoon ground cinnamon


1/4 teaspoon vanilla extract





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.


In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.


Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
bake some mini cakes but full pudding in the cakes cover icing over them and your done.
Bill Nicholson's Krispy Kreme Bread Pudding with Butter Rum Sauce Recipe courtesy Paula Deen


























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, recipe follows





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:


1 stick butter


1 pound box confectioners' sugar


Rum, to taste


Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.