Bread Pudding Grammies Way Recipes

OLD-FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

BREAD PUDDING II

Steps:

• 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.

BREAD PUDDING

Steps:

• Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
• Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
• Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
• Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
• Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

BREAD PUDDING / GRAMMIES WAY

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9x13 pan or dish with nonstick cooking spray. The deeper dish the better. Break bread into pieces or cube and place into prepared pan.
• 2. Beat sugar, eggs and milk and cream.
• 3. Pour over the cubed bread, pushing the bread down into the milk mixture, making sure all is covered.
• 4. Sprinkle with a generous amount of cinnamon.
• 5. Dot with pats of butter.
• 6. Bake for 45 - 50 minutes, or until a pick comes out clean and pudding is set. You many want to place some foil on stove bottom. Sometimes mine has leaked and made a smoky mess...
• 7. While baking...make your vanilla sauce. Don't skip this, as it is to die for... In a bowl, mix the corn starch with the sugar.
• 8. In a medium sauce pan, add the 1 cup of water, bring to a boil. Whisk in the sugar mixture and stir until thickened.
• 9. Turn off burner or remove from heat and stir in the vanilla and butter.
• 10. Stir until butter is melted.
• 11. Serve this delicious sauce over the warm bread pudding...absolutely delish!!! I usually serve with a dollop of whipped topping and a sprinkle of cinnamon.

CINNAMON-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350°. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Serve warm.

CARAMEL BREAD PUDDING

Steps:

• Preheat oven to 350°F
• Press sugar into the bottom of a baking dish.
• Place bread on top of sugar tearing to fit. Drizzle bread with melted butter. Sprinkle with nuts and cinnamon.
• Combine remaining ingredients and pour over bread.
• Bake 35-40 minutes or until tester comes out clean when inserted in center.

GRAMMIES CARAMEL BREAD PUDDING

Steps:

• Preheat oven to 350.
• Pack sugar in a buttered casserole dish.
• Cut bread in small pieces and place buttered side down on sugar.
• Mix the egg, milk and vanilla together.
• Pour it over the bread.
• Put in the oven and bake for approximately 50 minutes until nicely browned and bubbly around the edges.
• Serve as is or with cream and raisins.