Custard Raisin Bread Pudding Recipes

CUSTARD BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350 degree Fahrenheit.
• Spray a 9 x 13 casserole dish with nonstick spray.
• Pull apart your bread into smaller chunks and add them to the casserole dish.
• Using an immersion blender, lightly blend the eggs, milk, extract, sugar and spices.
• Add the custard to the bread and use a spoon to mix all the bread with custard.
• Allow the bread to soak up the custard for at least 5 minutes before baking.
• Bake for 50-55 minutes. The center of the bread pudding should be springy. Use a toothpick to make sure it comes out clean when inserted.
• Allow pudding to sit for 10 minutes before icing.
• For icing, mix the milk, powdered sugar, and 1 tsp of vanilla extract until thick and creamy.
• Pour over the bread pudding and enjoy warm.

RAISIN BREAD PUDDING

Steps:

• Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir. , Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°., For sauce, melt butter in a small saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
• Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
• Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
• Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
• While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
• Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

RAISIN CUSTARD BREAD PUDDING

Steps:

• 1. Pre-heat oven to 350 degrees. Grease a 1 quart casserole dish
• 2. Cube 4 slices of thick bread, I used 2 day old French Bread. Add bread and raisins to to scalded milk and let set 5 min.
• 3. To the milk and bread mixture add cut up butter, sugar, salt, beaten eggs and vanilla. Stir well, make sure eggs are incorporated.
• 4. Pour into casserole dish and sprinkle top with nutmeg.
• 5. Place the 1 quart casserole dish into a hot water bath. *13 X 9 casserole dish and fill the 13x9 with hot water. ( around 4 cups water). Bake for 50-60 or until fairly firm.
• 6. I serve this warm with a scoop of french vanilla ice cream ! (as if it isn't rich enough)...lol

EGG CUSTARD BREAD PUDDING

Steps:

• In a medium bowl, whisk together the eggs, sugar, vanilla, and salt. Then add the warm milk.
• Cut bread in half diagonally, forming triangles. Arrange 2 layers of bread slices in a lightly buttered 8-inch square baking dish.
• Pour the custard mixture over the bread.
• Place the 8-inch baking dish in a larger baking dish containing about 1/2 to 1 inch of very hot water.
• Bake at 325 F for 40 to 50 minutes, until a knife inserted in the center comes out clean.
• Serve warm or cool with dessert sauce , syrup, or fruit.

CUSTARD RAISIN BREAD PUDDING

Steps:

• 1. First take 10-12 slices of Raisin Bread and cut into cubes put into a 11/2 qt. Pyrex baking dish.
• 2. Wisk eggs - sugar - vanilla & nutmeg in a large bowl in another bowl heat the milk in the microwave for 1 minute pour over Raisin bread cubes and soak until all the bread is wet.
• 3. put the Pyrex dish into a larger baking dish and add hot water to that one about an inch of water then bake at 350 degrees for 1 hour or until when tested it comes out clean. cool and serve with whip cream or (cool whip)

BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Put raisins in a small bowl, sprinkle with rum& set aside for at least 10 minutes or overnight, if possible.
• Lightly oil an 8 inch baking dish or coat with nonstick cooking spray.
• Spread bread evenly in the dish.
• Whisk eggs in a medium size mixing bowl.
• Add milk, brown sugar, vanilla, cinnamon & nutmeg and stir until the sugar dissolves.
• Stir in the rum soaked raisins.
• Pour this mixture over the bread and press down gently to ensure that all bread is moistened.
• Let stand for at least 10 minutes and up to 30 minutes pressing down occasionally.
• Bake for 35- 40 minutes or until puffed& set in the center.
• Serve warm with ice cream or frozen yogurt or rum sauce or custard sauce.

MUM'S CUSTARD RAISIN RICE PUDDING

Steps:

• Beat eggs slightly. Add sugar, nutmeg, salt and vanilla; beat until blended.
• Add hot milk gradually, stirring constantly.
• Stir in rice and raisins.
• Pour into buttered 1 1/2 quart casserole or baking dish; set dish in larger pan filled with 2 inches of boiling hot water.
• Sprinkle top of pudding with a little nutmeg.
• Bake in moderate oven, 350 F for 1 hour or until set.
• NOTE: 1 1/2 hours cooking time includes both prep and bake time.

CUSTARD BREAD PUDDING

Steps:

• In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11x7-in. baking dish. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , In a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding.

OLD-FASHIONED BREAD PUDDING

Steps:

• Preheat the oven to 350F degrees. Spray a 2-quart casserole dish with nonstick cooking spray.
• Cut or rip the french loaf into bite size pieces.
• In a large skillet over medium heat, melt the 1/2 cup of butter and brown the bread. The bread should absorb all of the butter in the pan. Stir continuously.
• When all the butter is absorbed, pour the bread into a 2-quart casserole dish. Sprinkle the raisins evenly over the bread.
• In a large bowl mix the milk, eggs, sugar, extract, and rum.
• Pour over the bread and raisins in the casserole dish.
• Bake for 1 hour, checking at the 40 minute mark. The casserole is done when the liquid is set, top has browned, and is pulling away from the sides of the casserole dish.
• To make the glaze, combine ingredients with a whisk and pour over the warm bread pudding. Then serve.

CUSTARD BREAD PUDDING

Steps:

• In a small bowl, combine raisins in rum and soak for at least 2 hours. Preheat oven to 350 degrees. Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.
• In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread/raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches. Bake for 45 minutes. Remove the foil. Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.
• Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.

CUSTARD BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
• Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
• Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.