Delicious Bread And Butter Pudding Recipes
DAIRY-FREE BREAD PUDDING
This is a very moist, sweet bread pudding. See the notes below for various options. Please note the Prep time is hands-on time only. The bread pudding benefits from 30 to 60 minutes of hands-off soaking time before baking.
Provided by Alisa Fleming
Categories Breakfast
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Grease a 2-quart (like an 11x7-inch) baking dish. Add the bread cubes and raisins, toss together, and spread in an even layer.
- In a large mixing bowl, beat together the 2 cups milk beverage, eggs, sugar, and vanilla until the sugar is dissolve. Add the remaining 2 cups milk beverage, cinnamon, ginger, allspice, cloves, and salt, and mix on low just until combined.
- Pour the egg mixture over the bread cubes. Let it sit and soak for about 30 minutes, and then preheat your oven to 350°F.
- Bake the dairy-free bread pudding for about 30 to 40 minutes, or until set and golden brown.
BREAD AND BUTTER PUDDING RECIPE
This delicious easy bread and butter pudding is packed full of flavor and is incredibly easy to prepare and get cooking quickly.
Provided by Gus
Categories Dessert
Time 55m
Number Of Ingredients 7
Steps:
- Preheat an oven to 170°C (350°F).
- Layer the bread and raisins in a greased 8x8 baking dish.
- Beat together the milk, eggs, sugar, and vanilla until well combined.
- Pour the egg mixture into the baking dish.
- Push the bread down into the egg to help it absorb the egg mixture. (Optional: Allow to sit for 10 minutes)
- Lightly sprinkle with the cinnamon.
- Bake for 35-45 minutes or until set in the middle.
- Serve & Enjoy.
Nutrition Facts : ServingSize 243.0 g, Calories 315.0 kcal, Fat 10.2 g, SaturatedFat 3.8 g, TransFat 0 g, Cholesterol 322 mg, Sodium 301 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 25 g, Protein 12 g
BREAD-AND-BUTTER PUDDING
Categories Dairy Dessert Bake Valentine's Day Vegetarian Winter Shower Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cut enough baguette into 1-inch cubes to measure 4 cups and in a shallow baking pan toast bread in middle of oven until crisp but not golden, about 5 minutes. Melt butter and in an 8-inch square baking pan toss with bread.
- In a bowl whisk together milk, cream, eggs, sugar, vanilla, and a pinch salt and pour over bread, stirring to coat. Chill pudding, covered, 1 hour.
- Bake pudding in middle of oven until just set but still trembles slightly, about 50 minutes. Serve pudding warm or at room temperature.
DELICIOUS BREAD-AND-BUTTER PUDDING
Provided by James Beard
Categories Milk/Cream Dairy Egg Dessert Bake Raisin Cognac/Armagnac Winter House & Garden Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Butter a 2 1/2-quart pudding dish or soufflè dish. Trim the crusts from the bread and butter the slices well. Arrange them in the dish, buttered side down, in layers. Sprinkle each layer with some of the raisins. Beat the eggs lightly and add the sugar, salt, half and half and vanilla. Pour through a strainer over the bread and let stand for 30 minutes. Cover with foil and bake in a 350°F. oven for 35 minutes. Remove the foil and continue baking until the pudding is lightly browned and set. This will take about 30-35 minutes. Serve warm with cream.
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- Clarify the remaining butter by melting it slowly in a small pan. Pour off the clear butter into a large, non-stick frying pan, leaving behind the white sediment (discard this).
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- Put the raisins and brandy in a small saucepan over a low heat. Gently warm together, then set aside for 15-20 minutes to allow the raisins to absorb the brandy.
- Butter one side of each bread slice, then cut into triangles. Layer butter-side up in a 3 litre ovenproof dish, scattering with the soaked raisins (and their liquid) in between and overlapping the slices so they stand up out of the dish a little.
- Put the milk, cream, nutmeg and vanilla seeds and pod into a saucepan, then bring to the boil. Whisk the eggs, egg yolks, caster sugar and lemon zest together in a large jug, then pour the hot milk and cream mixture over and whisk well.
- Pour the custard mixture over the bread, discarding the vanilla pod, and press down lightly, making sure the custard gets into all the gaps. Set aside for 20 minutes (see tip).
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- Remove the crusts from the bread and butter one side of the bread. Arrange the slices in the pan overlapping each other, like shown in the photo above. You will fit 6 on each side, slightly overlapping each other.
- Whisk together the remaining ingredients for the filling and pour over the bread, letting it soak in slowly.
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