Eves Bread Pudding Recipes

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BEST EVER BREAD PUDDING



Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

  • Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

EVE'S PUDDING



Eve's pudding image

Here's a little reminder of a delicious British pudding you probably haven't eaten in years

Provided by Matt Tebbutt

Categories     Dessert, Dinner

Time 1h15m

Number Of Ingredients 6

6 large Bramley apples, finely sliced
200g unsalted butter
140g raisins
100g soft brown sugar
4 eggs
200g self-raising flour

Steps:

  • Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.
  • In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, then bake for 45 mins until golden. Serve with the custard, below.

Nutrition Facts : Calories 607 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 50 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.51 milligram of sodium

BEST EVER BREAD PUDDING



Best Ever Bread Pudding image

Let's face it, bread pudding is wildly underrated. And I honestly believe it's because so often, the bread pudding we've experienced in restaurants or even at potlucks more closely resembles a sweetened bread cinder block than a rich, custardy pudding. This recipe is here to give you a new lease on the classic dessert. It's almost too easy, but yields utterly decadent results. The key is in the ratio of bread to custard base; this recipe calls for quite a bit of bread, but also has an adequate amount of liquid components to balance it out.

Provided by Darcy Lenz

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Yield 12

Number Of Ingredients 19

4 large eggs
4 cups whole milk
1 cup white sugar
1 cup light brown sugar
¾ cup heavy cream
4 tablespoons unsalted butter, melted and cooled
2 tablespoons vanilla extract
½ teaspoon salt
1 (16 ounce) loaf sourdough bread
14 ounces brioche
2 tablespoons white sugar
2 tablespoons light brown sugar
¾ teaspoon ground cinnamon
1 large egg
½ cup heavy cream
1 cup white sugar
½ cup unsalted butter
2 tablespoons bourbon
¼ teaspoon salt

Steps:

  • Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
  • Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
  • Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
  • After soaking, spoon bread mixture into the prepared baking dish.
  • Bake in the preheated oven for 55 minutes.
  • Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
  • Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
  • Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
  • While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
  • Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
  • Cut the pudding into squares and serve with warm bourbon sauce.

Nutrition Facts : Calories 716.2 calories, Carbohydrate 97 g, Cholesterol 180.9 mg, Fat 30.5 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 16.3 g, Sodium 601.3 mg, Sugar 63.3 g

BREAD PUDDING (BEST EVER)



Bread Pudding (Best Ever) image

Make and share this Bread Pudding (Best Ever) recipe from Food.com.

Provided by Y Franche

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

6 dinner rolls (hamburger size rolls)
1/2 cup white sugar
4 eggs
4 teaspoons baking powder
2 teaspoons vanilla flavoring
3 cups milk
1/4 cup butter
nutmeg (optional)
raisins (optional)
cinnamon (optional)
1/2 cup melted butter
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup chopped pecans or 1 cup pecan halves

Steps:

  • Heat oven to 350.
  • Cube rolls into 1 inch pieces.
  • In a saucepan, heat milk, butter, but don't allow to boil.
  • When cooled, add vanilla, beaten eggs, sugar and baking powder.
  • Blend until smooth.
  • Spray 9X13 baking dish with Pam, layer the bread cubes and pour the liquid all over, making sure the bread is well saturated.
  • Sprinkle brown sugar topping all over the bread and cover with pecans.
  • If you prefer, sprinkle top with cinnamon and raisins.
  • Bake for about 30 to 35 minutes, until top is brown and looks crusty.
  • Serve warm with cream.

Nutrition Facts : Calories 679.5, Fat 45.9, SaturatedFat 20, Cholesterol 219.4, Sodium 665.1, Carbohydrate 58.2, Fiber 2.8, Sugar 36, Protein 12.5

EVE'S PUDDING



Eve's pudding image

Eve's pudding is a deliciously comforting combination of stewed apples and sponge. Serve with plenty of custard or cream.

Provided by BBC Food

Categories     Desserts

Yield Serves 4

Number Of Ingredients 10

2 large cooking apples (about 500g/1lb2oz in total)
1 tbsp lemon juice
20g/¾oz butter
2 tbsp caster sugar
75g/3oz butter
100g/3½oz caster sugar
100g/3½oz self-raising flour
2 free-range eggs, lightly beaten
1 tbsp boiling water
cream or custard

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4.
  • Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft.
  • Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping.
  • For the topping, cream together the butter and caster sugar until fluffy and light.
  • Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix.
  • Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard.

TRADITIONAL EVE'S PUDDING



Traditional Eve's pudding image

This traditional baked pudding dates back to the early nineteenth century. Serve it with cream or custard.

Provided by Michelle Wardingley

Categories     Desserts

Yield Serves 4

Number Of Ingredients 11

450g/1lb cooking apples, peeled, cored and sliced
15g/1/2oz butter
85g/3oz sugar
½ lemon, juice and zest
115g/4oz flour
pinch salt
½ tsp baking powder
55g/2oz butter, softened
55g/2oz sugar
1 free-range egg
1 tbsp milk

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4.
  • For the filling, place the apples, butter, sugar and lemon juice and zest in a saucepan with a little water and cook gently until the apples have softened.
  • Put the apple mixture in the bottom of a pie dish, packing the apples down to provide a firm base for the topping (this helps it rise evenly during baking).
  • For the topping, sieve the flour together with a pinch of salt and the baking powder. In a separate bowl, cream together the butter and sugar, beat in the egg and then lightly fold in the flour. Add a little milk if the mixture is too stiff.
  • Pour the mixture on top of the apples and bake in the oven for 45-55 minutes or until the top is golden-brown and cooked through.

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