New England Bread Pudding Recipes

BRITISH BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
• Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.

NEW ENGLAND INDIAN PUDDING

Steps:

• In a large bowl, whisk cornbread mix, pudding mix and milk until blended. Add eggs, molasses and spices; whisk until combined. Transfer to a greased 4- or 5-qt. slow cooker. Cover and cook on high for 1 hour., Reduce heat to low. Stir pudding, making sure to scrape sides of slow cooker well. Cover and cook until very thick, 2-1/2 to 3 hours longer, stirring once per hour. Serve warm with ice cream if desired.

NEW ENGLAND CHRISTMAS PUDDING

Steps:

• Grease a pudding mold well with extra butter and dust with flour. Cover top with large piece of greased foil an fold snugly over sides of mold to keep steam out. Remember to leave some slack in foil because pudding will need room to expand.
• Mix together breadcrumbs, Craisins, molasses and melted butter. Combine baking soda and water and add to crumb mixture; mix well.
• Sift together flour, ginger, cinnamon and salt. Stir into crumb mixture. Pour mixture into greased pudding mold.
• Place mold on rack in steamer or large pot. Add boiling water to halfway up sides of pudding mold. Cover and steam for 2 hours or until firm to touch.

BOSTON BROWN BREAD (NEW ENGLAND BROWN BREAD)

Steps:

• Grease a 9x5 loaf pan (or for a more authentic version, a 29 oz. coffee can) with a generous amount of butter. Preheat your oven to 350 degrees F.
• Whisk or stir together the cornmeal (1/2 cup), rye flour (1/2 cup), whole wheat flour (1/2 cup), baking powder (1 teaspoon), baking soda (1 teaspoon), and kosher salt (1 teaspoon) in a large mixing bowl.
• Add the maple syrup (2 tablespoons), molasses (1/3 cup), milk (1 cup), and vanilla extract (1 teaspoon) to the batter and whisk or stir together until everything is combined.
• Add the raisins to the batter and fold in.
• Pour batter in prepared baking dish. Cover tightly with foil (so the steam doesn't escape to keep the bread moist).
• Bake at 350 for 45-50 minutes, or until a toothpick in the center comes out clean. Allow to cool in the pan for 10 minutes before running a knife around the edge and gently removing it. Cool for 5-10 minutes longer, slice into 10 pieces, and serve slathered with butter with a side of baked beans.

NEW ENGLAND PUDDING

Steps:

• Preheat oven to 325 degrees.
• Combine drained pineapple and diced apples.
• Put into a 9-inch square pan.
• Mix walnuts and brown sugar together and spread over fruit.
• Beat eggs until thick and blend in flour and sugar.
• Add melted butter and mix thoroughly.
• Spread batter over the sugar and walnuts, making sure that mixture does not touch fruit mixture underneath.
• Bake for approximately 60 minutes or until golden brown.
• It's done when poked and no butter flows underneath.
• Serve warm with vanilla ice cream if desired.

NEW ENGLAND BREAD PUDDING

Steps:

• In an ungreased 3 quart baking dish tear up the bread in pieces.
• In another bowl pour boiling water over the raisins and drain.
• Add to the bread and mix up.
• In another bowl beat the eggs, sugar, vanilla, cinnamon, nutmeg, and salt.
• Add the milk to this.
• Mix well and pour over the bread and mix gently.
• Set this dish in a pan of water and bake 350 degrees for 1 1/2 hours.
• Serve with whipped cream dollops.