Thanksgiving Bread Pudding Recipes

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BREAD PUDDING THANKSGIVING



Bread Pudding Thanksgiving image

Good for a Thanksgiving or other holiday dessert, and also delicious as a morning breakfast. If you cannot find ciabatta bread, como, pugliese, or other European bread with holes in the dough work well. You may use any type of chopped walnut. I cook it at 350-375 for about an hour...really, when it is golden on top and squishy on the inside, yet the knife comes out clean (moist maybe, but clean) when you poke it. I know....not so technical! Also the ingredients are what I think they are, as this is one of those this-and-that recipes. I experimented with less cinnamon, more orange zest, and a splash of scotch into the liquid....it was quite a tasty variation.

Provided by djunqx

Categories     Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 12

8 -10 ciabatta, slices
1 cup heavy cream
1 cup milk
3 eggs
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup cranberries
2 tablespoons chopped maple walnuts
1/2 teaspoon orange zest
1/4 teaspoon ground cardamom
1/4-1/2 teaspoon cinnamon

Steps:

  • Grease 9x9 pan with butter and preheat oven to 350 f.
  • Mix in a mixer or beat thoroughly : milk, cream, eggs, sugar, vanilla, salt to form thin custard.
  • Add and mix by hand the remaining ingredients (cube or tear the bread first) into the liquid custard.
  • (I always eyeball this part, mixing the wet and dry -- usually I add the dry ingredients to a bowl, then pour the liquid until it covers a little more than half with liquid- enough that if you press down, the top parts get moist but not wet.).
  • Press lightly to encourage bread to absorb custard. Let sit in refrigerator for 1/2 hour to 6 hours, depending on how stale the bread is.
  • Pour into lightly buttered/greased 9x9 pan.
  • Bake in oven for 1/2 - 1 hour or until golden brown on top but of bread pudding consistency inside.

Nutrition Facts : Calories 181.6, Fat 11.2, SaturatedFat 6.5, Cholesterol 99.5, Sodium 100.3, Carbohydrate 17.6, Fiber 0.3, Sugar 15.4, Protein 3.2

MOM'S THANKSGIVING BREAD PUDDING



Mom's Thanksgiving Bread Pudding image

This is my mother's bread pudding recipe. Every year, I make it about 10 times between Thanksgiving and Christmas-everybody loves it! It is delicious warm, but also quite good cold with milk poured over it.

Provided by BarbMazz

Categories     Bread Pudding

Time 1h5m

Yield 8

Number Of Ingredients 8

10 slices white bread, crusts removed
½ cup unsalted butter, softened
½ cup seedless raisins
2 teaspoons ground cinnamon
4 cups milk
⅔ cup white sugar
4 large eggs, well beaten
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
  • Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
  • Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
  • Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
  • Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
  • Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 47.1 g, Cholesterol 133.3 mg, Fat 17.5 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 30.1 g

THANKSGIVING BREAD PUDDING



THANKSGIVING BREAD PUDDING image

Categories     Bread     Bake     Thanksgiving     Dinner     Phyllo/Puff Pastry Dough

Number Of Ingredients 14

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Steps:

  • Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes. In another bowl, mix and crumble together brown sugar, butter, and pecans. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven. For the sauce: Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

SAVORY HERB BREAD PUDDING



Savory Herb Bread Pudding image

This vegan bread pudding is a perfect base for Thanksgiving-y things or when you want a change from traditional mashed potatoes.

Provided by Isa Chandra Moskowitz

Yield Serves 4 to 6

Number Of Ingredients 12

¼ cup (60 ml) olive oil, plus more for the baking dish
1 small yellow onion, chopped into medium dice
2 ribs celery, thinly sliced
Salt
2 teaspoons onion powder
½ teaspoon dried sage
3 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
1 loaf bakery white bread, cubed
2 cups (480 ml) vegetable broth
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.
  • Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.
  • Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.
  • Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool a bit before serving.

APPLE BREAD PUDDING WITH WARM BUTTER SAUCE



Apple Bread Pudding with Warm Butter Sauce image

Bring back memories of Grandma's kitchen with a comforting bread pudding with a rich caramel sauce.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 16

4 whole eggs
1 egg yolk
3/4 cup granulated sugar
2 1/2 cups milk
2 1/2 cups whipping cream
1 tablespoon vanilla
1 teaspoon ground cinnamon
3 medium apples, peeled, cubed (2 cups)
12 oz French or other firm bread, cut into 1/2-inch slices, then cut into 1 1/2-inch pieces (10 cups)
2 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup half-and-half

Steps:

  • Heat oven to 325°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup granulated sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in apples and 7 cups of the bread pieces. Let stand 20 minutes.
  • Pour apple mixture into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish. Brush top of bread with melted butter. In small bowl, mix 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon; sprinkle over top.
  • Bake 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
  • In 1-quart saucepan, heat sauce ingredients to boiling over high heat, stirring constantly, just until butter is melted and sauce is hot. Serve warm bread pudding with sauce.

Nutrition Facts : Calories 520, Carbohydrate 54 g, Cholesterol 175 mg, Fat 5, Fiber 1 g, Protein 8 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 39 g, TransFat 1 g

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