Bread Pudding Recipes . . . Gone Wild!

Photo used under Creative Commons from:dark.molly, on Flickr

Bread pudding is a dessert popular in British cuisine, Puerto Rican cuisine, Mexican cuisine, Argentina, Louisiana Creole and that of the Southern United States, as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding or broodpudding, which literally translates as bread pudding. In Spanish it is also referred to as "Capirotada," "Migas" and "Pudín de Pan". It is made using stale (usually left-over) bread, suet, egg, sugar or golden syrup, spices such as cinnamon, nutmeg, mace or vanilla, and dried fruit.

The bread is soaked (often overnight), squeezed dry, and mixed with the other ingredients. The mixture is transferred into a dish and baked.

It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten cold in squares or slices. In Malaysia, bread pudding is consumed with custard sauce. In Hong Kong, bread pudding is usually served with Vanilla Cream Dressing

Photo used under Creative Commons from: beautifulcataya, on Flickr

Basic Bread Pudding

Ingredients:

Several slices of stale bread
1 cup raisins
2 cups milk
3 eggs, beaten
1/2 cup melted butter
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup brown sugar

Directions:

Preheat the oven to 350 F

Rip the bread into small pieces. Place in a mixing bowl and cover with the milk, letting it soak for about 20 minutes.

Mash the bread into a consistent texture with no chunks. Then add the eggs, vanilla, cinnamon, sugar, raisins, butter and salt and mix well.

Pour into a buttered nine-inch square baking pan and bake for about 45 minutes, until browned on top and set in center

Cut into squares and serve all by itself or with whipped sweet cream.

Photo used under Creative Commons from: telepathicgeorge, on Flickr

Apple-Cinnamon Bread Pudding Recipe
From Southern Food. About.com

Serve this wonderful bread pudding with the delicious apple brandy sauce, or use your favorite vanilla sauce (or ice cream).

Ingredients:

4 cups soft cinnamon bread, torn into small pieces
1 teaspoon ground cinnamon
1 large Granny Smith apple, peeled, cored, very thinly sliced
1/4 cup raisins or chopped dried cranberries, optional
2 cups milk
1 cup brown sugar
3 tablespoons butter
3 eggs
1 teaspoon vanilla

Directions:

Butter an 11x7-inch baking dish. Heat oven to 350°.

In a large bowl, combine bread, cinnamon, and apple slices, and raisins or chopped dried cranberries, if using; toss to mix.

In a medium saucepan, combine milk, brown sugar, and butter; heat over medium heat until hot and butter is melted.

In a medium bowl, whisk eggs with vanilla. Quickly whisk in the hot milk mixture then pour the mixture over the bread. Stir to mix well.

Pour bread mixture into the prepared baking dish. Set a jelly roll pan or large shallow baking dish in the oven. Set the bread pudding pan inside the larger pan. Add very hot water to the outer pan to a depth of about 1/2-inch. Bake for 40 to 50 minutes, or until a knife inserted near center comes out clean.

Serve with Apple Brandy Sauce, Bourbon Sauce, or Vanilla Sauce

Photo used under Creative Commons from: stu_spivack, on Flickr

White Chocolate Banana Bread Pudding
By Emeril Lagasse found on The Food Network

Ingredients

4 tablespoons unsalted butter, melted, plus 2 tablespoons room temperature
4 large eggs, lightly beaten
1 1/4 cups light brown sugar
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 cup dried cherries
6 cups day-old bread cubes (1/2-inch)
6 ounces white chocolate, chopped
2 ripe bananas, diced into 1/2-inch pieces
2 tablespoons dark rum
2 tablespoons banana liqueur
Drunken Monkey Ice Cream, recipe follows
Chocolate Sauce, recipe follows
Fresh mint leaves, for garnish
Powdered sugar, for garnish

Directions

Preheat the oven to 350 degrees F.

Brush a 14-inch oval baking dish with 2 tablespoons of butter. In a large bowl whisk together the eggs, 1 cup brown sugar, cream, and milk. Add the vanilla, cinnamon, cherries, bread, and chocolate, and stir to blend thoroughly.

Set a 10-inch saute pan over medium-high heat and add the 2 tablespoons of the room temperature butter to the pan; once melted, add the diced bananas to the pan and saute for 3 minutes. Add the remaining 1/4 cup brown sugar to the pan and saute until the sugar is melted, about 2 minutes. Remove the pan from the heat and add the rum and banana liqueur to the pan. Return the pan to the heat and ignite the alcohol. Once the flames die out, fold the bananas into the bread pudding base. Stir the remaining 2 tablespoons butter into the mixture and pour into the baking dish.

Bake until firm, about 1 hour. Remove from the oven and allow to cool on rack until just warm.

Place a square of the pudding down on the plate, with a scoop of the Drunken Monkey Ice Cream. Drizzle the Chocolate Sauce over the ice cream and bread pudding and garnish with the mint leaves and powdered sugar.

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Recipes for chocolate sauce and Drunken Monkey ice cream can be found HERE

Photo used under Creative Commons from: DeathByBokeh, on Flickr

Toffee Chocolate Brioche Bread Pudding - Photo used under Creative Commons from: VancityAllie, on Flickr

Chocolate Bread Pudding
Recipe by Paula Deen on the FoodNetwork

Ingredients:

1 (1-pound) loaf French or Italian bread, cubed
3 cups milk
1/4 cup heavy cream
1/2 cup coffee flavored liqueur
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoon cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate, grated
Whipped cream (optional)

Directions:

Preheat oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish and place the bread in the dish. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well.

Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.

Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.

Homemade Donut Bread Pudding - Photo used under Creative Commons from: camknows, on Flickr

Krispy Kreme Bread Pudding with Butter Rum Sauce
Recipe by Bill Nicholson | Submitted By Paula Deen to FoodNetwork.com

Ingredients:

2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows

Directions:

Preheat oven to 350 degrees F.

Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.

Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste

Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding

Eggnog Bread Pudding
Recipe by FashionTribes.com

Ingredients:

4 eggs
2 cups dairy eggnog or reduced fat dairy eggnog
1/3 cup granulated sugar
1/4 cup rum or additional eggnog
3/4 teaspoon ground nutmeg
6 cups dry French bread cubes
1/2 cup dried cranberries, dried cherries, or chopped candied cherries
Ground nutmeg (optional)
Sifted powdered sugar
Half-and-half or light cream (optional)

Directions:

Lightly grease a 2-quart square baking dish; set aside.

Beat eggs, eggnog, sugar, rum or additional eggnog, and nutmeg in a large mixing bowl with an electric mixer on low speed till combined. Stir in bread cubes and fruit. Let stand 10 to 15 minutes or till bread is softened, stirring once or twice.

Spoon into prepared dish. Sprinkle with additional ground nutmeg, if desired. Bake in a 325 F oven for 35 to 40 minutes or till a knife inserted near the center comes out clean. Serve warm, sprinkle with powdered sugar.

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EggNog Bread Pudding - Photo used under Creative Commons from: jpellgen, on Flickr

Bread Pudding with Fig - Photo used under Creative Commons from: Name of photo owner

Bread Pudding with Fig
Recipe courtesy: norwichnuts

In an oiled cast iron pan... 4 slices stale bread, sprinkle of cinnamon, 2 tbsp margarine, sliced figs or fig preserves (your choice) and 1/2 cup ricemilk....cook until bubbly. Remove from heat and stir in agave syrup. Let sit another few minutes and then scoop out and serve. Serves 4.

My personal note . . . since I don't use margerine I would substitute with coconut oil.

Photo used under Creative Commons from: stu_spivack, on Flickr

Heavenly Lemon Bread Pudding
By Miss Annie on Food.com

Ingredients:

3 cups of day oldFrench bread or 3 cups Italian bread, in 1/2 inch cubes
4 teaspoons grated lemons, zest of
1 cup whipping cream
1 cup whole milk
1 cup sugar
3 tablespoons butter, cut into small pieces
1/4 teaspoon salt
4 large eggs, separated
1/2 cup fresh lemon juice
confectioners' sugar

Directions:

Preheat oven to 325°F.

Butter the bottom only of a 2-quart casserole or soufflé dish.

Combine bread cubes and lemon zest in large bowl. Set aside.

Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.

Over medium heat, cook until butter melts, stirring occasionally. Pour over bread mixture, and toss. Allow to cool.

Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture. Set aside.

Beat egg whites in large bowl of electric mixer until stiff peaks form. Do not overbeat.

Gently fold egg whites into bread mixture. Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean. The top of the pudding should be golden brown.

Cool on a wire rack for 10 minutes. Dust with confectioner's sugar, if desired. Serve warm, at room temperature or chilled.

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Photo used under Creative Commons from: wiccked, on Flickr

Recipe for this Bread Pudding can be found HERE

Photo used under Creative Commons from: Charles Haynes, on Flickr

Santa Rosa Plum Bread Pudding
Recipe by Erika Penzer Kerekes on CookEatShare.com

Ingredients:

1 lb Santa Rosa plums (10-12 plums; can substitute other tart plums), diced
1 cup granulated sugar, divided
1 loaf of brioche, preferably a little stale, cut into cubes
10 eggs
1 quart whole milk
2 cups half-and-half
pinch of salt
1/4 cup Grand Marnier, Triple Sec or other orange-flavored liqueur
1/2 tsp Chinese five-spice powder (an Asian spice mixture; available in gourmet stores or spice shops)
3 Tbsp coarse raw sugar

Directions:

Preheat the oven to 400 degrees.

Combine the diced plums with 1/2 cup granulated sugar in a bowl. Let the plum mixture sit at room temperature for 30 minutes; the sugar will draw the juices out of the fruit and create a syrup.

Put the brioche cubes on a baking sheet. Bake the brioche briefly, just to dry it out a little. Let cool.

In a large bowl, beat the eggs, then whisk in the rest of the granulated sugar, milk, half-and-half, salt, liqueur, and five-spice powder. Add the brioche cubes and mix well, so all the bread is coated with the egg mixture. Put in the plum mixture with all the syrup that has accumulated and mix again. Let the mixture sit at least half an hour, to let the bread absorb the egg mixture and plum juices.

Spray a large baking dish, or two smaller ones, with cooking spray. Turn the bread mixture into the prepared dish(es) and sprinkle with the coarse raw sugar. Bake about an hour, or until the center of the pudding wiggles slightly when you shake the pan, and the top of the pudding is golden brown. Let cool. Serve at room temperature, with whipped cream if you like.

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Recipe by Erika Penzer Kerekes on CookEatShare.com

Photo used under Creative Commons from: Jocelyn | McAuliflower, on Flickr

Pumpkin Bread Pudding Recipe
Recipe from SouthernFood.About.com

Ingredients:

8 ounces French bread, torn into small pieces, about 5 cups
2 cups half-and-half, or half milk and half cream
3 large eggs
2/3 cup granulated sugar
2/3 cup brown sugar
1 can (15 ounces) pumpkin puree
1 cup dried cranberries
3 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla
cinnamon sugar, optional

Directions:

Butter an 11x7-inch baking dish. Heat oven to 350°.

In a bowl, cover the torn bread with the half-and-half; set aside.

In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.

Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.

Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream. Serves 8.

Photo used under Creative Commons from: Knile, on Flickr

According to the creator of this breakfast bread pudding, its composed of : "Italian bread, stale & chopped. ~5 eggs, milk, heavy cream, prosciutto, oven roasted turkey breast, mild cheddar cheese, onions, garlic, orange bell pepper, grated parmesan."

Photo used under Creative Commons from: gezellig-girl.com, on Flickr

Recipe by Gezellig Girl in her own words . . .

"I cubed the bread, and filled the pie pan with the cubes. (The rest went to the birds.) I used a ratio of one egg : 1/3 cup milk (4 eggs, 1 1/3 cups milk in all) until it looked completely soaked, like french toast. I threw in a couple handfuls of grated cheese and one bunch of chopped broccolini that was wasting away at the back of the fridge.

I started it out at 375º but after 20 minutes it was browned nicely but still wet in the middle, so I lowered the temperature to around 300º and cooked for another 20 minutes."

Tomato and Okra Bread Pudding - Photo used under Creative Commons from: by bhamsandwich, on Flickr