Plz, Post your very best Bread Pudding!

I would love to make some Bread Pudding but have no desire to go to the trouble of making lots of different recipes to find....THE ONE! Please help me with this if you can? I will be Very Grateful! Thank you! Sandy

i can't give you a recipe as i haven't made one since i became a diabetic but....whatever recipe you follow...use whole wheat bread....tastes nutty!!! enjoy!!!

Hey Sandy-- 

My DIL makes the best bread pudding.  And I say that as someone who never cared for it until I ate the one she made.  I think she gave me the recipe, I'll have to search around for it.

I know she uses only the Hawaiian sweet bread you can buy at the store and half & half.

I can't guarantee that I have the recipe tho!

 This is my favorite.

Bread Pudding with Whiskey Sauce


Half loaf of French Bread torn into small pieces and soaked in 3 cups milk.
Beat 4 eggs and stir in 1 cup sugar, 3/4 cup raisins (optional), 2 teaspoons vanilla, and pinch of salt.
Pour mixture into 8 inch square pan, sprayed with oil, and place in another pan with water. Bake @ 350º 35-45 minutes.


Whiskey Sauce


In double boiler combine 3 tablespoons water, 1 stick butter with 1 cup sugar and pinch of salt. Cook over simmering water until sugar is disolved and hot. Beat one egg and temper with a little of the mixture, add to mixture and whisk constantly until thick. Let cool and add 1/4 cup whiskey or to taste.
Notes: I use bourbon. I have also made this with lemon juice instead of the whiskey.

 

It's a Brennan's in New Orleans recipe.

 

That's way too subjective. Can you narrow down your preferences? Do you want one that's rich with cream and butter or something a bit lighter that won't clog your arteries with yumminess; dense and moist or a little crispy on top; plain or filled with fruit and nuts... see what I'm saying?

 

I have my grandma's recipe -- its the one in my cookbook -- and it dates from the 40's, but its for the pressure cooker.

I can't wait to see it Renee. I want to make it to take to MIL's for Christmas dinner. I want it to be just the best. I have tried a couple times in the past and it was totally forgetable. Thanks for looking for it and hope you can post it! Sandy

I am not sure but I want it to be a bit more dense (not floating in milk). It can have nuts or fruit. I want it to be rich so you know you are eating a decadent dessert. I have had some that had a sauce that I liked very much. Thanks, Sandy

 

Joey's Bread Pudding

2 tablespoons butter, softened 1 (1 pound) loaf sliced white bread, toasted 12 eggs 3 tablespoons vanilla extract

5 cups half-and-half cream 3 cups white sugar 1 pinch ground cinnamon 1 pinch ground nutmeg

1.	Preheat the oven to 350 degrees F (175 degrees C).
2.	Butter each slice of bread on both sides. Tear buttered bread into little pieces, and put into a very large mixing bowl.
3.	Beat eggs with vanilla, and then pour over bread. Stir in half-and-half and sugar. Pour into a 9x13 inch baking dish. Sprinkle the cinnamon and nutmeg over the top.
4	Bake uncovered in the preheated oven for 55 to 60 minutes. Remove from oven, and cool. Serve hot or cold.  *I like to serve this topped with dried cranberries, toasted walnuts, and real whipped cream.

Here ya go Sandy!!

 

Bread Pudding

One pkg. Hawaiian bread (rolls) cut into chunks.  Put in a 9 x11 pyrex dish.  Toast in 350º oven for 10 minutes.

Sprinkle 1-1/2 cups raisins in with the bread chunks.

In a sauce pan heat 2 cups whipping cream, 2 cups milk and 1-1/4 cups sugar.  Simmer and stir to dissolve sugar.

In separate bowl beat 8 eggs. Add 1/4 rum(optional) and 2 tablespoons vanilla. I know there was cinnamon & nuts in her recipe too, but I'm not sure on the measurements.

Pour eggs into hot creamy mixture, then pour over the entire mixture over the bread.  Push down bread to soak up the milk.  Let set for 30 minutes or it can be covered and stored overnight in the refrigerator.

Bake for 35 minutes at 350º.

When serving pour small amount of caramel and/or whipped cream on top. 

When DIL served this it just had the caramel topping & it tasted great!!

The best bread pudding I have ever eaten was at the Country Buffet, and they use their leftover cinnamon rolls instead of plain bread...it is soooo delicious.

 

Sorry I don't have the recipe, just thought I'd throw that little tidbit in, so whichever recipe you do decide on, I thought the cinnamon rolls would be a tastier alternate to just plain bread.

 This is my favorite

http://allrecipes.com/Recipe/Lemon-Bread-Pudding/Detail.aspx

 

I use a loaf of brioche for an added touch, otherwise I follow the recipe.   

  

 

Our all time favorite is Ree's recipe on The Pioneer Woman Cooks.  Here's a link to her site.  Lots of WONDERFUL recipes, but not healthy in the least.  Even those in my family who say they don't care for bread pudding love her recipe.

 

The Pioneer Woman

I've never liked bread pudding till I tasted this one.  It's especially good at this time of the year because it's made with almond paste.  Once tried it using chocolate milk and it was heavenly.

 

Almond Bread Pudding

6 croissants, or 6 cups any day old bread

8 eggs

3 cups milk

2 cups sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

8 oz. almond paste

 

Cut croisants or rolls or bread into 1/2 inch cubes.  Place in a greased 9X13 pan.  In a bowl, beat eggs, sugar, milk and extracts.  Pour over bread.  Carefully place almond paste cubes on top.  Cover with foil and refrigerate overnight.  Let come to room temperature for 30 minutes.  Then bake at 350 degrees for 40 to 45 minutes, until golden brown.  Serve with whipped cream.

 

I used any and all old bread that I had, rolls, white or cracked wheat bread, crusts and all and it still comes out so good.  If you don't like almond paste, you'll not like this, but I could eat just plain almond paste by the spoonsfull, and that's why I love this recipe..........Gram 

 

Editing to say, I buy real almond paste from Gordon Food Services.  It comes in a 7 lb. tub, it's expensive, about $35.00, but keeps forever, and freezes wonderfully well.  That's how much I love almond paste!!!

 I just got this one in an email and it sounds good.

Recipe -- Christmas Eggnog Bread Pudding
FoodReference.com

You can make the bread pudding in individual baking dishes or ramekins instead of spooning out portions from one large baking dish. If you make it earlier in the day and it requires a little reheating, cover the baking dish with foil and place it in a water bath (a large roasting pan with hot water) in a low-temperature oven to prevent the pudding from becoming dry Individual ramekins can be quickly reheated in the microwave for a "just-baked" presentation.
Serves 6 to 8

Ingredients
* One 24-ounce loaf of sliced buttermilk or country-style bread, ends and crusts removed
* 4 large eggs
* 2 cups purchased eggnog
* 1 cup milk
* 1/3 cup granulated sugar
* 1/2 teaspoon ground nutmeg
* 1/2 gallon ice cream

Directions
1. Preheat the oven to 350 degrees. Lightly butter a 9- by 13-inch glass or ceramic baking dish, or individual ramekins.

2. Using a serrated bread knife, cut the crustless bread slices into 1/2-inch cubes. Transfer to a large mixing bowl and set aside.

3. In another large bowl, whisk together the eggs, eggnog, milk, sugar, and nutmeg until they're well combined. Pour the mixture over the bread cubes, stir gently with a rubber spatula, and let soak for 15 minutes until the bread has absorbed most of the liquid.

4. Transfer to the prepared baking dish, smooth out the surface, and bake until the top is lightly golden and puffed and a toothpick inserted in the center comes out clean, 30 to 40 minutes (about 20 minutes for smaller servings). Cool on a wire rack for 15 minutes and serve by spooning into individual bowls, topping with a scoop of ice cream.

Courtesy of FoodReference.com.