What's your best Bread Pudding recipe? - Tilted Forum Project Discussion Community

dawg1998 · 06-30-2003, 07:44 AM

I am looking for exceptional bread pudding recipes. Please post yours here!

Thanks, in advance...

RB

yabobo · 06-30-2003, 06:36 PM

Try this one it's good but I can't give you the family secret one!

Southern Bread Pudding

Recipe Summary
Prep Time: 20 minutes Cook Time: 45 minutes
Yield: 10 to 12 servings

2 cans evaporated milk
4 loaves French bread, cubed
1 quart heavy cream
8 ounces unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons vanilla extract
6 eggs, lightly beaten
6 Granny Smith apples, cored and cubed, skin intact
1 cup golden raisins

Preheat oven to 350 degrees F.
Warm evaporated milk in a large saucepan over low heat. Add bread and soak for 2 minutes.

Meanwhile, combine heavy cream, melted butter, sugar, cinnamon, nutmeg and vanilla with eggs in a large bowl. Lightly beat all ingredients together. Add bread, apples and raisins and mix together gently.

Grease a large deep baking dish. Pour bread mixture into dish. Bake for 45 minutes or until browned.

dawg1998 · 07-01-2003, 07:00 AM

Thanks! Anyone else?

hyperrust · 07-02-2003, 08:22 AM

from nytimes.com, haven't tried it yet.

June 18, 2003
Recipe: Caramelized Chocolate Bread Pudding

ime: About 1 1/2 hours
About 3 tablespoons unsalted butter
5 to 6 1/2-inch-thick slices brioche
4 eggs
3 egg yolks
2 cups heavy cream
1 3/8 cups milk
2/3 cup light brown sugar
2 teaspoons vanilla extract
3/8 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
4 ounces best quality bittersweet chocolate, chopped
1 tablespoon raw sugar (optional).
1. Heat oven to 325 degrees. Place a large roasting pan in oven, and bring a kettle of water to a boil. Generously butter brioche slices on one side; cut in half diagonally. In a large bowl, whisk together the eggs, egg yolks, heavy cream, milk, brown sugar, vanilla, cinnamon, nutmeg and salt.
2. Sprinkle chocolate in a large casserole at least 3 inches deep. Lay slices of bread, butter side up, over chocolate, overlapping slices like fish scales. Use just enough bread to cover all the chocolate. Pour custard on top, making sure to soak all the bread. When kettle comes to a boil, place casserole inside roasting pan in oven and pour enough boiling water into roasting pan to come halfway up sides of casserole. Bake until custard is just set, 40 to 60 minutes, depending on dimensions of casserole. Pudding is done when bread in center rises up and is bouncy to touch. Remove from oven.
3. If you have a kitchen blowtorch, sprinkle sugar over top of pudding, and use torch to lightly caramelize sugar. If you do not have a blowtorch, skip this step (a broiler will curdle custard). Pudding should be served warm, not hot.
Yield: 6 servings.

06-30-2003, 07:44 AM	#1 (permalink)
dawg1998 Upright	What's your best Bread Pudding recipe? I am looking for exceptional bread pudding recipes. Please post yours here! Thanks, in advance... RB

06-30-2003, 06:36 PM	#2 (permalink)
yabobo Lust Puppy Location: in your closet and in your head...	Try this one it's good but I can't give you the family secret one! Southern Bread Pudding Recipe Summary Prep Time: 20 minutes Cook Time: 45 minutes Yield: 10 to 12 servings 2 cans evaporated milk 4 loaves French bread, cubed 1 quart heavy cream 8 ounces unsalted butter, melted 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2 teaspoons vanilla extract 6 eggs, lightly beaten 6 Granny Smith apples, cored and cubed, skin intact 1 cup golden raisins Preheat oven to 350 degrees F. Warm evaporated milk in a large saucepan over low heat. Add bread and soak for 2 minutes. Meanwhile, combine heavy cream, melted butter, sugar, cinnamon, nutmeg and vanilla with eggs in a large bowl. Lightly beat all ingredients together. Add bread, apples and raisins and mix together gently. Grease a large deep baking dish. Pour bread mixture into dish. Bake for 45 minutes or until browned. __________________ Why do they sterilize the needle for lethal injections? Only in America......do we use the word 'politics' to describe the process so well: 'Poli' in Latin meaning 'many' and 'tics' meaning 'bloodsucking creatures'.

07-01-2003, 07:00 AM	#3 (permalink)
dawg1998 Upright	Thanks! Anyone else?

07-02-2003, 08:22 AM	#4 (permalink)
hyperrust Upright	from nytimes.com, haven't tried it yet. June 18, 2003 Recipe: Caramelized Chocolate Bread Pudding ime: About 1 1/2 hours About 3 tablespoons unsalted butter 5 to 6 1/2-inch-thick slices brioche 4 eggs 3 egg yolks 2 cups heavy cream 1 3/8 cups milk 2/3 cup light brown sugar 2 teaspoons vanilla extract 3/8 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 4 ounces best quality bittersweet chocolate, chopped 1 tablespoon raw sugar (optional). 1. Heat oven to 325 degrees. Place a large roasting pan in oven, and bring a kettle of water to a boil. Generously butter brioche slices on one side; cut in half diagonally. In a large bowl, whisk together the eggs, egg yolks, heavy cream, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. 2. Sprinkle chocolate in a large casserole at least 3 inches deep. Lay slices of bread, butter side up, over chocolate, overlapping slices like fish scales. Use just enough bread to cover all the chocolate. Pour custard on top, making sure to soak all the bread. When kettle comes to a boil, place casserole inside roasting pan in oven and pour enough boiling water into roasting pan to come halfway up sides of casserole. Bake until custard is just set, 40 to 60 minutes, depending on dimensions of casserole. Pudding is done when bread in center rises up and is bouncy to touch. Remove from oven. 3. If you have a kitchen blowtorch, sprinkle sugar over top of pudding, and use torch to lightly caramelize sugar. If you do not have a blowtorch, skip this step (a broiler will curdle custard). Pudding should be served warm, not hot. Yield: 6 servings.