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Post by karensay on Jul 25, 2014 4:21:34 GMT
I love the Bread Pudding they used to serve at Cracker Barrel. I know it had cinnamon it in, maybe raisins? Can't remember for sure.
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Post by peajays on Jul 27, 2014 16:43:54 GMT
There are some things that I learned to make from my mom.....amazing cook, but no recipes. For my bread pudding, I cut up or tear up stale bread or buns into the baking bowl, in a separate bowl I usually beat 5-6 eggs, and beat in milk, add sugar (or syrup or agave) to taste, and cinnamon. Pour it over the bread, and if it doesn't wet all of the bread then just pour some extra milk and allow it to soak it all up. Bake at 350 until its cooked through (check with a knife) I know not very specific, but it's how I learned. Unfortunately I don't make it often, I'm the only one who will eat it, my DH and kids think its gross  I like it warm with milk over it. |
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iowgirl
Pearl Clutcher
Posts: 4,314 
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Post by iowgirl on Jul 27, 2014 23:27:01 GMT
I make this a lot, especially in the winter.
2 eggs
2 Tablespoons melted butter
2 tablespoons vanilla
2 1/2 cups milk
3/4 cup sugar
3 1/2 - 5 cups cubed and toasted bread (I buy a loaf of french bread from the bakery at the grocery store)
You can add raisins if you like - I don't.
Toast the bread. You can slice it and toast it or cube it and toast it - however you want. Lay it on a cookie sheet and toast it until golden under your broiler. Watch it so it doesn't burn. If you sliced it - cube it after it cools.
Pre-heat oven to 325. beat eggs, vanilla, butter, and milk. Add sugar and mix until dissolved. Put bread cubes in a large bowl and stir in the egg mixture. Pour in a 9x9 pan or individual buttered ramekins. Bake until a thin knife inserted comes out clean. I check at 45 minutes, but it can take a long time if you have a thick pan of it. The ramekins take less time. Don't over bake.
Serve with a vanilla cream sauce.
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Post by karensay on Jul 28, 2014 14:40:48 GMT
thanx! I have a family recipe for Chocolate Bread pudding and Hard Sauce. My family has English in it.
I am going to save my oven cooking for later in the year. WIth 95 degrees outside, I don't want to use the oven too much.
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Post by jemali on Jul 29, 2014 21:36:36 GMT
I make mine like peajays recipe except that I add a little bit of vanilla, and my kids like me to add chocolate chips. I have specific measurements for the milk and sugar at home, I can add them later if you want.
It is a great way to eat the crusts of the loaf of bread that nobody wants and the odd leftover hamburger/hotdog bun!
We like it warm too, it's usually gone in a day or two.
The last time I made it we put a little bit of caramel on top, that was really yummy!
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Post by karensay on Jul 30, 2014 15:29:48 GMT
I would like to try your recipe too Jemali. We love vanilla, dd does not like raisins, but I do, and I am making it! The Chocolate chips would be loved, but it is not the flavor I am trying to find.
It is a great way to use the heels of the bread. But, I also use them for my meatloaf, so we need to save up some bread crumbs here!
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Post by jemali on Aug 7, 2014 4:19:49 GMT
Bread Pudding
8 slices bread, torn into pieces
2 1/2 cups milk
3 eggs
1 cup sugar
1 tsp vanilla
cinnamon
raisins or chocolate chips
Put bread chunks in baking dish.
In separate bowl, beat eggs and milk. Add sugar, vanilla and cinnamon. Pour over bread. Mix in chocolate chips or raisins. Sprinkle more cinnamon on top.
Bake at 350 degrees at least one hour, until not too jiggly and knife comes out pretty clean.
1 hamburger bun or hotdog bun = 1 slice of bread.
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