Bread Pudding

"This bread pudding recipe has been passed down three generations. I have included the brown sugar sauce and lemon sauce recipes to serve with this pudding. My youngest daughter's favourite."
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by AngelV photo by AngelV
photo by May I Have That Rec photo by May I Have That Rec
photo by Weewah photo by Weewah
photo by Momma de Finn photo by Momma de Finn
Ready In:
1hr
Ingredients:
22
Serves:
6-8
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ingredients

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directions

  • Whisk together eggs, whipping cream, milk, salt, sugar, and vanilla.
  • Stir in bread cubes and raisins.
  • Turn into greased 9x9 inch pan.
  • Sprinkle with cinnamon.
  • Bake 350 degrees F.
  • for about 30 minutes.
  • Serve with brown sugar sauce or lemon sauce.
  • Brown Sugar Sauce: In saucepan, work together flour and butter.
  • Add brown sugar.
  • Stir.
  • Gradually add boiling water.
  • Stir until smooth.
  • Boil until thick.
  • Remove from heat.
  • Stir in vanilla, serve warm.
  • Lemon Sauce: Combine sugar, starch, and salt.
  • Gradually add boiling water.
  • Stir until smooth.
  • Cook over low heat until thick and clear.
  • Remove from heat.
  • Add remaining ingredients.
  • Serve warm.

Questions & Replies

  1. can I add apples to this recipe
     
  2. How far ahead can I make this? One or two days!
     
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Reviews

  1. Made for dinner tonight and what a hit! I used 1 cup fresh blueberries instead of 1/2 cup raisins and they added a nice touch. Also, I didn't have any cream so I used milk. I doubled the vanilla and added 3 tsp cinnamon into the custard mixture instead of just sprinkling it on top. Everyone loved it. Even those who 'thought' they didn't like bread pudding. Didn't make any sauces... they just weren't necessary as the pudding was delicious without it. BTW, I had a bunch of leftover hotdog and hamburger rolls that were going to get stale or moldy, so most of my bread crumbs were those rolls. What a great way to use them up! Thanks for a tasty treat!
     
  2. This is a great recipe in every way. Easy, delicious, satisfying. I served this with the sugar sauce, but it is good without it too. Perkin's restaurant has a new item on their breakfast menu - bread pudding french toast - I think this could be baked in a loaf pan, refrigerated, and then sliced, dipped in the egg/milk mix and fried, and then served with the sugar sauce &/or fruit for an extra special breakfast.
     
  3. I have made this twice now and it is fantastic. The only changes I made was, (since i didn't have any whipping cream) i used 1 and 3/4 cups of milk total, and 1/4 cup of plain non fat yogert, the other thing i did differnt was i used about 6 cups of breat total, and baked for about 5 minutes longer. Maybe my bread wasn't as old or stale as it could have been, I don't see how it was hotdog, and burger buns from a week and a half ago. Oh and I made the brown sugar sauce, it is just wonderful, I couldn't stop "testing" it. thanks for such a wonderful recipe!
     
  4. Great recipe- -adapted it a bit. Used croissants, cocoa and mashed bananas. I made 4 times the recipe for a family dinner,
     
    • Review photo by AngelV
  5. Excellent flavor and texture, but had to double the bake time.. I baked it 60 minutes at 350 degrees. Next time, I think I'll try ramikins for a more even bake. I did add 1 cup blueberries, probably affected the bake time some.
     
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Tweaks

  1. I reduced the sugar to 1/2 cup & it's still delicious. Used 2 cups of half & half which should be roughly the same as1 cup each of whipping cream & milk. Also covered it before cooking to keep it creamy.
     
  2. I had a lot of leftover pound cake from making Petit Fours, and I didn't want it to go to waste, so I tried using it in this bread pudding recipe. It was DELICIOUS! I also subbed chocolate chips for the raisins. I haven't tried any sauce on it yet. Thanks for sharing this great recipe!
     
  3. This was incredible!! We cubed a loaf of french bread and dried/slightly toasted in the oven. We used about 6 cups of bread, and the original amount of liquid and it came out great, with a crunchy layer on top, and nothing soggy in the middle. We also used chopped dried apricots instead of raisins which was delicious. The lemon sauce is great (though made about twice what we used, so will 1/2 it next time). Served with fresh whipped cream, but it didn't need it at all. Was a huge hit!
     
  4. Made for dinner tonight and what a hit! I used 1 cup fresh blueberries instead of 1/2 cup raisins and they added a nice touch. Also, I didn't have any cream so I used milk. I doubled the vanilla and added 3 tsp cinnamon into the custard mixture instead of just sprinkling it on top. Everyone loved it. Even those who 'thought' they didn't like bread pudding. Didn't make any sauces... they just weren't necessary as the pudding was delicious without it. BTW, I had a bunch of leftover hotdog and hamburger rolls that were going to get stale or moldy, so most of my bread crumbs were those rolls. What a great way to use them up! Thanks for a tasty treat!
     
  5. I made the pudding with the brown sugar sauce and it was wonderful. This will be my 'go to' bread pudding recipe from now on. I subbed apples for the raisins and replaced the heavy cream with milk just to lower the fat content. Thank you.
     

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