Bread Puddings : COLLECTION

From: (Micaela Pantke)

Date: Wed, 1 Sep 93 11:58:28 +0200


From: (Mark A. Cooper)

Serves 4 (or a greedy 2, or even a really piggy 1)

6       slices white bread, stale or fresh
Currants, sultanas or raisins (enough to take in generous handfuls)
Butter or margarine
2       eggs
1/2 pt  milk (that's 10 fl oz to ppl in the US - not 8!)

1. Preheat the oven to 210 deg. C/Gas Mark 6.

2.  Butter the bread, hack the crusts off and cuts into strips (or

3.  Place some of the "soldiers" butter side down in a 1 litre (2 pint)
ovenproof glass bowl - enough to cover the bottom. 

4.  Sprinkle a handful of the dried fruit over the bread. 

5.  Sprinkle a teaspoon of sugar over the fruit. 

6.  Place more "soldiers" at right angles to the last lot (my methods
are terrible!) , making sure you line the bowl. 

7.  Repeat stages 4 to 6 until you have run out of bread or filled the
bowl (the two things *do* usually happen together, thank goodness)

8.  Beat the two eggs in another bowl with the milk. 

9.  Pour the mixture over the bread, fruit and sugar and leave to stand
for at least 30 minutes. 

10.  Put bowl in oven and cook until the bread has turned golden brown
and the egg/milk mixture has set (about 30 to 40 mins). 

Can be eaten hot or cold (probably better cold).

A delicious variant, although somewhat messy to prepare, is to thickly
spread lemon curd on the bread at stage 2 before hacking the crusts,
etc.  If you *do* give this version a go, you're better off leaving it
to go cold, preferably for at least a day, because the lemon taste
becomes stronger with the passage of time.  Strange, but true. 

From: (Stephanie da Silva)

BREAD PUDDING                        

6        eggs 
1 qt     milk 
1 tsp    vanilla
3/4 cup  sugar
1/2 tsp  ground nutmeg
6        thick slices egg bread, diced 
         or 12 regular size slices egg bread, diced
Jam or jelly (optional)
Cherries, raisins or other fruit (optional)
Ground cinnamon (optional)
Flake coconut (optional)

Beat eggs.  Beat in milk, vanilla, sugar and nutmeg.  Mix in bread
cubes.  Turn into greased 2-quart baking dish.  Jam or jelly may be
swirled through mixture.  Or add cherries, raisins or other fruit. 
Sprinkle with cinnamon and coconut, if desired.  Bake at 325F 45
minutes, until set. 

From: (Stephanie da Silva)


6 slices     bread
1/2 cup      margarine, melted
1/2 cup      packed brown sugar
1/2 tsp      ground cinnamon
1/3-1/2 cup  raisins
3            eggs slightly beaten
1/3 cup      white sugar
1 tsp        vanilla
dash         of salt
2 1/2 cups   scalded milk

Heat oven to 350 F.  Mix cinnamon and sugars together.  Brush both sides
of bread with margarine and place on cookie sheet.  Sprinkle with
cinnamon and sugar mixture and toast in oven approx 5 min.  Cool and cut
into cubes or crumble gently into casserole.  Mix eggs, leftover sugar
mixture, vanilla, and salt and add to scalded milk slowly.  Sprinkle
raisins over bread and pour milk mixture over all.  Place casserole in
9x9x2 square pan on oven rack; pour very hot water (1 in deep) into pan. 
Bake until knife inserted half way between edge and center comes out
clean, 65-70 min.  Remove from oven.  Serve warm or cool. 

From: (Susan Castleman)


4 cups    bread cubes (lightly packed into cup-4/5 slices)
1/2 cup   brown sugar (packed)
1/4 tsp   salt
1/2 cup   raisins (optional)
2 cups    milk
1/4 cup   butter
2         eggs

Spread bread cubes evenly in 8" round dish.  Sprinkle evenly with brown
sugar, salt, then raisins. 

Measure milk into 1-qt.  measuring cup.  Add butter.  MICROWAVE at High
4 Minutes, until butter is melted and milk is warm.  Rapidly stir in
eggs with a fork and mix well.  Pour over bread cubes in dish. 

Microwave at Medium High 9-12 minutes, rotating dish (if mw has no
turntable) 1/4 turn after 6 minutes.  When cooked, center may still be
slightly soft but will set up as pudding cools.  Serve warm or chilled. 

Makes about 6 servings. 

From: (Stephanie da Silva)


1/2 cup     milk
1/4 cup     chocolate creme liqueur, apple brandy, creme de cacao, orange 
            liqueur or amaretto
1/4 cup     sugar
1/2 tsp     vanilla
1/8 tsp     salt
1 1/2 cups  dry bread cubes
3 tblsp     butter
1/4 cup     all-purpose flour
dash        salt
3/4 cup     milk
4 egg       yolks
4 egg       whites
1/2 tsp     vanilla
1/4 cup     sugar
Buttery Sauce

Attach a greased and sugared foil collar to a 2-quart souffle dish; set
aside.  In a medium mixing bowl combine the 1/2 cup milk, liqueur of
your choice, 1/4 cup sugar, 1/2 teaspoon vanilla, and 1/8 teaspoon salt. 
Stir in the bread cubes; set aside. 

In a small saucepan melt the butter.  Stir in the flour and dash salt. 
Add the 3/4 cup milk; cook and stir till thickened and bubbly.  Remove
from heat. 

In a small mixer bowl beat egg yolks 5 minutes or till thick and lemon
coloured.  Gradually stir saucepan mixture into yolks.  Stir in bread

Wash beaters thoroughly.  In a large mixer bowl beat the egg whites and
the 1/2 teaspoon vanilla till soft peaks form (tips curl); gradually add
the remaining 1/4 cup sugar, beating to stiff peaks (tips stand
straight).  Fold bread mixture into egg whites.  Turn into the ungreased
souffle dish. 

Bake in a 325F oven for 50 to 55 minutes or till a knife inserted near
center comes out clean.  Serve immediately with Buttery Sauce.  Makes 8

Buttery Sauce:
3/4 cup  sugar
1/2 cup  butter
1        slightly beaten egg
1/4 cup  chocolate creme liqueur, apple brandy, creme de cacao, orange 
         liqueur, or amaretto

In a small saucepan combine sugar and butter.  Cook mixture over medium
heat, stirring constantly, till sugar dissolves, about 5 minutes. 
Remove from heat.  Stir some of the mixture into the egg.  Return
mixture to pan; cook and stir 2 minutes more.  Cool slightly; stir in
desired liqueur (use same liqueur you used in the souffle).  Serve the
sauce warm over souffle.  Makes one cup. 

From: (Stephanie da Silva)


1 1/4 cup  water
2 cups     flour
1 cup      wheat bread flour
2 tblsp    dry milk
1/4 cup    sauce
1 1/2 tsp  salt
1/2 cup    choc. chips
3/4 cup    cherries
1 tblsp    Grand Mariner
1/2 tsp    orange peel
3 tsp      active dry yeast

Make this the day before.  Slice up the bread into thick slices to dry. 

These measurements are for a bread machine and probably should be
doubled for a regular recipe. 


6 eggs
1 qt milk
1/2 - 3/4 cup sugar
1 tsp vanilla.
3 1/2 cups dry bread cubes

Beat 6 eggs.  Add to the bowl, 1 qt milk, 1/2 - 3/4 cup sugar, 1 tsp
vanilla.  Place 3 1/2 cups dry bread cubes (about six thick slices or
so), in a large and deep baking dish. 

Pour egg mixture over all.  Bake in a 325 degree oven for 40 to 45
minutes or till a knife inserted near center comes out clean.  Cool
slightly before serving.  Serve as is, with a sauce or just some whipped

From: (Stephanie da Silva)


1 qt       milk
5-6 cups   bread cubes 
1/4 cup    butter
2          eggs
3/4 cup    sugar
1/2 tsp    salt
1 tsp      vanilla
1 1/2 tsp  cinnamon 
1 tsp      nutmeg 
1 cup      raisins

Scald 1 qt. milk.  Add 5-6 cups bread cubes, 1/4 cup butter.

Beat 2 eggs.  Add 3/4 cup sugar, 1/2 tsp. salt, 1 tsp. vanilla,
1 1/2 tsp. cinnamon, 1 tsp. nutmeg, 1 cup raisins.

Combine both mixtures.  Pour into buttered 9x13" pan.  Sprinkle with
nutmeg.  Bake at 375degF 45 min.  to 1 hour. 

From: (Steve Pinn)

Source: Aug. 1 issue of the Texas Magazine in the Houston Chronicle


3 cups      of whole milk
3 cups      whipping cream
1 1/2 cups  sugar
3 eggs      plus 11 egg yolks
1 tblsp     vanilla
1 1/2 lb    white bread (I used french - toasted and buttered) 
10          oranges peeled and sectioned
Creme Anglaise (follows)

Preheat oven to 325 F.

Scald milk and cream.  In a separate bowl whisk sugar, eggs, yolks.  Add
cream mixture and whisk vigorously.  Stir in vanilla.  Strain into a

To assemble:
Layer toased bread, orange sections and cinnamon in 7 or 8 individual
2 cup bowls or charlotte molds.  Place in a bain-marie (water bath) filled
with hot water about halfway up the pudding dishes.  Bake 30-40 minutes
until the custard is firm.  Remove from the water bath.  Refrigerate to
store.  Reheat in bowls in a 300 degree oven for serving.  Turn out of
molds onto serving plates and serve with Creme Anglaise.

Creme Anglaise:
2 cups          each of milk and whipping cream
1 1/2 cups      sugar
12              egg yolks
1/2 - 3/4 cups  of orange juice.

Scald milk and cream.  In a separate bowl whisk sugar and egg yolks. 
Add milk mixture and whisk vigorously.  Heat over low to med heat until
mixture will coat the back of a wooden spoon. Whisk in orange juice. 
Strain and let cool over an ice bath. 

I made 1/2 of the quantity and it made enough for 6-8 people.  The next
time I will probably use orange slices instead of segments.  Finally
adding Contreau(sp?) or Grand Marnier to the Creme Anglaise finishes it

From: (Stephanie da Silva)


1 loaf    french bread, cut into 12 slices, on the diagonal, 
          approx 3/4" thick and allowed to dry.
unsalted butter
1 quart   milk
1" piece  vanilla bean
8         eggs
6 tblsp   Framboise (non-sweet raspberry brandy)
1 cup     sugar
10 oz     fresh or frozen raspberries

Butter each slice of bread on both sides.  Put milk in heavy sauce pan. 
Split vanilla lengthwise, and add to milk.  Heat milk over medium heat
until nearly boiling.  Remove vanilla bean and scrape seeds into milk. 
While milk is heating, put eggs, sugar and Framboise in a mixing bowl
and whisk until smooth.  After scraping vanilla seeds into milk, slowly
whisk hot milk into egg mixture, creating a smooth custard.  Put four
slices of bread in the bottom of an ungreased, 3" deep baking dish with
cover.  Place 1/2 of the raspberries on top of the bread, and then pour
in 1/3 of the custard.  Add a second layer of bread.  Top this with the
rest of the raspberries, and another 1/3 of the custard.  Add the last
layer of bread and top with the remainder of the custard. 

Preheat the oven to 350 degrees F.  Cover the custard dish and place in
oven, in another, larger dish, and add hot water to the outside dish
until it reaches half way up the sides of the inner dish.  Bake for 45
minutes.  Remove the inner dish from the water, and return it to the
oven for another 30 minutes.  [NOTE: this is where it tends to get
out-of-hand on me :-)].  Remove cover [if it hasn't already been pushed
off :-)] and bake for a final 15 minutes. 

Allow to cool (room temperature, or a little warm), cut and serve!

From: (Stephanie da Silva)


1 loaf   French bread, crumbled
1 quart  milk
3        eggs, slightly beaten
2 cups   sugar
2 tblsp  vanilla
1 cup    raisins
3 tblsp  butter

Soak bread in milk, mixing with hands until well mixed.  Add eggs,
sugar, vanilla, and raisins.  Butter a 9x13 inch baking dish with all of
the butter.  Pour mixture into dish and bake at 350 deg.  F.  for about
1 hour or until very firm.  Cool. 

0.25 lb    butter
1 cup      sugar
1          egg, well beaten
2-3 tblsp  whiskey

Cream butter and sugar and heat in top of double boiler until dissolved. 
Add egg and whip quickly.  Cool, and add whiskey. 



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