BREAD PUDDING RECIPES WITH RAISINS RECIPES

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BREAD PUDDING WITH NUTMEG RECIPE: HOW TO MAKE IT



Bread Pudding with Nutmeg Recipe: How to Make It image

I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. —Donna Powell, Montgomery City, Missouri

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 18

2 large eggs, room temperature
2 cups whole milk
1/4 cup butter, cubed
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
4-1/2 to 5 cups soft bread cubes (about 9 slices)
1/2 cup raisins, optional
VANILLA SAUCE:
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1-2/3 cups cold water
3 tablespoons butter
2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg

Steps:

  • In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and, if desired, raisins; stir gently. , Pour into a well-greased 11x7-in. baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes. , Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

Nutrition Facts : Calories 419 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 534mg sodium, CarbohydrateContent 56g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

BREAD PUDDING WITH BOURBON SAUCE RECIPE - BETTYCROCKER.…



Bread Pudding with Bourbon Sauce Recipe - BettyCrocker.… image

A classic recipe for bread pudding lovers everywhere!

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 12

2 cups milk
1/4 cup butter or margarine
1/2 cup granulated sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
2 eggs, slightly beaten
6 cups dry bread cubes (8 slices)
1/2 cup raisins, if desired
1 cup packed brown sugar
1/2 cup butter or margarine
2 tablespoons whipping cream
3 to 4 tablespoons bourbon or 2 teaspoons brandy extract

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
  • In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
  • Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
  • In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.

Nutrition Facts : Calories 450 , CarbohydrateContent 56 g, CholesterolContent 110 mg, FatContent 4 1/2 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 430 mg, SugarContent 43 g, TransFatContent 1 g

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BREAD PUDDING WITH NUTMEG RECIPE: HOW TO MAKE IT
I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. —Donna Powell, Montgomery City, Missouri
From tasteofhome.com
Reviews 4.8
Total Time 55 minutes
Category Desserts
Calories 419 calories per serving
  • In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and, if desired, raisins; stir gently. , Pour into a well-greased 11x7-in. baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes. , Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.
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