HOW TO MAKE BREAD PUDDING RECIPES

Name: Bread Pudding with Nutmeg
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings.
Ingredients: 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

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

Ingredients

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.

BEST BREAD PUDDING RECIPE - HOW TO MAKE BREAD PUDDING

Best Bread Pudding Recipe - How to Make Bread Pudding image

Using sourdough bread gives structure and integrity, and when it bakes, you get a wonderfully, balanced crispy crust.

Provided by Ree Drummond

Categories dessert

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 13

Ingredients

For the Bread Pudding:
2 eggs
2 tbsp. melted butter
2 tbsp. vanilla
2 1/2 c. milk
2 c. sugar
3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes
1/3 c. pecans, finely chopped
For the Whiskey Cream Sauce:
1/2 c. sugar
1 stick butter
1/2 c. heavy cream
1/4 c. Jack Daniel's whiskey

Steps:

Make the bread pudding: Preheat the oven to 325˚. Beat together the eggs, melted butter, vanilla and milk. Add the sugar and mix until dissolved. Arrange the bread cubes tightly in a 9-inch baking dish, keeping the crusts facing up around the edges and scattered within the dish. Pour the liquid over the bread. Sprinkle the pecans all over the top. Bake for 55 to 70 minutes, or until the crust is golden brown all over the top. Make the whiskey cream sauce: While the bread pudding is baking, bring the sugar, butter, heavy cream and Jack Daniels to a low bowl in a saucepan over low heat, stirring constantly. Pour a little of the cream sauce over the each serving of bread pudding.

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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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Using sourdough bread gives structure and integrity, and when it bakes, you get a wonderfully, balanced crispy crust.
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Make the bread pudding: Preheat the oven to 325˚. Beat together the eggs, melted butter, vanilla and milk. Add the sugar and mix until dissolved. Arrange the bread cubes tightly in a 9-inch baking dish, keeping the crusts facing up around the edges and scattered within the dish. Pour the liquid over the bread. Sprinkle the pecans all over the top. Bake for 55 to 70 minutes, or until the crust is golden brown all over the top. Make the whiskey cream sauce: While the bread pudding is baking, bring the sugar, butter, heavy cream and Jack Daniels to a low bowl in a saucepan over low heat, stirring constantly. Pour a little of the cream sauce over the each serving of bread pudding.

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