Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do u make bread pudding?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do u make bread pudding?),it will help you,my kids.
Answers:
INGREDIENTS:
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten 2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Other Answers:
Bread ( can be stale), eggs, milk, spices
Boil the other ingedients slightly, add bread, refrigerate overnight
Source(s):
guessing, have made similar things 1 # bread buttered and cut into cubes
1/2 cup walnuts or pecans
4 beatten eggs
1 cup sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
3 cups milk, scalded
1/2 cup raisins
1 tsp. cinnamon
Combine the nuts, bread and raisins in a 3 qt. ovenproof bowl. combine the other ingredients with the scalded milk and pour over the bread mixture. Let stand for 30 minutes.
Sprinkle with more cinnamon and bake in a 350 degree oven for 45-50 minutes Bread Pudding
Ingredients:
3 eggs, beaten
3/4 cup white sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 1/2 cups milk
Enough bread cubes to thicken
1 cup raisins
Cinnamon
Directions:
Mix eggs, sugar, vanilla, salt and milk together. Pour into a large buttered baking dish.
Add enough bread cubes to thicken (about 4 cups).
Stir in raisins. Sprinkle top with cinnamon.
Bake at 325 degrees F. for 45 to 50 minutes, until the pudding is puffed up and brown, and a knife inserted in the centre comes out clean. Serve warm.
Bread Pudding II
Original recipe yield: 1 - 8 inch square pan.
Prep Time:30 MinutesCook Time:45 MinutesReady In:1 Hour 15 MinutesServings:12 (change)
INGREDIENTS:
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
DIRECTIONS:
1.)Preheat oven to 350 degrees F (175 degrees C).
2.)Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3.)In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4.)Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
German Bread Pudding Recipe
INGREDIENTS:
8 oz. pumpernickel bread
1 - 1 ? C. rum
3 C. heavy cream
1 C. sugar
1 tsp. vanilla extract
8 oz. semisweet chocolate, grated
? C. strawberry jam
PREPARATION:
Spread bread slices on a baking sheet and dry in a 325-degree oven - bread should be very dry.
Pour rum over the dried bread slices and, with a fork, break bread into small pieces.
Whip cream, adding sugar and vanilla gradually until stiff.
In a deep serving dish, spread a layer of whipped cream, then grated chocolate.
Top with a layer of the bread mixture and dot with strawberry jam. Continue the layers until all ingredients are used.
Refrigerate overnight or at least 8 hours before serving. Serve with a dollop of whipped cream.
Source(s):
http://www.donogh.com/cooking/comfortd/b...
http://bread.allrecipes.com/az/breadpudd...
http://huntsville.about.com/od/cookies/r... BREAD PUDDING
1 cup bread
2 cups milk
2 eggs
2 Tablespoons sugar
1/4 cup sugar
grated lemon rind
lemon flavoring
Remove crusts from bread. Pour milk over soft bread. Allow to stand until soft, about 30 minutes.
Separate eggs.
Add egg yolks, slightly beaten, 2 Tablespoons sugar, and grated rind of 1 lemon.
Pour into buttered baking dish and set in pan of water to bake until it sets.
Beat egg whites until stiff, gradually adding scant 1/4 cup sugar while beating, and a dash of lemon extract, lemoncello, or lemon juice (whatever you have). Spread the egg white mixture out on top of the pudding while still warm, then return to oven until slightly golden brown.
Cool, and just before serving add a spoon of tart jelly in the center of the meringue of each serving. This southern Classic can be made ahead and reheated or served cold, warm or hot from the oven. The buttery whiskey sauce should be warm.
This is taken from a recipe book,(Hoppin' John's) given to me on my Thanksgiving trip to Savannah, Where we enjoyed a wonderful meal at THE OLD PINK HOUSE. When it was built in seventeen and seventy one, was first called the Habersham House.
This is the original recipe. See* changes I made at bottom.
Bread Pudding with Whiskey Sauce
1/4 Cup raisins
1/4 cup burbon, plus a little more if needed
1 stick unsalted butter, melted
4 cups french bread torn into bite-size pieces (from a baguette weighing about 1/2 pound)
2 1/2 cups milk
1 small cinnamon stick
1/2 teaspoon vanilla extract
4 eggs
1 cup sugar
Soak the raisins in the burbon for at least 30 minutes, or over night if possible.
Preheat the oven to 350 degrees and brush the insides of a 1 1/2 quart souffle' dish with some of the butter.
Put the bread in a large mixing bowl. Drain the raisins, reserving the burbon, and add to the bread. Place the milk, cinnamon, and vanilla in a saucepan and cook over medium heat until scalded. (bubbles just begin to break the surface). Beat three of the eggs with 1/2 cup sugar until well blended, then gradually stir in the scalded milk. Pour the mixture over the bread and raisins and discard the cinnamon stick. Allow to soak while you prepare the Whiskey Sauce.
Whisk the remaining egg and sugar together in a bowl set over simmering water,whisking until very light and nearly doubled in size. Whisk in the melted butter a little at a time, then whisk in the reserved burbon (if you don't have 1/4 cup, add enough to make up for what was absorbed by the raisins). Leave the sauce over the water, but remove it from the stove.
Place the greased souffle' dish inside a larger roasting pan. Add the bread mixture to the greased pan, then pour hot waater in the roasting pan to a depth of about 1 inch. Place in the oven and bake for about 45 minutes, or until a knife inserted in the center comes out clean. Drizzle warm whiskey sauce over the pudding as it is served.(Can be heated in Micro for later use)
Makes about 6 servings.
*Changes I Made.
I used 2 cups half and half in addition to the cup of Public's eggnog instead of the 2 1/2 cups milk called for in the recipe. Hope no one was confused with this.
1 small baguette from Publix
2 eggs for bread mixture (instead of three)
a little nutmeg in bread mixture
cooked for about 1 hour.
MSG URL: http://www.recipelink.com/gm/0/63550 BREAD PUDDING
1 cup bread
2 cups milk
2 eggs
2 Tablespoons sugar
1/4 cup sugar
grated lemon rind
lemon flavoring
Remove crusts from bread. Pour milk over soft bread. Allow to stand until soft, about 30 minutes.
Separate eggs.
Add egg yolks, slightly beaten, 2 Tablespoons sugar, and grated rind of 1 lemon.
Pour into buttered baking dish and set in pan of water to bake until it sets.
Beat egg whites until stiff, gradually adding scant 1/4 cup sugar while beating, and a dash of lemon extract, lemoncello, or lemon juice (whatever you have). Spread the egg white mixture out on top of the pudding while still warm, then return to oven until slightly golden brown.
Cool, and just before serving add a spoon of tart jelly in the center of the meringue of each serving. Bread Pudding
"This is a wonderful old fashioned recipe with apples, currants and just a little spice. Add a scoop of vanilla ice cream or whip cream for a special treat. "
INGREDIENTS:
3 apples - peeled, cored and diced
3 cups bread crumbs
1/3 cup white sugar
1/2 cup currants
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
3 eggs, beaten
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large mixing bowl, combine the apples, bread crumbs and sugar. Add currants, nutmeg and cinnamon; mix well. Add the eggs; stir gently to combine. Pour into the prepared casserole dish.
Bake in the preheated oven for 30 to 40 minutes, or until solid and golden brown.
Strawberries and Cream Bread Pudding
"I love all things strawberry so when I was asked to make bread pudding I decided to try adding strawberries. The results were heavenly. I have never liked bread pudding... until now that is. I will definitely be adding this to my list of favorites."
INGREDIENTS:
2 tablespoons butter, melted
7 (1 ounce) slices day-old bread, torn into small pieces
3/4 cup chopped fresh strawberries
3 eggs
1 1/4 cups milk
3/4 cup light cream
1/4 cup strawberry preserves
3/4 cup white sugar, or to taste
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter.
Toss bread with the chopped strawberries, and place into the prepared pan. Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture.
Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do u make bread pudding?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do u make bread pudding?),it will help you,my kids.
Answers:
INGREDIENTS:
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten 2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Other Answers:
Bread ( can be stale), eggs, milk, spices
Boil the other ingedients slightly, add bread, refrigerate overnight
Source(s):
guessing, have made similar things 1 # bread buttered and cut into cubes
1/2 cup walnuts or pecans
4 beatten eggs
1 cup sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
3 cups milk, scalded
1/2 cup raisins
1 tsp. cinnamon
Combine the nuts, bread and raisins in a 3 qt. ovenproof bowl. combine the other ingredients with the scalded milk and pour over the bread mixture. Let stand for 30 minutes.
Sprinkle with more cinnamon and bake in a 350 degree oven for 45-50 minutes Bread Pudding
Ingredients:
3 eggs, beaten
3/4 cup white sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 1/2 cups milk
Enough bread cubes to thicken
1 cup raisins
Cinnamon
Directions:
Mix eggs, sugar, vanilla, salt and milk together. Pour into a large buttered baking dish.
Add enough bread cubes to thicken (about 4 cups).
Stir in raisins. Sprinkle top with cinnamon.
Bake at 325 degrees F. for 45 to 50 minutes, until the pudding is puffed up and brown, and a knife inserted in the centre comes out clean. Serve warm.
Bread Pudding II
Original recipe yield: 1 - 8 inch square pan.
Prep Time:30 MinutesCook Time:45 MinutesReady In:1 Hour 15 MinutesServings:12 (change)
INGREDIENTS:
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
DIRECTIONS:
1.)Preheat oven to 350 degrees F (175 degrees C).
2.)Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3.)In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4.)Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
German Bread Pudding Recipe
INGREDIENTS:
8 oz. pumpernickel bread
1 - 1 ? C. rum
3 C. heavy cream
1 C. sugar
1 tsp. vanilla extract
8 oz. semisweet chocolate, grated
? C. strawberry jam
PREPARATION:
Spread bread slices on a baking sheet and dry in a 325-degree oven - bread should be very dry.
Pour rum over the dried bread slices and, with a fork, break bread into small pieces.
Whip cream, adding sugar and vanilla gradually until stiff.
In a deep serving dish, spread a layer of whipped cream, then grated chocolate.
Top with a layer of the bread mixture and dot with strawberry jam. Continue the layers until all ingredients are used.
Refrigerate overnight or at least 8 hours before serving. Serve with a dollop of whipped cream.
Source(s):
http://www.donogh.com/cooking/comfortd/b...
http://bread.allrecipes.com/az/breadpudd...
http://huntsville.about.com/od/cookies/r... BREAD PUDDING
1 cup bread
2 cups milk
2 eggs
2 Tablespoons sugar
1/4 cup sugar
grated lemon rind
lemon flavoring
Remove crusts from bread. Pour milk over soft bread. Allow to stand until soft, about 30 minutes.
Separate eggs.
Add egg yolks, slightly beaten, 2 Tablespoons sugar, and grated rind of 1 lemon.
Pour into buttered baking dish and set in pan of water to bake until it sets.
Beat egg whites until stiff, gradually adding scant 1/4 cup sugar while beating, and a dash of lemon extract, lemoncello, or lemon juice (whatever you have). Spread the egg white mixture out on top of the pudding while still warm, then return to oven until slightly golden brown.
Cool, and just before serving add a spoon of tart jelly in the center of the meringue of each serving. This southern Classic can be made ahead and reheated or served cold, warm or hot from the oven. The buttery whiskey sauce should be warm.
This is taken from a recipe book,(Hoppin' John's) given to me on my Thanksgiving trip to Savannah, Where we enjoyed a wonderful meal at THE OLD PINK HOUSE. When it was built in seventeen and seventy one, was first called the Habersham House.
This is the original recipe. See* changes I made at bottom.
Bread Pudding with Whiskey Sauce
1/4 Cup raisins
1/4 cup burbon, plus a little more if needed
1 stick unsalted butter, melted
4 cups french bread torn into bite-size pieces (from a baguette weighing about 1/2 pound)
2 1/2 cups milk
1 small cinnamon stick
1/2 teaspoon vanilla extract
4 eggs
1 cup sugar
Soak the raisins in the burbon for at least 30 minutes, or over night if possible.
Preheat the oven to 350 degrees and brush the insides of a 1 1/2 quart souffle' dish with some of the butter.
Put the bread in a large mixing bowl. Drain the raisins, reserving the burbon, and add to the bread. Place the milk, cinnamon, and vanilla in a saucepan and cook over medium heat until scalded. (bubbles just begin to break the surface). Beat three of the eggs with 1/2 cup sugar until well blended, then gradually stir in the scalded milk. Pour the mixture over the bread and raisins and discard the cinnamon stick. Allow to soak while you prepare the Whiskey Sauce.
Whisk the remaining egg and sugar together in a bowl set over simmering water,whisking until very light and nearly doubled in size. Whisk in the melted butter a little at a time, then whisk in the reserved burbon (if you don't have 1/4 cup, add enough to make up for what was absorbed by the raisins). Leave the sauce over the water, but remove it from the stove.
Place the greased souffle' dish inside a larger roasting pan. Add the bread mixture to the greased pan, then pour hot waater in the roasting pan to a depth of about 1 inch. Place in the oven and bake for about 45 minutes, or until a knife inserted in the center comes out clean. Drizzle warm whiskey sauce over the pudding as it is served.(Can be heated in Micro for later use)
Makes about 6 servings.
*Changes I Made.
I used 2 cups half and half in addition to the cup of Public's eggnog instead of the 2 1/2 cups milk called for in the recipe. Hope no one was confused with this.
1 small baguette from Publix
2 eggs for bread mixture (instead of three)
a little nutmeg in bread mixture
cooked for about 1 hour.
MSG URL: http://www.recipelink.com/gm/0/63550 BREAD PUDDING
1 cup bread
2 cups milk
2 eggs
2 Tablespoons sugar
1/4 cup sugar
grated lemon rind
lemon flavoring
Remove crusts from bread. Pour milk over soft bread. Allow to stand until soft, about 30 minutes.
Separate eggs.
Add egg yolks, slightly beaten, 2 Tablespoons sugar, and grated rind of 1 lemon.
Pour into buttered baking dish and set in pan of water to bake until it sets.
Beat egg whites until stiff, gradually adding scant 1/4 cup sugar while beating, and a dash of lemon extract, lemoncello, or lemon juice (whatever you have). Spread the egg white mixture out on top of the pudding while still warm, then return to oven until slightly golden brown.
Cool, and just before serving add a spoon of tart jelly in the center of the meringue of each serving. Bread Pudding
"This is a wonderful old fashioned recipe with apples, currants and just a little spice. Add a scoop of vanilla ice cream or whip cream for a special treat. "
INGREDIENTS:
3 apples - peeled, cored and diced
3 cups bread crumbs
1/3 cup white sugar
1/2 cup currants
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
3 eggs, beaten
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large mixing bowl, combine the apples, bread crumbs and sugar. Add currants, nutmeg and cinnamon; mix well. Add the eggs; stir gently to combine. Pour into the prepared casserole dish.
Bake in the preheated oven for 30 to 40 minutes, or until solid and golden brown.
Strawberries and Cream Bread Pudding
"I love all things strawberry so when I was asked to make bread pudding I decided to try adding strawberries. The results were heavenly. I have never liked bread pudding... until now that is. I will definitely be adding this to my list of favorites."
INGREDIENTS:
2 tablespoons butter, melted
7 (1 ounce) slices day-old bread, torn into small pieces
3/4 cup chopped fresh strawberries
3 eggs
1 1/4 cups milk
3/4 cup light cream
1/4 cup strawberry preserves
3/4 cup white sugar, or to taste
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter.
Toss bread with the chopped strawberries, and place into the prepared pan. Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture.
Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.
correctness,It's Non-profit and only for informational purposes.
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