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% Bread Puddings : COLLECTION From: (Micaela Pantke) Date: Wed, 1 Sep 93 11:58:28 +0200 Contents Bread And Butter Pudding (Mark A. Cooper) Bread Pudding (Stephanie da Silva) Bread Pudding (Stephanie da Silva) Bread Pudding (Susan Castleman) Bread Pudding Souffle (Stephanie da Silva) Chocolate Cherry Bread Pudding (Stephanie da Silva) Mom's Bread Pudding (Stephanie da Silva) Orange Breakfast Bread Pudding (Steve Pinn) Raspberry Bread Pudding (Stephanie da Silva) Whiskey Bread Pudding (Stephanie da Silva)

% * From: (Mark A. Cooper) BREAD AND BUTTER PUDDING ======================== Serves 4 (or a greedy 2, or even a really piggy 1) Ingredients ----------- 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!) Sugar Instructions: ------------- 1. Preheat the oven to 210 deg. C/Gas Mark 6. 2. Butter the bread, hack the crusts off and cuts into strips (or "soldiers") 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 ============= Ingredients: ------------ 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) Instructions: ------------- 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) BREAD PUDDING ============= Ingredients: ------------ 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 Instructions: ------------- 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) BREAD PUDDING ============= Ingredients: ------------ 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 Instructions: ------------- 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) BREAD PUDDING SOUFFLE ===================== Ingredients: ------------ 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 Instructions: ------------- 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 mixture. 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 servings. 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 Instructions: ------------- 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) CHOCOLATE CHERRY BREAD ====================== Ingredients: ------------ 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 Instructions: ------------- Make this the day before. Slice up the bread into thick slices to dry. Note: ----- These measurements are for a bread machine and probably should be doubled for a regular recipe. BREAD PUDDING ============= Ingredients: ------------ 6 eggs 1 qt milk 1/2 - 3/4 cup sugar 1 tsp vanilla. 3 1/2 cups dry bread cubes Instructions: ------------- 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 cream.

% * From: (Stephanie da Silva) MOM'S BREAD PUDDING =================== Ingredients: ------------ 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 Instructions: ------------- 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 ORANGE BREAKFAST BREAD PUDDING ============================== Ingredients: ------------ 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 Cinnamon Creme Anglaise (follows) Instructions: ------------- 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 bowl. 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 perfectly.

% * From: (Stephanie da Silva) RASPBERRY BREAD PUDDING ======================= Ingredients: ------------ 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 Instructions: ------------- 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) WHISKEY BREAD PUDDING ===================== Ingredients: ------------ 1 loaf French bread, crumbled 1 quart milk 3 eggs, slightly beaten 2 cups sugar 2 tblsp vanilla 1 cup raisins 3 tblsp butter Instructions: ------------- 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. Sauce: ------ 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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