Best Bread And Butter Pudding With Dates Recipes

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RAISIN DATE BREAD PUDDING



Raisin Date Bread Pudding image

All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish-I've made it for holidays, potlucks, picnics...for any occasion or no occasion! -Dawn Green, Hopkins, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

4 cups whole milk
5 cups cubed day-old bread
1 cup sugar
8 large eggs, room temperature, beaten
1/2 cup butter, melted
1/4 cup chopped dates
1/4 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Dash salt
Dash ground nutmeg
Optional: Additional sugar, cinnamon and nutmeg, and whipped cream

Steps:

  • In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates, raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour into a greased 13x9-in. baking dish. If desired, sprinkle top with additional sugar, cinnamon and nutmeg. Bake at 350° until golden brown and a knife inserted in the center comes out clean, about 55 minutes. If desired, serve warm with whipped cream.

Nutrition Facts : Calories 290 calories, Fat 14g fat (8g saturated fat), Cholesterol 173mg cholesterol, Sodium 250mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 8g protein.

BREAD PUDDING WITH DATES AND ORANGE WHISKEY SAUCE



Bread Pudding with Dates and Orange Whiskey Sauce image

What could be more indulgent than velvety whiskey sauce drizzling down the sides of rich bread pudding? Don't worry, it's a healthy indulgence!

Provided by Serena Ball

Categories     dessert

Time 1h30m

Yield About 8 servings

Number Of Ingredients 15

4 cups whole-grain bread cubes (from about 4 to 5 pieces of sandwich bread)
Unsalted butter, for buttering the baking dish
2 1/4 cups reduced-fat (1 percent) milk
1/3 cup granulated sugar
1 teaspoon finely grated orange peel
1/2 teaspoon ground cardamom or cinnamon
4 large eggs, beaten
1/3 cup chopped dates
1 1/4 cups whole milk
3 tablespoons brown sugar
2 tablespoons freshly squeezed orange juice
1 tablespoon cornstarch
5 tablespoons whiskey or bourbon
1 tablespoon unsalted butter
Pinch salt

Steps:

  • For the bread pudding: Preheat the oven to 350 degrees F. Spread the bread cubes on a large baking sheet and bake, stirring twice, 10 minutes. Let cool (leave the oven on).
  • Butter a 2-quart square baking dish. In a large bowl, whisk together the reduced-fat milk, granulated sugar, orange peel, cardamom and eggs. Add the dry bread cubes and dates; toss to coat the bread with the egg mixture.
  • Pour the egg mixture into the prepared baking dish and let sit for 10 minutes. Using a flat spatula, press the bread down into the egg mixture, then bake until a knife inserted near the center comes out clean, 45 to 50 minutes.
  • For the orange whiskey sauce: Meanwhile, in a medium saucepan, combine the milk and brown sugar. In a small bowl, combine the orange juice, cornstarch and 3 tablespoons whiskey and stir together with a fork until combined. Pour into the milk mixture in the pan, scraping the bowl to get all of the cornstarch. Bring to a boil over medium-high heat, stirring constantly. Turn down to medium-low and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in the butter, salt and remaining 2 tablespoons of whiskey. Serve over the warm bread pudding.

BREAD AND BUTTER PUDDING



Bread and Butter Pudding image

This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own.

Provided by Anonymous

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 45m

Yield 6

Number Of Ingredients 7

8 slices stale bread
½ cup butter, softened
½ cup white sugar
½ cup dried currants
1 ¾ cups milk
2 eggs
1 pinch ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
  • Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
  • Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
  • Bake in the preheated oven until golden brown and set, about 30 minutes.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 46 g, Cholesterol 108.4 mg, Fat 19.6 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 389.5 mg, Sugar 29.7 g

DATE PANETTONE BREAD AND BUTTER PUDDING



Date Panettone Bread and Butter Pudding image

Make and share this Date Panettone Bread and Butter Pudding recipe from Food.com.

Provided by love4culinary

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

12 ounces panettone, sliced into triangles
1/3 cup dried dates, chopped
1/4 cup pecans
2 tablespoons butter
1 cup whole milk
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1 large egg, beaten
2 tablespoons maple syrup
1 tablespoon honey
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon light brown sugar
grated nutmeg

Steps:

  • First take out a baking dish (4-cup baking dish) and heavily butter it.
  • Then, arrange half of your panettone triangles in the dish overlapping them a bit.
  • Scatter 1/2 of your nuts over the panettone and then evenly scatter your chopped dates.
  • Then, place another layer of the panettone on top, overlapping them a bit.
  • Heat your butter, milk, cream, and vanilla in a small saucepan just until simmering, remove from heat.
  • Put the egg, maple syrup and honey in a large bowl and add freshly grated nutmeg.
  • Next, whisk in the hot milk, making sure to whisk vigorously so as to keep the egg from cooking.
  • At this point you will want to preheat your oven to 400 degrees F.
  • Pour your milk-egg mixture over the panettone layers, and lightly press down on the bread so that it is fully submerged in the liquid.
  • Leave the panettone pudding aside for about 15-20 minutes to allow everything to soak up nicely.
  • Take the rest of your pecans and sprinkle just a bit of water over them (JUST A BIT).
  • Toss them in the sugar/cinnamon mixture, and toss them over the pudding.
  • Sprinkle the leftover cinnamon sugar mixture evenly over the dish (there wont be much).
  • Grate a small amount of nutmeg over as well.
  • Bake in your preheated oven for 40-45 minutes until it has risen and has a beautiful golden color.

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