Best Cousin Marilyns Bread Pudding Recipes

BEST EVER BREAD PUDDING

Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

Ingredients

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

BREAD PUDDING II

Bread Pudding II image

My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!

Provided by ELLENMARIE

Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

Ingredients

6 slices day-old bread
2 tablespoons butter, melted
½ cup raisins
4 eggs, beaten
2 cups milk
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
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.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g

COUSIN MARILYN'S BREAD PUDDING

Cousin Marilyn's Bread Pudding image

This recipe came from Granny Rodgers cookbook which was given to my cousin Marilyn. Marilyn tweaked the recipe to what it is now. Two years ago when my mother was so ill she was not expected to live, her niece, Marilyn, came from California to say her last good bye. My mother was sent home from the hospital under Hospice Care....

Provided by Shelia Senghas

Categories Other Breads

Time 1h20m

Number Of Ingredients 13

Ingredients

THIS RECIPE IS FROM MY COUSIN MARILYN RODGERS ROYER
BREAD PUDDING DATES BACK FOR CENTURIES. THERE ARE MANY VARIED RECIPE'S, THOUGH, THE COMMON FACTOR IS MILK AND EGGS. BACK IN THE DAY THIS PUDDING WAS A GOOD WAY TO USE STALE BREAD.
PREHEAT OVEN TO 375 DEGREES
20 pieces of bread, hamburger buns, or dinner rolls
8 c milk
4 Tbsp butter
2 c sugar
2 tsp cinnamon
1 tsp salt
6 eggs, slightly beaten
FOR TOPPING
3/4 c sugar
2 tsp cinnamon

Steps:

1. In a 9xz13 baking dish, that is at least 2 inches deep, tear up bread of choice into pieces to equal 20 slices of bread. Set aside.
2. In a 2 quart sauce pan, add the milk, butter, 2 cups of sugar, cinnamon and salt. Heat the mixture just to scald, stirring to dissolve sugar. Remove from the heat.
3. Slightly beat the eggs in a medium size bowl.
4. Add one cup of the hot mixture to the eggs while stirring constantly.
5. Immediately stir the egg mixture into the milk mixture, stirring constantly so the egg does not cook. Add 1 tsp vanilla and stir.
6. Pour the hot mixture over the bread. Press the bread down lightly to be sure all the bread is coated. Allow the pudding to sit for 5 minutes.
7. Fold all the mixture to insure the liquid is absorbed.
8. In a small bowl mix 3/4 cups of sugar and 2 tsp. cinnamon. Sprinkle evenly over the top of the bread mixture.
9. Bake for 1 hour or until a knife inserted 2 inches from the center comes out with a light coating. This is a custard base so the knife will not come out completely clean.
10. Serve hot or cold. Note: Serve as is or with Rum Sauce, Ice Cream or Whipped Cream.