Best Custard Bread Pudding Recipes

CUSTARD BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
• Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
• Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

BLUEBERRY BREAD PUDDING WITH CUSTARD SAUCE

Steps:

• Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.
• Combine next 4 ingredients in a large bowl; beat well.
• Add bread cubes, and let stand 5 minutes.
• Fold in blueberries and lemon rind; spoon into prepared dish.
• Bake at 350* for 35 minutes or until lightly browned and puffed.
• Serve warm with Custard Sauce.
• Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
• Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.
• Bring water in bottom of double boiler to a boil.
• Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.
• Cool slightly.
• Add vanilla and lemon rind.
• Yield: 1 1/3 cups.

CUSTARD BREAD PUDDING

Steps:

• In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11x7-in. baking dish. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , In a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding.

CUSTARD BREAD PUDDING

Steps:

• In a small bowl, combine raisins in rum and soak for at least 2 hours. Preheat oven to 350 degrees. Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.
• In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread/raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches. Bake for 45 minutes. Remove the foil. Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.
• Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.

CUSTARD RAISIN BREAD PUDDING

Steps:

• 1. First take 10-12 slices of Raisin Bread and cut into cubes put into a 11/2 qt. Pyrex baking dish.
• 2. Wisk eggs - sugar - vanilla & nutmeg in a large bowl in another bowl heat the milk in the microwave for 1 minute pour over Raisin bread cubes and soak until all the bread is wet.
• 3. put the Pyrex dish into a larger baking dish and add hot water to that one about an inch of water then bake at 350 degrees for 1 hour or until when tested it comes out clean. cool and serve with whip cream or (cool whip)

APPLE AND DRIED CHERRY CUSTARD BREAD PUDDING

Steps:

• Preheat oven to 375°F. Blend first 6 ingredients in large bowl. Add bread; toss. Let soak 1 hour, tossing occasionally.
• Meanwhile, butter 12-inch-diameter ovenproof skillet with 2 1/2-inch-high sides. Arrange apple wedges in concentric circles in skillet, covering completely. Cover with foil; bake 20 minutes.
• Meanwhile, combine cherries and Armagnac in small saucepan. Simmer over medium heat 3 minutes. Remove from heat. Combine 1/2 cup butter, sugar, and salt in medium saucepan and stir over medium-high heat until caramel is smooth, about 2 minutes. Whisk Armagnac from cherries into caramel. Whisk applesauce into caramel. Pour over apples; cover skillet with foil again. Bake 20 minutes. Sprinkle cherries over; top with bread mixture. Cover skillet with foil; place on rimmed baking sheet. Bake 20 minutes. Sprinkle with toffee bits and almonds. Dot with remaining 2 tablespoons butter. Bake uncovered until top is deep brown and puffed, about 20 minutes. Serve warm.

CHOCOLATE CUSTARD BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a double boiler, heat together the milk and chocolate until chocolate is melted.
• In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
• Beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
• Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.
• Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.

BISCUIT BREAD PUDDING WITH SAUSAGE AND MUSHROOM CUSTARD

Steps:

• Preheat oven to 350 degrees F and grease a 9x13-inch baking dish with butter.
• In large saute pan, over medium-high heat, add sausage and cook, stirring often until browned and almost cooked through, about 5 minutes. Remove, leaving 1 tablespoon of fat in pan, and reserve.
• Add onion and mushrooms and cook until browned, about 5 minutes. Remove from pan and allow to cool slightly.
• In large mixing bowl, combine reserved sausage, mushroom/onion mixture, biscuits, Cheddar cheese, and parsley. Toss to combine and season.
• In separate bowl, whisk together eggs and half-and-half. Pour egg mixture over bread mixture and stir to combine.
• Place in baking dish and allow to set for 10 minutes at room temperature to allow biscuit to absorb liquid and soften.
• Place in preheated oven and bake for 20 to 25 minutes, or until golden brown and warmed through.

CRANBERRY-PEAR BREAD PUDDING W/ CUSTARD SAUCE

Steps:

• For sauce: Bring milk and cream to simmer in heavy large saucepan. Remove from heat. Whisk yolks and sugar in medium metal bowl until well blended. Gradually whisk in hot milk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Mix in Grand Marnier. Cover and refrigerate until cold, about 2 hours. (Can be prepared 3 days ahead. Keep refrigerated.) For pudding: Preheat oven 350 degrees. Arrange bread squares on large baking sheet. Bake until lightly toasted, stirring once, about 10 minutes. Cool. Transfer bread to large bowl. Add half and half and toss gently. Let stand 30 minutes. Preheat oven to 350 degrees. Butter 9X9-inch glass baking dish. Whisk eggs, 3/4 C. sugar, grated orange peel and vanilla extract in medium bowl. Stir in cranberries and pears. Pour over bread and mix gently. Transfer mixture to prepared dish. Sprinkle with nutmeg. Bake pudding until set and top browns, about 1 hour. Cool at least 10 minutes. Spoon custard sauce onto plates. Cut warm pudding into squares. Using metal spatula, transfer to plates. Sift powdered sugar over desserts. Serve warm or at room temperature.

PUMPKIN CUSTARD BREAD PUDDING

Steps:

• Lightly coat the inside of a 3-1/2 or 4-quart crockpot with cooking spray; set aside.
• In a large bowl whisk together the eggs and half-and-half. Stir in the pumpkin pie filling until combined. Stir in the bread cubes. Pour pumpkin mixture into the prepared cooker.
• Cover and cook on LO heat ONLY for 3-1/2 to 4 hours or until a knife inserted near center comes out clean (160 degrees F.) Turn off cooker and, if possible, remove liner from cooker. Let stand, uncovered for 30 minutes before serving.
• To serve: spoon bread pudding into dessert dishes; sprinkle each serving with some nuts. If desired, drizzle with caramel ice cream topping.
• NOTE: To make 5 cups dry bread cubes, cut 8 or 9 slices fresh bread into 1/2-inch cubes. Spread bread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered in a 300 degree F. oven for 10 to 15 minutes.

CUSTARD BREAD PUDDING WITH BOURBON SAUCE

Steps:

• 1. To Make the BREAD PUDDING; Cut bread into small cubes.Toss the bread cubes together and place them in a 9 X 13 casserole.
• 2. Preheat oven to 325 degrees.
• 3. Mix the cream, eggs, sugar, cinnamon and vanilla together well and pour over bread. Press the bread down with a fork to get all the bread coated in the custard.
• 4. Place the 9 X13 dish into a large roasting pan and fill roasting pan with boiling water to reach half way up the side of the 9 X 13 dish.
• 5. Bake for 55 minutes to an hour or until a knife comes out clean.
• 6. TO MAKE THE BOURBON SAUCE; Place the butter, water, sugar and salt in a bowl over a double boiler. Mix with a whisk or wooden spoon until sugar dissolves and the grittiness is gone.
• 7. Remove from heat and beat in one egg at a time with a whisk until mixed well. Add bourbon and mix to blend.
• 8. Return to the double boiler and cook for another 3 - 5 minutes to cook the eggs and some of the alcohol off.The sauce will thicken as it cools. Refrigerate leftover sauce.
• 9. To see my original post with more notes and thoughts visit my blog at http://susan-thinkingoutloud.blogspot.com/2010/06/custard-bread-pudding-with-bourbon.html#more

CINNAMON RAISIN BREAD PUDDING WITH CUSTARD SAUCE

Steps:

• 1. PUDDING: Combine sugar, eggs, milk, and extracts in a large bowl. Add cubed bread and mix to soak. Spray a 9x13 pan with cooking spray or light oil and turn mixture out into it. Bake at 350 for 50 minutes
• 2. CUSTARD: Combine yolks, sugar, and cornstarch in a double boiler or a bowl over a small pan of water. Make sure the bowl is larger than the pan so no water gets into the mixture. If it does, it's ruined and you must start over. Gradually add milk while whisking until smooth. Cook over boiling water while whisking constantly. When the mixture thickens you'll know it's ready when it coats the back of a metal spoon. Remove from heat, stir in vanilla extract. Serve warm or chilled over the bread pudding.

BOURBON CUSTARD SAUCE FOR BREAD PUDDING

Steps:

• In a 2 quart saucepan, beat together milk, sugar, and cornstarch until smooth. Add butter, chopped, to the mixture. Cook over medium heat, stirring constantly, until mixture boils and thickens. In a small bowl, beat egg yolks, sir a few tablespoons hot milk mixture into yolks. Pour yolk mixture into saucepan with remaining milk mixture and cook over meduim heat until mixture just approaches boiling. Remove saucepan from heat and stir in bourbon and vanilla. Pour custard into a bowl; cover and refrigerate until cold. Just before serving, stir 1/2 cup heavy cream into chilled custard.

PINEAPPLE CUSTARD BREAD PUDDING

Steps:

• Beat margarine, sugars and cinnamon in a large bowl until fluffy.
• Beat in eggs.
• Mix in pineapple and bread cubes.
• Spoon mixture into slow cooker; cover and cook on high until pudding is set and sharp knife inserted into the center comes out clean, about 1 ½ hours.
• Serve warm; sprinkle each serving with macadamia nuts.

RAISIN CUSTARD BREAD PUDDING

Steps:

• 1. Pre-heat oven to 350 degrees. Grease a 1 quart casserole dish
• 2. Cube 4 slices of thick bread, I used 2 day old French Bread. Add bread and raisins to to scalded milk and let set 5 min.
• 3. To the milk and bread mixture add cut up butter, sugar, salt, beaten eggs and vanilla. Stir well, make sure eggs are incorporated.
• 4. Pour into casserole dish and sprinkle top with nutmeg.
• 5. Place the 1 quart casserole dish into a hot water bath. *13 X 9 casserole dish and fill the 13x9 with hot water. ( around 4 cups water). Bake for 50-60 or until fairly firm.
• 6. I serve this warm with a scoop of french vanilla ice cream ! (as if it isn't rich enough)...lol

CARAMELIZED CUSTARD BREAD PUDDING

Steps:

• Cover raisins with water and orange juice. Soak while preparing other ingredients, or cover and refrigerate up to 24 hours.
• In a saucepan, heat milk, half and half, and butter but do not allow to boil. Cool slightly.
• Combine brown sugar, cinnamon, and nutmeg. Reserve 2 tablespoons of brown sugar mixture for sprinkling on top later.
• In a separate saucepan, add the remaining brown sugar mixture, vanilla, and eggs. Whisk until smooth.
• Pour heated milk mixture into sugar mixture. Add baking powder and whisk until smooth.
• Place 1/2 of bread cubes in a 2-quart casserole dish.
• Thoroughly drain raisins and discard soaking liquid. Spread 1/2 cup raisins over the bread.
• Top with rest of bread cubes. Sprinkle remaining raisins on top.
• Pour the milk mixture over the bread until the bread is saturated. Let stand for 5 minutes.
• Sprinkle reserved 2 tablespoons of sugar mixture over top.
• Place bread pudding dish in a larger pan. Carefully, add very hot water to larger pan to within 1/2 inch of tops of casserole dish. Bake at 350F degrees for 1 hour 10 minutes to 1 hour 20 minutes or until knife comes out clean when inserted 1 inch from rim.
• Serve warm or cold.

FRESH BLUEBERRY BREAD PUDDING WITH LEMON CUSTARD

Steps:

• In large mixing bowl whisk together milk, eggs, sugar, vanilla, cinnamon and salt. Add bread cubes. Let sit for 30 minutes to 2 hours. Add blueberries. Pour mixture into a buttered 9 x 9-inch ovenproof dish. Top with bits of remaining butter. Bake in a preheated 350 degree oven for 45-55 minutes or until the custard is set. Let pudding cool 15 minutes. Serve warm or room temperature with custard sauce.

CUSTARD BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
• Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
• Bake in preheated oven until set, about 1 1/2 hours.
• Serve warm or cold.

PINEAPPLE CUSTARD BREAD PUDDING

Steps:

• 1. In a large mixer bowl, cream together butter, dry pudding mix and cinnamon until fluffy. Add eggs, one at a time, beating well after each addition. In another bowl combine milk, undrained pineapple, coconut, raisins and vanilla. By hand, blend milk mixture into creamed mixture( mixture will look curdled). Fold in bread cubes. Pour into an ungreased 2 quart casserole or 8-inch square baking dish. Place casserole in a larger shallow pan on oven rack. Pour hot water into larger pan to depth of one inch. Bake in 325^ oven for 1 1/4 hours for casserole 1 hour for 8 inch square pan or until knife inserted off center comes out clean.

CUSTARD BREAD PUDDING RECIPE

Steps:

• 1. Preheat oven to 325 degrees (175 C.). Grease a 13 by 9 inch glass baking dish.
• 2. In a 2 quarts (1900 ml) saucepan, heat milk just to boiling over medium-high heat.
• 3. Meanwhile, toast bread. Spread butter on 1 side of slices; cut each diagonally into quarters.
• 4. In medium bowl, beat eggs, sugar, vanilla, and salt until blended. Gradually whisk hot milk into egg mixture until well combined. Pour custard into baking dish. Arrange bread, buttered side up, on top of custard; sprinkle with nutmeg.
• 5. Set baking dish in large (17 x 11½ inch) roasting pan; place pan on oven rack. Pour enough boiling water into pan to come halfway up sides of baking dish.
• 6. Bake custard 50 to 60 minutes or until knife inserted in center comes out clean. Transfer baking dish to wire rack; let stand 15 minutes to cool before serving. Or cover and refrigerate to serve cold later.
• 7. Enjoy the full recipe with details @ http://goo.gl/60fdrL