Best Mothers Bread Pudding Recipes

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MOM'S OLD FASHIONED BREAD PUDDING



Mom's Old Fashioned Bread Pudding image

My mother made this my whole while growing up. Never before had I tasted anything this good and never had anything since. It is the Hard sauce that makes it so different from other recipes. just try it once and you will be hooked for life and so will your friends and family.

Provided by dklarson

Categories     Breads

Time 1h

Yield 8-10 slices, 8-10 serving(s)

Number Of Ingredients 11

2 cups milk
1/4 cup butter
4 cups white bread
1/2 cup sugar
2 eggs
1/4 teaspoon salt
5 tablespoons cinnamon
1/2 cup seedless raisin (optional)
1 cup butter, soft (not margarine)
2 cups powdered sugar
1 teaspoon vanilla or 1 teaspoon rum flavoring

Steps:

  • Heat oven to 350°F.
  • Scald milk with butter; set aside to cool.
  • In a large bowl place torn bread pieces, sprinkle with as much cinnamon as you like. Sprinkle 1/2 cup sugar, 1/4 tsp salt and 2 eggs (slightly beaten) over cinnamon sugar bread pieces. Mix gently.
  • Pour cooled scalded milk and butter over the bread mixture and add any optional items before pouring into greased loaf pan. Mixture should fill the bread pan.
  • Place the loaf pan in a large baking pan and fill with 1" of water (called a water bath).
  • Bread pudding is done when a knife inserted in center comes out clean. Oven temps may vary and so would the baking time.
  • Slice into 1" slices and serve warm. top with a dollop of the Hard Sauce(see below).
  • May be warmed in microwave for leftovers.
  • Hard Sauce recipe:.
  • Beat butter until creamy. Gradually add powdered sugar and then vanilla until all mixed.
  • Spoon a dollop on a slice of warm bread pudding. Mmm--enjoy!

Nutrition Facts : Calories 536, Fat 33, SaturatedFat 20.2, Cholesterol 137.7, Sodium 445, Carbohydrate 57.6, Fiber 2.7, Sugar 42.9, Protein 5.4

MOTHER'S BREAD PUDDING



Mother's Bread Pudding image

Provided by Billie Hillier at Vintage Recipe Project

Categories     Dessert Recipes

Number Of Ingredients 7

(3 cups?=4 slices?) bread or sweet rolls (equal to 2 sweet rolls)
3 eggs - well beaten
4 T sugar (maple syrup = good) (+½ tsp cinnamon)
salt to taste
2½ cups milk (more or less)
1 tsp. vanilla (____)
(opt = ⅓ cup raisins)

Steps:

  • Put bread in buttered baking dish (9" glass - round).
  • Pour mixture over bread.
  • Dot with butter (opt.) & nutmeg or cinnamon.

MOTHER'S RESTAURANT BREAD PUDDING



Mother's Restaurant Bread Pudding image

This recipe comes from New Orleans' famous Mother's Restaurant. Although I've made it without the brandy, it does taste better with it. Prep time includes soaking the bread pieces.

Provided by MSnow

Categories     Dessert

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 15

1 large stale French bread
10 whole eggs
4 cups fruit cocktail in heavy syrup
8 cups homogenized milk
2 cups heavy cream
4 cups granulated sugar
1/2 teaspoon nutmeg
3 teaspoons cinnamon
4 tablespoons imitation vanilla or 2 teaspoons pure vanilla extract
1/2 lb unsalted butter
1 lb unsalted butter
1/4 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup brandy

Steps:

  • In a large mixing bowl, break bread into small pieces by hand.
  • In a separate mixing bowl, whisk eggs and pour over broken bread.
  • Add fruit cocktail to bread and mix by hand.
  • In a 6-quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil.
  • Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture.
  • Cover and let bread soak up the egg mixture thoroughly, approximately one hour.
  • Preheat oven to 350 degrees.
  • After an hour, check bread to make sure liquid is completely soaked into bread mixture.
  • Mix by hand and break up any remaining hard bread pieces.
  • Transfer bread pudding mixture into two 10 x 12 x 3 roasting pan 3/4 of the way to the top.
  • Place in a 350 degree oven and bake until top is brown and center is cooked approximately 60 to 90 minutes.
  • Be careful not to overcook.
  • Serve hot and spoon bread pudding sauce over top (see recipe below).
  • *SAUCE*In a 4-quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer.
  • Simmer until butter clarifies and alcohol reduces, approximately 15 minutes.
  • Remove from heat and spoon over bread pudding.
  • Serve.

CLASSIC BREAD PUDDING



Classic Bread Pudding image

Classic bread pudding is just how you remember it: perfumed with vanilla, cinnamon and nutmeg, and dotted with raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

2 tablespoons unsalted butter, softened, for baking dish
12 ounces brioche or challah, cut into 1-inch cubes
2 cups milk
3 cups heavy cream
4 large eggs, plus 1 large egg yolk
1 cup sugar
1/2 teaspoon salt
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raisins
1 cup boiling water, plus more for pan

Steps:

  • Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
  • Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
  • Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.
  • Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.
  • Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.

BREAD PUDDING - MOTHER'S RESTAURANT RECIPE - (4.2/5)



BREAD PUDDING - MOTHER'S RESTAURANT Recipe - (4.2/5) image

Provided by á-170560

Number Of Ingredients 20

Buttered Brandy Sauce
1/3 cup clarified butter
Pinch ground cinnamon
Pinch ground nutmeg
1 1/2 teaspoon brown sugar, packed
2 teaspoons brandy
2 teaspoons Mexican coffee liqueur
Pudding
6 cups cubed stale French bread
1 tablespoon brandy
2 eggs
2 cups milk
1 tablespoon brown sugar, packed
1/2 cup granulated sugar
1 cup fruit cocktail in syrup
Pinch ground nutmeg
1 tablespoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup (1 stick) butter, softened, plus extra for greasing pan
Buttered Brandy Sauce - Combine butter, cinnamon, nutmeg, brown sugar, brandy and coffee liqueur in top of double broiler over simmering water and keep warm.

Steps:

  • Pudding - Combine bread, brandy, eggs, milk, brown sugar, granulated sugar, fruit cocktail, nutmeg, cinnamon, vanilla and butter in bowl and mix until bread is well moistened. Pour into buttered 13x9-inch baking pan and bake at 350 degrees until browned around edges and on top, about 1 ½ hours. Serve hot or cold with Buttered Bandy Sauce. Makes 6 to 8 servings.

MOTHER'S BREAD PUDDING



Mother's Bread Pudding image

I was hungry for my mother's bread pudding (she has been gone 14yrs) and I could not find her recipe...if she even had one. So I looked at recipes on line and could tell they weren't exactly what I wanted. I had a stale loaf of French bread (I like the crustiness) and started with what I remembered. I don't care for raisins (but you can add some if you like)and I prefer nutmeg over cinnamon and I want real buttery taste and not dry. I like it sort of light and moist....this is what I got. It tasted just like I remembered!

Provided by Denise Kruger @Denedlv

Categories     Puddings

Number Of Ingredients 7

6 cup(s) homogenized milk
1 1/2 cup(s) sugar
5 - eggs
1 teaspoon(s) nutmeg
1/4 teaspoon(s) cinnamon, ground
8 cup(s) stale cubed bread (i prefer french or italian)
- real butter (salted, not the unsalted variety)

Steps:

  • Butter glass pan (8 1/2 x 13 in) well. Make sure to cover all of bottom and sides. Put the bread cubes in the glass pan and even them out. Set aside.
  • In large bowl (preferably one with a pouring spout) mix milk, eggs, sugar, nutmeg and cinnamon. Beat on low until well mixed.
  • Pour milk mixture over bread cubes in buttered pan. Lightly press bread cubes into milk mixture. Top with maybe 8 or 10 thin butter patties scattered over top. Let stand for a half hour, periodically pressing bread cubes down into milk mixture so they absorb the liquid.
  • Bake at 350 degrees for 90 minutes or until knife in center comes out almost clean and custard is set. Top will be a golden brown. Remove and let set for at least 20 min. Serve warm plain or with milk.

MOM'S THANKSGIVING BREAD PUDDING



Mom's Thanksgiving Bread Pudding image

This is my mother's bread pudding recipe. Every year, I make it about 10 times between Thanksgiving and Christmas-everybody loves it! It is delicious warm, but also quite good cold with milk poured over it.

Provided by BarbMazz

Categories     Bread Pudding

Time 1h5m

Yield 8

Number Of Ingredients 8

10 slices white bread, crusts removed
½ cup unsalted butter, softened
½ cup seedless raisins
2 teaspoons ground cinnamon
4 cups milk
⅔ cup white sugar
4 large eggs, well beaten
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
  • Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
  • Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
  • Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
  • Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
  • Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 47.1 g, Cholesterol 133.3 mg, Fat 17.5 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 30.1 g

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