Best Old Time Spiced Bread Pudding Recipes

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat the oven to 400 F. Put the butter in a 9 inch cake pan or pie plate, and place the pan in the oven for a couple of minutes to melt the butter.
• Remove the pan and swirl the butter evenly over the bottom of the pan.
• Sprinkle 2 tablespoons of granulated sugar in the bottom of the pan. Set aside.
• In a large mixing bowl, combine the milk, sugar, salt, nutmeg, cinnamon,vanilla, eggs. Whisk briefly until just combined.
• Add the bread chunks to the mixing bowl. If you are using raisins, add them now as well.
• Stir until well saturated with liquid. Use your fingers to massage the mixture and break up any large chunks.
• Gently place the soaked bread chunks in the pan, on top of the butter/sugar mixture. Fill in any gaps in the bread and gently press down on the top to make it even. Pour any remaining liquid evenly over the top.
• Place the pan in the oven. Bake for 15 minutes at 400 F, then turn the oven down to 300 F and bake another 15 minutes. The bread pudding is done when the temperature in the middle reaches 175 F, or when the center jiggles but does not slosh.
• Remove from oven and cool on a rack for 30 minutes. Serve slightly warm, or let cool to room temperature, then refrigerate. Also tastes wonderful chilled.

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat your oven to 350 degrees and grease a 2-quart baking dish or medium-sized pyrex ovenproof bowl.
• Layer 1/3 crumbled biscuits, 1/2 coconut, and 1/2 raisins in a bowl. Top with 1/3 biscuits, remaining coconut and raisins, and remaining biscuits.
• In a large bowl, mix all other ingredients together, reserving 2 tablespoons of the sugar.
• Pour the liquid over the biscuit layers and sprinkle the remaining sugar over the top.
• Bake for 1 hour, or until golden brown on top. Serve warm, with ice cream if desired.

SPICED BREAD PUDDING

Steps:

• Place the cinnamon, nutmeg, dried orange peel, cloves, peppercorns, and ginger into 3 cups of half-and-half in a microwavable container and microwave on high for 3 minutes. Check the temperature of the mixture and microwave in 30 second increments until it reaches 180 degrees F. Cover and steep 15 minutes.
• Place the eggs and yolks in a blender with an 8-cup carafe. Blend on the lowest speed for 30 seconds. Raise the speed to quarter power and slowly add the sugars and blend until thickened slightly, about 1 minute. Add the remaining 2 cups half-and-half. With the machine still running, pour in the spiced half-and-half through a small hand strainer and add the rum. Use immediately, or store covered in the refrigerator for up to 72 hours.
• Preheat the oven on the lowest (or warm) setting.
• Cut a 7-inch round disk off the top of the boule using a long bread knife or serrated slicer. Tear the disk into pieces and scatter in a large roasting pan. Cut all the way around the inside of the boule just inside the outer wall. Cut downward and across the interior of the bread, first in one direction, then 90 degrees to it to create a grid, the way you would cube mango flesh to remove it from the skin. Remove the plugs of bread and tear into hunks about the size of an egg. Add to the roasting pan and bake until bread is dry, 1/2 to 2 hours.
• Sprinkle the fruit over the bread, pour in the custard, and press the bread to submerge all the pieces. Cover and soak for 2 hours at room temperature or for up to 8 hours in the refrigerator.
• Preheat the oven to 325 degrees F.
• Pour the melted butter into a spray bottle and spritz the inside of the bread shell. Be sure to cover the bottom with a thin layer to prevent the custard from soaking through. Place the bread shell in a 10-inch cast-iron skillet and place in the oven to toast the interior for 30 minutes.
• Remove the bread shell from the oven and transfer the soaked bread mixture into the shell. Bake until the bread pudding souffles and reaches an internal temperature of 165 to 170 degrees F, 1 1/2 to 2 hours. Remove and cool 30 minutes before slicing or scooping and serving.

OLD-FASHIONED BREAD PUDDING

Steps:

• Preheat the oven to 350F degrees. Spray a 2-quart casserole dish with nonstick cooking spray.
• Cut or rip the french loaf into bite size pieces.
• In a large skillet over medium heat, melt the 1/2 cup of butter and brown the bread. The bread should absorb all of the butter in the pan. Stir continuously.
• When all the butter is absorbed, pour the bread into a 2-quart casserole dish. Sprinkle the raisins evenly over the bread.
• In a large bowl mix the milk, eggs, sugar, extract, and rum.
• Pour over the bread and raisins in the casserole dish.
• Bake for 1 hour, checking at the 40 minute mark. The casserole is done when the liquid is set, top has browned, and is pulling away from the sides of the casserole dish.
• To make the glaze, combine ingredients with a whisk and pour over the warm bread pudding. Then serve.

OLD-TIME SPICED BREAD PUDDING

Steps:

• Dice buttered bread into a 1 1/2 quart shallow baking pan. Sprinkle with brown sugar mixed with spices. Beat salt and eggs slightly. Gradually beat in scalded milk and pour over bread. Bake in preheated 325 oven for about 30 minutes or until set.
• Serve warm with whipped cream, ice cream or cherry jam.

OLD-FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

BREAD PUDDING

Steps:

• Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
• Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
• Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
• Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
• Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

BREAD PUDDING WITH NUTMEG

Steps:

• In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and, if desired, raisins; stir gently. , Pour into a well-greased 11x7-in. baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes. , Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

SPICED BREAD PUDDING

Steps:

• Bread Pudding:.
• Preheat over to 350 degrees Fahrenheit.
• Butter a 9" X 13" baking dish.
• Separate eggs, place egg whites on counter for 20 minutes.
• Combine egg yolks, brown sugar, cinnamon, ginger, vanilla, milk, creamer, raisins, walnuts, and bread cubes; let soak on counter until egg whites have reached room temperature.
• Beat egg whites until foamy.
• Gently fold egg whites into the bread mixture.
• Pour into buttered dish.
• Bake for 40 minutes or until liquid is absorbed. Pudding will be very moist.
• Rum Sauce:.
• Combine brown sugar and flour in medium saucepan over medium heat.
• Stir in half-n-half, spiced rum, and nutmeg, stirring constantly.
• After the mixture reaches a boil, about 2 minutes, remove from heat and stir in the butter.
• Pour over hot pudding and serve.

OLD-FASHIONED SOUTHERN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread bread cubes and raisins in a 9x13-inch casserole dish. Mix applesauce, cinnamon, and nutmeg together in a small bowl. Pour mixture over bread.
• Mix milk, sugar, buttermilk, eggs, and vanilla extract together in another bowl and pour over bread. Sprinkle top with a dash of cinnamon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

OLD-FASHIONED BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
• Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
• Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
• Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
• Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
• Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.