Best Tummy Yum Bread Pudding Recipes

YUMMY BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Break bread into small pieces into an 8 inch square baking pan.
• Drizzle melted butter over bread.
• Sprinkle with raisins, if desired.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla.
• Beat until well mixed.
• Pour mixture over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake 45 minutes, or until the top springs back when lightly tapped.
• I like to serve it with a whiskey Sauce: Cook together for just a few minutes, VERY GOOD.

CREAMY CRANBERRY BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut into 1/2-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on.
• In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
• In a small saucepan, heat the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes. Drain and reserve 1/4 cup for garnish.
• Fold in remaining 3/4 cup of cranberries into bread pudding mixture. Divide the mixture among 6 ramekins, custard cups, or dessert cups, (or use a deep baking dish). Divide the soaked bread among the dishes, then pour any remaining custard over the bread. Dot with remaining cranberries.
• Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners' sugar.

YUM YUM (DOUGHNUT TWISTS) BREAD PUDDING RECIPE BY TASTY

Steps:

• Cut each yum yum into four pieces and set aside in large bowl
• Add milk, double cream and eggs to a different bowl and whisk until smooth.
• Soak the yum yum pieces in the mixture.
• Layer soaked yum yum pieces in a baking tin.
• Cover first layer in strawberry jam.
• Add second layer of yum yums.
• Bake for 45 mins at 190°C/375°F
• Serve and enjoy!

BEST EVER BREAD PUDDING

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.

JAM BREAD PUDDING

Steps:

• Remove the crust from the loaf of bread and slice into 1/2-inch thick slices. Reserve 5 slices for the top. Cut the remaining bread into cubes.
• In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Take 1/4 of the custard, pour it into a pan with walls, and soak the slices as if for French toast. Pour the remaining custard over the cubes and let soak 30 minutes, gently turning the bread over once. Fill a 2-quart flameproof souffle dish halfway with soaked bread cubes. Spoon a layer of marmalade or jam onto the soaked cubes, then top off with more bread cubes. Spoon another layer of marmalade or jam over the cubes and top with the soaked slices, overlapping them decoratively. If there is any remaining custard, pour it onto the slices to let it soak in. Let soak in the refrigerator another 30 minutes (or overnight).
• Preheat oven to 350 degrees F. Place the baking dish in a hot water bath. Bake until just set and very light golden brown on top, about 35 to 40 minutes. Dust with confectioners' sugar and place under the broiler 1 to 2 minutes caramelize slightly. Serve warm or chilled.

THOMAS JEFFERSON'S FAVORITE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Cut up bread while milk and butter are heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn't break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes.

BURNT ORANGE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-5-inch glass loaf pan or an 8-inch square glass baking pan.
• Arrange the brioche on a wire rack to dry out. Crack the eggs into a mixing bowl and whisk until blended. Add the sugar and whisk until smooth. (Whisk really well or you'll get scrambled eggs when placed in the oven.) Add the milk, vanilla and salt and whisk until completely blended. Pour the custard through a fine-mesh sieve into another bowl. Whisk in the citrus zest.
• Place the brioche in the prepared pan, cutting to fit as needed. Pour the custard evenly over the bread, filling the dish to the top. You may not be able to add all of the custard at this point. Let the mixture sit for 15 minutes, so that the bread can absorb the custard.
• Just before baking, top off the dish with more of the remaining custard if the previous addition has been completely absorbed. Cover the dish with foil and bake until it has just set (no color is necessary), about 1 hour 15 minutes for a loaf pan and 35 to 45 minutes for an 8-inch square pan. To test for doneness, uncover the dish, slip a knife into the center and push the bread aside. If the custard is still very liquid, cover the dish and return the pudding to the oven for another 10 minutes. If only a little liquid remains, the pudding is ready to come out of the oven. The custard will continue to cook after it is removed from the oven and it will set up as it cools.
• Let cool for about 10 minutes before serving. You can serve the bread pudding by slicing it and removing each slice with an offset spatula, or by scooping it out with a serving spoon. Divide the bread pudding among plates. Add a scoop of ice cream. Top with Burnt Oranges and drizzle with Caramel Sauce. Top with a dollop of whipped cream.
• Preheat the grill to medium. Dust the orange wedges with sugar. Grill until char marks appear, 2 to 3 minutes on each side.
• In a medium, heavy saucepan, combine the sugar, 1/2 cup water, the corn syrup and salt. (Use a good-size pan because the caramel will boil vigorously and the volume will increase dramatically as soon as the hot cream is added.) Bring to a boil over medium heat, stirring to dissolve the sugar. Let the mixture boil, without stirring, until amber colored. Watch the sugar mixture carefully as it cooks to avoid burning the sugar. From the time the mixture started to boil, it takes over 15 minutes to reach an amber color. Remove from the heat. The mixture will continue to cook off the heat and become darker, so make sure to have the cream close by.
• Carefully and slowly add the warm cream to the caramel. The mixture will boil vigorously at first. Let the mixture simmer down and then whisk until smooth. Add the lemon juice and vanilla.
• Cut the butter into 1-inch chunks and add to the caramel sauce, one piece at a time, whisking constantly after each addition. Whisk the caramel periodically as it continues to cool. Pour the caramel sauce into an airtight container such as a glass jar and store in the refrigerator. This will keep for up to a month.