Best Warm French Bread Pudding Recipes

FRENCH QUARTER BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
• In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
• Bake in preheated oven for 60 minutes, until golden. Serve warm.

FRENCH TOAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees.
• Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
• In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
• Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
• With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.

WARM FRENCH BREAD PUDDING

Steps:

• 1. Oven: preheat 350 degrees Beat butter and sugar until blended. Add eggs and blend well. Blend in milk, vanilla and spices. Mixture will look grainy.
• 2. Lightly grease with butter a 2 quart baking dish. Put in bread cubes and fruit. Pour the milk mixture over bread. Lightly stir and let set 10 minutes. Stirring if needed.
• 3. Cover and bake, 40 minutes. Uncover and bake for 10 minutes until top is lightly browned and pudding is set.
• 4. Remove from oven. Pour over top the maple syrup if selected. I have not used the maple syrup topping or the fruit. I have used leftover muffins. Slice like a loafs of bread and layer into baking dish. Kind of like how you would put on a dish to serve. Pour liquid over muffins and let set for 10 minutes..I did not stir.

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.

FRENCH BREAD PUDDING

Steps:

• Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
• Preheat the oven to 325°F Butter the bottom and sides of a 9x13x2-inch oven-to-table baking dish.
• In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
• Pour into the prepared baking dish. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
• Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.

SIMPLE BREAD PUDDING

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
• Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

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 WITH WARM BOURBON SAUCE

Steps:

• Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.
• Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.