Bread Pudding Recipe

I love the sweet and slightly tangy taste of pumpkin in my mouth. Out of all the sweet pumpkin recipes, I like the pumpkin bread pudding recipe it’s the best. Here is my favorite pumpkin bread pudding recipe with smooth caramel and pecan sauce.

Ingredients:

- Large eggs – 4
- Pumpkin – 2 cans
- Half and half – 1 cup
- White sugar – 1 cup
- Ground cinnamon – 1 teaspoon
- Salt – 1/2 teaspoon
- Ground nutmeg – 1/2 teaspoon
- Vanilla extract – 1/2 teaspoon
- One day old French bread loaf – 1

Caramel Pecan sauce ingredients:

- Chopped pecans – 1 cup
- Light brown sugar – 1 cup
- Butter – 1/2 cup
- Light corn syrup – 1 tablespoon
- Vanilla extract – 1 teaspoon

Instructions:

- Slice the bread loaf in the middle and cut the bread into 1-inch pieces.
- Take the eggs and sugar in a large bowl and whisk well to mix.
- Take the pumpkin from the can and make a puree out of it by blending in a mixer.
- Add the pumpkin puree to the egg–sugar mix.
- Mix well. You can use very small pumpkin pieces also, but I find that they don’t blend that well.
- Add the half and half, ground cinnamon, ground nutmeg, salt and vanilla and mix all the ingredients well.
- Add the bread pieces to this mix and gently stir in to coat evenly.
- Cover the bowl with plastic wrap and chill in the fridge for 8 to 24 hours. This will ensure that all the ingredients are soaked up by the bread completely and the spices are well blended.
- When you want to bake the pudding, preheat the oven to 350F.
- Grease 11 ramekins (of 200 ml capacity each).
- Spoon the soaked bread mixture in the greased ramekins.
- Bake at 350F for about 35 minutes.
- After 35 minutes, cover with aluminium foil and bake for another 15 minutes.
- You can prepare the sauce in the meantime.
- Toast the pecans over low heat. Make sure that you stir the pecans often to avoid burning.
- In a saucepan, take the brown sugar, butter and corn syrup and heat them over low heat. Once the sugar dissolves, stir all the ingredients well. This should take about 5-7 minutes.
- Remove from the heat and add the vanilla and pecans.
- Remove the pumpkin bread pudding from the oven and drizzle the prepared sauce over the pudding.
- Bake in the oven for another 5 minutes or until the sauce is bubbly.
- Remove and serve in the ramekins with whipped cream on the side.

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Banana bread pudding recipe is one of the easiest desserts to make in minutes. It requires only simple ingredients and you can serve it warm, hot or cold depending on your preference. You can also add some twist on your bread pudding recipe such as creams or caramel frosting

Here are the ingredients for a great banana bread pudding recipe for you to try out at your next party:
- 7 cups bread cubes (3/4 inch)
- 6 large eggs
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups half and half
- 1 teaspoon vanilla extract
- 1/4 cup dark brown sugar
- 3 tablespoons butter (unsalted and at room temperature)
- 1 tablespoon fresh lime juice
- 4 medium-sized ripe bananas

Instructions:

- Preheat the oven to 350F.
- Spread the bread cubes on a baking sheet and bake in the oven for about 7 minutes, until they are dry. Keep turning in between.
- Remove and cool.
- In a deep bowl, whisk the eggs, sugar, vanilla extract and 1/8 teaspoon of salt until the sugar starts to dissolves. Use the eggs at room temperature.
- In a saucepan, mix the cream and half and half and bring to boil. Simmer for 2 minutes.
- Slowly whisk the egg mixture in the cream mix and combine well.
- Strain the hot mix through a sieve and set the custard aside to cool to lukewarm.
- Slice the bananas in half lengthwise and then cut crosswise into thin pieces.
- In a thick bottomed saucepan, take the dark brown sugar, butter and 1/4 teaspoon of salt. Stir over low heat to get a uniform sauce. Add the lemon juice and toss the banana slices in the sauce for about 30 seconds until well coated.
- Remove from heat and cool.
- Grease an 8x8x2 inch baking dish and scatter about 1/3 of the toasted bread cubes at the bottom.
- Top with 1/2 of the sliced bananas and some of the syrup.
- Pour 1/2 of the custard over the bananas.
- Scatter 1/3 of the bread cubes over this.
- Add another layer of banana, syrup and 1/2 of the remaining custard.
- Scatter the remaining bread cubes and the rest of the custard.
- Let the pudding stand for about 30 minutes to let the bread soak in the custard.
- Place the pudding dish in a large and deep metal baking pan and fill the metal pan with water half way up.
- Cover the pudding with aluminum foil.
- Bake in the preheated oven at 350F for about 30 minutes.
- Remove the cover and bake for another 45 minutes to let the custard set.
- Remove the pudding from the water bath.
- Set aside for 15 minutes and the tasty bread pudding is ready to serve.

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If you want to have an everlasting love for chocolate and want to turn it into a delicious dessert in no time at all, then here is a simple and delicious white chocolate bread pudding recipe with white chocolate ganache that you can make at home and serve warm or cold. It is a classic bread pudding recipe and you cannot go wrong with it.

Ingredients:

- 6 cups heavy whipping cream
- 2 cups milk (use full cream milk)
- 1 cup white sugar
- 2 1/2 cups white chocolate (cut in pieces or grated)
- 4 eggs
- 15 egg yolks
- 24-inch french loaf bread (a day or two old)
- 1 teaspoon grated cinnamon

Instructions:

- Cut the bread in small cubes or triangles and remove the sides.
- Preheat the oven to 275F.
- Put the bread cubes on a baking sheet and bake them for about 15 minutes until lightly toasted.
- Remove and let cool.
- In the meantime, increase the oven temperature to 350F.
- In a large saucepan, take the cream, milk, sugar and grated cinnamon. Heat on medium heat and bring to boil then let it simmer for 2 minutes.
- Remove from heat and add the grated white chocolate to the hot mix.
- Let the chocolate dissolve completely and stir until you get a smooth pudding. Set aside.
- In a separate bowl, whisk the eggs and egg yolks together.
- Pour the hot chocolate mix in the egg mix in a steady stream and keep mixing continuously. Your pudding for the bread is ready to use.
- Take a 9×12 inch glass bowl and grease the insides with a little butter.
- Arrange half of the bread cubes at the bottom of the bowl and pour half of the chocolate-egg mix on top of it.
- Press the bread cubes lightly using your fingertips or a spatula to let the bread cubes soak the pudding.
- Line the rest of the bread cubes on the top and pour the remaining pudding over them.
- Cover the dish with aluminum foil and bake in the preheated oven for about an hour.
- Remove the foil and bake for another 30 minutes to let the top get golden brown.

For the Chocolate Ganache

Ingredients:

- 1/2 cup heavy whipping cream
- 1 cup white chocolate chips
- 1/4 cup grated dark chocolate

Instructions:

- Bring the cream to the boil in a pan.
- Remove from the heat and stir in the white chocolate chips. Keep stirring until smooth.
- Remove the bread pudding from the oven and serve topped with chocolate ganache and grated dark chocolate.

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Warm and simple bread pudding recipe brings back childhood memories for most of us. It is not only a simple dessert to make but also a very delicious one. You can prepare it in no time and leave it to cook while you serve and eat your dinner, and by the time you finish it will be ready to serve and eat. Given below is a bread and butter pudding recipe easy and simple to make.

Ingredients:

•  1 cup raisins and currants mixed
•  1 cup whole milk
• 1 1/2 teaspoons vanilla essence
• Zest of 1/2 lemon
• 1/3 cup butter
•  8 slices day-old bread (white, brown or fruit bread)
•  3 eggs
•  2 tablespoons castor sugar
•  1/3 cup double cream
•  1 tablespoon demerara sugar
•  Nutmeg to taste

Method:

1.  Cut the bread in triangles and lightly toast it to prevent it from getting completely soggy and to preserve the crunch.
2.  Preheat the oven to 180C.
3.  In a saucepan, heat the milk and vanilla essence.
4.  Add the lemon zest and let it cool.
5.  Beat the eggs until fluffy.
6.  Add the sugar and beat some more.
7.  Add the cooled milk to the egg and sugar mix.
8. Pour in the cream and beat the mix well.
9.  Butter the toasted bread on both sides and line half of the triangles at the bottom of a glass serving dish.
10.  Pour half of the egg and cream mix on the bread slices and sprinkle half of the raisins and currants on the top.
11.  Let the bread soak for about 20 minutes.
12. Arrange the remaining bread slices on the top and pour the remaining mix over them.
13.  Sprinkle the remaining raisins and currants.
14.  Drizzle the remaining butter and sprinkle the demerara over the top.
15.  Lastly, grate some nutmeg on the top.
16.  Bake in the preheated oven for about 35-40 minutes until the tops are golden brown.
17.  Remove and cool for about 10 minutes before serving.

Serving suggestions and variations:

•  You can remove the crusts of the bread before cutting if you don’t like the crusts.
•  White and dark chocolate can also be added over the layers of bread to add a different taste to the pudding.
•  Sprinkle some icing sugar on the top for a slight crunch.
•  Whipped cream and fresh fruits can also be served along the side of the pudding.
•  Heat some of your favorite jam or marmalade in the microwave for 40 seconds and use a pastry brush to spread it on the top of the pudding. Bake for another 2-3 minutes before serving.

anukriti.parsai@breadrecipesecrets.com

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Bread pudding recipe are also known as comfort food. Breadcrumbs, bread cubes and slices can all be used to make delicious bread puddings. Although the history of bread pudding traces its origin to the best use of stale bread, it has come a long way since. Bread puddings are preferred because they are easy to prepare and can be sweet or savory. Here is a gourmet pumpkin bread pudding recipe with a twist from the traditional recipe.

Ingredients:

•  2 tablespoons unsalted butter
•  8 cups cubed bread (any kind you like; you can also use pumpkin bread)
•  2 cups fresh heavy cream
•  1 cup milk
•  2 teaspoons vanilla essence
•  6 large egg yolks
•  ½ cup sugar
•  3 tablespoons maple syrup
•  1 cup canned pumpkin puree
•  Fresh whipped cream

Method:

1.  You will need a 10-inch glass baking dish to assemble and bake the pudding.
2.  Preheat the oven to 350F and grease the baking dish using the butter.
3.  Lightly toast the bread cubes in very little butter and set them aside.
4.  Take a small saucepan and pour the cream, vanilla and milk into it.
5.  Heat the saucepan over medium heat and bring the contents to a simmer.
6.  In a separate bowl, take the pumpkin puree and egg yolks and whisk them using an  electric blender at medium speed.
7.  Add the sugar and maple syrup and whisk for about 2 more minutes.
8.  Take the cream mixture from the heat and whisk the hot mixture in the pumpkin mix until well combined.
9.  Arrange the bread cubes at the bottom of the pan and pour the prepared mix over the bread cubes, then let them soak in the liquid for about 10 minutes.
10.  Bake the pumpkin bread in the preheated oven for about 50 minutes to 1 hour.
11.  After 30 minutes of baking time, cover the dish with aluminum foil.
12.  You will know the pudding is done when the sides are slightly puffed up and the center jiggles slightly.

Ingredients for the caramel sauce:

•  1 ¼ cups dark brown sugar
•  ½ cup unsalted butter
•  ½ cup whipped cream
•  ½ teaspoon cinnamon
•  ¼ teaspoon nutmeg (grated)

Preparation:

•  In a saucepan, combine the dark brown sugar, butter and cream over a low heat.
•  Stir using a wooden spoon until the sugar dissolves completely.
•  Add the cinnamon and nutmeg and simmer the mix until smooth.
•  Remove from heat and your sauce is ready to use. You can use the sauce hot or cold.

To serve the pudding: Take a portion of the pudding on a serving plate and drizzle the caramel sauce over it, then add a dollop of whipped cream on the side to serve.

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