bread pudding

Raisin Bread Pudding

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Raisin Bread Pudding

  • 2 tablespoons butter or margarine, softened
  • 12 ounces (approx. 12 slices) raisin bread, torn into pieces
  • 2 cups milk
  • 3 eggs
  • 2 egg yolks
  • 1 ½ cups heavy cream
  • 1 cup granulated sugar
  • 3 tablespoons brandy
  • 3 tablespoons dark rum
  • 1 teaspoon nutmeg
  • Heavy cream to serve

Spread butter in a 13x9x2-inch glass baking pan. Place bread in a large bowl. Pour milk over bread and allow to soak 1 hour or until most of liquid is absorbed. Preheat oven to 350 degrees F. In large mixing bowl, beat next seven ingredients until thick and smooth. Stir in bread mixture. Pour into prepared baking pan. Place pan in a larger baking pan. Add water to larger pan to come halfway up side of inner pan. Bake 1 hour or until knife inserted in center comes out clean. Serve with heavy cream. Yield: 10 to 12 Servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Bread Pudding

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Bread Pudding

Ingredients:

  • 16 slices bread, cubed
  • 1 cup raisins
  • 2 cans (12 fluid oz. each) evaporated milk
  • 4 large eggs, slightly beaten
  • ¾ cup packed brown sugar
  • ¼ cup (½ stick) butter, melted
  • 2 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • Caramel sauce (optional)

Preheat oven to 350 degrees F. Grease 12 x 8 inch baking dish

Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture, combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

Bake 35 to 45 minutes or until knife inserted in center comes out clean. Drizzle with caramel sauce before serving.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

President Thomas Jefferson’s Favorite Bread Pudding

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Lots Of Eggs

Thomas Jefferson Bread Pudding

  • 1 quart scalded milk
  • 1/2 pound butter, melted
  • 2 ounces brandy
  • 10 eggs, whipped
  • 2 pounds of 1/2 inch cubed stale bread
  • 2 1/2 cups sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1 tablespoon vanilla extract

Directions:

  1. Cut bread a day ahead to allow drying. Put bread into 9 inch x 13 inch cake pan.
  2. Preheat oven to 325 degrees F. Put milk and butter in pan and heat on stove until just below boiling point, 180 degrees F.
  3. Combine eggs, sugar and spices. Slowly add milk to egg and sugar mixture while whisking. Then add brandy. Add to bread using hands or a spoon to thoroughly soak bread.
  4. Bake until skewer or knife comes out clean, about 45 to 50 minutes.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com