BREAD PUDDING 1 COLLECTION (12)

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Amaretto Bread Pudding

Recipe By : Serving Size :1 Cuisine : Main Ingred. :

Amount Measure Ingredient -- Preparation Method

-------- ------------- -------------------------------- 3 c Broken stale or dried bread Or cake 1/2 c Raw almonds 3 c Half and half 3 lg Eggs 1 ts Vanilla 1/2 ts Salt 1/3 c Amaretto 6 tb Sugar Optional: A handful of Muscat Etc Raisins --tart berries: Black --razz

Preheat oven to 350 degrees. Toast the almonds lightly in a skillet or broiler, taking care not to burn them. Chop the almonds coarsely. Break bread into a sizeable casserole. The pieces need to be small enough to absorb liquid well but should not be crumbs. Mix the almonds in with the bread. In another bowl beat together the eggs and the half and half, add the vanilla, salt and amaretto. Add the liquid mixture to the dry mixture. If the bread is totally dried out, let the mixture set for a few minutes to soak. If you add the raisins, add a little more liquid or macerate the raisins in the amaretto. Then bake for about 35 minutes. Serve warm or cold, by itself or topped with tart berries. snipped-for-privacy@comcast.net

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Bread and Butter Pudding

Recipe By :ArcaMax Recipes 05/14/2004 Serving Size :0 Cuisine : Main Ingred. :

Amount Measure Ingredient -- Preparation Method

-------- ------------- -------------------------------- 1/2 cup butter --softened 12 slices thin white bread 1/3 cup raisins 1/2 cup dried currants 1/4 tsp. ground cinnamon 3 large eggs 1/4 cup sugar 2 and 1/2 cups milk 3/4 cup heavy cream 1/8 tsp. ground nutmeg

Coat the bottom of a 7 x 10 baking dish with butter. Trim the crust off bread slices and butter both sides of the bread slices. Place 4 slices at the bottom of the baking dish. Combine raisins, currants and cinnamon together and toss. Place half the mixture over the 4 bread slices. Add 4 more buttered bread slices and the other half of raisins and currants. Top with remaining 4 slices of buttered bread. In a mixer or blender, mix eggs until frothy, then add sugar, milk, cream and nutmeg and beat until mixed. Pour mixture over bread and raisin mixture. Allow pudding to sit at room temperature for about 30 minutes so bread can absorb liquid. Cover with aluminum foil and bake at 350 for 30 minutes, remove foil and bake

30 minutes longer. Serve warm.

The Skinny: Whoa...lots of eggs, butter and cream. Use your favorite egg and sugar substitute. Use skim milk and fat free Half and Half in place of the cream. Use light bread?

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Bread Pudding

Recipe By : Serving Size :4 Cuisine : Main Ingred. :

Amount Measure Ingredient -- Preparation Method

-------- ------------- -------------------------------- 4 c Old bread 3 1/2 c soja milk 2/3 c Sugar 1/2 ts Salt 1 tb Vanilla 1 ts Cinnamon 1/4 c Margarine

Break bread into bite size pieces in a square baking pan. Mix milk, sugar, salt, vanilla and cinnamon together well. Mix together well: Pour over bread Dot the top with margarine. Bake for 20 minutes at 350 degrees. Thats it. Easy. My own additions: In my experience, you can be liberal with the vanilla and cinnamon. And add other ingredients like raisins or other sweet spices (nutmeg, etc) f you wish. If you have more bread or more milk to use up, use it. This cafe near me, Pcwave, used to microwave vanilla ice cream over theirs and mix white chocolate (I think) into it. The above cookbook uses sojamilk and margarine, if you don't have (or like) these you could use another milk, and/or butter or olive oil, I imagine. I would love to try this with coconut milk sometime. IÕve tended to do this recipe the few times I've had a nearly full jug of sojamilk that's gone sour and started to turn to cheese. And that made the most delicious bread pudding, believe it or not. As far as judging cooking time, if you have had bread pudding before, then you'll know when its ready, if you have not, the liquid should be cooked into the bread and not soupy. If there's too much liquid, give it more time. From Louise Hagler's Farm Vegetarian Cookbook, from the farm in Summertown Tenn. From: "pheist"

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Bread Pudding

Recipe By : Serving Size :6 Cuisine : Main Ingred. :

Amount Measure Ingredient -- Preparation Method

-------- ------------- -------------------------------- 2 c stale bread --crumbled 1 qt milk --scalded 1/2 c or more sugar 1/4 c butter --melted 2 eggs --slightly beaten 1/2 ts salt 1 t vanilla --or 1/4 teaspoon spice

Oven: 325 degreesSoak bread crumbs in milk; set aside until cool, then addother ingredients. If firmer pudding is desired, reducemilk to 2 cups. Bake 1 hour in buttered pudding dish inmoderately slow oven - about 325 F. Serve hot withvanilla sauce, or serve cold with any fruit sauce. Don'tuse crusts in preparing bread crumbs. With a coarsegrater, there need be very little waste.Notes: I actually don't grate the bread into crumbs. I just tear it intosmall pieces, using a little more than the 2 cups the recipe recommends. Ialso leave the crusts on. It gives the pudding a much nicer texture thatway.Source: my mom From: "Dawn Starbird"

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