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Yummy bread pudding the best of comfort food

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eating well Fargo, 58102
Fargo North Dakota 101 5th Street North 58102

Bread pudding is defined as a dessert made with buttered bread that is layered in a dish, sometimes with raisins, covered in a mixture of egg, sugar, milk, and spices and then baked.

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That pretty well sums up the delicious version my mother used to bake for us as kids that we liked to top with fresh sweet cream (no, not whipped). It was very simple and could be thrown together from memory at a moment's notice after school and served slightly warm on the evening supper table.

Good, old-fashioned recipes for bread pudding have been passed down from generation to generation by grandmothers, great-aunts, sisters, beloved neighbor ladies, and those whose home cooking reaches the very soul of the family.

For those of us who grew up on the dessert, serving it now is almost nostalgic, bringing back memories of those simpler times, when dessert was made from a few common kitchen ingredients. It was also the way to bring everyone into the kitchen, warm with the smell of cinnamon and vanilla, fresh from the oven.

Whatever the reason, bread pudding still rates high on the list of comfort foods and nothing beats a warm serving smothered with your favorite topping on a cold or blustery fall or winter night.

Featured below are a variety of bread pudding recipes, all sure to ignite memories of bread puddings past, or for those of you new to idea, to some uniquely great dessert options that are the perfect cap to a meal not already rich in carbs.

Keeping with my theme of the last few weeks, I thought I would include an easy pumpkin bread pudding version. This one blends excellent flavors, but I prefer this particular bread pudding without the raisins, which you can see are optional. I am just not a huge fan of raisins mixed with pumpkin, unless it's in a bread or muffin.

The second recipe is one my sister shared with me years ago and I still make on a regular basis. I like that it calls for brown sugar instead of the white. This dessert is even richer topped with store-bought caramel ice cream sauce and whipped topping for serving (easier than making the cooked topping and equally as delicious).

The Biltmore Bread Pudding makes a large recipe if you are entertaining a group. Please be sure to watch the baking time on this, as I found it required a little more than the suggested time. Just be sure to check it as you would check other baked items for doneness.

Lastly, the Best Ever Bread Pudding is covered with a specialty sauce worth every minute it takes to prepare.

Until next week, from my kitchen to yours happy baking!

Easy Pumpkin

Bread Pudding

1 can (15 oz.) pumpkin

1 13-oz. can evaporated milk

½ cup white sugar

2 tsp. vanilla

1/3 cup raisins (optional)

4 cups milk

6 eggs, beaten

¾ cup brown sugar, packed

2 tsp. pumpkin pie spice

8 cups bread, cubed

Put the bread cubes and raisins in greased 9x13 glass baking dish. Beat the eggs in a large bowl and add remaining ingredients. Mix well and pour egg mixture evenly over the bread. Stir around a little to make sure all the bread is coated with the liquid. Bake for 50 minutes or until the pudding is fluffy and a knife inserted near the center comes out clean. Cool slightly before serving. (Note: It will fall in the center, the eggs cause this to happen.)

Bread Pudding

2 ¼ cups milk

2 eggs, slightly beaten

2 cups bread cubes

½ cup brown sugar

½ tsp. cinnamon

1 tsp. vanilla

¼ tsp. salt

½ cup raisins

Hand mix all ingredients together in a bowl, slightly beating the eggs first. Pour into greased 8x8 pan or a pie plate also works nicely. Bake at 350 degrees for about 45 minutes or until it springs back to touch.

The Biltmore's

Bread Pudding

8 cups cubed day old bread

9 eggs

2 ¼ cups milk

1 ¾ cups heavy whipping cream

1 cup sugar

¾ cup butter, melted

3 tsp. vanilla extract

1 ½ tsp. ground cinnamon

Caramel sauce:

1 cup sugar

¼ cup water

1 tbsp. lemon juice

2 tbsp. butter

1 cup heavy whipping cream

Place bread cubes in greased 13x9 inch baking pan. In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla, and cinnamon. Pour evenly over the bread.

Bake uncovered at 350 degrees for 40 to 45 minutes or until a knife inserted in the center comes out clean. Let stand for at least five minutes before cutting.

Meanwhile, in a small saucepan, bring the sugar, water and lemon juice to a boil. Reduce heat to medium, and cook until sugar is dissolved and it turns an amber color. Stir in butter until melted. Add cream. Remove from the heat. Serve with bread pudding.

The Best Bread Pudding

2 cups sugar

5 large beaten eggs

2 cups whole milk

2 tsp. vanilla extract

3 cups cubed bread (Italian or French), let stale overnight in bowl

1 cup packed brown sugar

¼ cup butter, softened

1 cup chopped pecans

Sauce:

1 cup sugar

1 stick butter, melted

1 egg, beaten

2 tsp. vanilla extract

¼ cup brandy

For the bread pudding mix together sugar, eggs, and milk in a bowl, and add vanilla. Pour over cubed bread and let sit for ten minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into greased 9x13 pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes in a 350 degree oven or until set. Remove from oven.

For the sauce:

Mix together the sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold, but better warm.

khuber@westfargopioneer.com

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