Indulge in a culinary journey with Baby Henry's Bread Pudding, a delightful dessert that has captivated taste buds for generations. This classic dish, rooted in the heart of Southern cuisine, combines the comforting warmth of bread, the richness of custard, and a symphony of flavors that dance on your palate. Prepare to embark on a sweet adventure as we delve into a collection of Baby Henry's Bread Pudding recipes, each with its own unique twist to tantalize your senses. From the traditional version, brimming with plump raisins and a hint of cinnamon, to the decadent chocolate bread pudding, infused with the irresistible allure of cocoa, this article offers a delectable selection to satisfy every craving. Whether you prefer a classic rendition or a modern interpretation, these recipes will guide you in creating a dessert that will steal the spotlight at any gathering. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that promises to leave you spellbound.
Check out the recipes below so you can choose the best recipe for yourself!
EASY BREAD PUDDING
Easy Bread Pudding soft bread baked in a delicious custard for the perfect classic dessert.
Provided by Holly Nilsson
Categories Dessert
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter an 8-inch baking dish.
- Cut bread into 1″ pieces and place on a baking sheet. Bake 4 minutes (or until slightly dried) and cool.
- Meanwhile, in a medium bowl whisk together eggs, cream, sugar, vanilla, and cinnamon.
- Pour the egg mixture over the bread. Add raisins and toss lightly. (I recommend using your hands for this to avoid bread breaking up).
- Place the bread mixture in baking dish. Drizzle butter over the mixture.
- Bake 35 - 40 minutes until a knife inserted in the center comes out clean.
- Serve warm or room temperature
Nutrition Facts : Calories 191 kcal, Carbohydrate 31 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 61 mg, Sodium 171 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
BREAD PUDDING RECIPE
If you like your bread pudding full of custard after baking, make the same amount of custard in this recipe and use less bread (or use the same amount of bread and use more custard), because the bread will soak up most of the liquid. Refer to above post for more info.
Provided by Shiran
Number Of Ingredients 6
Steps:
- Grease a 9x13-inch pan, and set aside.
- Cut bread into 2-inch cubes. In a large bowl, mix together bread cubes and pecans. Place the mixture evenly in the pan.
- In a large bowl, whisk eggs and sugar. Add cream and vanilla extract, and whisk to combine. Pour cream mixture over bread mixture in the pan until completely covered. Gently press down the bread cubes to fully cover with custard. It's best to let the casserole sit for 1 hour, covered, at room temperature, but if you're in a hurry, bake it right away.
- Preheat oven to 325F/160C. Bake for 40-50 minutes or until custard has set and the top is golden brown. If the top is browning too fast, cover loosely with aluminum foil. Don't over bake or the bread will be dry. Let the pudding cool slightly before serving.
- Bread pudding can be served warm or cold. It is best the same dat it's made.
BEST BREAD PUDDING
Look no further: this is the only bread pudding recipe you will ever need. This super-thick version is equal parts sweet and custardy, with just a touch a spice. Perfect for a special event, or for Sunday morning breakfast at home.
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
- Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
- Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
- Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.
NEW ORLEANS BREAD PUDDING
"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." -Linda Wiese, Payette, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.
Nutrition Facts : Calories 350 calories, Fat 15g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 341mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
BABY'S HEAD PUDDING
A classic English dish based upon a pudding made at the Exeter Inn, Devon, England
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 14
Steps:
- For pastry: Combine flour, suet, baking powder, salt and water to form a smooth dough. Dust a smooth surface with flour and press out pastry with fingers to form a circle 1/4 inch thick. Lay a pudding cloth or cheesecloth into a basin or large ovenproof bowl and mold the pastry to it. In a separate bowl, combine kidney and steak. Season well with salt and pepper. Add parsley and thyme. Dust with a little flour.
- Place half the meat mixture into the suet crust. Add half the mushrooms, then the remaining meat, and the mushrooms again. Add enough oyster juice to the wine to make 1/2 cup and pour into the pudding.
- Brush the edges of the crust with water. Use the cloth to fold the pastry sides over to cover the filling. Cut away excess dough. Tie cloth with a string.
- Bring a pot (large enough to completely enclose the pudding bowl) filled half way with water to a boil. Place pudding bowl in pot-the water should reach up to 3/4 of the sides of the bowl. Cover with lid. Or to mold the pudding to the shape of a baby's head, remove the nob from the lid of the pot and thread the cloth's string through the exposed holes. Secure the string to the pot's handles to suspend the pudding in the pot. Boil pudding for 3 1/2 hours. Make sure the water doesn't boil away. One hint: place two marbles in the pot with the water. Their pinging will notify you when the water completely evaporates.
- Remove pudding from bowl. Carefully pull away pudding cloth and invert pudding onto a large, heated serving dish. Cut out a top in the pudding's crust and add the oysters, mixing them in with a fork.
HAM AND CHEESE BREAD PUDDING
This sounds interesting. I grabbed it from a cookbook on my mother's shelf called 'Grandma's Casserole '. I wanted to put in on here so I have it when I am back in the UK. It sounds like it would be a nice brunch dish and maybe especially good for an Easter breakfast or something like that. Coking time doesn't include chilling time since it could be 6 hours or it could be overnight.
Provided by Sarah_Jayne
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease 11x7-inch baking dish.
- Spread 1 side of each bread slice with butter.
- Cut into 1-inch cubes and place on bottom of prepared dish.
- Top with ham and sprinkle with cheese.
- Beat eggs in medium bowl.
- Whisk in milk, mustard, salt and pepper.
- Pour egg mixture evenly over bread mixture.
- Cover; refrigerate at least 6 hours or overnight.
- Preheat oven to 350 degrees.
- Bake bread pudding, uncovered, 45 to 50 minutes or until puffed and golden brown and knife inserted into center comes out clean.
- Garnish, if desired and then cut into squares.
- Serve immediately.
Nutrition Facts : Calories 340, Fat 20.4, SaturatedFat 11.4, Cholesterol 143.7, Sodium 1010, Carbohydrate 18.2, Fiber 0.9, Sugar 0.4, Protein 20.4
BREAD PUDDING II
My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!
Provided by ELLENMARIE
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g
Tips:
- Use stale bread for a better texture. Fresh bread will result in a mushy bread pudding.
- Soak the bread cubes in the custard mixture for at least 30 minutes, or up to overnight. This will help the bread absorb the custard and prevent it from becoming dry.
- Add your favorite mix-ins to the bread pudding batter. Some popular options include raisins, nuts, chocolate chips, and dried fruit.
- Bake the bread pudding in a water bath. This will help create a moist and creamy custard.
- Serve the bread pudding warm or at room temperature. It can be topped with whipped cream, ice cream, or fruit.
Conclusion:
Bread pudding is a delicious and versatile dessert that can be made with a variety of ingredients. It is a great way to use up leftover bread and it is also a budget-friendly dessert. With a little creativity, you can create a bread pudding that is sure to please everyone at your table.
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