Banana And Pineapple Bread Pudding Recipe

Banana And Pineapple Bread Pudding Recipe

Ingredients for Banana And Pineapple Bread Pudding Recipe

• 3 bananas, peeled and sliced
• 1 cup pineapple, chopped
• 1 cup of bread, diced
• 1 cup sugar
• 2 cups milk, scalded
• 2 eggs, beaten

Instructions

1. Mix the eggs with the sugar and add gradually the scalded milk.
2. Put bread, bananas, and pineapple in a pudding dish.
3. Pour over them the egg, sugar, and milk mixture.
4. Set pudding dish in a pan of water.
5. Bake at 350 degrees for 45 minutes.

Blueberry Bread Pudding

Blueberry Bread Pudding

Use fresh or frozen blueberries in this great bread pudding.

Ingredients:

• 4 cups bread cubes
• 1/4 cup butter or margarine, cut in pieces
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups fresh or frozen blueberries, rinsed well and drained
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• cream

Preparation:

In a mixing bowl, combine bread, butter, sugar, salt, blueberries, water, and lemon juice. Pack mixture into a generously buttered 1 1/2-quart baking dish. Cook blueberry bread pudding at 350° for 40 minutes, until set.

Serve blueberry bread pudding hot or cold with cream or a bourbon sauce. Nice for child.. ;)

Vanilla Bean Bread Pudding With Butterscotch Sauce

Vanilla Bean Bread Pudding With Butterscotch Sauce

delicious bread pudding!!

Delicious with vanilla bean, or use ground cinnamon or nutmeg to flavor this pudding, and add raisins if you like them. The butterscotch sauce is easy and delicious, but you can use your own favorite dessert sauce or fruit topping.

INGREDIENTS:

• 2 whole vanilla beans
• 1 1/2 tablespoons butter
• 2 cups half-and-half or milk
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 4 to 5 cups torn French bread, with or without crust, about 6 ounces
• Butterscotch Sauce
• 1 1/2 cups light brown sugar, packed
• 1/4 cup all-purpose flour
• 1 cup boiling water
• dash salt
• 2 tablespoons butter
• 2 tablespoons whipping cream
• 1/2 teaspoon vanilla

PREPARATION:

Bread Pudding:

Preheat oven to 350°. Melt butter in an 8-inch square baking dish, or other 2-quart baking dish; set aside. With a sharp knife or scissors, carefully split vanilla beans. Scrape inside pulp onto a plate, then mix the scrapings with the 1 cup sugar. In large mixing bowl combine the vanilla sugar, eggs, and vanilla; beat slowly just to blend. Blend in milk. Add the torn bread and stir gently to combine. Pour into prepared baking dish. Bake at 350° for40 to 50 minutes, or until knife inserted near center comes out clean. Cool for about 30 minutes before serving.

Butterscotch Sauce:

Combine brown sugar with flour in saucepan; blend well. Stir in boiling water and salt. Bring to a simmer and continue to simmer, stirring, for about 7 minutes. If too thick add a little more water. Remove from heat; stir in butter, cream, and vanilla.

For a pretty presentation, put the butterscotch sauce in a sauce squeeze bottle (or an old-fashioned diner-style condiment squeeze bottle) and make a decorative criss-crossing on a dessert plate then set bread pudding on the plate and top with more sauce.

Light and Fluffy Lemon Bread Pudding

Light and Fluffy Lemon Bread Pudding

Here's a lemon bread pudding, made lighter and fluffier with the addition of beaten egg whites.

INGREDIENTS:

• 2 cups French bread cubes (without crusts)
• 3/4 cup granulated sugar
• juice and zest of 1 medium lemon
• 1/2 cup melted butter
• 4 eggs, separated
• 2/3 cup milk

PREPARATION:

In a large bowl, combine the bread cubes, sugar, lemon juice and zest. Drizzle with melted butter and stir to blend ingredients.

In another bowl, beat egg yolks with an electric mixer until thick and lemon colored; add the milk and blend well. Pour the egg yolk and milk mixture over the bread.

Beat egg whites in a metal or glass bowl until stiff peaks form. Fold into the first mixture. Pour the pudding mixture into a buttered 1 1/2-quart casserole. Bake at 350° for 30 minutes. Serve hot with a lemon sauce or cream.

Serves 6.

Peach Bread Pudding

Peach Bread Pudding

This is an easy and delicious peach bread pudding, made with sweetened condensed milk and diced peaches. Serve this bread pudding with a caramel or butterscotch sauce.

INGREDIENTS:

• 4 cups torn French bread
• 1 can (14 ounces) sweetened condensed milk
• 3 large eggs
• 2 to 2 1/2 cups diced canned peaches, juice reserved
• 1/2 cup peach juice
• 1 1/4 cup hot water
• 4 tablespoons butter, melted
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

PREPARATION:

Preheat oven to 325°. Butter an 11x7-inch baking dish.

Tear bread into a bowl.

In a large bowl, combine sweetened condensed milk and eggs; blend well. Add diced peaches, peach juice, hot water, melted butter, cinnamon, and vanilla. Stir in, moistening completely. Turn into prepared baking dish. Bake 1 hour and 10 minutes or until a knife inserted in center comes out clean.

Cool slightly and serve warm with ice cream, whipped topping, or dessert sauce. Cover and refrigerate leftovers.

Quick Croissant Bread Pudding

Quick Croissant Bread Pudding

Use your own favorite canned fruit in this quick and easy bread pudding. Add raisins along with other fruit, if you like.

INGREDIENTS:

• 1 can (14 ounces) sweetened condensed milk
• 5 to 6 cups torn croissants, about 6 ounces
• 1 can (15 ounces) fruit cocktail, apricot slices, or sliced or diced peaches in juice or light syrup, undrained
• 1 teaspoon ground cinnamon
• 2 eggs, beaten

PREPARATION:

Combine all ingredients and stir until well blended. Pour into a greased 9x5-inch loaf pan. Bake at 350° for 30 to 40 minutes, or until browned and set.

Serves 6.

Apple-Cinnamon Bread Pudding

Apple-Cinnamon Bread Pudding

Serve this wonderful bread pudding with the delicious apple brandy sauce, or use your favorite vanilla sauce.

INGREDIENTS:

• 4 cups soft cinnamon bread, torn into small pieces
• 1 teaspoon ground cinnamon
• 1 large Granny Smith apple, peeled, cored, very thinly sliced
• 1/4 cup raisins or chopped dried cranberries, optional
• 2 cups milk
• 1 cup brown sugar
• 3 tablespoons butter
• 3 eggs
• 1 teaspoon vanilla

PREPARATION:

Butter an 11x7-inch baking dish. Heat oven to 350°.

In a large bowl, combine bread, cinnamon, and apple slices, and raisins or chopped dried cranberries, if using; toss to mix.

In a medium saucepan, combine milk, brown sugar, and butter; heat over medium heat until hot and butter is melted.

In a medium bowl, whisk eggs with vanilla. Quickly whisk in the hot milk mixture then pour the mixture over the bread. Stir to mix well.

Pour bread mixture into the prepared baking dish. Set a jelly roll pan or large shallow baking dish in the oven. Set the bread pudding pan inside the larger pan. Add very hot water to the outer pan to a depth of about 1/2-inch. Bake for 40 to 50 minutes, or until a knife inserted near center comes out clean.

Pumpkin Bread Pudding

Pumpkin Bread Pudding

Raisins or chopped pecans can be used in place of the dried cranberries, or try another chopped dried fruit.

INGREDIENTS:

• 8 ounces French bread, torn into small pieces, about 5 cups
• 2 cups half-and-half, or half milk and half cream
• 3 large eggs
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 1 can (15 ounces) pumpkin puree
• 1 cup dried cranberries
• 3 tablespoons melted butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla
• cinnamon sugar, optional

PREPARATION:

Butter an 11x7-inch baking dish. Heat oven to 350°.

In a bowl, cover the torn bread with the half-and-half; set aside.

In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.

Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.

Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream. 

Serves 8.

Peanut Butter Bread Pudding

Peanut Butter Bread Pudding

This delicious bread pudding is wonderful with chocolate sauce, or add about 1/2 cup of mini chocolate chips to the mixture just before baking.

INGREDIENTS:

• 6 ounces torn French or Italian bread, about 4 to 5 cups
• 3/4 cup creamy peanut butter
• 4 cups 2% milk, divided
• 2/3 cup brown sugar
• 1/3 cup granulated sugar
• 3 teaspoons vanilla
• 4 large eggs
• 1/2 cup mini chocolate chips, optional

PREPARATION:

Butter an 11x7-inch baking dish. Heat oven to 350°. Put torn bread into a medium bowl. Beat 3 cups of milk with the 4 eggs and vanilla; pour over the bread, stirring to blend.

In a saucepan, combine peanut butter, the remaining 1 cup milk and sugars. Heat the mixture over medium heat until peanut butter is melted and mixture is smooth. Blend the peanut butter mixture into the bread mixture. Add mini chocolate chips, if desired.

Pour into the prepared baking dish; bake for 45 to 55 minutes, or until set.

Bread Pudding Recipe

Bread Pudding Recipe

INGREDIENTS

Bourbon Sauce:

• 1/2 cup (1 stick) butter, melted
• 1 cup sugar
• 1 egg
• 1 cup Kentucky bourbon whiskey

Bread Pudding:

• 1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
• 1 qt milk
• 3 eggs, lightly beaten
• 2 cups sugar
• 2 Tbsp vanilla
• 1 cup raisins (soaked overnight in 1/4 cup bourbon)
• 1/4 teaspoon allspice
• 1/4 to 1/2 teaspoon cinnamon
• 3 Tbsp unsalted butter, melted

METHOD

Bourbon Sauce:

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.

Bread Pudding:

1 Preheat oven to 350°F.

2 Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.