Bread Pudding Recipes! Easy and Quick Or Traditional? Try Both From Grandma's Kitchen!
Bread Pudding, My Favorite Dessert!
Bread pudding is the most wonderful dessert ever invented by mere mortals! There are hundreds of recipes for it, maybe thousands! Most people my age (grandma age) grew up loving bread pudding, but I have noticed that my kids and grandkids are usually not familiar with this simple, yet heavenly treat! I think that as people became more affluent, the cheaper, less complicated desserts that were staples in middle class households, went by the wayside, left behind for fancy ice creams and store bought cakes and pastries.
There are two recipes that I use for bread pudding. The first is the easier of the two, and just as good as the traditional. They are just different. The traditional uses stale, leftover bread, and the quick and easy one uses store bought, bakery quality frosted cinnamon rolls. You will enjoy either, I promise. They both have that sweet, custard pudding and creamy texture that people crave.
New World Bread Pudding From Cinnamon Rolls
- 4 large glazed cinnamon rolls (the kind you get in the bakery dept at the grocery store) or 1 container of Pillsbury glazed cinnamon rolls, baked as directed and left out overnight to get stale.
- 2/3 of a cup of raisins (soak the raisins in a pot of hot water for 30 minutes, then drain thoroughly)
- 2 cups of whole milk or half and half, or a combination of the two
- 4 eggs, large
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
Cut the cinnamon rolls into 1 inch squares. Try not to lose any of the glaze. Place the cinnamon rolls and the raisins in a well-sprayed 2 quart casserole dish. In a separate bowl, whisk together the eggs, milk, vanilla and cinnamon. When thoroughly mixed, gently pour over the rolls and raisins, making sure to pour over all evenly. Allow this combination to sit for 30 minutes. No, I didn't forget to add sugar. The glaze is actually enough sugar to make it work.
Place the casserole dish into a 350 degree oven. Bake for 50 minutes. The pudding is finished if a toothpick inserted into the middle comes out clean. Remove from the oven. This can be served warm or refrigerated with cream or whipped cream or even some nice vanilla bean ice cream.
You can also flavor your whipping cream with whiskey or rum:
- 1 cup of heavy whipping cream
- 1/3 of a cup of sugar
- 1 teaspoon of vanilla
- 1/4 of a cup of whiskey or rum
Beat the whipping cream on high. When it begins to thicken, gradually add the sugar and the vanilla. Right before it forms stiff peaks, slowly add the whiskey or the rum. Continue to beat until stiff peaks form, then top your bread pudding with this.
Grandma's Traditional Bread Pudding
Moms who were moms when my grandma was young, were living in the middle of a depression. They never came out of that mindset, so it would almost kill them to throw any food away. It was sinful and shameful to throw food away. I heard that from the time I was a little girl as she used to make this bread pudding. She had made it for her kids and then for me. This, and tapioca pudding were the two puddings that I grew up with. They made it out of fear of throwing old bread away; I make it because I love it. It is a tradition that should not die. I don't think my girls have ever made bread pudding and I haven't made it for my grandkids. It is so good that I think i will see what they think and this is the recipe I will use.
- Stale sourdough, french or white bread, enough to equal about 10-12 slices of white bread, you can measure the volume by breaking the bread into pieces and putting them into a 2 quart casserole. If they come about an inch over the top, you have your measure of bread (my favorite is a mix of grocery store french bread that has become hard as a rock and sourdough bread. I never use wheat bread because I don't think it tastes as good).
- 1 cup of sugar
- 6 eggs
- 1 Tablespoon of cinnamon
- 2 teaspoons of vanilla extract
- 4 cups of whole milk or half and half, or a combination of the two
- 1/2 cup of raisins (optional, but if you use them, soak them in hot water for about 20 minutes. It makes them get soft and plump)
Tear or cut up the bread into pieces. Place the bread on a cookie sheet and toast it in a 300 degree oven. Most people don't do this, but I like the texture better. After toasting, put the bread into a well-sprayed or well-greased (butter) 2 quart casserole. In a mixing bowl, whisk the eggs until they are light and fluffy. Add in the milk, sugar, cinnamon and vanilla. Mix these ingredients well. I never add salt because the bread has salt in it.
Gently pour the milk mixture over the bread and then allow it to sit for about 20 to 30 minutes. Put the casserole dish into a 350 degree oven for 60 minutes. When it is done, a toothpick inserted into the center will come out clean.
There is a second, more traditional way to bake this. You can put it into a water bath to bake. Put the casserole dish into a 9 X 13 inch baking pan, put it into the oven and then with your teapot add an inch to an inch and a half of hot water to the baking pan, so that it surrounds the casserole dish. Then you bake it for 60 minutes. With the water bath, the bread pudding has much more of a custardy texture. I don't usually use the water bath. The texture without it is more to my liking.
Serve the traditional bread pudding in the same way as the quick and easy one.
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