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WW Bread Pudding Recipes

Page history last edited by PBworks 13 years, 4 months ago


Best Bread Pudding with Vanilla Sauce

Yield: 6 servings



4 cups cubed white bread crumbs

1/2 cup raisins

2 cups milk

1/4 cup butter

1/2 cup sugar

2 eggs (beaten)

1/2 tsp. nutmeg

1 tsp. vanilla extract


Vanilla Sauce:

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup whipping cream

1/2 cup butter

1 tsp. vanilla


Preheat oven to 350 degrees. For pudding, in a large bowl, combine bread crumbs and raisins. In a small saucepan, combine milk and 1/4 cup butter. Cook over medium heat until butter is melted, 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes.


Stir in remaining pudding ingredients. Pour into greased 9x9-inch casserole pan. Bake for 40 to 50 minutes or until set in center.

For vanilla sauce, in small saucepan, combine 1/2 cup sugar, brown sugar, whipping cream and 1/2 cup butter. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil, 5 to 8 minutes. Stir in 1 tsp. vanilla. Serve sauce over warm pudding. Store in refrigerator.




Eggnog Bread Pudding with Rum Sauce

Yield: 12 servings


Bread Pudding:


2 c Skim milk

1 t Vanilla

1 c Sugar

1 t Nutmeg

2 Eggs

10 c 12 oz French bread cubes 1"

2/3 c Raisins


Rum Sauce:


1 c Firmly packed brown sugar

1/2 c Light corn syrup

2 T Rum

2 T Margarine or butter

1/2 t Vanilla


Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with non-stick spray. Set aside.


In a large bowl, combine all bread pudding ingredients except bread and raisins. Blend until smooth with a wire whisk. Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until knife inserted in center comes out clean.


Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve over warm bread pudding.




Cinnamon Apple Bread Pudding


2 tablespoons butter

2 apples, cored peeled, and chopped

3/4 cup brown sugar, divided

1 1/2 teaspoons cinnamon, divided

2 large eggs

12 oz can evaporated milk

3/4 cup apple juice

2 1/2 cups French bread torn in 1/2 to 1- inch pieces


Melt butter in bottom of a 1 1/2 to 2- quart casserole or souffle dish which will fit in the crockpot. Sprinkle with 2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Add apples.


Whisk eggs, milk, and apple juice together; mix in remainder of brown sugar, 1 teaspoon cinnamon, and the bread pieces.


Place a trivet or aluminum foil ring in the crockpot. Pour 3/4 cup hot water into the the crockpot. Place the casserole dish on the ring in the crockpot. Cover and cook on high for 2 1/2 hours, until knife inserted comes out clean. Serve warm with vanilla ice cream or sweetened whipped cream.




Caramel Bread Pudding


6 slices day-old bread, cut into 1/2-in. cubes

1 cup hot water

1 cup packed brown sugar

4 eggs, lightly beaten

2 cups warm milk

1/2 cup sugar

1/2 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/8 tsp. salt


Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread.

Bake at 350ºF. for 50-60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Yield: 6-8 servings




Chocolate Bread Pudding with Spiced Cream


1 teaspoon unsalted butter

4 large eggs

1 cup firmly packed light brown sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips, melted

1/4 cup Grand Marnier or other orange flavored liqueur

2 cups half-and-half

8 slices day-old white bread, crusts removed and cut into 1/2 inch cubes

(about 4 cups)

2 cups semisweet chocolate chips

Spiced Cream (below)


Spiced Cream

Yield: Makes 4 cups


1 quart heavy cream

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg


Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.


Preheat the oven to 350°F


Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4 inch) loaf pan with the butter.


Whisk the eggs, sugar , cinnamon, nutmeg, vanilla, melted chocolate, and Grand Marnier together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally.


Pour half of the mixture into the prepared pan. Sprinkle the top witht the unmelted chocolate chips. Pour the remaining bread mixture over the chocolate chips. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.


To serve, cut the pudding into 1-inch-thick slices. Top with the spiced cream.

Yield: 8-10 servings




Golden Bread Pudding

Yield 6-8 servings


To die for...honestly!


9 slices of 2 day old bread

soft butter or margarine

1/2 cup raisins

2 1/2 cups scalded milk

2 well beaten eggs

1/4 tsp. each salt & nutmeg

1 tsp. vanilla

1/2 cup firmly packed brown sugar


Trim crusts from bread or leave on if you wish. Spread each slice generously with the softened butter. Cut each slice into 4 squares. Arrange a layer, butter side up in a greased 9"x6" deep baking dish. {You will need about 3 slices of bread for each layer in this sized dish}. Sprinkle with a few raisins. Add another layer of bread & raisins. Top with the third layer of bread.


Combine remaining ingredients & pour over the bread. Press the bread down lightly with the back of a spoon. Sprinkle the top with some additional brown sugar & a few shakes of cinnamon.


Bake at 350° for 50-60 minutes or until center is set and the top is puffy and brown. Cool slightly and spoon into serving dishes. Top with cream or ice cream.


NI based on 8 servings: Per Serving: 221 Calories; 5g Fat; 7g Protein; 38g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 279mg Sodium.





Hot Chocolate Bread Pudding


4 eggs

2 C. whole milk

1 C. half-and-half

1 C. sugar

1/4 C. unsweetened cocoa

1 T. vanilla extract

1 C. chopped chocolate or chocolate chips

8 C. cubed day old egg bread, like brioche or challah


Whisk together the eggs, milk, half and half, sugar, cocoa and vanilla extract in a large bowl. Stir in the bread cubes and toss to coat.


Pour the mixture into a buttered 13 x 9-inch pan and sprinkle chocolate chips over the mixture. Bake in 350ºF oven for about 40 minutes.


Serve warm with whipped cream and your favorite chocolate sauce.




Bread Pudding With Bourbon Sauce


1 pound French style bread (the firmer the better)

3 1/4 cups milk

3 eggs

2 teaspoons vanilla

3/4 cup granulated sugar

1/4 teaspoon cinnamon

1/4 cup pecans

1/4 cup raisins (optional)


Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mix. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350° for 30 minutes or until lightly brown. Serve warm with Bourbon sauce.


Bourbon Sauce:


1 cup granulated sugar

6 tablespoons butter, melted

1/2 cup buttermilk

1 tablespoon (or more!) Bourbon

1/2 teaspoon baking soda

1 tablespoon white corn syrup

1 teaspoon vanilla


In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm.




Crockpot Bread Pudding


5 eggs, beaten

3 1/2 cups milk

2 tsp. vanilla

2 tbsp. (yes tbsp.) ground cinnamon

1/2 tsp. salt

6 cups plain bread crumbs (or more to make

mixture as thick as cooked oatmeal when mixed

with all ingredients)

3/4 cup packed brown sugar

1 tbsp. butter or margarine, melted

1/2 cup raisins (optional)

1 mashed or sliced banana (optional)


Mix all ingredients together until bread crumbs are thoroughly wet, and mixture is smooth like thick oatmeal. Place mixture in a WELL greased crockpot. Cook on HIGH for 4-5 hours, or until a knife stuck in middle of the "pudding" comes out fairly clean.


NOTE: For the last 1/2 hour of cooking, lift the lid a "crack" by putting a spoon or fork between it and the pot, to let the excess moisture escape; otherwise you will have a clear liquid all around the bread pudding.


Bread pudding should rise slightly like a cake while cooking, and be smooth on top. It should be fairly solid when done, like a very moist chewy brownie, or perhaps like a dense soufflé.




Apple Pecan Raisin Bread Pudding

Yield: 6 servings; 3 points per serving


2 cups skim milk

1 sm pkg sugar free vanilla cook and serve pudding

2 chopped apples

1 tsp cinnamon

1 tsp vanilla

8 packets or 2 T Splenda (I use more)

1/4 cup raisins

1/4 cup chopped pecans

8 slices lite bread, torn up


Mix the pudding with the milk(don't cook!)Add other ingredients


Pour into a sprayed 8x8 pan. Cover and chill at least one hour. Then bake at 350 for 50 minutes.




Blueberry Bread Pudding

Yield: 1 serving; 3 points per serving


2 slices diet whole wheat bread

1/2 cup blueberries

1/4 cup splenda

1/4 cup egg substitute

1/2 Cup skim or lowfat milk

1/2 tsp vanilla

1/2 tsp cinnamon


Crumble bread in small casserole dish that has been sprayed with Pam.

Mix remaining ingredients and pour over bread. Bake at 375 for 30-35 minutes.



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