AnnT's amazing bread pudding

16 years ago

For anyone wanting to have the best ever bread pudding...

This is it. Thank you Ann T. I served it for a party over the holidays. There were so many raves and proclamations, even from those that stated they weren't a bread pudding fan. I used half cream, half milk and on the low end of the sugar range, and for the bread, I was too lazy to cut off the crusts, just tore the pieces in cube size.

Bread And Butter Pudding With Caramel Sauce

Home Cookin Chapter: Recipes From Thibeault's Table

===========================================

5 or 6 slices of bread

1/2 cup butter

1 to 1 1/2 cups sugar

5 eggs

2 cups cream (Or milk)

vanilla

pinch of salt

Caramel Sauce

1 cup butter

1 cup sugar

1 cup brown sugar

1 cup cream

pinch of salt

2 teaspoons vanilla

NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked.

Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread butterd side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and

salt.

Pour over bread and allow the bread to absorb. (make be refrigerated at this point and baked later) sprinkle with some white sugar and place dish into a pan of hot water

and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden.

To make caramel sauce,

bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla.

Comments (22)

doucanoe
16 years ago
Oh yeah....that stuff is scrumptious!

I've made it several times and always get requests for the recipe!

Linda
lindac
16 years ago
It's all about the sauce!!!
Linda C
Related Discussions
I just had one of the best bread puddings ever!
Q
Comments (8)
Clare, I have but only when it was a light sourdough, not one with a strong sour dough flavour. That wouldn't appeal to me. Annie1971, this is the recipe I used for the Chocolate Bread. Home Cookin Chapter: Recipes From Thibeault's Table Chocolate Cherry Bread ====================== Posted by Carol: Chocolate-Cherry Bread Recipe from: Chocolate! Good Housekeeping Favorite Recipes by The Editors of Good Housekeeping Cookbook Heaven A not-too-sweet bread studded with bits of bittersweet chocolate and (tried tart cherries. We use Dutch-process cocoa instead of the more usual natural cocoa to give the bread a richer brown color. Prep: 20 minutes plus rising Bake: 20 minutes Makes 2 loaves, 12 slices each 1/4 cup warm water (105 to 115 degrees F) 1 package active dry yeast 3 teaspoons granulated sugar about 3 1/2 cups all-purpose flour 1/3 cup unsweetened Dutch-process cocoa 1/3 cup packed brown sugar 1 3/4 teaspoons salt 1 cup freshly brewed coffee, cooled until warm (105 to 115 degrees F) * 4 tablespoons butter or margarine,softened 1 large egg, separated 3/4 cup dried tart cherries * 3 squares (3 ounces) bittersweet chocolate, coarsely chopped * 1 teaspoon water In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt. With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator), and yeast mixture into flour mixture. In bowl, with floured hands, knead several times to combine well. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes. Punch down dough.Turn dough onto lightly floured surface and cut in half; cover dough and let rest 15 minutes for easier shaping. Shape each dough half into 5-inch ball. Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour. Preheat oven to 400 degrees F. In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf. Bake until loaves are crusty, about 20 minutes. Transfer to wire racks to cool.
...See More
Ann T: Your bread pudding was a HIT!!
Q
Comments (6)
Here ya go Bread And Butter Pudding With Caramel Sauce =========================================== 5 or 6 slices of bread 1/2 cup butter 1 to 1 1/2 cups sugar 5 eggs 2 cups cream (Or milk) vanilla pinch of salt Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked. . Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread buttered side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and salt. Pour over bread and allow the bread to absorb. (make be refrigerated at this point and baked later) sprinkle with some white sugar and place dish into a pan of hot water and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden. To make caramel sauce, bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla. Custard sauce for Chocolate Bread and butter Pudding. The custard sauce was really easy. It was just two cups of milk or cream ( I used coffee cream) heated to a simmer. Mix three tablespoons of flour into 1/2 cup of white sugar and mix into a beaten egg. When the milk is hot, slowly pour the milk into the egg mixture,stirring constantly. Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency. Cover the surface directly with plastic wrap and refrigerate. Here is a link that might be useful: original thread
...See More
Ok, send me your very best T&T Bread pudding recipes
Q
Comments (8)
I must have missed something. Are you teaching cooking classes or something? Anyway, I just made Ann T's bread pudding and it is fabulous. I also made the caramel sauce to go with it. We ate it for three days. Yummy. 5-6 slices of bread 1/2 cup butter 1 to 1-1/2 cups sugar 5 eggs 2 cups cream (or milk)(I use half and half) i tsp.vanilla pinch of salt ( I actually used 8 slices of sliced Italian loaf, which is smaller than standard bread. When I use more than 8 slices, it soaks up too much sauce and is rather dry) Cut crusts from bread and spread eachslice with butter. Then quarter the bread. Place bread buttered side up in oven proof dish. Beat the sugar and eggs together and thena add the cream, vanilla and salt. Pour over the bread and allow the bread to absorb. (May be refrigerated at this point and baked later). Sprinkle withsome white sugar and place dish into a pan of hot water. Bake in a 350 oven for 45 min to i hour until pudding is set and golden. Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 tsp vanilla Bring butter, white and brown sugars, and salt to boil and then simmer 3-4 minutes (I actually simmer close to 10 minutes). Remove from heat and add the vanilla. I serve all of this warm. It is very rich and very delicious. I never liked bread pudding until I tasted this recipe.
...See More
Turning Pumpkin Muffins into bread pudding - help
Q
Comments (20)
Oh, my! I can't deal with an oven without mitts. My great auntie made lovely potholders but I can't use them. My skin cries. :) Word of caution--if the mitts you got aren't water shedding, don't use them near the hot water from the bain marie. It's like touching a hot pot with a wet potholder or towel, but your can't drop it until you can get the mitt off. Most are fine, but some are just pretty fabric. I have a pair of cute pink ones that I was given. Only, really, for taking a hot pot to the table because they're just cotton so not safe enough around water, and too pretty to use around spatter that will stain. :) The bread pudding will still be sweet, because there is sugar in the gingerbread, but it's going to have sausage and lots of spices and fresh ginger and onions. The other bread is one of my sourdough starter discard breads, also from the freezer, and it's very sour, so I'm hoping they'll cancel each other out. :) Congrats on delighting your suffering friend!!
...See More
Terri_PacNW
16 years ago
Thanks for the reminder...I've been meaning to make this for atleast a year!!!! Okay maybe I'll just make the sauce and eat it with a spoon??!!
ann_t
16 years ago
Ann, thanks for the feedback. I'm glad you liked it as much as we do.

I can't tell you how many times I've served that dessert to people who have never had Bread and Butter Pudding. It always gets rave reviews and men especially love it.

As much as I love the caramel sauce, it is also wonderful with a warm lemon sauce.

Terri, the caramel sauce is worth making JUST to eat it with a spoon. LOL!

Ann
spacific
Original Author
16 years ago
The sauce... I had just a bit left, heated it up and dipped in the last of the biscotti... heaven
Terri_PacNW
16 years ago
Well the only thing I have in the fridge is Organic Half n Half..So I think I'll make it tomorrow anyway...
I'll have the spoon waiting...
annalchyu
16 years ago
I too have tried this recipe and love it. And I am not even a dessert person. Ann_T is a genius.

ALC
cookie8
16 years ago
Do you make this the day you eat it or in advance and do you eat it hot or cold? Sorry, have never tried bread pudding but am going to this weekend.
ann_t
16 years ago
Cookie, all of the above. I usually make it to eat warm the first day, and then I warm up the leftlovers. Or just warm up the leftover caramel sauce and pour it over the cold pudding. It is great either way.

And there are lots of ways to serve it. My mom just spooned it out of the casserole dish and never served hers with any sauce. I like to make it in different size pans, including loaf pans and slice it.
cat_mom
16 years ago
Oooooohhhhh! That looks too luscious for words!
cookie8
16 years ago
Thanks. I made it last night. Wow, a little goes a looonnng way. I gave everyone a little amount for taste and we all went for seconds and it is filling. I had more today, maybe a quarter cup and it stuffed me. Of course, I went and added 10 slices of bread with crust forgetting bread really absorbs. It wasn't dry at all but I will go less next time. It really has a creme brulee taste to it. The kids passed on it, they didn't like that bread was in their dessert. Babies. Of course I made mistakes baking it but the recipe is surprisingly forgivable.
msazadi
16 years ago
The less kids eat of it, the more there is for the adults. WG
cat_mom
16 years ago
ann_t, what type of bread do you usually use for this recipe (and how thick are the slices generally)?
ann_t
16 years ago
As Cookie mentioned Bread And Butter Pudding is a very forgiveable recipe. I like to have a little custard ribboned through the bread so I use less bread or increase the custard if I am making it for a crowd. Sometimes I cut the crusts off and sometimes I don't. Other times I leave the slices whole, butter and layer and sometimes I butter the bread and then cut it into cubes before tossing with the custard.

You can use just about any bread you want. Regular White, French, Italian, raisin, etc... I've made it using a Chocolate bread too and instead of the caramel sauce I served it with a cream anglaise sauce.

I've also used leftover gingerbread cake and a spice cake to make this pudding. It was amazing with the caramel sauce.
cat_mom
16 years ago
OMG--I think I think I've seen heaven......

I made bread pudding w/ choc bread (and creme anglaise) years ago, and either can't find, or never wrote down the recipe :-( I've also made the Silver Palate Challah bread puccing with whiskey sauce in recent years. Will absolutely try yours very soon!
User
16 years ago
This happens to be one of the 'food critic's' favorite desserts ... he said his Mama used to make it with left over biscuits when he was a boy growing up on the farm.

I will have to try your recipe Ann ... your pics are wonderful.
vacuumfreak
16 years ago
I tried to make the bread pudding today. I think something went wrong. I followed the recipe and I let the bread soak in the custard filling for thirty minutes. It never sank, it floated to the top and stayed there. I wonder if that means it didn't absorb enough of the custard. Maybe I should have used milk instead of cream. After I baked it, I had the bread layer on the top and what reminded me very much of scrambled eggs or an omlett on the bottom. There was a distinct dividing line. The custard tasted like scrambled eggs too! I must have done something wrong. Any clues?

The caramel sauce was easy and fabulous... I loved it!
jade.d
16 years ago
Does anyone know if this could be made in a slow cooker?
ann_t
16 years ago
Jade, Can you bake in a slow cooker? This is a baked pudding.

Bobby, not sure what happened, but it sounds like you might not have used enough bread. I actually like extra custard. Next time just use a fork to press on the bread to help it absorb more of the custard.

Ann
cookie8
16 years ago
Oh, definitely try again. If I messed it up and didn't mess it up (if that makes sense) and it turned out great I'd go by what Ann said and try again (it's really good). I also made it with 10-12 slices of bread - you may like it that way. I also didn't let it sit, another step I must have missed.
vacuumfreak
16 years ago
I will try it again. I used six slices of bread and put them in a 9x13 pan. Maybe I should have used a loaf pan and layerd them. In addition to your advice, I will use milk instead of cream next time because I think it will be more readily absorbed. Thanks for responding! By the way, is it better to use fresh bread or old bread that has been frozen? I'd assume old bread that has been frozen because it would probably absorb more... that's what I used this time.
ann_t
16 years ago
Bobby, You need a deeper casserole dish than a 9 X 13. A deep oven proof bowl would be better, or a glass or ceramic loaf pan. You would need to be making a large batch in order for it to work in a 9 X 13 dish.

You can make it with any bread, fresh or a day or two old.

Ann

AnnT's amazing bread pudding

Comments (22)

doucanoe

lindac

Related Discussions

Terri_PacNW

ann_t

spacific
Original Author

Terri_PacNW

annalchyu

cookie8

ann_t

cat_mom

cookie8

msazadi

cat_mom

ann_t

cat_mom

User

vacuumfreak

jade.d

ann_t

cookie8

vacuumfreak

ann_t

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

AnnT's amazing bread pudding

Comments (22)

Related Discussions

spacificOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

spacific
Original Author