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Old 01-08-2010, 06:52 AM   #1
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Bread Pudding Recipe Help.

I wanted to bring bread pudding to a gathering on Sunday and have never made it before. Wondering if anyone has a good recipe that is more or less fail proof. Thanks


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Old 01-08-2010, 10:13 PM   #2
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i usually just use a recipe in betty crocker cookbook. there are many versions on line. it is a simple, yummy dish.

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Old 01-09-2010, 04:58 AM   #3
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This receipe is the one I use all the time,


T&T Irish Bread and Butter Pudding
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Old 01-09-2010, 02:55 PM   #4
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This is delicious! (I've never made the vanilla sauce - I serve it with vanilla ice cream. Also, I slightly toast the bread, use pecans instead of raisins, butter instead of margarine, and a little more apples).
Gramma's Apple Bread Pudding - All Recipes
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Old 01-09-2010, 03:44 PM   #5
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Cinnamon Raisin Bread Pudding

  • 1 pound challah or egg bread, cubed
  • 1 teaspoon cinnamon
  • 1/2 cup egg substitute
  • 4 egg whites
  • 1/3 cup sugar
  • 4 cups fat-free milk
  • 2 teaspoons vanilla extract
  • 1/3 cup raisins
For the vanilla pudding sauce:
  • 1 egg
  • 1 egg white
  • 1/4 cup sugar sugar
  • 2 teaspoons cornstarch
  • 2 1/2 cups milk
  • 2 teaspoons vanilla extract

For the bread pudding:
  • Preheat oven to 350 degrees Fahrenheit. Spray an 8-x8-inch baking pan with cooking spray; set aside.
  • Place bread cubes in a large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg substitute, egg whites, sugar substitute, milk and vanilla until blended. Pour over bread, sprinkle with raisins and stir gently to mix. Pour mixture into prepared pan.
  • Bake 45 minutes in preheated oven or until top is puffed and golden and tester comes out clean.
  • Cut into squares and serve warm with vanilla pudding sauce.
For the vanilla pudding sauce:
  • Whisk egg, egg white, sugar substitute and cornstarch together in a medium saucepan. Whisk in milk and vanilla.
  • Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.
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