Bread Pudding Recipes

Bread pudding is famous around the world for its delicious sweet flavor and soft texture. It’s been made at home and in fine restaurants for centuries. It is very popular in French, Belgium, Mexico, and the Southern United States.

Bread pudding was made to use up slightly stale bread so that it wouldn’t go to waste. It consists of day old bread, egg, spices, sugar and any number of different kinds of dried fruit. It then soaks overnight in a banana bread pan and gets baked the following day. Bread pudding can be eaten hot or cold and is the perfect breakfast bread. If you want to really get fancy there are many recipes out there for sauces, like Whiskey sauce, Rum sauce or you can just drizzle it with warm caramel sauce.

It’s easy to make and is wonderful to carry as a snack for when you need just a little something in your stomach, or if you have a sweet tooth. Some of my favorite recipes for bread pudding are butterscotch, chocolate banana, double chocolate and spice, raisin apple, and coconut bread pudding.

BreadPuddingRecipes.net present dozens of wonderful recipes for making this incredible treat. Here you will find classic recipes as well as recipes with a modern twist. Each recipe page includes tips and techniques for insuring success. I’ve experimented with all of the recipes on this site and I give them my whole hearted approval. Have fun and try different kinds so you will know which one you like the best.

Featured Recipe

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

Ingredients -

9 Tablespoons Unsalted Butter
1 1/2 Cups Packed Light Brown Sugar
3/4 Teaspoon Ground Cinnamon
6 Firm-Ripe Bananas (peeled and cut crosswise into 3/4-inch thick slices)
1/4 cup Banana Liqueur
1/2 Cup Dark Rum
4 Large Eggs (lightly beaten)
3 Cups Heavy Cream
1 Cup Whole Milk
1 Teaspoon Pure Vanilla Extract
Pinch Salt
6 Cups day-old French Bread (1/2-inch cubes)

Preparation:

1. Preheat the oven to 350 degrees.

2. Take a 10 by 14-inch baking dish and butter it with 1 tablespoon of butter.

3. Set it aside.

4. Take the last 8 tablespoons of butter and melt them over medium in a large skillet.

5. For about 2 minutes dissolve 1 cup of the brown sugar and the cinnamon and cook stirring constantly.

6. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes.

7. Stir in and blend the banana liqueur.

8. Shake the pan back and for the while carefully adding the rum and flaming the pan. Or while off the heat you can ignite the rum and return it to the stove.

9. Baste the bananas by shaking the pan back and forth until the flames subside.

10. Let them cool by removing them from the heat.

11. In a large bowl, Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk, and vanilla.

12. Add the bread and the bananas mix thoroughly.

13. Add to the baking dish and bake approximately 50 minutes to 1 hour.

14. Cool on a wire rack for 20 minutes.

15. Serve Immediately.