What does bread pudding taste like

Great recipie! I really liked this recipe! I had some left over french bread which I wasn't sure what to do with and figured a pudding would be nice It sure was! I used one egg less they were big and I didn't want it to be to "eggy" anyway. I also used brown sugar intead of white sugar and added nutmeg to the whole. Oh and I didn't use any raisins.

I really recommend it I'm thinking of making it for my family when they come over next weekend. My family and I love this recipe. Even my wife who never used to like breadpudding loved it. My little trick was instead of raisins I thinly sliced a granny smith apple and used it in it's place. Great for dessert AND breakfast! Ellen fine tuned this recipe for her family Fresher bread uses less milk This does not make a too eggy bread pudding.

If you are topping it with a sweet sauce we like melted vanilla ice cream This is soooo easy and you just can't stay out of it! Thank you Ellen. And thank you Allrecipes. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Stir in milk mixture. Pour into ungreased deep round pan. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream. Tips from the Betty Crocker Kitchens tip 1. Total Fat 9g Saturated Fat 3g. Transfer everything to a casserole dish and bake for 35 to 45 minutes.

You'll know the bread pudding is done when the edges start to brown and pull away from the sides of the pan. While the bread pudding bakes, make the sauce. Melt butter in a small saucepan and whisk in sugar and an egg over low heat. Cook the sauce just until it thickens, then remove it from heat and whisk in the bourbon.

Need an alcohol-free version? Just use water with vanilla extract and some cider vinegar in place of the bourbon. Cover the sauce and place it near the stove so that it stays warm until you're ready to serve. You can assemble the bread pudding in the casserole dish up to a day before baking it.

Cover it and refrigerate until ready to bake. Let it warm on the counter while your oven preheats and then bake as usual. Note that the longer you soak the bread pudding the softer and more custard-like the interior will be.

You can swap the raisins for any other dried fruit you like, such as cranberries or cherries, or leave them out altogether. You could also add in up to a cup of chopped nuts, like pecans, hazelnuts, or walnuts, or fold in some chocolate chips. Bread pudding is best served right away after it's finished baking. However, leftovers can be kept for up to five days refrigerated and can be reheated in the microwave. To reheat , warm individual portions in one minute bursts in the microwave until warmed through.

The sauce can be drizzled over top and reheated along with the individual slice. Bread pudding does not freeze well, and so we do not recommend freezing. Need a kid-friendly sauce without bourbon? Get the raisins soaking in bourbon before you start anything with this recipe. You can even soak them a day or two ahead.

The bread you use should be a little dry. Cover and soak for 1 to 2 hours. The raisins should soak up most of the bourbon in this time. By Corey Williams Updated September 01, Save Pin FB More. Brandied Plum-Vanilla Bread Pudding. Credit: tifs. However, some breads do work better for the job than others. For instance:.