Best 4 Bread Pudding Mothers Restaurant Recipes
If you're looking for the ultimate comfort food, look no further than bread pudding, a classic dessert that combines the goodness of bread, milk, eggs, and sugar. With its soft, custardy texture and rich flavor, it's a dish that evokes memories of home and family. Whether you're a seasoned baker or a novice in the kitchen, this article will introduce you to the delightful world of bread pudding, guiding you through the steps of making this classic recipe at home. Discover the secrets of creating a moist, flavorful bread pudding that will satisfy your sweet cravings and leave you wanting more.
Let's cook with our recipes!
MOTHER'S BREAD PUDDING
Provided by Billie Hillier at Vintage Recipe Project
Categories Dessert Recipes
Number Of Ingredients 7
Steps:
- Put bread in buttered baking dish (9" glass - round).
- Pour mixture over bread.
- Dot with butter (opt.) & nutmeg or cinnamon.
MOTHER'S BREAD PUDDING
I was hungry for my mother's bread pudding (she has been gone 14yrs) and I could not find her recipe...if she even had one. So I looked at recipes on line and could tell they weren't exactly what I wanted. I had a stale loaf of French bread (I like the crustiness) and started with what I remembered. I don't care for raisins (but you can add some if you like)and I prefer nutmeg over cinnamon and I want real buttery taste and not dry. I like it sort of light and moist....this is what I got. It tasted just like I remembered!
Provided by Denise Kruger @Denedlv
Categories Puddings
Number Of Ingredients 7
Steps:
- Butter glass pan (8 1/2 x 13 in) well. Make sure to cover all of bottom and sides. Put the bread cubes in the glass pan and even them out. Set aside.
- In large bowl (preferably one with a pouring spout) mix milk, eggs, sugar, nutmeg and cinnamon. Beat on low until well mixed.
- Pour milk mixture over bread cubes in buttered pan. Lightly press bread cubes into milk mixture. Top with maybe 8 or 10 thin butter patties scattered over top. Let stand for a half hour, periodically pressing bread cubes down into milk mixture so they absorb the liquid.
- Bake at 350 degrees for 90 minutes or until knife in center comes out almost clean and custard is set. Top will be a golden brown. Remove and let set for at least 20 min. Serve warm plain or with milk.
MOTHER'S RESTAURANT BREAD PUDDING
This recipe comes from New Orleans' famous Mother's Restaurant. Although I've made it without the brandy, it does taste better with it. Prep time includes soaking the bread pieces.
Provided by MSnow
Categories Dessert
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, break bread into small pieces by hand.
- In a separate mixing bowl, whisk eggs and pour over broken bread.
- Add fruit cocktail to bread and mix by hand.
- In a 6-quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil.
- Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture.
- Cover and let bread soak up the egg mixture thoroughly, approximately one hour.
- Preheat oven to 350 degrees.
- After an hour, check bread to make sure liquid is completely soaked into bread mixture.
- Mix by hand and break up any remaining hard bread pieces.
- Transfer bread pudding mixture into two 10 x 12 x 3 roasting pan 3/4 of the way to the top.
- Place in a 350 degree oven and bake until top is brown and center is cooked approximately 60 to 90 minutes.
- Be careful not to overcook.
- Serve hot and spoon bread pudding sauce over top (see recipe below).
- *SAUCE*In a 4-quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer.
- Simmer until butter clarifies and alcohol reduces, approximately 15 minutes.
- Remove from heat and spoon over bread pudding.
- Serve.
BREAD PUDDING - MOTHER'S RESTAURANT RECIPE - (4.2/5)
Provided by á-170560
Number Of Ingredients 20
Steps:
- Pudding - Combine bread, brandy, eggs, milk, brown sugar, granulated sugar, fruit cocktail, nutmeg, cinnamon, vanilla and butter in bowl and mix until bread is well moistened. Pour into buttered 13x9-inch baking pan and bake at 350 degrees until browned around edges and on top, about 1 ½ hours. Serve hot or cold with Buttered Bandy Sauce. Makes 6 to 8 servings.
Tips:
- Use stale bread: Fresh bread will make your pudding too dense. Use bread that's at least a day old, or even better, two days old.
- Cube the bread evenly: This will help it cook evenly in the oven.
- Use a variety of breads: This will give your pudding a more complex flavor and texture. Try using a mix of white, wheat, and rye bread.
- Don't over-soak the bread: The bread should be just moist, not soggy. If you over-soak it, the pudding will be too mushy.
- Use a flavorful custard: The custard is what really makes bread pudding special. Use a custard that's made with milk, eggs, sugar, and vanilla extract. You can also add other flavors, such as cinnamon, nutmeg, or chocolate.
- Bake the pudding until it's set: The pudding should be firm to the touch and a toothpick inserted into the center should come out clean.
- Serve the pudding warm or cold: Bread pudding is delicious served warm or cold. If you're serving it cold, let it chill in the refrigerator for at least 2 hours before serving.
Conclusion:
Bread pudding is a classic comfort food that's easy to make and always a crowd-pleaser. With a few simple tips, you can make the best bread pudding ever. So next time you have some stale bread, don't throw it away. Make bread pudding instead!
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