Best 6 Duffs Bread Pudding Recipes

DUFF'S BREAD PUDDING

Steps:

• Combine water and creamer. Add butter. Beat 30 seconds.
• Add sugar, vanilla, eggs, and salt. Beat at high speed 1-2 minutes. Set aside.
• In a non-greased casserole dish, place 1-1/2 cups mixture and sprinkle with raisins. Add the slices bread cut 1" x 1".
• Toss lightly and add the remaining mixture. Pour evenly over the bread and sprinkle lightly with cinnamon. Bake at 325 degrees 40-45 minutes. Cool and top with Nutmeg Sauce.

DUFF'S BREAD PUDDING

Steps:

• Mix water and creamer in a mixing bowl.
• Add margarine, beat for 30 seconds.
• Add sugar, vanilla, eggs, and salt.
• Beat on high speed for 1 to 2 minutes more.
• Place 3 cups of the mixture in an ungreased 9x13 pan.
• Top with raisins.
• Then add bread cubes.
• Mix well and top with remaining mixture.
• Sprinkle generously with cinnamon.
• Bake at 325°F for 40-45 minutes or until a knife inserted in center comes out clean.
• Cool and top with Nutmeg Sauce.
• Sauce: Combine sugar, cornstarch, and nutmeg in small saucepan.
• Stir in milk and margarine.
• Cook over medium heat until the mixture begins to thicken.
• Add vanilla extract, and stir constantly until thick.
• DO NOT BOIL!
• Pour over cooled bread pudding.

OFFICE DOUGHNUT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Combine the heavy cream, milk, sugar, vanilla, salt, eggs and egg yolks in a large bowl. Whisk to combine.
• Cut doughnuts into quarters, then soak in the mixture for 15 minutes.
• Grease six 6-inch ramekins with butter. Divide the filling among the ramekins, then place the ramekins in a 9-by-13-inch pan with warm water coming halfway up the sides of the ramekins. Cover with foil, then bake for 1 hour. Remove foil and bake uncovered for 15 more minutes. Serve with Frozen Berry Goo.
• Combine berries, juice, sugar, cornstarch, almond extract, cinnamon and salt in a saucepan over medium heat and cook until the berries break down and it becomes a drizzleable sauce, about 10 minutes.

NEWFOUNDLAND FIGGY DUFF

Steps:

• Soak the bread crumbs in water for a few minutes. Squeeze out the water.
• Combine the crumbs, raisins, sugar & spices, mix with a fork.
• Pour hot water over the soda.
• To the crumb mixture add molasses, melted butter & soda.
• Add flour & mix well.
• Pour into a cleaned, greased tomato can, cover with foil and secure with an elastic band, place can into a large pot of boiling water that comes 3/4 way up the can. Steam for 1 1/2 hours until the pudding looks firm.

CAKE DOUGHNUT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray, line with parchment and spray again. Place the doughnut pieces in an even layer in the prepared baking dish.
• Whisk together the milk, granulated sugar, vanilla and a pinch of salt in a large bowl until the sugar is mostly dissolved. Add the eggs and whisk to combine so that it's all the same light yellow color. Let sit for 3 minutes and whisk again.
• Pour the custard mixture over the doughnut pieces. Gently, press down a few times to make sure all the doughnut pieces are wet with custard. Cover with a kitchen towel and let sit for 10 minutes at room temperature.
• In another bowl using a wooden spoon, mix together the brown sugar, butter and a pinch of salt. If it's loose, add more brown sugar until it gets crumbly. Sprinkle the top of the bread pudding with chunks of the sugar mixture.
• Bake for 35 to 45 minutes or just until the bread pudding is only slightly jiggly in the center. To test, using an oven mitt, carefully grab the oven rack and give it a little shake. If the middle sloshes around, it's not done. If it gives a firm jiggle, it's done.
• Serve warm, cold or at room temperature, topped with ice cream.

DOUGHNUT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.
• Tear the donuts into bite-size pieces. Combine donut pieces and raisins in the prepared baking dish. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
• Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides. A dishcloth may also be placed under the bread dish, to prevent drying.
• Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.