Best 7 Hot Summer Night Bread Pudding Recipes

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In the sweltering heat of a summer night, when the air is thick and heavy and the thought of turning on the oven seems unbearable, there's nothing quite like a cool and creamy dessert to satisfy your sweet tooth. Hot summer night bread pudding is the perfect solution for those hot nights when you're craving something sweet but don't want to heat up the kitchen. This classic dessert is easy to make and can be customized with your favorite flavors. Whether you prefer a traditional bread pudding with a crispy top and a custard-like center, or a more modern version with a scoop of ice cream or a drizzle of caramel sauce, there's a hot summer night bread pudding recipe out there for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

CAMPFIRE S'MORES BREAD PUDDING



Campfire S'Mores Bread Pudding image

Delicious recipe your family and friends are sure to love.

Provided by RMason84

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h35m

Yield 9

Number Of Ingredients 12

4 hot dog buns, cut into 1-inch pieces
1 (14 ounce) can sweetened condensed milk
¾ cup milk
4 eggs, beaten
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 cup miniature marshmallows
¾ cup miniature semisweet chocolate chips
5 graham cracker squares, crushed
2 tablespoons milk
2 tablespoons miniature marshmallows, or more to taste
2 tablespoons miniature semisweet chocolate chips, or more to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart square baking dish. Spread hot dog bun pieces out onto a baking sheet.
  • Bake hot dog buns in the preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
  • Beat condensed milk, 3/4 cup milk, eggs, vanilla extract, and nutmeg together in a bowl.
  • Spread hot dog bun pieces out in the bottom of the prepared baking dish. Pour milk mixture over buns. Scatter 1 cup marshmallows and 3/4 cup chocolate chips over the milk mixture; let rest until mixture is slightly soaked into bread, about 5 minutes. Sprinkle graham cracker crumbs over the top.
  • Bake in the preheated oven until a knife inserted into the center of the bread pudding comes out clean, about 35 minutes.
  • Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in a saucepan over medium heat until marshmallows and chocolate are melted and completely incorporated. Pour marshmallow mixture over bread pudding and cool, 20 to 30 minutes.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 53.4 g, Cholesterol 99.4 mg, Fat 12.8 g, Fiber 1.5 g, Protein 9.8 g, SaturatedFat 6.7 g, Sodium 221.1 mg, Sugar 40.3 g

BERRY SUMMER PUDDING



Berry Summer Pudding image

Got soft white bread? Berries? Good: you're all set to make this dessert, which can brighten even the warmest summer night. The making of this dish takes almost no time, but the pudding has to be refrigerated at least 6 hours or overnight. So make it up in the morning, have some fun in the sun and it will be ready for after dinner. Serve with heavy cream or ice cream.

Provided by Melissa Clark

Categories     dessert

Time 6h20m

Yield 8 servings

Number Of Ingredients 6

3/4 pounds mixed berries (about 6 cups)
1/2 cup sugar, or to taste
1 tablespoon freshly squeezed lemon juice, or to taste
Few drops of rosewater (optional)
10 to 12 slices soft white bread, crusts removed
Heavy cream or ice cream, for serving

Steps:

  • To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using
  • Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
  • Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 1 gram, Carbohydrate 48 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 204 milligrams, Sugar 26 grams, TransFat 0 grams

SUMMER PUDDING



Summer pudding image

This quintessentially British pud, packed with juicy summer berries, is so much easier than it looks, perfect for beginners

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner

Time 30m

Number Of Ingredients 7

300g strawberry
250g blackberry
100g redcurrant
500g raspberry
OR 1.25kg/2lb 12oz mixed berries and currants of your choice
175g golden caster sugar
7 slices day-old white bread, from a square, medium-cut loaf

Steps:

  • Bring out the juices: Wash fruit and gently dry on kitchen paper - keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
  • Line the bowl with cling film and prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces of cling film in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
  • Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
  • Let flavours mingle then serve: Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.

Nutrition Facts : Calories 248 calories, Fat 1 grams fat, Carbohydrate 57 grams carbohydrates, Sugar 43 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.45 milligram of sodium

SUMMER PUDDING



Summer Pudding image

Provided by Food Network

Categories     dessert

Time 12h15m

Yield 6 servings

Number Of Ingredients 4

2 pounds mixed summer berries (strawberries, raspberries, red currants, black currants, black cherries)
6 ounces powdered sugar
1 1/2 pint pudding basin
7 to 8 slices white bread

Steps:

  • Place fruit in saucepan with sugar and cook gently for 3 minutes. Remove from heat. Line pudding basin with slices of bread, leaving no gaps. Fill with fruit, cover the top with more bread, to form lid. Cover with saucer and put weights on top, to press the bread down. Refrigerate for 12 hours or overnight. Turn out onto serving plate spoon over extra juice to cover any white part still showing. Serve with clotted cream or ice cream.

SUMMER PUDDING RECIPE BY TASTY



Summer Pudding Recipe by Tasty image

Here's what you need: raspberry, blackberry, blueberry, sugar, white breads, whipped cream, fresh mint

Provided by Rie McClenny

Categories     Snacks

Time 6h30m

Yield 8 servings

Number Of Ingredients 7

2 cups raspberry, plus more for garnish
2 cups blackberry, plus more for garnish
2 cups blueberry, plus more for garnish
1 cup sugar
20 white breads
2 cups whipped cream, lightly sweetened
fresh mint, for garnish

Steps:

  • Add the raspberries, blackberries, blueberries, and sugar to a medium saucepan over medium heat. Cook for 8-10 minutes, stirring occasionally, until the berries have softened but are still mostly intact and the sugar just dissolves. Remove the pan from the heat.
  • Strain the berries through a fine-mesh sieve set over a liquid measuring cup. Add water as needed so you have 1½ cups (360 ml) of liquid total. Pour the liquid into a shallow dish. Reserve the fruit and the liquid.
  • Trim the crusts off the bread. Cut the bread in half down the middle.
  • Line a 2-quart bowl with enough plastic wrap to hang over the edges at least 4 inches (10 cm) all around.
  • Dip a half slice of bread at a time in the reserved berry juice, then line the sides of the wrapped bowl, overlapping slightly. Some slices can hang over the side of the bowl. Line the center of the bowl once the sides are covered.
  • Spoon the reserved berries into the center of the lined bowl. Fold the bread over the berries, then dip the remaining bread in the berry juice and cover the center, overlapping slightly. Pour any remaining juice over the pudding.
  • Cover the pudding with the plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
  • When ready to serve, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
  • Top the pudding with the whipped cream, more berries, and fresh mint leaves. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 426 calories, Carbohydrate 83 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, Sugar 33 grams

MOM'S THANKSGIVING BREAD PUDDING



Mom's Thanksgiving Bread Pudding image

This is my mother's bread pudding recipe. Every year, I make it about 10 times between Thanksgiving and Christmas-everybody loves it! It is delicious warm, but also quite good cold with milk poured over it.

Provided by BarbMazz

Categories     Bread Pudding

Time 1h5m

Yield 8

Number Of Ingredients 8

10 slices white bread, crusts removed
½ cup unsalted butter, softened
½ cup seedless raisins
2 teaspoons ground cinnamon
4 cups milk
⅔ cup white sugar
4 large eggs, well beaten
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
  • Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
  • Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
  • Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
  • Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
  • Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 47.1 g, Cholesterol 133.3 mg, Fat 17.5 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 30.1 g

HOT SUMMER NIGHT BREAD PUDDING



Hot Summer Night Bread Pudding image

I won First Place & the People's Choice Award for the 2014 Strolling of the Heifers Bread Pudding Contest with this recipe! Bread pudding is my favorite dessert, but everyone I know associates bread pudding with Autumn or Winter months. I wanted to create a bread pudding that I thought people would enjoy in the Summer after an outdoor BBQ. The King Arthur Fruit Blend of diced apricots, raisins, pineapple cubes, chopped dates and sweetened dried cranberries make this recipe shine. The Hot Summer Night Bread Pudding has a light and refreshing flavor and pairs well with a glass of chilled Moscato. PLEASE NOTE THAT I WAS UNABLE TO LIST A KEY INGREDIENT BECAUSE IT WAS NOT RECOGNIZED - YOU MUST ADD ½ Tsp King Arthur Flour Fiori di Sicilia and the Mixed Fruit Blend is a specific one from King Arthur Flour

Provided by VLizzle

Categories     Dessert

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

5 cups , pepperidge farm cinnamon swirl bread cut into large bite sized pieces
4 large organic eggs
1 (11 ounce) container so delicious dairy free organic culinary coconut milk
2 cups organic half-and-half
3/4 cup organic sugar
1 teaspoon organic roasted saigon cinnamon
1/4 teaspoon salt
1 cup mixed fruit, blend
1/3 cup organic unsweetened finely shredded coconut

Steps:

  • Preheat oven to 350°F.
  • Apply a thin coat of cooking spray to a 2-quart 11x7 oblong glass baking dish.
  • Arrange bread in dish.
  • In a large bowl, beat eggs until frothy.
  • Combine milk, half-and-half, sugar, KING ARTHUR FLOUR FIORI DI SICILIA, cinnamon, & salt then add to eggs and mix well.
  • Add KING ARTHUR FLOUR MIXED FRUIT BLEND and coconut to liquid mixture, blend thoroughly.
  • Pour over bread, pressing gently to submerge slices, let rest 15 minutes.
  • Combine topping ingredients and sprinkle over pudding (1 teaspoon organic sugar and ¼ Tsp Organic Roasted Saigon Cinnamon).
  • Set dish on a baking pan with a 2-inch rim.
  • Add water to a depth of 1 inch.
  • Bake for 50-60 minutes or until a toothpick inserted into center comes out clean.
  • Cool and serve with homemade whipped cream.

Nutrition Facts : Calories 318.6, Fat 20, SaturatedFat 14.5, Cholesterol 115.4, Sodium 140.5, Carbohydrate 31.3, Fiber 1.4, Sugar 19.2, Protein 6.4

Tips:

  • Use a stale loaf of bread for a better texture. Cut the bread into 1-inch cubes and let it dry out overnight or toast it lightly in the oven.
  • Soak the bread cubes in a mixture of milk, eggs, and spices overnight or for at least 30 minutes before baking. This will help the bread absorb the flavors and create a richer, more custardy pudding.
  • Add your favorite mix-ins to the bread pudding batter. Some popular options include fruits (such as berries, apples, or bananas), nuts (such as walnuts, pecans, or almonds), chocolate chips, and spices (such as cinnamon, nutmeg, or cardamom).
  • Bake the bread pudding in a greased baking dish at 350 degrees Fahrenheit for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Serve the bread pudding warm or cold, with your favorite toppings such as whipped cream, ice cream, or fruit sauce.

Conclusion:

Bread pudding is a delicious and versatile dessert that can be made with a variety of ingredients. It is a great way to use up stale bread, and it can be easily customized to your own taste. Whether you like it simple or loaded with mix-ins, bread pudding is sure to be a hit with your family and friends. So next time you have some extra bread on hand, give bread pudding a try!

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