Best 6 Nancys Easy Custardy Bread Pudding Recipes

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Are you in search of a delectable treat that combines the rich flavors of custard, the comforting warmth of bread, and the perfect balance of spices? Look no further! This article will guide you through the delightful journey of creating "Nancy's Easy Custardy Bread Pudding," a dessert that promises to tantalize your taste buds and create lasting memories in your kitchen. With readily available ingredients and a straightforward process, this recipe is perfect for both novice and experienced bakers seeking a delectable treat. Get ready to embark on a culinary adventure as we unveil the secrets behind this classic bread pudding, leaving you with a dessert that is both satisfying and unforgettable.

Here are our top 6 tried and tested recipes!

CUSTARD BREAD PUDDING



Custard Bread Pudding image

I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread.

Provided by SweetPea

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h40m

Yield 12

Number Of Ingredients 8

1 quart half-and-half
4 large eggs
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
4 slices bread
¼ cup raisins, or to taste
1 pinch ground cinnamon, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
  • Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
  • Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 27.3 g, Cholesterol 91.7 mg, Fat 11.2 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 6.3 g, Sodium 161.8 mg, Sugar 19.3 g

ULTIMATE BROWNIE BREAD PUDDING WITH COCONUT CHUNKS



Ultimate Brownie Bread Pudding with Coconut Chunks image

Provided by Nancy Fuller

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 7

Butter or nonstick cooking spray, for greasing the loaf pan
3 cups brownies pieces (from leftover brownies)
4 ounces coconut and almond candy bars, such as Almond Joy
3/4 cup heavy cream
1 teaspoon vanilla extract
3 large eggs
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F. Grease a loaf pan with butter or nonstick cooking spray.
  • Add the brownie and candy bars to the prepared loaf pan.
  • In a medium bowl, whisk the heavy cream, vanilla and eggs to combine. Pour the mixture into the prepared loaf pan over the brownies and candy bars, allowing the liquid to soak in.
  • Bake until puffed and cooked through, about 30 minutes. Serve with vanilla ice cream.

BREAD PUDDING I



Bread Pudding I image

A no frills bread pudding. This is a recipe my mom always made and we all really enjoyed it.

Provided by BUCHKO

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 50m

Yield 8

Number Of Ingredients 10

10 slices white bread, cut into cubes
¼ cup margarine, melted
½ cup raisins
1 teaspoon ground cinnamon
6 eggs
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon salt
3 cups hot milk
1 pinch ground nutmeg

Steps:

  • Heat oven to 375 degrees F(190 degrees C)
  • In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
  • Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
  • Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.

Nutrition Facts : Calories 336.7 calories, Carbohydrate 46.8 g, Cholesterol 146.8 mg, Fat 12.3 g, Fiber 1.3 g, Protein 10.5 g, SaturatedFat 3.6 g, Sodium 515 mg, Sugar 30.3 g

CUSTARD BREAD PUDDING



Custard Bread Pudding image

Served warm and drizzled with sauce, this dessert has down-home appeal, says Barbara Little of Bedford, Indiana. "It's a soft custard-like bread pudding."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

2 eggs
2 cups milk
1 cup sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon
10 slices day-old bread, crusts removed, cut into 1/2-inch cubes
1 cup raisins
SAUCE:
2/3 cup sugar
2 tablespoons all-purpose flour
1 cup water
7 tablespoons butter, cubed
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11x7-in. baking dish. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , In a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding.

Nutrition Facts : Calories 421 calories, Fat 15g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 245mg sodium, Carbohydrate 68g carbohydrate (56g sugars, Fiber 1g fiber), Protein 6g protein.

CUSTARD BREAD PUDDING



Custard Bread Pudding image

Provided by Food Network

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 8

1 cup raisins
1/2 cup Jamaican rum
1 pound, 4 ounces white bread, crust trimmed, cut into 1-inch cubes (about 10 cups)
4 cups whole milk
15 large eggs
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated fresh nutmeg

Steps:

  • In a small bowl, combine raisins in rum and soak for at least 2 hours. Preheat oven to 350 degrees. Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.
  • In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread/raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches. Bake for 45 minutes. Remove the foil. Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.
  • Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.

MARTHA'S BREAD PUDDING



Martha's Bread Pudding image

Cozy up to this simple, comforting recipe for bread pudding. Martha layers pillow-y slices of brioche into a deep-dish casserole, and tops them with a custard made from a base of eggs, sugar, and cream. To add that little something special to the classic dish, she stirs in two kinds of citrus zests, brandy, and dried currants-making every bite extra delicious.

Provided by Martha Stewart

Categories     Bread Pudding Recipes

Time 1h30m

Yield Serves 8 to 10

Number Of Ingredients 11

1 tablespoon butter, softened (for pan)
1/2 cup dried currants
1/3 cup brandy
5 large eggs, lightly beaten
1/2 teaspoon Kosher salt
3/4 cup granulated sugar
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 tablespoon lemon zest (from 1 lemon)
1 tablespoon orange zest plus 1/3 cup juice (from 1 orange)
1 (1-pound) loaf brioche, sliced into 3/4"-thick pieces, slices cut in half crosswise

Steps:

  • Preheat oven to 350°F. Butter a 3-quart baking dish and set aside. Combine currants and brandy in a small saucepan and heat over medium just until warm. Remove from heat, then cover and let stand 15 minutes. Drain, reserving 2 tablespoons brandy.
  • In a large bowl whisk together eggs, reserved brandy, salt, and sugar to combine. Add milk, cream, citrus zests, and orange juice to bowl and whisk until mixture is smooth and well-combined; stir in currants.
  • Add half of brioche pieces to prepared baking dish; covering the bottom and shingling pieces as needed to fit. Ladle about half of egg mixture over top. Repeat layering with remaining half of bread pieces and egg mixture.
  • Transfer dish to oven and bake 30 minutes. Remove dish and cover with parchment paper; return to oven and continue to bake until top is golden brown and custard is set, about 20 minutes more. Transfer to wire rack and let cool 10 to 20 minutes before serving.

Tips:

  • Use stale bread to keep the pudding firm.
  • Cut the bread into small cubes for even cooking.
  • Generously butter the bread cubes to prevent them from sticking to the pan.
  • Use a baking dish that is large enough to accommodate the bread cubes without overcrowding.
  • Bake the pudding in a preheated oven to ensure even cooking.
  • Let the pudding cool slightly before serving to prevent it from breaking apart.

Conclusion:

Custard bread pudding is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a great way to use up stale bread and can be made with a variety of different ingredients. Whether you prefer a classic recipe or something more creative, there is sure to be a custard bread pudding recipe that you will love.

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