Bread Pudding with Vanilla Bourbon Sauce - Homemade Bread Pudding Recipe!
Learn how to make the best homemade bread pudding you will ever have! Soft, moist, custard-y goodness with raisins and topped with a vanilla bourbon sauce. This right here is the bread pudding of champions!
What you'll need:
16 ounce loaf of French bread (450g)
1/2 cup raisins (115g)
4 large eggs
1/4 cup granulated sugar (50g)
2 tsp vanilla extract
1/2 cup butter, melted (115g)
pinch of freshly ground nutmeg or 1/2 tsp store-bought
2 cups half and half (475ml)
1 cup whole milk (240ml)
Begin by soaking the raisins in a small bowl, just covered with boiling water. Set aside. **DRAIN BEFORE USING**
Tear bread into pieces and set aside.
In a large bowl combine eggs, sugar, vanilla and butter. Whisk well to dissolve sugar. Add in nutmeg, half and half and milk. Whisk well to combine all ingredients. Add in bread pieces and toss to coat. Set aside for 30 minutes.
To layer the mix and raisins, put 1/3rd of the bread and custard mix into the bottom of an 8 x 8 baking dish (20cm x 20cm). Sprinkle with 1/3rd of the raisins. Repeat the layering twice more.
Bake pudding in a preheated 325*F (165*C) oven for 40-45 minutes or until golden brown and center is just barely set. It should jiggle slightly. Remove from oven when done and let cool to room temp before transferring to the refrigerator to chill completely (at least 6-8 hours or preferably overnight).
For the sauce:
1 large egg
3/4 cup half and half (175ml)
1/2 cup granulated sugar (100g)
dash of cinnamon (1/4 tsp)
splash of vanilla extract (1/2 tsp)
pinch of freshly ground nutmeg (1/8 tsp)
splash of Jim Beam Bourbon (1 Tbsp)
In a small saucepan combine egg, half and half and sugar. Mix well. Add in cinnamon, nutmeg, vanilla and Jim Beam. Cook over low heat until simmering and sauce thickens while whisking constantly. Sauce may foam up but bubbles will subside when taken off heat. When it's done, sauce will coat the back of a spoon and will resemble a thin pudding in consistency.
Original recipe found here:
Bread Pudding -Quick & Easy
Making a super easy bread pudding for a quick snack...
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I am using Challah bread in the recipe, but you can use any bread, fresh or stale..
Try it out & share your comments & thoughts :)
1lb of Challah bread- one day old, Challah has a thicker crust which I like in bread pudding..
2 Cups of whole milk
1/2 Cup of sugar
4 Large eggs
1/2 tsp of cinnamon
1 tsp of vanilla
2 tbsps of melted butter
Baking pan: 10 1/2*7 inches or 2-2.2L Pyrex dish is used
Bake in 350F for 50 minutes...
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Ina's French Toast Bread Pudding How-To | Food Network
Get the recipe:
French Toast Bread Pudding
Recipe courtesy of Ina Garten
Total: 1 hr 55 min
Prep: 15 min
Inactive: 10 min
Cook: 1 hr 30 min
Yield: 8 servings
1 challah loaf, sliced 3/4-inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving
Preheat the oven to 350 degrees.
Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.
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Bread Pudding Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Bread Pudding. Bread Pudding is an old fashioned dessert that had its humble beginnings in 13th century England. It was first known as a poor man's pudding as it was made from stale leftover bread that was simply moistened in water, to which a little sugar, spices and other ingredients were added.
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BREAD PUDDING | How to Make Pudding Using Your Stale Bread | Ep. 54 | Mortar and Pastry
Sometimes we just have those extra breads that were sitting there for quite a while and starting to loose its freshness, and we're more likely to dispose them than to eat them. Before they get too old, why not transform them into something delicious that you can enjoy? With just a splash of milk and some eggs, your ‘not so old’ bread can be so good! Have lots of stale bread in your pantry? Make some bread pudding!
1 whole baguette (or any plain stale bread you have/ 10-15pcs left over pandesal)
6 whole eggs
1 cup sugar
3 cups milk
½ tsp salt
1 tsp cinnamon
2 tsp vanilla
handful of raisins (optional)
handful of chocolate chips (optional)
Bake them at 190C for 45 minutes or until golden brown. This recipe makes 3 loaves.
We would love to see your works! Please tag us on Instagram and Facebook @mortarandpastry or use the hashtag mortarandpastry and show us your creations!
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Triple French Bread Pudding - Cooking with Marc J. Sievers
In this #MJSmoment, Marc shows you how to make his Triple French Bread Pudding. A glorious combination of three different French breads (croissant, brioche, and baguette) to create a bread pudding that has a hint of French toast.
French Omelettes — Your New House Meal
Marc expertly takes you step-by-step through the process of making your own French omelettes. With a little practice and a few flicks of the wrist, mastering this simple 30-second technique will become your new favorite way of entertaining with omelettes as your house meal for family and friends! French Omelettes has 30 easy recipes for savory vegetarian omelettes, like the Caprese Omelette and the sinfully luxe Million Dollar Omelette. It also includes 13 recipes for components, such as the Elderflower Cosmo and a one-bowl Flourless Chocolate & Cognac Cake for perfect pairing options.
Table for Two — Cooking and Entertaining for You and Your +1
One part cookbook, one part entertaining guide, with a dash of story-telling and memoir. Marc gives you everything you need to address the challenge of cooking and entertaining smartly just for two.
Entertaining with Love — Inspired Recipes for Everyday Entertaining
An elegant guide for everyday entertaining with beautiful photographs, easy-to-follow recipes, and a compendium of useful entertaining tips and ideas assembled from Marc's years of experience and know-how.
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This is my grandma's recipe for bread pudding. It is very delicious!
6 c. milk
3/4 tsp. salt
1-1/2 c. sugar
3 tsp. vanilla
8 c. bread (torn into little pieces)
Cinnamon (to taste)
Scald milk. Place eggs in large mixing bowl. Stir in salt and sugar. Add hot milk. Add bread, vanilla and cinnamon. Place into 9 x 13 pan. Bake at 350 degrees about an hour. Just before removal from oven, spread about 3 tablespoons of butter over entire surface.
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Decadent and EASY Bread Pudding Recipe
This amazing bread pudding recipe is perfectly sweet with a wonderfully soft texture inside, a crisp top, and a delicious traditional pudding sauce. Bread pudding is basically a giant upgraded french toast casserole. Super-quick to whip up and of course it's a great use for stale bread, but just because it's easy as can be doesn't mean it's not amazingly delicious! I used brioche instead of plain white bread then whipped up my favorite brandy sauce, which I poured liberally on top.
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How to make French Toast Bread Pudding
Isabelle and I are at it again cooking up a favorite recipe for our Sunday Brunch, the Rec Tec Grills RT-340 is perfect for not only those classic bbq meats like ribs and briskets but perfectly cooks casseroles and baked items to perfection. To learn more about these grills check out rectecgrills.com
How To Make Dessert With Leftover Bread (Caramel Bread Pudding)
Bread pudding is one of the easiest desserts to make of all time. Add some salted caramel into the mix, maybe make some quick irish soda bread (to keep it extra St Patrick's day) and you're in for a nearly perfect dessert.
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Ingredients you'll need:
Optional Irish Soda Bread (to get extra St Patricks Day)-
2 cups (300g) all purpose flour
1 cup (145g) whole wheat flour
1 teaspoon (6g) baking soda
1 teaspoon (3g) kosher salt
1.5 cups (355ml) buttermilk
1.5 loaves leftover bread of your choice
1/2 cup toasted pistachios
3/4 cup (160g) sugar
1/2 teaspoon (3g) salt
1/2 teaspoon (2g) cinnamon
2 cups (475ml) milk
1 tablespoon (12g) vanilla extract
1/4 cup (60ml)whiskey
1/4 cup (60ml) cream
Salty Caramel Sauce-
1 cup (215g) granulated sugar
4 tablespoons (56g) unsalted butter
1/2 cup (120ml) whipping cream
1 teaspoon (3g) kosher salt
Easy Bread Pudding Recipe
Here's what you'll need!
French bread 1 lb
Whole milk 2 cups
Cream 1 cup
Sugar 1/2 cup
Ground nutmeg 1/4 tsp
Vanilla extract 2 tsp
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How To Make The Best Bread Pudding - Recipe
2.5 cups of stale bread (Challah,Crissonats ..)
1 cup of milk
70 grams butter
1 cup of heavy cream
1 teaspoon vanilla extract
1/2 a cup of sugar
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French Bread Pudding with Grand Marnier Sauce by Designing Dishes
You'll never taste a richer or better Bread Pudding than this recipe by Designing Dishes. The custard is thick and sweet. It's poured over layers of cubed French bread , chopped pecans and golden raisins and popped in the oven. Serving warm Grand Marnier Sauce over warm bread pudding is a comfort dessert you'll dream of often after you taste this one. Enjoy!!!!
Authentic New Orleans Bread Pudding
This is an authentic New Orleans Bread Pudding, originally from the Bon Ton Cafe in New Orleans. The original calls for a whole cup of bourbon which I think is a little excessive. We've reduced the amount to 1/2 cup which is still strong. You could reduce it further to 1/4 cup if you wanted. The ingredients are: Bread Pudding:
1 loaf French bread, at least a day old, cut into 1-inch cubes (about 6-7 cups)
1 qt milk
3 eggs (large)
2 cups sugar
2 Tbsp vanilla extract
1 cup raisins (soaked an hour or two in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
1/2 cup (1 stick) butter, melted
1 cup sugar
1/2 cup Kentucky bourbon whiskey (less or more to taste)
If you want a non-alcoholic version, use 1/2 cup of water mixed with 1 Tbsp vanilla extract and 2 Tbsp of cider or white vinegar in place of the bourbon called for in the sauce recipe.
Get the full printable recipe here:
Bread Pudding – Bruno Albouze
Bread pudding also known as diplomate is a bread-based dessert popular all over the world and here is the ultimate one!
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How to Make Bread Pudding | Allrecipes.com
See how to make a delicious, top-rated bread pudding that's equally perfect for dessert or breakfast. Better make an extra batch!
Get the 5-star recipe for Bread Pudding II @
Bread pudding recipe using leftover bread.
Do you have leftover bread that you are thinking on tossing out? Don't toss it out just yet, you might want to turn it into this simple and delicious bread pudding. I had old hamburger buns, hot dog buns, and French bread. I added some bananas, apples, and dried cranberries. I love how this recipe came out! Full recipe with ingredients is on video. Bake in 350 degrees oven. If making full recipe with a 10x17 baking dish, bake for 1 hr. and 20 minutes.
If making half recipe in a 9x13 baking dish, bake for approximately 45 minutes.
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How to Make Bread Pudding | Easy Bread Pudding Recipe
Print the FULL recipe here:
In this episode of In the Kitchen with Matt I will show you how to make Bread Pudding. Bread pudding is one of those age ole classic desserts, or hey eat it for breakfast if you want, kind of resembles a French Toast casserole, haha. Bread Pudding is super easy to make, using simple everyday ingredients, if I can make it you can make it. Let's get baking! :)
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2 cups of milk (3 if using more bread) (500 to 750mL)
2 Tbsp. of butter (30g)
1 tsp. of vanilla extract (5mL)
1/3 cup of white granulated sugar (70g)
1/8 tsp. or pinch of salt (less then 1g)
1lb or about 6 cups of cubed bread (Challah, Brioche, etc. Any bread will work)
3 eggs (4 if using more bread)
8x11 pan or dish
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Bread and Butter Pudding - Gordon Ramsay
Al Murray challenges Gordon Ramsay to a recipe challenge to cook bread and butter pudding. Funny clip from the first ever F Word.
How to Make Apple Bread Pudding | Easy Recipe
Bread pudding is such a classic comfort food, but today I wanted to change it up and add apples to this classic dessert and make it an Apple Bread Pudding. I love bread pudding, it is perfect to make if you have extra bread hanging around that you haven't used and you only need one apple. I will be using a Granny Smith apple for this recipe because it holds the apple texture better but feel free to use what you have on hand. This bread pudding is perfect since it is still pretty chilly outside and the cinnamon and all spice really help make this a cozy feeling dessert. It is perfect to make over the weekend or if you are having over night guest because there isn't a lot of work that goes into it and the ingredients are really basic.
Some of the stuff I used for this recipe:
Pyrex Mixing Bowl:
APPLE BREAD PUDDING
1 cup whole milk
1 cup heavy cream
1 cup sugar
3 tablespoons butter, melted
1 1/2 teaspoons ground Allspice
1/2 teaspoon ground Cinnamon
1 teaspoon Vanilla Extract
4 cups French bread cubes
1 large Granny Smith apple, peeled cored and chopped
Preheat oven to 350° degrees F and grease 11x8 inch baking dish. Mix eggs, milk, heavy cream, sugar, butter, allspice, cinnamon and vanilla in large bowl until well blended.
Stir in bread cubes and chopped apple (optional: you can add chopped nuts and dried fruits of your choice). Allow mixture to rest at room temperature for an hour. Spread evenly into baking dish.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Top with powdered sugar and serve warm. Enjoy!
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How to make Delicious Bread pudding
1-1/2 loaf French or Italian loaf if you want to use brioche you can like I did
4Tbls melted butter
2cups heavy cream
1-1/2 cup sugar
5 egg yolks only
1cup heavy cream
God bless enjoy
Bread pudding my favorite dessert and its sos easy and fun to make thanks everyone for watching god bless enjoy the channel for more great recipes make sure you like comment share and subscribe to the channel and don't forget to click the notification bell so you can be notified when I upload often bread pudding gina young style is so delish enjoy
#BreadPudding #BreadPuddingRecipe #GinaYoung #GinaYoungRecipes #FoodTutorials #HowToCook #InTheKitchenWithGinaYoung #Desserts #EasyDessertRecipes #Christian #FoodNetwork #StepByStepCooking Channel
How to Make The Easy & Fluffy Classic Bread Pudding | Easy All-Time Favorite Dessert
#bread pudding #teatime treats #easy dessert
Bread pudding dates back centuries as most
people could not afford to waste food so a number of uses for stale bread were invented. Bread pudding is a bread-based dessert popular in many countries’ cuisines, made with stale bread and milk or cream, egg and sugar. The bread is soaked in a egg custard mixture and mixed with other ingredients and baked. Bread puddings have remained popular throughout the ages. Today bread puddings are not as common as they used to but many people still craved for it. You don’t know how good is it until you make it yourself and taste it.
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3/4-1 loaf stale bread ( wholemeal or white )
1 can evaporated milk
2 cups water
4 large eggs
1 tsp vanilla essence
1 tsp cinnamon powder
50g cranberries (optional )
Butter for topping
Bake at 185 degrees Celsius for 45-50 mins.
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How to Make Bread Pudding -- Easy Bread Pudding -- The Frugal Chef
How to make bread pudding with whiskey sauce. This is a very easy and exquisite recipe. It will last for a few days in fridge if you have any leftovers. Enjoy!
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1 cup raisins
¾ cup (187.5 ml) of whiskey
1 day old, large baguette – cubed (about 8 cups of cubes)
4 large eggs + 4 egg yolks at room temperature
1 ½ cups (330 grams) light brown sugar
1 ½ teaspoons ground cinnamon
1 tablespoon vanilla extract
¼ teaspoon of nutmeg
¼ teaspoon of salt
2 cups (500 ml) whole milk
2 cups (500 ml) heavy cream
THE DAY BEFORE:
Cover the raisins with whiskey and leave them on the kitchen counter overnight. Cover the container with a lid or plastic wrap.
THE DAY OF:
Heat your oven to 400 degrees F (200 C). Butter a 9x13 inch (23x33 centimeter) oven dish.
Place the bread cubes in a baking sheet and place in the oven. Toast the bread until it is dried up and lightly browned. Do not over bake it. Reduce oven to 350 degrees F (176 C).
Strain the raisins into a measuring cup and add enough whiskey to make ¾ cup.
Place the eggs, egg yolks, sugar, cinnamon, vanilla extract, nutmeg and salt in a bowl. Whisk well. Add the milk and cream and whisk well. Add the whiskey and whisk well.
Add the toasted bread into the bowl with the egg mixture. Press down on the floating pieces and wet them. Soak the bread for 30 minutes; dunking the bread into the custard every 7 to 8 minutes until non of it is floating on the top.
Transfer half of your soaked bread into the prepared pan and top with the raisins. Add the remaining bread. Place in the oven and bake for about 45 minutes. It will be ready when the custard is set and the pudding is separating from the sides. When you insert a knife in the pudding it should come out clean.
Check the pudding in 40 minutes. If it is not ready, cover it with some aluminum foil to finish baking it so that the bread does not get too dark.
Remove from oven and cool down.
FOR THE SAUCE:
¼ cup (30 grams) of cornstarch
¼ cup (62.5 ml) whiskey
¾ cup (187.5 ml)of heavy cream
2 tablespoons of sugar
1 tablespoon of unsalted butter – cut into four pieces
a pinch of salt
Pour a little bit of whiskey on the cornstarch in a little bowl and mix until dissolved.
Place the cream in a pot and add the sugar. Whisk over medium/low heat until the sugar has dissolved. Add the cornstarch slurry and whisk until the sauce thickens. Stir constantly. Once it thickens turn off the heat.
Add the butter and whisk in vigorously until it melts. Whisk in the whiskey and add the salt. Mix.
Serve the bread pudding topped with the whiskey sauce and enjoy!
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Martha Stewart Makes Her Bread Pudding Recipe | Homeschool With Martha | #StayHome #WithMe
Martha's makes a rich and custardy bread pudding to share with your loved ones.
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How to Make Bread Pudding | The Basics | QVC
| Best ever bread pudding! Follow this simple recipe for making easy bread pudding. This delicious dessert uses challah or brioche bread and a rich custard to bake the perfect dish of bread pudding. Learn how to make your own from Blue Jean Chef Meredith Laurence.
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3 cups milk
¾ cup granulated or brown sugar
1½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
pinch ground nutmeg
12 cups cubed challah or brioche (or other egg-based bread), cut into 1-inch cubes (about 1-pound loaf)
½ cup any flavoring ingredient (chocolate, dried berries, apples, etc.…)
1. Grease a 7-inch by 11-inch baking pan (ceramic or metal) with butter.
2. Combine the eggs, sugar, vanilla extract, cinnamon, nutmeg and salt in a bowl. Beat well. Add the milk and whisk.
3. Toss the bread cubes and flavoring ingredient together and place into the greased baking pan. Pour the egg custard over the top. Press down on the bread cubes to help the bread absorb the custard and let the pudding sit until most of the liquid has been absorbed. In the meantime, pre-heat the oven to 350ºF.
4. Transfer the bread pudding to the oven and bake in the 350ºF oven for one hour, or until a skewer inserted in the center of the pudding comes out clean, the top is nicely browned and springs back when you touch it.
5. Let the pudding cool to an edible temperature. Then serve with some maple syrup, whipped cream or a sauce.
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How to Make Baked French Toast (Bread Pudding)!
Hey everyone! This baked French toast or bread pudding is sooo yummy, and I promise Mom will definitely be impressed if you served it this Sunday! It's also a super easy recipe that can be made the night before and then baked in the morning. Hope you enjoyed this last-minute Mother's Day recipe, and I'll be featuring more fan photos in an upcoming video, so be sure to share your creations with me on my Facebook page ( or Instagram @kawaiisweeteats with the hashtag #kawaiisweetworld!
Recipe adapted from Pioneer Woman (
1 loaf sweet French bread
2 cups milk
1/2 cup heavy whipping cream (can be substituted for more milk if needed)
¾ cup white sugar
1/2 cup brown Sugar
2 Tablespoons Vanilla Extract
1/2 cup flour
1/2 cup packed brown sugar
1 heaping teaspoon cinnamon
1 stick cold butter, cut into cubes
1. Cut bread into 1-inch cubes, or tear bread into chunks and place into a greased 9 x 13 baking pan.
2. In a medium bowl, mix together eggs, milk, cream, sugar, and vanilla. Pour over bread, and refrigerate for a few hours or overnight.
3. For topping, mix together flour, brown sugar, and cinnamon. Cut in cubes of butter until mixture resembles pebbles. Refrigerate until needed.
4. When ready to bake, preheat oven to 350F. Sprinkle on topping and bake for 50-60 min until set.
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How to make bread pudding
How to make Old fashioned bread pudding with vanilla,bourbon or caramel sauce is an easy and simple homestead recipe to use up eggs, milk and stale bread. __________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓
Prep time 20 mins, Cook time 40 mins, Total time 1 hour, Recipe type: Breakfast, Serves: 16
8 cups bread, cubed
½ cup raisins
2 Tbsp bourbon
2 cup milk
2 tsp cinnamon, divided
½ tsp nutmeg
½ cup sugar + 2 Tbsp
* Caramel Sauce
½ cup Unsalted Butter
½ cup Heavy Cream
½ cup Brown Sugar
* Bourbon Sauce
¼ cup (1/2 stick) unsalted butter
½ cup sugar
3 tablespoons heavy cream
2 tablespoons bourbon
Pinch of salt
Combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserve liquid for mixture or sauce.
Preheat oven to 350°.
Spray a 9×13 baking dish with cooking spray.
In a large bowl, whisk together the milk, eggs, 1 tsp cinnamon, nutmeg, ½ cup sugar and (reserved bourbon- this is optional, you can skip this step if you like).
Stir in the raisins, then gently fold in the bread cubes. Pour into the prepared pan.
In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.
While the bread pudding is baking, make the sauce (bourbon or caramel).
In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, sugar, salt and bourbon.
Simmer until thickened, whisking often, about 5 minutes. Cool slightly. Pour over bread pudding to serve. Top with vanilla ice cream.
In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.
* If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.
* You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!
BREAD PUDDING - An Easy Bread Pudding Recipe for Breakfast
This Bread Pudding should be made more for Breakfast! Whip up this savory Mushroom Leek and Sausage bread pudding using Campbell's® #ad #mmmmgood
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Savory Bread Pudding Recipe:
1 can Campbell’s® Cream of Mushroom Soup
2 ½ cups milk
3 links of Italian sausage
1 cup mushrooms, minced
1 cup sliced leeks
1 teaspoon fresh thyme
2 tablespoons fresh parsley, chopped
6 cups sourdough bread, cubed
1 ½ cup grated gruyere
In a large bowl, mix cream of mushroom soup, eggs, and milk. Set aside.
In a large skillet on medium heat, add olive oil and cook up italian sausage, breaking them into small pieces. Add mushrooms, leeks, thyme, and parsley. Saute for another 3 minutes. Pour into another large bowl and add half of the cheese and sourdough bread. Pour the cream of mushroom custard over and mix well.
Pour everything into a 9x13 baking pan, sprinkle the rest of the cheese, and let it rest for 10-15 minutes while the oven heats up.
Bake at 350 degrees for 40-45 minutes until puffed up and golden brown.
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Anna Bakes CLASSIC Bread Pudding!
Classic Bread Pudding are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 60 minutes
3 Tbsp (45 g) melted butter, plus extra for brushing the pan
4 cups (1 L) day-old bread cubes, cut into ¾-inch (20 mm) dice
2 large eggs
1 egg yolk
½ cup (100 g) granulated sugar (caster sugar)
1 ½ cups (375 mL) milk
1 cup (250 mL) whipping cream (35%)
1 tsp (5 mL) vanilla extract
¼ tsp (1 mL) ground nutmeg
½ cup (75 g) raisins, soaked in hot water and drained (optional)
cinnamon sugar, for sprinkling
1. Preheat the oven to 350 F (180 C). Brush a 6 to 8-cup (1.5 - 2 L) baking dish with melted butter, and pour 3 Tbsp (45 g) over the day-old bread and toss in a large bowl.
2. In a separate bowl, whisk the eggs, yolk and sugar and then whisk in the milk, cream, vanilla, nutmeg and salt. Pour this over the bread, toss to coat, and let sit for about 15 minutes, stirring once or twice. It may look like a lot of liquid, but it all balances out. After sitting for the required time, use a potato masher or slotted spoon to break down the bread pieces a bit.
3. Drain the soaking raisins and stir them into the pudding mixture. Pour this into the buttered baking dish and sprinkle with cinnamon sugar. Bake, uncovered, for about 60 minutes, until the pudding soufflés a little and the top turn a golden brown. Allow the pudding to cool for at least 15 minutes before serving.
The bread pudding can be served warm or chilled.
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