Free Online Recipes

Put 1 cup light brown sugar in top of double boiler. Add 3 slices well buttered bread cut in 3/4 inch cubes. Sprinkle with 1/2 cup raisins.
Beat:

3 eggs
Dash of salt
2 c. milk
1 tsp. vanilla

DIRECTIONS:

Pour over bread cubes. Do Not Stir. Cover and place over boiling water. Cook 1 1/4 to 1 1/2 hours or until silver knife test comes out clean. To serve use large spoon to dip down to the bottom to get some of the butterscotch sauce along with the pudding.

Mix together: 1 lg. pudding mix (not instant) 1 1/2 qts. milk 2 c. sugar 1 loaf raisin bread (toasted and buttered on both sides)
Butter a 9×13 baking dish, pour mixture in dish. Break bread into pieces and lay on top of mix. Bake 350 degrees for 1 hour.

8 - 9 oz water
1 1/2 tsp salt
1 1/2 tbsp margarine
2 1/3 cup white flour
2/3 cup whole wheat flour
2 tbsp sugar
1 1/2 tsp dry milk
2 tsp active dry yeast

DIRECTIONS:

Select Basic or Whole Wheat setting.

2 tbsp. butter, melted
3 eggs, slightly beaten
1/4 tsp. salt
2 tsp. vanilla
3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 qt. milk

DIRECTIONS:

Pour over 3 1/2 cups bread, cut in 1/2 inch cubes, in 9 x 13 inch pan. Bake at 375 degrees for 45 to 50 minutes.
OPTIONAL: Serve with lemon sauce: 1 tbsp. cornstarch 1 c. water

Mix together in top double boiler until thickened over medium heat. Remove from heat. Add: 1 1/2 tbsp. lemon juice 1/8 tsp. salt

Pour over bread pudding, serve warm.

Heat to scalding 2 cups milk. Pour over 4 cups coarse bread crumbs. Cool and add: 1/2 c. sugar 2 eggs, slightly beaten 1/4 tsp. salt 1/2 c. raisins 1 tsp. cinnamon 1/2 tsp. nutmeg
Pour into buttered 1 1/2 quart casserole. Bake until silver knife inserted in pudding comes out clean. Bake at 350 degrees for 40-45 minutes. Serves 6.

1 c. butter, soft
1 lb. confectioners’ sugar, sifted
1/4 c. brandy

DIRECTIONS:

Cream butter with electric mixer until light. Add sugar gradually. Beat until fluffy. Add brandy, blend well, serve immediately over bread pudding. Store any remaining sauce in refrigerator. Bring to room temperature before serving. Yields: about 3 cups.

This pudding contains less than half the usual amount of sugar in a traditional bread pudding. Fat is reduced by using skim milk rather than whole milk and the raisins and whole wheat bread add dietary fiber. 4 servings, about 1/2 cup each. per serving: Calories, 145; Total fat, 2 grams; Saturated fatty acids, Trace; Cholesterol, 70 milligrams; Sodium, 139 milligrams. 1/3 c. raisins 2 tbsp. sugar 3/4 tsp. ground cinnamon 1 egg 1/4 tsp. vanilla 1 1/4 c. skim milk
Preheat oven to 325 degrees (slow). Place bread cubes in 1 quart casserole. Sprinkle with raisins. Mix sugar and cinnamon. Stir in egg. Add vanilla. Heat milk; slowly stir into egg mixture. Pour over bread. Bake until tip of knife inserted in center comes out clean, about 40 minutes.

8 to 10 eggs (can get by with 6)
1/2 gal. milk
10 slices cubed bread
1 c. or more raisins
1 1/2 c. sugar
2 tsp. vanilla

DIRECTIONS:

Mix and sprinkle cinnamon over top before baking in a 9 x 13 pan at 350 degrees for 45 to 60 minutes. Serve with Lemon Sauce.

LEMON SAUCE:

4 tbsp. cornstarch
4 tbsp. vinegar
3 tbsp. lemon extract
1 c. sugar

Mix together and add 4 cups water. Cook over medium heat stirring constantly until sauce starts to thicken. Remove from heat and let cool. (I make this while the pudding is baking.)

1 (3 1/4 oz.) pkg. vanilla pudding mix
2 c. milk
1 c. cubed white bread (2 slices)
1/2 c. raisins

DIRECTIONS:

In a 4 cup measure or 1 quart casserole, combine all ingredients. Cook, uncovered for 6 minutes or until mixture boils, stirring occasionally during last half of cooking. Serve warm or cool.

Heat 2 cups of milk in a pot together with 2 squares of semi-sweet baking chocolate. Add 4 tablespoons sugar, 1 tablespoons butter, 1/3 teaspoon cinnamon, 1 teaspoon vanilla extract (the real stuff) to the near boiling milk. Next mix in bread crumbs made from 4 or 5 slices of leftover white bread worked over in the food processor. As the bread crumb milk combination cools off the stove, add 2 previously beaten eggs. Grease a corning ware bowl, pour mix in and bake at 325 degrees F. for 1 hour.
Serve the bread pudding with either coffee or vanilla ice cream.