Use Up Your Extra Bread With These Bread Pudding Recipes
When you order or purchase too much bread, don't let the extra go to waste. Years ago, people used to use up their extra, stale bread by making bread pudding. You can do the same with one of these delicious bread pudding recipes.
Tip: If you have a holiday party coming up and don't have any stale bread, contact a bread supplier like Klosterman Baking Company to see if you can buy some stale bread for cheap.
Butter Pecan Bread Pudding
Laced with pecans and drizzled with a homemade butter sauce, this bread pudding is incredibly decadent.
Ingredients for the bread pudding:
- 3 cups stale, cubed bread (Italian or French bread works best, but any white bread will do)
- 1 cup white sugar
- 1 cup brown sugar
- 5 eggs
- 1 teaspoon cinnamon
- 2 cups whole milk
- 1 tablespoon vanilla extract
- 3/4 cup pecans, chopped
- 1/2 stick butter, melted
Ingredients for the sauce:
- 1 cup white sugar
- 1/2 cup butter
- 1/4 cup rum
- 1 teaspoon vanilla extract
Directions:
In a mixing bowl, combine all of the bread pudding ingredients except for the bread cubes and pecans. Whisk until smooth and well combined. In a glass baking dish, combine the bread cubes and pecans. Pour the egg mixture over the bread mixture, and let it rest for 10 minutes.
Place the bread pudding in a 350 F oven, and bake for 30 - 35 minutes. Insert a thermometer into the center of the pudding and make sure it has reached 160 degrees F (the safe cooking temperature for egg dishes) before removing it from the oven.
While the bread pudding cools slightly, combine the sauce ingredients in a saucepan. Heat until the sugar is fully dissolved, and then pour the syrup over the bread pudding. Serve while warm, and enjoy.
Cranberry Orange Bread Pudding
Perfect for fall, this lighter, fruitier bread pudding is topped with a simple white glaze.
Ingredients for the bread pudding:
- 3 cups stale, cubed bread (Italian or French bread works best, but any white bread will do)
- 2 cups milk
- 1 cup white sugar
- 4 eggs
- 1 teaspoon orange extract
- 1 teaspoon grated orange zest
- 1/2 cup fresh cranberries, chopped
- 1/2 stick butter, melted
Ingredients for the glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Directions:
Whisk together the eggs, milk, sugar, butter, orange extract and orange zest until smooth. In a glass baking dish, combine the bread and cranberries. Make sure the cranberries are evenly distributed through the bread. Pour the egg mixture over the bread, and let it sit for 10 minutes.
Place the bread pudding in a 375 F oven, and bake for 30 minutes or until the internal temperature reaches 160 degrees F. While the bread pudding is baking, stir together the glaze ingredients. Immediately upon removing the pudding from the oven, drizzle it with the white glaze. Let cool for about 30 minutes before serving.
Chocolate and Peanut Butter Bread Pudding
The base of this bread pudding has a lovely chocolate flavor, while the topping is made from peanut butter. Move over, peanut butter cups! This will be the new favorite.
Ingredients for the bread pudding:
- 2 1/2 cups cubed white bread (softer sandwich bread works best for this recipe)
- 1 cup milk
- 1 cup half and half
- 1/4 cup cocoa powder
- 1/4 cup butter, melted
- 1 teaspoon almond extract
- 4 eggs
- 1/4 cup chocolate syrup
- a pinch of salt
Ingredients for the topping:
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 tablespoon butter
- 1 ounce cream cheese
- 2 tablespoons milk
Directions:
Whisk together all of the bread pudding ingredients except for the bread. Place the bread in a glass baking dish, and pour the egg mixture over top of it. Cover, and place in a 350 degree F oven. Bake for 20 minutes, and then remove the cover and bake for another 15 minutes or until the mixture reaches 160 degrees F.
Remove the bread pudding from the oven. While it cools, mix the topping ingredients together until smooth. Spread the topping over the bread pudding while it is still somewhat warm, and then serve.
Share