Back to Bread Pudding 101 All Reviews for Bread Pudding 101 - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Bread Pudding 101 Recipe Summary Servings: 10
Ingredients Ingredient Checklist 9 ounces (about 1 loaf) day-old French bread, crusts removed, cut into 1 1/2-inch cubes 1/2 cup golden raisins 1/2 cup dark raisins Zest and juice of 1 lemon Zest and juice of 1 orange 8 large eggs 4 cups heavy cream 1 1/4 cups sugar 1 teaspoon pure vanilla extract 1/4 teaspoon freshly grated nutmeg 1 tablespoon unsalted butter, room temperature, for parchment paper Whipped cream, for serving (optional)
Gallery Bread Pudding 101
Recipe Summary Servings: 10
Gallery
Bread Pudding 101
Bread Pudding 101
Bread Pudding 101
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 9 ounces (about 1 loaf) day-old French bread, crusts removed, cut into 1 1/2-inch cubes 1/2 cup golden raisins 1/2 cup dark raisins Zest and juice of 1 lemon Zest and juice of 1 orange 8 large eggs 4 cups heavy cream 1 1/4 cups sugar 1 teaspoon pure vanilla extract 1/4 teaspoon freshly grated nutmeg 1 tablespoon unsalted butter, room temperature, for parchment paper Whipped cream, for serving (optional)
Directions
Preheat oven to 350 degrees with a rack in the center. Place bread cubes in a shallow 2 1/2-quart baking dish; set aside. Place raisins in a small bowl. Add zests and juices; let stand 30 minutes.
Place eggs in a large bowl. In another large bowl, combine heavy cream, 1 cup sugar, vanilla, and nutmeg. Pour the cream mixture into eggs, whisking constantly until fully combined. Add the raisin mixture, and stir to combine. Pour over bread, making sure all the bread is thoroughly saturated. Sprinkle with remaining sugar.
Brush a sheet of parchment paper with butter. Place, buttered-side down, over the bread. Place baking dish in a larger roasting pan. Place in oven, and add enough water to the larger pan to come halfway up sides of baking dish. Bake 45 minutes. Uncover and bake 15 minutes more. Remove from oven and let stand 20 minutes before serving. Top with a dollop of whipped cream, if desired.
Reviews (8)
Add Rating & Review 104 Ratings 5 star values: 17 4 star values: 24 3 star values: 33 2 star values: 25 1 star values: 5
Reviews (8)
Add Rating & Review 104 Ratings 5 star values: 17 4 star values: 24 3 star values: 33 2 star values: 25 1 star values: 5
Add Rating & Review
104 Ratings 5 star values: 17 4 star values: 24 3 star values: 33 2 star values: 25 1 star values: 5
104 Ratings 5 star values: 17 4 star values: 24 3 star values: 33 2 star values: 25 1 star values: 5
104 Ratings 5 star values: 17 4 star values: 24 3 star values: 33 2 star values: 25 1 star values: 5
5 star values: 17 4 star values: 24 3 star values: 33 2 star values: 25 1 star values: 5
Martha Stewart Member Rating: 5.0 stars 09/28/2020 1st attempt ever at bread pudding . I soaked the fruits in liquor overnight before adding I used golden rasins and dried cherries Martha Stewart Member Rating: 5 stars 04/04/2012 This is the very best banana pudding we have ever tasted... by the time we thought to get my grandma's recipe, her memory had gone, this not only tastes just as good but the zests make it have that something extra special! I have searched for this recipe now for several years and it's always here! Exquisite. Martha Stewart Member Rating: Unrated 11/28/2011 I over-cooked a pumpkin spice cake (Martha's recipe) and used it to make this bread pudding. Just changed this recipe it to only half a cup of sugar and did two cups of milk and two cups of light cream instead of the heavy cream. It turned out amazing! Martha Stewart Member Rating: 5 stars 11/23/2011 Mine was wonderful the first time and has become a holiday tradition. It is in popular demand every year. Martha Stewart Member Rating: Unrated 03/13/2011 Mine came out too watery. Needed overnight to set. I didn't care for the addition of the lemon juice, tasted almost curdled. I was expecting a firmer result, probably will not try this one again. Martha Stewart Member Rating: Unrated 01/01/2010 not a hit at our house - kind of bland. i was disappointed. Martha Stewart Member Rating: Unrated 07/21/2008 very yummy Martha Stewart Member Rating: Unrated 07/15/2008 Simply lovely!Martha Stewart Member
Rating: 5.0 stars 09/28/2020
1st attempt ever at bread pudding . I soaked the fruits in liquor overnight before adding I used golden rasins and dried cherries
Rating: 5.0 stars
Rating: 5 stars 04/04/2012
This is the very best banana pudding we have ever tasted… by the time we thought to get my grandma’s recipe, her memory had gone, this not only tastes just as good but the zests make it have that something extra special! I have searched for this recipe now for several years and it’s always here! Exquisite.
Rating: 5 stars
Rating: Unrated 11/28/2011
I over-cooked a pumpkin spice cake (Martha’s recipe) and used it to make this bread pudding. Just changed this recipe it to only half a cup of sugar and did two cups of milk and two cups of light cream instead of the heavy cream. It turned out amazing!
Rating: Unrated
Rating: 5 stars 11/23/2011
Mine was wonderful the first time and has become a holiday tradition. It is in popular demand every year.
Rating: Unrated 03/13/2011
Mine came out too watery. Needed overnight to set. I didn’t care for the addition of the lemon juice, tasted almost curdled. I was expecting a firmer result, probably will not try this one again.
Rating: Unrated 01/01/2010
not a hit at our house - kind of bland. i was disappointed.
Rating: Unrated 07/21/2008
very yummy
Rating: Unrated 07/15/2008
Simply lovely!
All Reviews for Bread Pudding 101
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bread Pudding 101
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
