Sounds like what I'm looking for- quick, easy and delicious...gonna try this one.. Okay, it's in the oven, by the recipe, sans raisins...I'll let cha know!
RESULTS: Took that baby out of the oven, all puffy and gorgeous and it sank...of course, but I was hoping...
TASTE: Good - not great, but good. If I was in a hurry for bread pudding, it's quick and easy and good. I think I would squish the bread and egg mixture together and let it sit and use 1/4 cup more sugar. I used some left over Amish sourdough bread and the very first bite reminded me of dressing...not bad, but not what I expected. Same for the second bite, but it got better. Thus the squishing method mentioned above would probably eliminate in ADDITION to not using sourdough bread.
I tried the vanilla sauce the Cynda suggested and I burnt it.. DANG IT! So, I made up sugar free Jello instant pudding and served it with the bread pudding. It was great! SO...if you want a quick, easy bread pudding recipe, this is good, just add a bit more sugar and service with pudding! (They'll never know!)
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Here's a couple that are supposed to be copy cat recipes of the Bread Pudding served at the Old Country Buffet. We've tried the first one and it was pretty good.
Old Country Buffet Bread Pudding
5 slices Lightly Toasted Bread
3 beaten eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
2 Tablespoons melted butter
2 cups just hot milk
Raisins
For the bread part:
Beat eggs, add sugar, salt, cinnamon, vanilla and butter. Add hot milk. Pour over bread. sprinkle on raisins as desired. Bake 15 minutes at 375 and 10 minutes at 350.
1/2 cup sugar
1 Tablespoon cornstarch
1 cup milk
1 Tablespoon Butter
2 teaspoons vanilla
For the topping:
Using the last 5 ingredients listed. Mix cornstarch and sugar together first. add to milk. Add the butter. Cook over medium heat until thick. Add vanilla. Pour over the pudding.
This one uses cinnamon rolls. We haven't tried it yet, but the last time I had the Bread Pudding at the Old Country Buffet, it was made using cinnamon rolls.
OLD COUNTRY BUFFET BREAD PUDDING
8 slices white bread, cut up
8 cinnamon rolls with glaze, cut up
1/2 cup raisins
BASE MIX:
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup butter melted
1/2 teaspoon ground cinnamon, or more
1 teaspoon vanilla
BREAD PUDDING SAUCE:
3/4 parts prepared vanilla pudding
1/4 part warm water
1 dash vanilla
Preheat oven to 325 degrees F.
Take a 13x9-inch pan and spray with Pam. Place the cinnamon rolls in a layer on bottom of pan, add raisins, then layer the bread on top.
Beat eggs and milk, stir in sugar, butter, cinnamon and vanilla.
Pour over the cinnamon rolls in pan and press down until all the air bubbles have disappeared. If any raisins are on the surface, push under bread.
Place in a 325 degree oven for 45 minutes.
Top with 12 ounces of sauce.
ladymc53 wrote: I tried the vanilla sauce the Cynda suggested and I burnt it.. DANG IT! So, I made up sugar free Jello instant pudding and served it with the bread pudding. It was great! SO...if you want a quick, easy bread pudding recipe, this is good, just add a bit more sugar and service with pudding! (They'll never know!)
You have to try it again. This is the best part of the recipe.
I was browsing on the Kraft web site and found this bread pudding recipe. It is chocolate though
Chocolate Bread Pudding
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Light Cream Cheese Spread
1/2 cup firmly packed brown sugar
2 large egg whites
1/2 tsp. ground cinnamon
1-3/4 cups fat-free milk
6 cups cubed whole wheat bread (6 to 8 slices)
2 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
PREHEAT oven to 350°F. Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and cinnamon; mix well. Gradually add milk, mixing until well blended.
PLACE bread cubes in 8-inch square glass baking dish. Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
BAKE 30 to 35 min. or until set in center. Cool slightly; serve warm. Store leftover pudding in refrigerator.
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This was my mother's recipe, which all of her kids, grandkids and great grands love. I like to make it with the english muffin toasting bread, but you can use any kind of bread. A 9 x 13 pan will disappear immediately. My parents lived on a dairy farm, so we only had whole milk or cream and butter.
1 loaf of english muffin toasting bread torn into pieces
1 Qt whole milk or half & half
1 stick butter or good quality margarine
6 eggs
1 tsp vanilla
Sugar to taste 1/4 to 1/2 C
Cinnamon to taste
Raisins (optional)
Pam a 9x13 pan, place torn bread in it.
Sprinkle the sugar and cinnamon over the bread. Add raisins if you like them.
Melt the butter in the milk. Mom always scalded her milk, I think this was a hold over from the days when you didn't have pasturiezed milk. I don't scald it, but do warm it while the butter is melting.
Beat the eggs, slowly add the warm milk/butter mixture to the eggs, stirring as you pour.
Pour this mixture over the bread and push the bread down into the milk, making sure all of the bread is wet.
If you like, you can sprinkle a little sugar/cinnamon over the top of the mixture
Bake at 350 for about 45 minutes.
My dad loved his bread pudding made with cinnamon rolls.
Gezzer wrote: This was my mother's recipe, which all of her kids, grandkids and great grands love. I like to make it with the english muffin toasting bread, but you can use any kind of bread. A 9 x 13 pan will disappear immediately. My parents lived on a dairy farm, so we only had whole milk or cream and butter.
1 loaf of english muffin toasting bread torn into pieces
1 Qt whole milk or half & half
1 stick butter or good quality margarine
6 eggs
1 tsp vanilla
Sugar to taste 1/4 to 1/2 C
Cinnamon to taste
Raisins (optional)
This is basically the one I made and it was really good - better the second time - I ate the WHOLE thing minus 1 serving to my husband....yes, I'd make a good FAT Santa...
Pam a 9x13 pan, place torn bread in it.
Sprinkle the sugar and cinnamon over the bread. Add raisins if you like them.
Melt the butter in the milk. Mom always scalded her milk, I think this was a hold over from the days when you didn't have pasturiezed milk. I don't scald it, but do warm it while the butter is melting.
Beat the eggs, slowly add the warm milk/butter mixture to the eggs, stirring as you pour.
Pour this mixture over the bread and push the bread down into the milk, making sure all of the bread is wet.
If you like, you can sprinkle a little sugar/cinnamon over the top of the mixture
Bake at 350 for about 45 minutes.
My dad loved his bread pudding made with cinnamon rolls.
3-4 slices bread, toasted 1/2 C brown sugar
1/2 C raisins 1 t. vanilla
2 1/2 C milk 1/4 t. cinnamon (I use 1-2 t.)
3 eggs
Place bread in a greased 2-qt. casserole. Sprinkle with raisins. Set aside. Pour milk into a 4 C measure. Microwave on high (100%) for 3-4 min., or until steaming. Mix together eggs, sugar (reserving 2 T.), & vanilla. Stir a little hot milk into egg mixture, & then stir the egg mixture into remaining hot milk. Pour over bread & raisins, pressing bread down to absorb liquid. Cover with waxed paper. Allow to stand 10 min. Mix together reserved sugar & cinnamon. Sprinkle over custard. Cover. Microwqve on low (30%), for 35-40 min., or until a knife inserted near edge comes out clean. Remove cover immediately & allow to stand on a solid surface until center is set. Serve wawrm or cool. Yields 4-6 wervings.
I bet you can't tell this wasn't baked in the oven. A fast, easy delicious recipe. I've used it many times.
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