Saturday, February 4, 2012

Old country buffet pudding bread recepe?

8 slices white bread, cut up

8 cinnamon rolls with glaze, cut up

1/2 c. raisins



Base Mix:

4 eggs

2 c. milk

1/4 c. sugar

1/4 c. butter, melted

1/2 tsp. ground cinnamon, or more

1 tsp. vanilla



Bread Pudding Sauce:

3/4 parts prepared vanilla pudding

1/4 part warm water

1 dash vanilla



Beat eggs %26amp; milk, stir in sugar, butter, cinnamon %26amp; vanilla. Spray a 13"x9" pan with oil. Place the cinnamon rolls in a layer on bottom of pan, add raisins, then layer the bread on top.



Next, add the base, %26amp; press down until all the air bubbles have disappeared. If any raisins are on the surface, push under bread. Place in a 325 degree F. oven for 45 minutes, or until internal temperature is at 200 degrees F. Top with 12oz. of sauce. Enjoy!Old country buffet pudding bread recepe?
this is not old country bufett's recipe but a take off of hometown buffet which is very close.



Daves “Nappin” Bread Pudding

David Herzog



1 loaf sweet, sour dough bread, cut into 1” squares

Cinnamon

? c. raisins

8 large eggs

1 ? c. warm water

2/3 c. non-dairy powdered coffee creamer

2/3 c. sugar

1 ? Tbs. vanilla

2 Tbs. your favorite rum



Line a 10” Dutch oven with tin foil, being careful not to tear or puncture the foil. Cut bread into 1” squares. Set aside

Mix water, and creamer well in a bowl. Add sugar, vanilla, rum, and ? tsp. cinnamon. Mix well. Add eggs and whip until all is smooth and creamy.

Place a layer of bread in the bottom of the oven, slightly overlapping the pieces of bread. Sprinkle half the raisins over the bread. Pour ? of the custard mixture over the bread, sprinkle with a little cinnamon. Layer some more bread over the first layer of custard soaked bread. Sprinkle remaining raisins on the second layer of bread, then a little cinnamon. Pour ? of the mixture over the bread and lightly push the bread down to be sure all the bread is in the custard.

Layer the remaining bread on top, being sure to cover all the raisins under the first 2 layers. Pour remaining custard over the top, covering all the bread. Sprinkle with a little cinnamon. Cover and bake 45 minutes to 60 minutes, until firm. Serve hot

Serves 6 to 8

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