Almondbreadpuddingwithstrawberrycaramelsauce Recipes

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BREAD PUDDING WITH STRAWBERRY SAUCE



Bread Pudding with Strawberry Sauce image

Provided by Trisha Yearwood

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 11

3 large eggs
1 1/2 cups whole milk
1/4 cup orange blossom or clover honey
1 teaspoon orange zest plus 2 tablespoons orange juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 loaf brioche bread, crusts removed, cut into cubes
1 tablespoon raw sugar
2 tablespoons butter
1 pound strawberries, rinsed and quartered
2 tablespoons granulated sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed.
  • Divide the bread mixture among four 8-ounce creme brulee ramekins and transfer to a baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 minutes.
  • In a large skillet over high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries over high heat and add the orange juice. Reduce the heat to medium and simmer for 3 to 5 minutes.
  • Serve the sauce with the bread pudding.

ALMOND STRAWBERRY CHIA SEED PUDDING



Almond Strawberry Chia Seed Pudding image

This is a very quick pudding recipe with chia seeds. No cooking, no fuss, my kind of recipe in the summer. I add strawberry puree, raspberry puree, etc., depending on the availability of fresh fruit.

Provided by lucky

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 4h10m

Yield 4

Number Of Ingredients 5

2 cups almond milk
1 (16 ounce) package fresh strawberries, hulled
½ cup chia seeds
¼ cup honey
1 teaspoon vanilla extract

Steps:

  • Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.
  • Cover bowl with plastic wrap and refrigerate until set, about 4 hours.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 37.2 g, Fat 6.3 g, Fiber 8.5 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 84.9 mg, Sugar 26.8 g

BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE



Bread Pudding with Homemade Caramel Sauce image

My famous bread pudding is a sweet way to make use of the day-old dinner rolls that didn't get gobbled up at Thanksgiving. The combination of the soft pudding with the sweet, velvety smooth sauce is a match made in heaven. -Anita Geoghagan, Woodstock, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

5 large eggs
4 cups half-and-half cream
1 cup sugar
1 teaspoon vanilla extract
10 cups cubed day-old dinner rolls
PRALINE SAUCE:
1/2 cup unsalted butter, cubed
1 cup packed brown sugar
1 cup heavy whipping cream
1/4 teaspoon vanilla extract
Optional: sweetened whipped cream and toasted chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.

Nutrition Facts : Calories 498 calories, Fat 27g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 246mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.

STRAWBERRIES AND CREAM BREAD PUDDING



Strawberries and Cream Bread Pudding image

I love all things strawberry so when I was asked to make bread pudding I decided to try adding strawberries. The results were heavenly. I have never liked bread pudding... until now that is. I will definitely be adding this to my list of favorites.

Provided by TGAGNE

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 55m

Yield 12

Number Of Ingredients 9

2 tablespoons butter, melted
7 (1 ounce) slices day-old bread, torn into small pieces
¾ cup chopped fresh strawberries
3 eggs
1 ¼ cups milk
¾ cup light cream
¼ cup strawberry preserves
¾ cup white sugar, or to taste
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter.
  • Toss bread with the chopped strawberries, and place into the prepared pan. Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture.
  • Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 28.1 g, Cholesterol 63.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 160.5 mg, Sugar 19.3 g

OLD FASHION BREAD PUDDING WITH CARAMEL SAUCE



Old Fashion Bread Pudding With Caramel Sauce image

Make and share this Old Fashion Bread Pudding With Caramel Sauce recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 1h

Yield 14 serving(s)

Number Of Ingredients 15

7 cups white bread or 7 cups egg bread, cut into 1 1/2 inch cubes
1/2 cup golden raisin
1/2 cup melted butter
4 large eggs
1 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon grated nutmeg
2 teaspoons vanilla extract
2 cups half and half milk
2 cups whole milk
1/2 cup butter
1 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

Steps:

  • Place the bread cubes in a 9 x 13 buttered glass pan.
  • Sprinkle the raisins over the bread.
  • Drizzle on the melted butter, do not mix into the bread cubes and raisins.
  • Set this aside.
  • In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
  • DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
  • Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
  • Sprinkle the top with a grating of more nutmeg.
  • Preheat the oven to 350 degrees F.
  • Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
  • Bake until pudding is puffy all over and golden.
  • Remove to rack to cool.
  • Sauce-- In a saucepot over med.
  • heat, melt the butter, and brown sugar.
  • Bring to a boil, and remove from the heat.
  • Whisk in the salt, vanilla, and milk.
  • The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.

Nutrition Facts : Calories 424.1, Fat 21.1, SaturatedFat 12.5, Cholesterol 107, Sodium 337.7, Carbohydrate 53.4, Fiber 0.8, Sugar 39.4, Protein 6.6

ALMOND BREAD PUDDING WITH STRAWBERRY CARAMEL SAUCE



Almond Bread Pudding With Strawberry Caramel Sauce image

Make and share this Almond Bread Pudding With Strawberry Caramel Sauce recipe from Food.com.

Provided by lauralie41

Categories     Dessert

Time 1h40m

Yield 12-15 serving(s)

Number Of Ingredients 11

6 plain croissants
8 eggs
3 cups milk
2 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup almond paste, cut into small cubes
1/2 cup almonds, chopped
2 cups granulated sugar
2 cups whipping cream
1/2 cup strawberry, frozen sweetened sliced and thawed

Steps:

  • Cut croissants into 1/2 inch pieces and place into a greased 13x9 inch baking dish.
  • In medium mixing bowl, beat eggs, milk, sugar, and both extracts. Pour mixture over croissants and set aside for 10 minutes.
  • Dot with almond paste and sprinkle almonds on top croissants. The baking dish will be full so handle carefully and place in 350 degree oven. Bake for 35 to 40 minutes or until inserted knife in center comes out clean.
  • While this is baking prepare Strawberry Caramel Sauce. Over medium heat in heavy saucepan cook sugar and stir with wooden spoon. Continue cooking and stirring until sugar is melted and a deep amber color, approximately 20 minutes. Stir in one cup of cream and the mixture will bubble. Add remaining cream and cook 10 to 15 minutes or until caramelized sugar is completely dissolved. Remove pan from heat and stir in strawberries. Serve over bread pudding.

Nutrition Facts : Calories 659.5, Fat 30.6, SaturatedFat 15.2, Cholesterol 223, Sodium 323.7, Carbohydrate 87.9, Fiber 1.8, Sugar 72.5, Protein 11.1

STRAWBERRY PUDDING



Strawberry Pudding image

Provided by Alton Brown

Categories     dessert

Time 23m

Yield 4 servings

Number Of Ingredients 9

Macerated Strawberries, recipe follows
16 slices stale potato bread
1 tablespoon butter, room temperature
1 pint medium size strawberries, hulled and sliced
1/2 (325 milliliters) bottle red wine
1/8 cup orange blossom honey
1/2 teaspoon finely chopped lemon zest
1/2 teaspoon ground black pepper
1/4 cup sugar

Steps:

  • Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out.
  • Butter 1 side of 4 of the bread rounds.
  • Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread.
  • Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream.
  • In a bowl combine all ingredients. Let stand in refrigerator for 2 hours.
  • Yield: 4 servings Preparation: 15 minutes Marinating time: 2 hours Ease of preparation: easy

ALMOND STRAWBERRY SALAD



Almond Strawberry Salad image

It's easy to love this pretty salad topped with strawberries and sliced almonds. With just a few ingredients, it's loaded with flavor. -Renae Rossow, Union, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 6

3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup honey-roasted sliced almonds
1 tablespoon cider vinegar
1 tablespoon honey
1-1/2 teaspoons sugar

Steps:

  • Place spinach, strawberries and almonds in a large bowl. Mix vinegar, honey and sugar until blended; toss with salad.

Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ALMOND BREAD PUDDING WITH SALTED CARAMEL SAUCE



Almond Bread Pudding with Salted Caramel Sauce image

Provided by Alison Roman

Categories     Milk/Cream     Egg     Dessert     Bake     Christmas     Almond     Christmas Eve     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 27

Almond butter:
1 cup whole blanched almonds
1 tablespoon unsalted butter, room temperature
1/4 teaspoon almond extract (optional)
1/4 teaspoon kosher salt
Caramel sauce:
1 cup sugar
1/8 teaspoon cream of tartar
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon kosher salt
Pudding and assembly:
1 1/4 cups half-and-half
1 1/4 cups heavy cream
1/2 vanilla bean, split lengthwise
4 large egg yolks
3 large eggs
3/4 cup sugar
1/4 teaspoon kosher salt
Unsalted butter (for coating cake pan)
1 1-pound loaf brioche or challah, crust removed and discarded, cut into 3/4"-thick slices (10-12 slices)
3 tablespoons sliced almonds
2 tablespoons raw sugar
Powdered sugar
Crème fraîche
Special Equipment
An 8"-diameter cake pan with 2"-high sides and a 3" biscuit cutter

Steps:

  • For almond butter:
  • Preheat oven to 350°F. Spread out almonds on a rimmed baking sheet; toast, tossing halfway through, until beginning to brown, 12-15 minutes. Let cool.
  • Transfer cooled almonds to a food processor. Add butter, almond extract, if using, and salt, and process until mixture is the texture of coarsely ground peanut butter. Set aside.
  • For caramel sauce:
  • Whisk sugar, cream of tartar, and 3 tablespoons water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Cook, without stirring, until mixture begins to caramelize in spots. Using a heatproof spatula, stir mixture to ensure even caramelization. Cook, stirring occasionally, until mixture is the color of honey, 10-12 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.
  • Remove caramel from heat; carefully whisk in butter (mixture will bubble vigorously), then cream and salt. Let cool slightly in pan, then pour into a small bowl. DO AHEAD: Caramel sauce can be made 2 weeks ahead. Let cool completely, cover, and chill. Rewarm before using.
  • For pudding and assembly:
  • Combine half-and-half and cream in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer over medium-high heat; remove from heat.
  • Whisk egg yolks, eggs, sugar, and salt in a medium bowl to blend. Gradually whisk hot cream mixture into egg mixture. Cover custard with plastic wrap and let stand for 30 minutes for flavors to meld. Strain custard into a large bowl; discard vanilla bean.
  • Preheat oven to 350°F. Butter cake pan; set aside. Using biscuit cutter, cut out circles from each slice of bread, reserving scraps. Arrange bread scraps in pan in an even layer and press lightly to compact.
  • Spread each bread round with almond butter (you will have a little left over; save to spread on toast for breakfast). Place all but 1 bread round almond butter side down in pan (on top of scraps), overlapping slightly to create a shingled circle. Place the last round in the center (bread will come about 3/4"-1" above rim of pan).
  • Pour custard evenly over bread. Sprinkle with almonds and raw sugar.
  • Place cake pan in a large roasting pan. Pour hot water into roasting pan to come halfway up the sides of cake pan. Cover roasting pan with foil, tenting slightly in center if needed to avoid touching bread.
  • Bake pudding until top no longer jiggles but center is not quite set, 25-30 minutes. Remove foil from pan and increase oven temperature to 375°F. Bake pudding until custard is set in the center and top is golden brown and crisp, about 25 minutes longer.
  • Remove cake pan from roasting pan. Let cool slightly. Dust pudding with powdered sugar. Slice into wedges. Place on plates, drizzle caramel sauce over and top with a dollop of crème fraîche.

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From livewellbakeoften.com


BREAD PUDDING RECIPE [VIDEO] - DINNER, THEN DESSERT
2022-03-10 Instructions. Preheat oven to 350 degrees and grease an 8×8 baking pan. In a large bowl whisk melted butter, half and half, vanilla, sugar, salt, raisins (optional) and eggs together. Add in the bread until well combined then put into the 8×8 pan, then let sit for at least 60 minutes.
From dinnerthendessert.com


BREAD PUDDING WITH BOURBON CARAMEL SAUCE RECIPE - LET'S EAT CAKE
2016-11-25 Mix sugar, cinnamon, and salt together in small bowl. Melt butter in saucepan over medium-low heat. Add sugar mixture, cream, and bourbon to saucepan, stirring continually. Cook, stirring often, until thickened, about 5-8 minutes. Pour sauce over bread pudding and let …
From letseatcake.com


CARAMEL BREAD PUDDING RECIPE | STEAMED CARAMEL CUSTARD BREAD …
2020-07-10 pour the caramelized sugar into a small bowl and swirl slightly to coat the wall of the bowl. keep aside. now take 3 bread slices, and trim off the sides. pulse into crumbs using a mixi. make sure to pulse and blend and not make a paste. keep aside. in a large bowl, take 2 cup milk, ¼ cup sugar and ¼ cup custard powder.
From hebbarskitchen.com


THE BEST STRAWBERRY ALMOND CAKE RECIPE - SHUGARY SWEETS
2020-05-15 In a small bowl, whisk egg whites with ¼ cup of the buttermilk. Set aside. In a medium bowl, combine cake flour with baking powder and salt. Set aside. In a large mixing bowl, beat butter with granulated sugar, for 2-3 minutes until creamy (scraping down …
From shugarysweets.com


SALTED CARAMEL BREAD PUDDING – MODERN HONEY
2017-10-22 In a small bowl, whisk together half-n-half, eggs, and vanilla extract. Pour egg-milk all over the bread, tossing it gently. Pour into greased 9 x 13 baking pan. In a medium saucepan, melt butter over medium heat. Once the butter is melted, remove from heat and add brown sugar and sugar and whisk until glossy smooth.
From modernhoney.com


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