BREAD AND BUTTER PUDDING
Provided by Anne Burrell
Categories dessert
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Pudding: In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding. Discard the vanilla bean.
- To assemble the pudding: Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM... don't skimp on this step.
- Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.
- Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce.
- To make the sauce: While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding.
- MMMMMMMMMMMMMMMMM...MMMMMM....MMM!
BREAD AND BUTTER PUDDING
Steps:
- Preheat the oven to 325 degrees F.
- In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding.
- To assemble the pudding:
- Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM& don't skimp on this step.
- Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.
- Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce.
- To make the sauce:
- While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding.
- MMMMMMMMMMMMMMMMM&MMMMMM&.MMM!
BREAD AND BUTTER PUDDING
This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own.
Provided by Anonymous
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
- Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
- Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
- Bake in the preheated oven until golden brown and set, about 30 minutes.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 46 g, Cholesterol 108.4 mg, Fat 19.6 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 389.5 mg, Sugar 29.7 g
BREAD AND BUTTER PUDDING
Provided by Anton Mosimann
Categories Milk/Cream Dessert Bake Kid-Friendly Wedding Butter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 325°F. Butter a 9- by 13- by 2-inch rectangular ovenproof dish.
- Spread the remaining butter on one side of each bread slice. Arrange the bread slices, buttered side up, in one layer on the bottom of the prepared dish. Sprinkle with the raisins and set aside.
- In a large saucepan, combine the milk, heavy cream, and salt. Using the blade of a small, sharp knife, scrape the seeds from the vanilla beans into the mixture; add the scraped vanilla beans. Place the pan over moderate heat and bring to a boil. Remove from the heat.
- In a large bowl, whisk together the eggs and sugar until pale yellow, about 1 minute. Whisk about 1 cup of the hot milk mixture slowly into the egg mixture to raise the temperature without cooking the eggs. Gradually whisk in the remaining milk mixture, whisking until fully combined. Pour the custard through a fine-mesh sieve into a large bowl and discard the vanilla beans.
- Pour the custard over the bread. The bread will float to the top-use a spatula to gently press down on the slices, making sure they are completely covered in custard. Place the dish in a large roasting pan or rimmed baking sheet and add enough warm water to the pan to reach about halfway up the sides of the dish.
- Bake the pudding for 30 minutes, then use a spatula to gently press down on the bread slices. Continue baking until the pudding is puffed and set but still jiggles in the center, about 30 more minutes. Transfer the pudding in its water bath to a rack to cool slightly.
- Meanwhile, in a small saucepan over low heat, warm the apricot jam with 1 tablespoon of water, stirring occasionally until liquefied, about 1 minute.
- Carefully remove the pudding from the water bath, then brush the surface with the warm apricot jam. Dust the top with the confectioners' sugar and serve warm. DO AHEAD: The bread and butter pudding can be prepared ahead, covered, and refrigerated up to two days. Reheat the entire dish in a water bath in a 325°F oven until the center is warm. Individual portions can be reheated in a toaster oven.
AMARULA BREAD AND BUTTER PUDDING
A nice looking alternative to traditional bread pudding featuring Amarula Cream. ***Please note temp differences from C to F depending on region. 160 deg C = 325 deg F
Provided by Mommy Diva
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a pan, bring the milk, cream and vanilla essence to the boil.
- Use a little of the butter to grease a large oval pie dish.
- In a bowl, whisk the eggs and castor sugar until pale.
- Gradually add the milk-cream mixture, stirring.
- Add the Amarula Cream and strain through a fine sieve.
- Cut the bread rolls into thin slices and butter them.
- Arrange in the pie dish and sprinkle over the sultanas.
- Pour the Amarula mixture over the bread. The bread will float to the top.
- Place the dish in a bain-marie on top of folded newspaper and pour in hot water to come halfway up the sides of the dish.
- Bake in a preheated oven, 160 degrees(160 deg C = 325 deg F) for about 45 - 50 minutes.
- When the pudding is ready it should wobble very slightly in the middle.
- Remove from the oven and cool a little.
- Brush a thin coating of apricot glaze over the top of the pudding.
- Prior to serving, dust with icing sugar. Serve warm.
Nutrition Facts : Calories 527.8, Fat 29.5, SaturatedFat 16.4, Cholesterol 243.3, Sodium 362.2, Carbohydrate 54.5, Fiber 1.1, Sugar 28, Protein 12.1
BREAD-AND-BUTTER PUDDING WITH STRAWBERRIES
Allowing bread to soak in custard batter for a full hour is the secret to a good bread-and-butter pudding.
Provided by Martha Stewart
Categories Bread Pudding Recipes
Number Of Ingredients 8
Steps:
- Whisk together eggs, milk, heavy cream, 3 tablespoons sugar, and rum. Set aside.
- Spread top of each slice of bread with generous amount of butter. Cut slices in half diagonally. In a 9-inch-round baking dish or cake pan, fan overlapping slices in one layer. It is also fine for bread to overlap randomly. Pour egg mixture over bread, and let stand 1 hour.
- Heat oven to 400 degrees. Sprinkle pudding with 2 tablespoons sugar. Bake until puffed and golden brown, and pudding has set, about 20 minutes.
- Meanwhile, combine strawberries with remaining 2 tablespoons sugar. Let stand while pudding bakes. Serve strawberries with baked pudding.
VALENCIA-ORANGE BREAD-AND-BUTTER PUDDING
Country-style white bread is slathered with butter and Valencia orange marmalade, then soaked in a creamy custard and baked. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 9
Steps:
- Butter a shallow baking dish. Butter both sides of each bread slice, using all of butter. Spread marmalade on one side of 6 slices of bread. Take other 6 slices of bread and place them on top of marmalade slices to make 6 sandwiches. Cut each sandwich diagonally in half; arrange sandwich halves in prepared dish.
- Crack eggs into a bowl. Using the tip of a knife, scrape vanilla seeds from bean halves into bowl and whisk eggs until blended. Add milk, cream, and brown sugar; whisk until well combined. Pour milk mixture evenly over bread and sprinkle lightly with more sugar.
- Cover and let stand at room temperature until bread soaks up custard, 1 hour. Preheat oven to 350 degrees.
- Uncover pudding and bake until custard has set, about 50 minutes. Remove from oven and let cool slightly.
- Serve warm, spooned into individual bowls. Top each serving with a dollop of creme fraiche.
AMARULA MALVA PUDDING TOPPED WITH CUSTARD AND TOASTED ALMONDS
From the September 4, 2009 edition of Athens Plus Magazine. This pudding looks more like a cake, sort of like bread pudding, which doesn't look anything like an American pudding dessert.
Provided by ThatSouthernBelle
Categories Dessert
Time 48m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Pudding: Mix eggs and sugar till spongy.
- Dissolve the baking soda in the vinegar.
- Add the vinegar, apricot jam, oil and milk and mix through.
- Sift in the flour and a pinch of salt and mix until you have a smooth batter.
- Pour into buttered muffin pans and bake at 180C for 25-30 minutes.
- Syrup/Frosting: Place all ingredients in a pot and boil for 3 minutes.
- Add Amarula and pour over the malva pudding to soak.
- Serve pudding warm with syrup/frosting and toasted almonds or berries.
Nutrition Facts : Calories 265.6, Fat 15.9, SaturatedFat 8.2, Cholesterol 106.8, Sodium 299.6, Carbohydrate 24.6, Fiber 0.7, Sugar 2.2, Protein 6.3
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