NOT YOUR GRANDMA'S BREAD PUDDING
Provided by Kardea Brown
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.
- Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
- Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.
- Meanwhile, for the bourbon sauce: Combine the confectioners' sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.
OLD-FASHIONED BREAD PUDDING
This may be an old-fashioned bread pudding dessert, but good taste never goes out of style!
Provided by Justin Shepheard
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
- Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
- Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
- Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
- Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
- Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.
Nutrition Facts : Calories 443.6 calories, Carbohydrate 49.2 g, Cholesterol 186.4 mg, Fat 24.2 g, Fiber 1 g, Protein 8.8 g, SaturatedFat 13.6 g, Sodium 383.1 mg, Sugar 28.9 g
BLACK FOREST BREAD PUDDING
Make and share this Black Forest Bread Pudding recipe from Food.com.
Provided by Queenkungfu
Categories Dessert
Time 3h25m
Yield 17 serving(s)
Number Of Ingredients 11
Steps:
- Butter a 3 quart rectangular baking dish with some of the butter.
- Spread remaining butter on bread slices.
- Place bread slices in baking dish, overlapping, if necessary, to fit.
- Sprinkle with frozen cherries, half the chocolate pieces, and the cinnamon; set aside.
- In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar. Heat and stir till the chocolate is melted. Gradually stir in remaining cream.
- Beat eggs in a very large bowl.
- Stir in melted chocolate mixture and almond extract.
- Slowly pour over bread in dish.
- Cover and chill 2 hours or overnight.
- Preheat oven to 325 degrees.
- Uncover bread pudding and place baking dish on a foil lined baking sheet.
- Bake for 70 to 80 minutes or until an instant read thermometer register 160 degrees when inserted into middle.
- Cool on a wire rack at least 45 minutes.
- Serve warm.
- Garnish with whipped cream and almonds.
Nutrition Facts : Calories 535.6, Fat 34, SaturatedFat 19.9, Cholesterol 172.6, Sodium 210.4, Carbohydrate 51, Fiber 4.3, Sugar 35.2, Protein 7.7
BLACK LABRADOR'S BREAD PUDDING
A delicious Bread Pudding from of course, the Black Labrador Pub, very flavorful with a wonderful brandy cream sauce--beautiful to look at-Hope you enjoy.
Provided by Peggy Lynn
Categories Dessert
Time 1h25m
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- Soak apples in lemon juice, One tablespoon brown sugar and 1/2 teaspoon cinnamon.
- Cover and refrigerate overnight before using.
- Preheat oven to 350 degrees.
- Remove crust from one loaf french bread and slice lengthwise down the middle, then cut into eight pieces.
- Pour milk into small to medium saucepan(depending on the depth of the pan)and add granulated sugar;bring to a boil.
- Beat eggs,brandy and almond flavoring together.
- Whisk in a little of the hot milk, then add remainder,whisking until mixed.
- Layer half of the bread pieces in a 9-inch square pan;pour half the liquid mixture over it.
- Mash mixture with your hands, then pat down into a layer.
- Mix prepared apples with nutmeg,remaining cinnamon, remaining brown sugar, some of the remaining milk mixture and raisins; spoon over bread.
- Remove crust from remaining bread; cut bread into 1-1/2 inch rounds.
- Overlap bread on top of apples, and pour remaining milk mixture on top.
- Bake 25 minutes.
- Remove from oven;glaze with apricot preserves.
- Cut bread pudding into servings;place each serving in a bowl.
- Pour Brandy Cream Sauce over each serving; serve hot.
- Please note:plan ahead as the apples refrigerate overnight***.
Nutrition Facts : Calories 704.5, Fat 28.3, SaturatedFat 15.7, Cholesterol 203.2, Sodium 581, Carbohydrate 91.7, Fiber 3.9, Sugar 36, Protein 14.9
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