Bread And Berry Pudding Recipes

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VERY BERRY BREAD PUDDING RECIPE



Very Berry Bread Pudding Recipe image

This Bread Pudding recipe is made with tender brioche bread soaked in a rich sweet custard and loaded with strawberries, raspberries and blueberries. This irresistible bread pudding is scrumptious and a great summer dessert!

Provided by Chef Kathy McDaniel

Categories     Dessert

Time 1h10m

Number Of Ingredients 12

Butter for greasing the baking dish ((about 1 - 2 tablespoons))
1/4 cup sugar ((to coat the baking dish)
8 eggs
1 1/2 cup sugar
2 cups heavy cream
1 cup milk (whole milk or 2% milk)
2 teaspoons vanilla extract
4 cups mixed berries (strawberries, raspberries and blueberries pictured in this recipe)
2 tablespoons berry liquor (Chambord) - (optional) (Grand Marnier can be used as well)
8 cups brioche bread, cubed or torn into 1 inch chunks
Whipped cream for serving (optional)
Extra Berries to garnish (optional)

Steps:

  • Preheat the oven to 375 degrees Fahrenheit
  • Butter an 8 x 11.5 inch (2 qt) baking dish and coat it with the 1/4 cup sugar
  • Trimming the berries: Rinse/clean the berries. Trim the strawberries and if they are large, cut them in half or quarters. You want all the berries to be somewhat similar in size in size.
  • In a medium bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes. *See notes
  • In a large mixing bowl, whisk the eggs with the sugar and vanilla. Add the heavy cream and milk and whisk until well blended.
  • Place the bread cubes in a single layer inside the prepared baking dish (use a little more than half the amount of bread for this layer).
  • Pour half of the custard mixture over the bread. Press lightly so the bread absorbs the custard.
  • Spoon half of the berry mixture (and their juices, if any) over the custard soaked bread.
  • Top the berries with the remaining bread cubes and pour the rest of the custard over it. Press lightly. Place the remaining berries on top.
  • Bake for about 55 minutes to 1 hour or until set in the center. The top should look a bit golden.
  • Remove from the oven and let it cool for a few minutes before serving. This will help the bread pudding set a bit so it is easier to serve.Serve with whipped cream and garnish with extra berries (optional).

Nutrition Facts : Calories 625 kcal, Carbohydrate 77 g, Protein 12 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 269 mg, Sodium 252 mg, Fiber 3 g, Sugar 54 g, ServingSize 1 serving

BREAD PUDDING



Bread pudding image

This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 2h

Yield Cuts into 9 squares

Number Of Ingredients 10

500g white or wholemeal bread
500g/1lb 2oz mixed dried fruit
85g mixed peel
1½ tbsp mixed spice
600ml milk
2 large eggs, beaten
140g light muscovado sugar
zest 1 lemon (optional)
100g butter, melted
2 tbsp demerara sugar

Steps:

  • Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
  • Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
  • Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
  • Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
  • Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
  • Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

Nutrition Facts : Calories 510 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.15 milligram of sodium

VERY BERRY BREAD PUDDING



Very Berry Bread Pudding image

It's said that "Necessity is the Mother of Invention," and that's how my version of bread pudding was created. I had never made one prior to having guests for dinner that requested a bread pudding for dessert. "No problem!", I thought, "How hard can it be to make?" I chose a classic Betty Crocker recipe, made it, served it, and couldn't eat more than a spoonful! My guests had no problem with it but for me, it was boring, mediocre and didn't hold my interest. Because my family refuses to eat raisins and I was so sorely disappointed in the original recipe, I spent a week with my cookbooks, pouring over them and taking notes from various recipes. I ultimately decided to treat each aspect of the bread pudding as a single unit: if I'd love to eat the custard, alone, than it was a winner. Same went for the bread: if it was such a great bread that I could eat it plain, then it had to be included. And since raisins were out, I decided to use mixed berries as a contrast against the custardy bread filling. And what came out of the oven was a winner! Because the pudding is so creamy and slightly sweet, the sharp tang of the berries just zipped right through the sweetness and burst onto your tongue, making you almost draw in your breath from the delicious contrast. Then, add the orange-flavoured whipped cream, which added another layer of distinct flavour to it, and it was a HIT...in our home! Is this the most economical bread pudding, using scraps of this and that? No. Is this the simplest of bread pudding recipes to create, dumping stale bread and milk together, toss in an egg or two, a handful of raisins and into the oven? No, again. But, this IS a bread pudding that will make you proud to serve it at your table. It's a bread pudding that treated each element with the respect that it deserved, creating a quality dessert. So, if you want a slightly more upscale version of a bread pudding that is sure to wow your family, please try my version, that will become our standard from now on. And yes!, the temperature is correct: it's 335 degrees; I split the difference between 325 for custard and 350 for cake. This way, the bread browns nicely but the custard doesn't overbake. Enjoy!

Provided by The_Swedish_Chef

Categories     Dessert

Time 1h30m

Yield 4-6 bowls

Number Of Ingredients 15

2 cups frozen berries, mixed (I used 1/2 cup each of blueberries, raspberries, strawberries and black raspberries. Using frozen fr)
6 cups bread (I used Hawaiian Brand bread dinner rolls (6 cups of torn rolls, 1-inch x 1-inch. My rolls were 2.5-i)
2 cups milk (I use 2% milk. I've tried it with Half & Half and whipping cream and they are too heavy for this des)
2 eggs
2 egg yolks (freeze the 2 egg whites for frosting or angel food cake)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (do NOT go overboard with the almond, a little goes a long way!)
1 pinch salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup heavy whipping cream, chilled
3 -4 tablespoons powdered sugar, sifted free of lumps
1/4 teaspoon vanilla extract
1/16 teaspoon boyajia orange oil (I have measureing spoons that are labeled "pinch, dash and smidgeon". The smidgeon one is 1/32 tsp. )

Steps:

  • NOTE: I have found that people tend to fight over the browned top crust of bread pudding so I solved that problem by baking mine in a 10" round x 4" deep Pyrex casserole, ensuring everyone of receiving a large portion of browned pudding with enough soft pudding underneath. This meant that I had to use a 17" x 13" x 2" deep broiler pan for the Bain Marie or water bath. If you choose to use a different size baking dish, results may vary, such as a longer baking time. My bread pudding ended up being 2.5" deep.
  • Directions for bread pudding:.
  • Preheat oven to 335 degrees. Fill tea kettle with enough water to fill a 13" x 17" pan, half way up with boiling water. Bring water to boil, then turn down heat to a simmer, for later use. Butter the casserole dish; set aside.
  • Place the 2 cups of milk in a large saucepan, uncovered, over medium heat. Let the milk heat in the pan, without stirring, until a skin forms on top and it is scalded. Or, if this makes you uneasy, stir the milk and continue heating until small bubbles form along the edges of the pan. Remove from heat.
  • Meanwhile, place the eggs and yolks in a large mixing container with a pouring spout. Beat or whisk briefly, only to mix, not until they are foamy or light. (This beats too much air into the custard)
  • Gradually add the sugar, vanilla and almond extracts, ground cinnamon, ground ginger and salt, beating only until well mixed.
  • Using a 1/4 cup measuring cup, slowly add 1/4 cup amounts of the hot milk to the egg mixture, stirring gently. When 1 cup of warm milk has been added into the egg mixture, add the remaining milk and stir gently. This process is called "tempering", making sure that your eggs don't "scramble" in the pan from the heat of the milk! Set aside custard mixture.
  • In a large bowl, tear the Hawaiian rolls apart into large chunks, totaling 6 cups. Using a large mesh strainer, pour your custard mixture slowly over the bread roll cubes. (Straining the custard catches any lumpy egg whites.) Stir very gently, making sure that the bread rolls are all thoroughly coated. Allow to rest in the bowl for 10 minutes. Stir twice.
  • While the bread is soaking up the custard, measure out your frozen berries. I'm lucky enough to have a deep freezer so I have individual bags of the berries, but a quality brand of mixed berries with blueberries, strawberries, raspberries and black raspberries can be used. They should NOT be mashed!
  • Gently fold the 2 cups of mixed frozen berries into the custard/bread mixture. Pour this into the prepared casserole dish, using a spoon to make sure that the berries are well distributed and that the raspberries are pushed down into the custard, to fill their little centers.
  • Place the casserole dish into the broiler pan and place this into the oven, leaving the oven door open. Carefully pour the hot, boiling water into the pan, going up to 1/2 the height of the casserole. NOTE: PLEASE BE CAREFUL! I have a long-necked tea kettle so there is no risk of burning myself. However, if you feel more comfortable filling the broiler pan with the hot water prior to placing it into the oven, do what makes sense for YOU!
  • Bake for 50 to 60 minutes until a sharp knife inserted 1 inch into the middle of the custard comes out clean. Carefully remove the broiler pan and place on a heat-proof surface. Lift the casserole out of the water, place it on a wire rack and cool for 1 hour or until a comfortable eating temperature. Allow water in broiler pan to cool, dump out when safe to the touch.
  • Serve warm, cool, cold. Plain or with topping of choice. Just enjoy it, however you please!
  • Directions for Orange Whipped Cream:.
  • Have ALL of your ingredients and equipment ice cold! I store the beaters in the bowl in my frig and have a small dish of the sifted powdered sugar in there, too. (Sifting the powdered sugar after you've measured it eliminates nasty sugar lumps!)
  • Remove bowl, beaters, whipping cream and powdered sugar from the refrigerator. Insert beaters into machine, shake whipping cream multiple times to integrate the butter fat; pour into the bowl.
  • Starting out at the lowest speed, beat whipping cream until it slightly thickens. Starting out at a lower speed prevents splashing all over.
  • Once cream begins to thicken, increase speed to medium high and whip until soft peaks begin to form. Increase speed to high and slowly add the powdered sugar to the whipped cream, being sure to reach all corners of the bowl if doing this with a hand mixer.
  • When firm peaks have formed, add vanilla extract and 2-3 drops of orange oil (or orange zest) and blend only until combined, about 10 seconds.
  • Serve a dollop of this on top of the still warm Very Berry Bread Pudding. The whipped cream is also good in your coffee, with a dash of cinnamon!

FRESH BERRY BREAD PUDDING



Fresh Berry Bread Pudding image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

5 cups French bread, cubed
3 large eggs
1 1/4 cups sugar
1 1/2 tsp. vanilla extract
1 1/4 tsp. nutmeg
1 1/4 tsp. cinnamon
2 Tbsp. unsalted butter
2 cups skim milk
1 1/2 cups fresh blackberries
1 tsp. grated lemon zest
ice cream or whipped cream, optional garnish

Steps:

  • Grill the bread over direct medium heat until toasted and grill marks appear, about 2 minutes, turning once halfway through grilling time. Cut bread into cubes and set aside.
  • In a large bowl, beat the eggs until frothy, about 3 minutes. Add the sugar, vanilla, nutmeg, cinnamon, and melted butter. Beat until well blended. Add milk, then stir in blackberries and lemon zest. Add bread cubes and toss until mixed well.
  • Let rest for about 45 minutes, patting the bread down into the liquid occasionally. Transfer bread and egg mixture to a seasoned cast-iron skillet. Cover bottom of skillet with foil to protect it from soot. Place pan in center of cooking grate and grill over indirect medium heat for 50 to 60 minutes, or until top is well-browned and puffy. Slice and serve warm, with ice cream or whipped cream, if desired.

BREAD AND BERRY PUDDING



Bread and Berry Pudding image

In our house, where nothing goes to waste, you can bet that bread pudding is a highly esteemed dessert. This is a simple, delicious version (with a new twist that I just discovered). It is great in summer with any fresh berries-and frozen berries work fine the rest of the year. I like to use blueberries because they remain whole-especially small wild ones. I also like raspberries and other soft berries, precisely because they melt into the pudding and leave bursts of flavor where they baked. So you can experiment: firm strawberries would be nice, cut up, as would other semifirm fruits, like ripe pears. I would avoid very juicy fruits, though. I like white breads for pudding, but, as with the Peach Lasagna (following recipe), it should be a hearty homemade or country white bread, not sourdough. I don't like sour breads in general, and certainly not for desserts. But when we were testing recipes in Vermont, we had only day-old bread that was a bit more sour than I liked, and that prompted me to develop a new twist on the recipe. There was a jug of maple syrup on the kitchen counter at my editor Judith's house, and I decided to balance the sourness by drizzling the bread with syrup and toasting it in the oven to sweeten and caramelize it lightly. As I am sure you will agree when you taste the pudding, it's worth using the maple syrup whether your bread is sour or not.

Yield a 2-quart baking dish of pudding, serving 8 or more

Number Of Ingredients 15

5 to 6 cups 1 1/2-inch cubes of hearty white bread-day-old but not stale, crusts removed
1/4 cup maple syrup, preferably dark
4 large eggs
4 egg yolks
1/2 cup zucchero di canna or white sugar
1/8 teaspoon salt
2 teaspoons freshly grated lemon zest
2 2/3 cups whole milk
1 1/3 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons soft butter, for the pan
2 cups fresh or frozen berries (see headnote)
Heavy cream or sour cream
Maple syrup
A 2-quart baking dish, either shallow (7 by 11 inches) for more crustiness, or deeper (8 by 8 inches) for more creaminess

Steps:

  • Arrange one rack in the middle of the oven with space for the pudding dish, and one rack above it, to toast the bread on a baking sheet; preheat to 400°.
  • Put the bread cubes in a large bowl and drizzle over them the maple syrup, tossing so all the cubes absorb a little bit of syrup. Spread the cubes out on a baking sheet, place it on the upper rack in the oven, and toast for 15 minutes or so, until they're crisp and slightly caramelized all over. Remove the sheet, turn the oven down to 375°, and let the bread cubes cool while you make the custard.
  • To prepare the custard, beat the eggs, egg yolks, sugar, and salt well with a hand whisk, using the same bowl as for the bread if you wish, then whisk in the lemon zest, milk, cream, and vanilla.
  • Butter the inside of the baking dish generously. Pile the bread pieces in the dish, and scatter the berries all over (if you want to use more berries, go right ahead). Pour the custard over the bread and berries; turn the bread cubes over gently to moisten them on all sides and to distribute the berries.
  • Set the dish in the oven, and bake 50 minutes or so, until the top is golden brown and crusty and the custard is set throughout.* Test for doneness by inserting a thin knife blade into an eggy bit of pudding and the middle of a bread cube too: the knife blade should come out clean both times. During baking, rotate the pan on the rack for even cooking. After 50 minutes, if the top is browning slowly, move the dish onto a higher rack. If the top is dark but the custard needs more cooking (if you are using a deeper pan), lay a piece of foil loosely over the top.
  • Serve the pudding warm with a splash of cream, if you like, or a dollop of sour cream with additional berries on top and a little maple syrup drizzled over.

BERRY BREAD PUDDING



Berry Bread Pudding image

Provided by Food Network

Categories     dessert

Time 10h45m

Yield 6 servings

Number Of Ingredients 5

6 slices of crustless white bread
3/4 cup sugar
1 cup of water
6 cups each blueberries and raspberries
Whipped cream

Steps:

  • Cut each slice of white bread into thirds. In a nonstick saucepan bring the sugar and water to a boil. Add the blueberries and simmer for 2 minutes until they pop; add raspberries and simmer for a minute or until wilted. Strain them over a bowl. Reserve the fruit and return the strained juices to a skillet. Over high heat reduce the juices until 1 cup remains and cool until room temperature. Blend the syrup with the fruits.
  • Oil a 6 cup souffle mold. Line sides with bread strips and spoon fruit and syrup in the middle. Trim the bread on the sides of the bread so they are the same level as the fruits. Cover the fruit with more bread, cover the bread with a plate and place weight on the plate; refrigerate overnight.
  • Unmold (if possible) and serve with whipped cream.

BERRY BREAD PUDDING WITH BROWN SUGAR SAUCE



Berry Bread Pudding with Brown Sugar Sauce image

I created this recipe because I am always looking for a great bread pudding recipe. I sell cookware and love to cook, this is one of my favorite things to make.

Provided by JEANNIE DUCKWORTH

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h

Yield 12

Number Of Ingredients 15

3 tablespoons butter
1 ½ (1 pound) loaves stale French bread, sliced
4 eggs
6 cups whole milk
2 cups white sugar
2 ½ tablespoons vanilla extract
2 ½ teaspoons ground cinnamon
1 cup chopped strawberries
1 cup blackberries
½ cup unsalted butter
1 cup packed brown sugar
⅓ cup water
¼ teaspoon pumpkin pie spice
⅛ teaspoon salt
1 egg, beaten

Steps:

  • Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.
  • Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce.
  • Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.

Nutrition Facts : Calories 575.2 calories, Carbohydrate 91.5 g, Cholesterol 117.7 mg, Fat 17.7 g, Fiber 2.5 g, Protein 13.5 g, SaturatedFat 9.9 g, Sodium 493.4 mg, Sugar 59.7 g

BERRY BREAD PUDDINGS



Berry Bread Puddings image

Provided by Michele Adams

Categories     Milk/Cream     Mixer     Berry     Egg     Dessert     Bake     Quick & Easy     Wedding     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

8 cups of bread, cubed or torn into 1 1/2-inch pieces
4 cups mixed berries, such as blackberry, raspberry, strawberry, or blueberry (in any combination)
8 eggs
1 1/2 cups sugar
3 cups half and half
1 tablespoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
powdered sugar for dusting

Steps:

  • Preheat oven to 375° F. Prepare eight individual soufflé cups (1-cup capacity) with cooking spray. In a large bowl, toss the bread cubes with the berries to distribute evenly. In another bowl, beat the eggs with a whisk or electric mixer on low speed until frothy. Add the sugar and beat until well blended. Add the half and half, vanilla, cinnamon, and nutmeg and continue beating on low speed until well blended. Fill soufflé cups with bread and berry mixture, mounding it a bit on top. Pour egg mixture over the bread and berries, filling evenly to the rim.
  • Place the soufflé cups in large ovenproof baking dish and pour boiling water into the dish until it reaches about halfway up the sides of the soufflé cups. Bake for 30 to 35 minutes, or until a cake tester or toothpick placed in the center of the puddings comes out clean. Remove from oven and allow to cool. These can be made one day ahead of the shower; simply refrigerate overnight and serve at room temperature. Just before serving, dust each top with powdered sugar.

THE BEST BLUEBERRY BREAD PUDDING



The Best Blueberry Bread Pudding image

Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.

Provided by Chef John

Categories     Everyday Cooking     Special Collection Recipes     New

Time 2h

Yield 12

Number Of Ingredients 13

4 large eggs
4 large egg yolks
½ teaspoon kosher salt
1 ¼ cups white sugar
¼ cup light brown sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1 medium lemon, zested
3 cups whole milk
2 cups heavy cream
1 (1 pound) loaf sourdough bread
4 tablespoons melted butter, divided
1 pound fresh blueberries

Steps:

  • Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
  • Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
  • Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
  • Serve slightly warm or at room temperature.

Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g

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From cassiascuisine.com


MIXED BERRY BREAD PUDDING - PALLET AND PANTRY
2019-08-28 Preheat oven to 350. Beat together half and half, cream and eggs in a large mixing bowl. Add vanilla, and lemon zest. Place berries in a bowl. Add sugar and cinnamon. Fold bread into custard mixture. Let sit for 5-10 minutes. Fold in …
From palletandpantry.com


BEST BERRY BANNOCK BREAD PUDDING RECIPES | FOOD …
2017-03-14 Step 3. Repeat with remaining bannock, egg mixture and berries. Step 4. Sprinkle with remaining 2 tsp sugar. Step 5. Bake in 350ºF oven until top is light golden, about 25 minutes. Sprinkle with coconut. Step 6. Bake until coconut start to turn golden, 10-15 minutes.
From foodnetwork.ca


EASY BERRY BREAD PUDDING | RECIPES | MATCHBOX
2022-06-22 Preheat the oven to 180ºC with a rack in the center of the oven. Cut the brioche slices into 2-inch cubes. Assemble brioche cubes in a baking dish. Sprinkle the blueberries & raspberries among the brioche cubes. In a mixing bowl, combine the cream, eggs, vanilla extract, sugar, and milk. Whisk until combined to make the custard mixture.
From matchbox.com.au


BREAD AND BUTTER PUDDING RECIPES - BBC FOOD
Mary Berry’s bread and butter pudding. by Mary Berry. A great family favourite as pudding to follow a weekend lunch. I have to admit, the recipe is not economical – …
From bbc.co.uk


CROISSANT BREAD AND BUTTER BERRY PUDDING — EVERYDAY GOURMET
2022-05-05 Little by little, pour over the custard, allowing the croissant to absorb the liquid. Let the pudding stand for 10-15 minutes, so the custard soaks into the croissant. Sprinkle the demerara sugar over the pudding and bake for 30-40 minutes or until golden and set. Serve with a dollop of cream or a scoop of vanilla ice cream.
From everydaygourmet.tv


BERRY BREAD PUDDING RECIPE | COUPLE IN THE KITCHEN
Berry Bread Pudding. Serves 8. Prep Time: 10 minutes. Cook Time: 45 minutes. Ingredients: 8 slices of day-old Hawaiian bread, ripped into pieces; 6 eggs
From coupleinthekitchen.com


BERRY BREAD PUDDING | MYPLATE
Directions. Wash hands with soap and water. Combine the thawed berries and sugar (if you choose to use the sugar). Layer a spoonful of berries on the bottom of a small 2 cup deep dish. Cover the berries and the bottom of the dish with a layer of bread. Continue layering berries and bread until the dish is full, finishing with a layer of bread.
From myplate.gov


BERRY BREAD PUDDING RECIPE - BAKERRECIPES.COM
2014-04-16 What Makes This Berry Bread Pudding Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Berry Bread Pudding. Ready to make this Berry Bread Pudding Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, then …
From bakerrecipes.com


BLUEBERRY BREAD PUDDING RECIPE - SOUTHERN FOOD
2021-07-19 Heat oven to 350 F. Butter an 11-by-7-inch baking dish. Whisk together the milk, eggs, sugar, vanilla and almond flavorings and 1/2 teaspoon of lemon zest in a large bowl. Add the bread and let the mixture stand for 10 to 15 minutes.
From thespruceeats.com


MARY BERRY’S BREAD AND BUTTER PUDDING RECIPE - BBC FOOD
Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish. Combine the dried fruit, sugar, lemon zest and spice together in …
From bbc.co.uk


BREAD AND BERRY PUDDING - GLUTEN FREE EASY RECIPES
Step 1: Prepare bread by cutting on the diagonal and arranging in a fan pattern. Step 2 assemble and ready to bake: Serves 6-8. Prep Time 15 minutes. Cooking Time 30 minutes. 1x Helga’s Gluten Free Traditional White Loaf. 125g blueberries. 125g …
From createcookshare.com


ENGLISH BREAD AND BERRY PUDDING RECIPE | EAT SMARTER USA
1. Strip the red currants from their stalks using a fork and wash. Prepare the raspberries, blueberries and strawberries. Cut the strawberries into smaller pieces if necessary. 2. Put half the berries into a pan, sprinkle with sugar, add the red currant juice and heat. Simmer for a few minutes, then push the fruit through a sieve and return to ...
From eatsmarter.com


SUMMER BERRY BREAD PUDDING - THE ST. JAMES TEAROOM
2022-05-04 Instructions: Grease an 8 x 8 glass baking dish. Preheat oven to 350°F. Distribute the cubed bread evenly in the baking dish. Put all the berries in a bowl together and allow to partially thaw. In a large bowl, whisk together the eggs and sugar until well-combined. Whisk the milk, cream, salt, and vanilla into the egg mixture until well-combined.
From stjamestearoom.com


ALL BREAD PUDDING - RECIPES | COOKS.COM
2 days ago Combine all ingredients except for the butter. ... about 45 minutes, or until done. Serve plain, or warm, with vanilla ice cream or Cool Whip. Ingredients: 11 (cinnamon .. cubes .. milk .. raisins .. salt .. sugar ...) 2. FRENCH TOAST BREAD PUDDING BRUNCH. Combine eggs with milk and ... vanilla extract. Soak bread in mixture for several hours ...
From cooks.com


BERRY BREAD PUDDING | REAL LIFE, GOOD FOOD
Pour egg mixture over the bread and berries, pressing bread gently to come in contact with egg mixture. Bake for 30 to 35 minutes, or until a cake tester or toothpick placed in the center comes out clean. Remove from the oven and allow to cool. Just before serving, dust each top with powdered sugar, if desired.
From reallifegoodfood.umn.edu


SIMPLE BERRY & BRIOCHE BREAD PUDDING - SEW WHITE
2019-02-09 Slice open a large brioche loaf lengthways and place it on a grill tray. On a low heat, warm up the brioche and lightly toast it. To make the berry compote, add the red currant jelly to a saucepan, then add the frozen fruit. 3. Add a little brandy and stir it in for flavour, then add the juice from half a lemon. 4.
From sewwhite.com


TRIPLE THREAT BERRY BREAD PUDDING RECIPE - BAKER RECIPES®
2015-03-16 4 tb Butter 1 pt Mixed assorted berries –-blueberries; Blackberries; strawberries,-raspberries 4 c Dry country bread; crusts-removed, Cut 1/2″ squares 4 c Milk 6 Whole Eggs 3 Egg yolks 1 1/2 c Sugar; plus 2 tb Sugar 1/2 c Kirsch 1/4 ts Allspice 1 ts Vanilla extract 1/4 c Confectioners’ sugar. Preheat oven to 350 degrees. Butter the inside of a 3-quart baking dish.
From bakerrecipes.com


BERRY-BRIOCHE BREAD PUDDING RECIPE - KAREN DEMASCO | FOOD
Gradually whisk in the hot cream until blended. Strain the custard through a fine strainer into a large bowl. Step 4. In a small bowl, toss the blueberries and raspberries with 2 tablespoons of ...
From foodandwine.com


MARY BERRY BREAD PUDDING - THERESCIPES.INFO
Add the vanilla extract, cinnamon, nutmeg, salt and whisk. Whisk in the half and half. Pour over the cubed brioche, cover with plastic wrap then chill for at least 20 minutes to overnight. Preheat the oven: To 375 F degrees. Bake the bread pudding: Remove the casserole dish from the fridge and fold in the berries and butterscotch chips.
From therecipes.info


BREAD AND BERRY PUDDING - PLAIN.RECIPES
Ingredients. 5 to 6 cups 1 1/2-inch cubes of hearty white breadday-old but not stale, crusts removed; 1/4 cup maple syrup, preferably dark; 4 large eggs
From plain.recipes


BREAD PUDDING WITH BOURBON SAUCE | FOODTALK
2 days ago Make the bread pudding the whole way up through the soaking period. Wrap the casserole dish in both plastic wrap and foil and refrigerate overnight to soak. Remove the bread pudding from the fridge, remove the plastic wrap, then place the foil back on. Bake at 350℉/177℃ for around one hour (and potentially longer) since it's being baked ...
From foodtalkdaily.com


BREAD & BERRY PUDDING | NO MEAT MAY
2. Cut the crusts off the bread and cut each piece into quarters. 3. Layer up your pudding in a med-large sized casserole pot, fresh bread, walnuts, berries, chia seeds, toasted bread, then pour over 1/4 of the spiced milk. 4. Add another layer, berries, chia seeds, walnuts, fresh bread, toast and pour over evenly the rest of the spiced milk. 5.
From nomeatmay.org


MIXED BERRY BREAD PUDDING RECIPE (NATURALLY SWEETENED!)
In large bowl, whisk together eggs, cream, 3/4 cup sugar, lime juice, vanilla, and sea salt. Mix by hand until sugar is mostly dissolved, about 60 seconds. (Do not use an electric mixer on high speed or the eggs and cream will become too aerated.) Pour about half of the egg and cream mixture over the bread slices.
From traditionalcookingschool.com


TRADITIONAL NEWFOUNDLAND BLUEBERRY BREAD PUDDING
2016-10-05 Bread Pudding Method: Soak bread cubes in milk in a large mixing bowl, fold until all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and cinnamon together. Gently stir into the bread mixture. Fold the blueberries into the mixture. Pour butter into the bottom of a 9 x 13 inch baking pan.
From bonitaskitchen.com


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