CHERRY BREAD PUDDING
This is inspired by a recipe by the French baker Jacquy Pfeiffer, whose French Pastry School in Chicago is the only school of its kind in the country. Jacquy's recipe, called a bettelmann, is a traditional Alsatian dish made with day-old brioche. This version, made with regular or whole-wheat bread, is not as rich.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cut the bread into 3/4-inch squares. Combine the milk and vanilla and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
- Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the pitted cherries in the dish.
- Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon, kirsch if using, and honey.
- In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
- Bake 40 minutes, until puffed and golden brown. Serve warm.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 101 milligrams, Sugar 19 grams, TransFat 0 grams
CHERRY BREAD PUDDING
Not only is bread pudding a great use of leftover bread, it's rich, satisfying, and delicious comfort food. The juice from the baked cherries makes this a very moist, tender, and sweet bread pudding. Good served with a scoop of ice cream or a dollop of whipped cream.
Provided by lutzflcat
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h10m
Yield 6
Number Of Ingredients 10
Steps:
- Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.
- Grease an 8x8-inch baking dish or spray with cooking spray.
- Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
- Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 40.3 g, Cholesterol 138.1 mg, Fat 12.6 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 4.4 g, Sodium 345.1 mg, Sugar 18.8 g
BREAD PUDDING WITH CHERRIES
My mom would make bread pudding and have it coming out of the oven warm for us after school. This is a great use for leftover rustic bread.
Provided by Puppies777
Categories Cherries
Time 2h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a 1 qt saucepan over high heat, bring dried cherries and 3/4 cup water to boiling. Reduce heat to low; cover and simmer 10 minutes or until cherries are tender. Grease a shallow 3 qt casserole.
- In a large bowl with wire whisk; mix milk, half -and-half, brown sugar, vanilla extract, eggs, and cinnamon until well blended. Drain cherries, add any liquid to the egg mixture. Put cherries aside. Add bread slices to the egg mixture and let soak for 10 minutes, turning slices for even soaking.
- Preheat oven to 350 degrees. Arrange enough bread slices in bottom of casserole, in one layer, pushing slices together, to cover bottom. Sprinkle 2/3 cherries over bread in casserole. Arrange remaining bread, overlapping slices to fit, on top. Scatter last 1/3 of the cherries on top. Pour any egg mixture remaining in bowl over bread in casserole. Sprinkle with cinnamon sugar.
- Bake bread pudding 1 hour and 30 minutes or until knife inserted in center comes out clean, covering loosely with foil during last 10 - 15 minutes of baking if top browns too quickly. Sprinkle with confectioners' sugar. Serve warm with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 263.7, Fat 9, SaturatedFat 4.4, Cholesterol 124.7, Sodium 260.1, Carbohydrate 35.8, Fiber 1.2, Sugar 19.3, Protein 9.7
BOURBON-SOAKED CHERRY BREAD PUDDING WITH VANILLA GLAZE
Steps:
- Preheat the oven to 375 degrees F and position a rack in the center of the oven. Grease a 2-quart baking dish with butter and set aside.
- In a large bowl, combine the cubed bread, sugar, eggs, cinnamon, vanilla, salt, melted butter and milk; mix thoroughly, then transfer to the prepared baking dish. Pour in the bourbon, and gently fold in the cherries.
- Place in the oven and bake until puffed and golden brown on top, about 45 minutes. Set aside and let cool completely.
- Pour the vanilla glaze over the bread pudding and serve.
- Place the confectioner's sugar in a medium bowl. Gradually whisk in the melted butter, vanilla and bourbon until completely combined and smooth. Taste for bourbon; add as needed.
CHOCOLATE CHERRY BREAD PUDDING
I am a big fan of never wasting things, so of course when I have old bread around I don't wanna waste it. So I'm always playing around with different bread pudding recipes. You can't go wrong with chocolate and cherries.
Provided by Marc Murphy
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the pudding: Preheat the oven to 350 degrees F.
- In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
- In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
- Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
- Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
- Place ramekins on a baking sheet and bake for 30 minutes.
- For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.
WHITE-CHOCOLATE BREAD PUDDING WITH POACHED CHERRIES
Categories Milk/Cream Chocolate Dairy Egg Fruit Dessert Bake Vegetarian Cherry White Wine Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Make pudding:
- Butter an 8-inch square glass baking dish. Cut enough bread into 3/4-inch cubes to measure 6 cups. Chop chocolate.
- In a small heavy saucepan bring 1 cup cream just to a boil and add chocolate. Remove pan from heat and let mixture stand, covered, undisturbed. In another small heavy saucepan bring milk and remaining cup cream to a gentle simmer. In a bowl with an electric mixer beat together whole eggs, yolks, sugar, and a pinch salt on medium speed 5 minutes. With mixer running, add milk mixture in a slow stream, beating until combined well. Whisk chocolate mixture until smooth and add with vanilla to egg mixture. Beat mixture until combined well.
- Arrange bread cubes in baking dish. Pour cream mixture over bread and with a spoon push bread down into mixture to coat evenly. Chill pudding, covered, 1 1/2 hours.
- Preheat oven to 350°F.
- Put baking dish in a large baking pan and add enough hot water to pan to reach halfway up sides of dish. Bake pudding in middle of oven 45 to 50 minutes, or until set and springy to the touch. Transfer pudding to a rack and cool 30 minutes before serving.
- Poach cherries while pudding is baking:
- In a saucepan bring wine, water, and sugar to a boil, stirring until sugar is dissolved. Add cherries and remove pan from heat. Let mixture stand, covered, 1 hour. Drain cherries in a sieve and discard liquid.
- Serve pudding with cherries and whipped cream.
BREAD PUDDING WITH DRIED APRICOTS, DRIED CHERRIES AND CARAMEL SAUCE
Categories Dairy Fruit Dessert Bake Apricot Cherry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Combine 1 cup sugar, 2 cups water, apricots and cherries in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cover; let stand 20 minutes. Strain fruit; reserve fruit and soaking liquid separately.
- Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Gradually whisk in 1 cup reserved soaking liquid (mixture will bubble vigorously). Stir over low heat until caramel thickens slightly, about 6 minutes. Add 1 cup cream. Bring to boil and simmer until caramel thickens slightly, about 3 minutes. Remove from heat. Cool caramel sauce 30 minutes, whisking occasionally. (Can be made 1 day ahead. Cover caramel sauce and fruit separately and refrigerate.)
- Preheat oven to 350°F. Bring 2 cups cream and milk to simmer in another medium saucepan. Remove from heat. Whisk 2 cups sugar and egg yolks in large bowl to blend. Gradually whisk in warm milk mixture. Cool custard slightly. Lightly butter 13 x 9 x 2-inch glass baking dish. Arrange enough bread in single layer over bottom and up sides of prepared dish to cover completely, trimming bread to fit. Sprinkle reserved fruit over bread. Arrange remaining bread slices over fruit, trimming to fit and overlapping slightly.
- Pour custard over bread. Press bread gently to submerge into custard. Let stand until custard is absorbed, about 10 minutes. Bake until custard is set and bread is golden brown on top, about 55 minutes.
- Rewarm sauce over low heat. Serve pudding warm with sauce.
CHERRY BREAD PUDDING
Steps:
- Place the cherries in a nonreactive saucepan and sprinkle with the sugar. Let stand for 30 minutes, stirring often. Stir in the water, place over medium-high heat and bring to a boil. Reduce heat and simmer gently for 10 to 15 minutes. Remove from heat and let cool.
- Stir in lemon juice. Refrigerate until cold.
- Preheat broiler. Lightly butter a 9-inch nonreactive skillet, preferably one that would be attractive to serve from. Brush 1 side of each bread slice with butter and place, buttered side up, in the skillet, slightly overlapping, in 1 layer. Set under broiler to lightly toast the bread. Cool completely.
- Strain the cherries, reserving the juice. Ladle the cherry juice over the bread and make sure that all of the bread is completely saturated with juice. Scatter the cherries over the top. Place the skillet over medium heat and bring the juices to a boil. Cover with foil and cook for 5 minutes. Remove from heat and let the pudding cool to room temperature in the pan. Sprinkle the top with confectioners' sugar and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 6 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 39 milligrams, Sugar 42 grams, TransFat 0 grams
BREAD PUDDING WITH DRIED CHERRIES ON THE GRILL
I have not tired this recipe YET and am posting it so I won't misplace it. I am planning to do so this weekend b/c I love bread pudding and I love cherries and it's a three day weekend. Yea! I will toast the bread in the toaster oven and bake in the oven rather than use a grill.
Provided by Impera_Magna
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
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 dried cherries 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 5- by 9-inch loaf pan.
- Place pan in center of cooking grate and grill over indirec medium heat for 50 to 60 minutes or until top is well-browned and puffy.
- Slice and serve warm with low-fat frozen yogurt, if desired.
Nutrition Facts : Calories 564.8, Fat 9.9, SaturatedFat 4.2, Cholesterol 117.6, Sodium 733.8, Carbohydrate 102.6, Fiber 3.6, Sugar 42.4, Protein 15.9
BREAD PUDDING WITH DRIED CHERRIES
Number Of Ingredients 10
Steps:
- In a mixing bowl beat the eggs until frothy, 1 to 2 minutes. Add the sugar, vanilla, cinnamon, nutmeg, and melted butter. Beat until well blended. Add the milk, then stir in the dried cherries and lemon zest. Add the bread cubes and toss until mixed well. Cover and refrigerate for about 45 minutes, stirring occasionally and pushing the bread cubes down into the liquid.Using a slotted spoon, transfer the bread cubes into a greased 8- by 8-inch heavy-gauge metal baking pan. Pour the liquid over the top, evenly distributing the cherries. Press the bread down so the liquid rises about halfway up them.Grill over Indirect Medium heat until the pudding is puffed and brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Keep the grill's temperature as close to 350°F as possible. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
WHITE CHOCOLATE-CHERRY BREAD PUDDING
Looks fancy, but is easy to make? Sign us up. This dessert - a genius way to use old buns or rolls - is jazzed up with white chocolate and cherries is a sure winner with decadence to spare. Everyone will love this so much, you'll wish you'd made a double-batch.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Combine dried cherries, juice and 2 tablespoons sugar in a saucepan and bring to a boil. Reduce heat and stir a minute or two until sugar dissolves.
- Remove from heat and set aside. (Note: If you use Grand Marnier instead, combine cherries and liqueur in a bowl, cover and allow to sit overnight to soak.)
- Heat oven to 350 degrees F.
- In a saucepan, combine white chocolate, half & half, milk and sugar, heating over medium heat about 5 to 7 minutes, stirring until chocolate melts and is thoroughly combined.
- Add cinnamon and nutmeg and reduce heat to simmer.
- Stir a little of the hot mixture into the beaten eggs and stir well to temper the eggs. Slowly add the tempered eggs into the white-chocolate mixture and stir to combine.
- Drain cherries and reserve the liquid.
- Butter a 9x9-inch baking pan or 8 ramekins.
- Place half the cubed buns in the pan or ramekins, top with half of the cherries. Follow with the rest of the cubed buns and the remaining cherries.
- Ladle the white chocolate liquid over the bread and cherries. Press down slightly to make sure the liquid soaks into the bread thoroughly.
- Bake for 30 to 40 minutes or until a knife inserted into the center comes away clean. Remove from oven and allow to rest for 10 minutes.
- Make topping by combining creme fraiche, confectioner's sugar and 1 to 2 tablespoons of the reserved cherry liquid, stirring well.
- Top the bread pudding with the creme and serve warm.
Nutrition Facts : Calories 810.6 calories, Carbohydrate 107.6 g, Cholesterol 189.9 mg, Fat 38.4 g, Fiber 2 g, Protein 18.5 g, SaturatedFat 21.1 g, Sodium 325.1 mg, Sugar 42.1 g
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