RASPBERRY BREAD PUDDING
Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
- Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
- Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 165, Carbohydrate 34 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg
RASPBERRY BREAD PUDDING
A delicious mouth-watering Spring Bread Pudding with a filling of fresh Raspberries and topped with an amazing warm Vanilla Cream Sauce. Each bite is better than the one before! It's a truly Heavenly Dessert and So Easy to Make.
Provided by Norine Rogers
Categories Desserts & Sweets
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat Oven to 375°. Prepare a 9 x 13 glass baking dish by spraying with non-stick cook spray.
- In a large bowl mix the cream, sugar, egg, and vanilla until smooth and creamy.
- Cut bread into 1 - 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let stand 30 minutes. Stir bread mixture every 5 minutes to allow cream to absorb.
- In a separate bowl mix the raspberries, sugar, and apple juice. Stir until sugar is dissolved. Set aside.
- Layer a 9 x 13 inch baking pan 3/4 full with bread mix. Pour Fruit filling over the bread mixture, spreading evenly.
- Top with remaining bread. Bake 40 minutes at 375°.
- Serve warm topped with vanilla cream sauce (see directions below)
- Melt butter in medium saucepan over medium heat. Add flour. Stir with a whisk. Stir 10 minutes until it has a "nutty" aroma. Do not allow to brown.
- Add salt, cream, and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.
- *See Additional Tips below
Nutrition Facts : Calories 1013 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 227 milligrams cholesterol, Fat 71 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 45 grams saturated fat, ServingSize One square, Sodium 307 milligrams sodium, Sugar 85 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
RASPBERRY-JAM BREAD PUDDING
Make and share this Raspberry-Jam Bread Pudding recipe from Food.com.
Provided by TishT
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place bread cubes in a 2 quart casserole.
- Beat 2 eggs with 2 egg yolks, reserving 2 egg whites for merinqe.
- Gradually beat scalded milk into eggs.
- Beat in 1/2 cup sugar, salt, vanilla, and butter.
- Pour milk mix over bread cubes.
- Bake in preheated 350 F oven for 25 minutes.
- Spread jam evenly over top of pudding.
- Beat egg whites until stiff but not dry.
- Beat in sugar, 1 Tbs at a time, until merinque is stiff and glossy Pile meringe over jam, making sure to spread merinque to edge of dish.
- Bake for another 15 minutes.
JAM AND BREAD PUDDING
Steps:
- Preheat the oven to 375 degrees F.
- Butter a 9 by 13-inch glass baking dish. Arrange half of the brioche along the bottom of the dish, and cut or tear the slices to fit. Spread 3/4 cup of the jam on top and cover with the remaining bread.
- Whisk the eggs, sugar, 2 1/2 cups of the milk, and the vanilla together; pour over the bread. Press to soak and brush the top with 4 tablespoons of the melted butter. Cover with foil and bake for 15 minutes. Remove the foil and continue baking for 15 minutes longer or until the pudding is set. Remove from the oven.
- Preheat the broiler. In a bowl, whisk the remaining 1 tablespoon of milk with the confectioners' sugar. Stir in the remaining melted butter and jam until the mixture is smooth. Spread the mixture over the top of the pudding, place under the broiler, and broil until the glaze is golden. Serve hot or warm, garnished with fresh strawberries.
QUEEN OF PUDDINGS - BAKED RASPBERRY AND MERINGUE PUDDING
This is probably one of the lightest and most mouth-watering puddings ever invented. This delightful old fashioned British "Pud" consists of layers of baked custard, raspberry jam and is finished with clouds of light, fluffy meringue - truly a Queen in the pudding world. It is a quintessential Nursery dessert, something that Nanny would rustle up for her young charges in the nursery. My mum would often make this for Sunday high tea, and we all loved it. I often use brioche crumbs for a richer custard base, but any white bread crumbs will be fine. There are numerous recipes for this classic dessert; this recipe is by James Martin, one of my favourite British chefs.
Provided by French Tart
Categories Dessert
Time 55m
Yield 1 Queen of Puddings, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 160C/310F/Gas 2.
- For the pudding base, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
- Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
- Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
- Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins, or one large oven-proof baking dish and place them into the bain-marie.
- Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the pudding or puddings are almost set, but still slightly wobbly in the centre.
- Remove from the oven and allow to cool.
- Increase the oven temperature to 190C/375F/Gas 5.
- For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.
- Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
- Sprinkle with the icing sugar and bake for 10 to 15 minutes, or until the top is crisp and lightly browned.
- To serve, remove from the oven and serve immediately.
STRAWBERRIES AND CREAM BREAD PUDDING
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
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
CHOCOLATE-RASPBERRY BREAD PUDDING
With tons of chocolate and raspberry flavor, plenty of crunch and less than 300 calories, this lighter dessert is to die for! -Phyllis Dobson, Littleton, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings (3/4 cup sauce).
Number Of Ingredients 11
Steps:
- Place bread cubes in a large bowl; set aside. In a small saucepan, combine the milk, half-and-half, 3/4 cup sugar and cocoa. Bring to a gentle boil. Remove from the heat. Stir in bittersweet chocolate until melted., Stir a small amount of hot milk mixture into egg substitute; return all to the pan. Stir in vanilla. Pour mixture over bread cubes. Let stand for 5 minutes. Place half of bread mixture in an 11x7-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and half of raspberries. Top with remaining bread mixture., Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., For sauce, place the remaining raspberries in a food processor; add lemon juice and remaining sugar. Cover and process for 2-3 minutes or until blended. Strain and discard seeds and pulp. Serve with pudding. Refrigerate leftovers.
Nutrition Facts : Calories 297 calories, Fat 7g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 289mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 3g fiber), Protein 8g protein.
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