Bread Trifle Recipes

GINGERBREAD TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.

BREAD TRIFLE

Steps:

• Trim the edges of the bread slices evenly.
• Wash, peel and cut the apples into small pieces.
• In a small pan, dissolve half cup of sugar in half cup of water.
• When it starts boling, add the apples and boil for 3 minutes.
• Filter the boiled apple water and set aside.
• Cut the bananas and pineapples into small pieces.
• Add the custard powder to half a cup of milk.
• Dissolve thoroughly.
• Boil the rest of the milk and add the made custard powder mixture to the boiled milk.
• Remove from heat.
• Add 2 tbsp.
• of sugar and mix evenly.
• Add a little warm water to the jam and spread it over the bread slices.
• In a pudding bowl, arrange 2-3 bread slices at the base.
• Sprinkle a little sugar water over the slices.
• Now, arrange the apple, pineapple and banana pieces over the bread slices.
• Add little cream and custard and spread it evenly.
• Again arrange the bread slices and repeat with the fruit mixture and cream-custard mixture.
• Alternate this repeatedly and top it with the bread slices.
• Spread out the rest of the cream and top the pudding with grapes and cherries.
• Refrigerate for an hour.
• Serve chilled!

CHOCOLATE CROISSANT BREAD PUDDING TRIFLE

Steps:

• Let the Chocolate Croissant Bread Pudding cool to room temperature.
• Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending on whipped cream, top with a final sprinkling of snickers.
• 6 chocolate croissants, very coarsely chopped
• 1 1/4 cups milk
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 large eggs
• Preheat oven to 350 degrees F.
• Put chocolate croissant chunks in an 8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
• Bake for 40 minutes.

CARAMEL BANANA BREAD TRIFLE

Steps:

• Make the pudding according to package instructions. Stir in 3 tablespoons of the whiskey.
• Whip the heavy cream to soft peaks, adding the powdered sugar a little at a time. Stir in the vanilla. Whisk the mascarpone to make it light and fluffy. Fold it into the whipped cream. Fold in the remaining 1 tablespoon whiskey.
• In a trifle dish or punch bowl, place a single layer of banana bread cubes and zucchini bread cubes into the bottom of the bowl. Drizzle over some of the whiskey to moisten the bread. Spread half the pie squares over the top. Evenly spread half the pudding on top, and then a layer of half the whipped cream. Top with half the caramel sauce. Repeat with the remaining ingredients, topping the whole thing with the chopped pecans. Cover and refrigerate for at least an hour before serving.

EASY BANANA CREAM TRIFLE

Steps:

• Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk.
• Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl. Repeat layers. Store covered in refrigerator.

BANANA NUT BREAD TRIFLE

Steps:

• Prepare pudding and pie filling according to package directions using the 2 cups of milk.
• Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
• Cover and refrigerate until serving time, but no longer than 24 hours.

GRANDFAN'S TRIFLE

Steps:

• Pour the milk into a microwave proof pitcher, and cook in the microwave on high until the milk begins to simmer, 4 to 5 minutes depending on the microwave. Meanwhile, whisk the eggs together with 1/4 cup sugar in a large bowl. Once the milk is hot, slowly drizzle into the eggs while whisking until all of the milk has been incorporated. Scrape the custard into a saucepan. Cook over medium heat, stirring frequently, until the custard has thickened enough to coat the back of a metal spoon, about 5 minutes. Pour the custard into a bowl, cover with plastic wrap, and refrigerate several hours until cold.
• Whip the cream with the remaining 2 tablespoons of sugar to firm peaks; set aside. Line the bottom and sides of a trifle bowl with half of the pound cake slices. Drizzle the pound cake slices with half of the sherry. Pour 1/3 of the cold custard into the trifle dish and smooth the top. Repeat to make two more layers of pound cake, sherry, and custard. Top with whipped cream.
• Cover the dish with plastic wrap, and refrigerate at least 2 hours before serving to allow the flavors to blend.