BERRY CHIA PUDDING
Chia seeds are a good source of healthy omega-3 fatty acids, plus they have fiber, iron and calcium. Here they're mixed with a fruity base and refrigerated until the chia seeds expand to form a thick, creamy texture similar to tapioca. Pudding for breakfast? We're in.
Provided by Carolyn Malcoun
Categories Healthy Chia Seed Recipes
Time 8h5m
Number Of Ingredients 7
Steps:
- Puree 1 1/4 cups fruit and milk in a blender or food processor until smooth. Scrape into a medium bowl; mix in chia, syrup and vanilla. Cover and refrigerate for at least 8 hours and up to 3 days.
- Divide the pudding between 2 bowls, layering each serving with 1/4 cup of the remaining fruit, 1/4 cup yogurt and 2 tablespoons granola.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 39.4 g, Cholesterol 8.3 mg, Fat 15.4 g, Fiber 14.9 g, Protein 13.8 g, SaturatedFat 2.8 g, Sodium 125.2 mg, Sugar 17.6 g
BREAKFAST BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
- Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
- Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.
VANILLA BRIOCHE BREAD PUDDING
"Warm vanilla bread pudding with cold creme anglaise. Now who wouldn't want to eat that for dessert??!" says Ina.
Provided by Ina Garten
Categories dessert
Time 2h10m
Yield 9 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
- Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes to lightly toast the bread.
- Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla and vanilla seeds in a large bowl and set aside. Line a 3-quart baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
- Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm with the melted ice cream.
VANILLA BERRY PARFAITS
Delicious and easy, this is a fabulous mix of berries and yogurt! If you like, you can make a thin layer of graham crackers or granola in each vanilla/berry layer. That gives it a little more crunch.
Provided by Rebecca
Categories Desserts Specialty Dessert Recipes
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 69.4 g, Cholesterol 11.4 mg, Fat 3.7 g, Fiber 2.8 g, Protein 13.6 g, SaturatedFat 2 g, Sodium 186.1 mg, Sugar 33 g
THE BEST BLUEBERRY BREAD PUDDING
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
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
BLUEBERRY BREAKFAST BREAD PUDDING
This breakfast bread pudding easily serves a large brunch gathering. Utilizing reduced fat dairy products makes this pudding better, in my opinion. This recipe originated with the North Carolina Egg Association.
Provided by D. Todd Miller
Categories Breakfast
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Coat 9x13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top.
- In a large bowl, beat cream cheese until smooth. Add sour cream, brown sugar, milk, and maple syrup. Continue beating until smooth. Add eggs, cinnamon, and vanilla extract. Continue beating until mixture is blended.
- Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight.
- Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
- Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
- Sprinkle remaining blueberries on top and serve with maple syrup if desired. Refrigerate leftovers.
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- In a small saucepan, combine the berries, sugar and honey. Using a vegetable peeler, peel off a 1-inch-wide strip from the orange and add it to the pan. Juice the orange and measure out 1/2 cup; if you don’t get 1/2 cup, add water until you do. If you have an empty jam jar, pour the orange juice into the jar, screw on the lid, then shake the jar vigorously so the juice washes off all the jam stuck to the inside of the jar. Pour the jam-juice into the pan (or add 1 tablespoon of jam) along with a pinch of salt and, if you like, the candied ginger and/or a few drops of flower water, blossom petals or vanilla.
- Place the pan over medium heat and bring to a bare simmer, stirring to dissolve the sugar. Once simmering at the edges, continue to cook until the berries are soft and mushy, 3 to 4 minutes more. Remove the pan from the heat and mash the berries, if necessary, with a fork or whisk until you have a mostly smooth sauce; you should have about 2 cups of sauce. Let the sauce cool while you set up your dish.
- Line a 3-cup mostly flat, round dish with a sheet of plastic wrap, leaving plenty of overhang. Arrange as much of the bread as necessary to cover the bottom and sides of the dish like a jigsaw puzzle, tearing and jamming in pieces to fit and cover it completely. Pour half the sauce and berries evenly over the bread, then cover the sauce completely with the rest of the bread, tearing and piecing it together to fit. Pour the remaining sauce and berries evenly over the bread.
- Bring the overlapping plastic wrap up and over the top of the pudding to cover, then place a plate or other flat dish that fits just inside the rim of your dish and weigh it down with a heavy can or jar. Transfer the whole set-up to the refrigerator and let it chill overnight so the sauce fully soaks into the bread.
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- Combine berries, 1/2 teaspoon sugar and 1 teaspoon cornstarch in bowl; spoon into 2 buttered (8-ounce) custard cups. Place bread cubes over berries.
- Combine 1/4 cup sugar, half & half, eggs and vanilla in bowl with whisk; mix well. Pour over bread cubes. Gently press down on bread so cubes absorb egg mixture.
- Sprinkle bread cubes with remaining sugar. Place custard cups into ungreased 9-inch baking pan. Place baking pan on oven rack; pour boiling water into pan to within 1 inch of top. Bake 45-50 minutes or until top is lightly browned. Remove custard cups from baking pan.
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