Brown Sugar Pudding Recipes

BROWN-SUGAR PUDDING

Steps:

• Stir together half-and-half, brown sugar, and cornstarch in a 2- to 3-quart heavy saucepan and heat over moderate heat, stirring occasionally, until sugar is dissolved and mixture is heated through (do not let boil).
• Whisk together yolks and salt in a medium bowl until smooth, then add hot half-and-half mixture in a slow stream, whisking. Return mixture to saucepan and cook over moderate heat, whisking, until mixture just reaches a boil, then boil, whisking, 1 minute (mixture will thicken). Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter and vanilla until butter is incorporated. Set bowl in a larger bowl of ice and cold water and chill, stirring frequently, until pudding is cool, about 10 minutes.
• Beat heavy cream with sour cream in a bowl with a whisk until mixture just holds stiff peaks.
• Divide pudding among 6 small bowls, then top each serving with a generous dollop of cream.

LEMON BROWN SUGAR BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Put bread cubes into large bowl. Mix eggs, cream, brown sugar, zest and vanilla together; pour over bread. Mix well and let sit for a minimum of 15 minutes. Butter a casserole dish and pour the mixture into the casserole. Put into the top half of the oven until the center is slightly firm to the touch, about 30 minutes. Remove and serve warm, topped with whipped cream, blueberries, and powdered sugar.

BROWN SUGAR PUDDING WITH HOT BUTTERED-RUM RAISINS

Steps:

• Bring the half-and-half and cinnamon stick to a simmer in a medium saucepan over low heat. Whisk together the egg and egg yolks, sugar, cornstarch and salt in a medium bowl. While whisking constantly, slowly pour the hot half-and-half into the egg mixture. Return the mixture to the saucepan and cook over medium heat, whisking, until the mixture just reaches a boil, about 4 minutes. Continue cooking, whisking constantly, until the mixture thickens, about 1 minute more. Remove from the heat and strain through a fine-mesh sieve into a clean bowl for a super silky texture. Stir in the butter and rum.
• Pour the warm pudding into 4 ramekins or glasses. Refrigerate until set, about 2 hours.
• Bring the sugar and 3 tablespoons water to a boil in a small saucepan over medium-high heat, stirring until the sugar dissolves. Boil to thicken slightly, about 2 minutes. Add the rum and raisins and simmer to mellow the alcohol taste slightly, 2 minutes more. Remove from the heat and swirl in the butter to bring the sauce together. Keep warm.
• When ready to serve, place a dollop of sour cream on top of each pudding and spoon hot buttered-rum raisins over each one. Serve.

BROWN SUGAR AND MAPLE BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x13 baking dish with non-stick cooking spray and set aside.
• Place cubed bread in large bowl and set aside.
• In separate smaller bowl, whisk eggs, cinnamon, syrup, sugar, milk, vanilla, and salt.
• Pour egg mixture over bread and gently toss until all bread is coated.
• Pour bread into 9x13 pan and spread evenly in pan. Let bread sit for 5-10 minutes or until egg mixture has soaked through.
• Sprinkle brown sugar and walnuts on top of bread.
• Bake 40-45 minutes or until golden brown on top. Remove from oven and let cool for at least 10 minutes for easier serving.
• Top with maple syrup and enjoy!

BROWN SUGAR AND CINNAMON RICE PUDDING

Steps:

• Bring water to a boil in a saucepan. Stir rice, butter, and salt into water until the butter melts. Cover saucepan and remove from heat. Set aside until water is absorbed, about 5 minutes.
• Stir milk, brown sugar, cornstarch, and vanilla extract into the rice; bring to a simmer over medium heat while stirring; cook until the rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.

BROWN SUGAR SAUCE

Steps:

• In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
• Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
• Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

BROWN SUGAR BREAD PUDDING

Steps:

• In a small pan over low heat, melt butter with brown sugar for 5 minutes stirring occasionally. Set aside.
• In a large bowl, combine all other ingredients except bread. Mix thoroughly.
• Combine butter and sugar mixture with egg mixture, stirring constantly.
• Spray 9x13" pan and cover the bottom with the torn bread.
• Pour mixture over the bread.
• Stir together to make sure all the bread is covered.
• Bake, uncovered, at 350 degrees for 40 minutes or until the top is lightly brown.
• Serve warm. Best if cooled at least 30min.

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.