Cauliflower Bread Pudding Recipes

CAULIFLOWER BREAD PUDDING

Steps:

• Blanch the cauliflower florets in small batches in 6 quarts of salted boiling water. (1) Shock in ice water and drain well. Reserve. In a sauté pan over low heat, cook the celery, leek, and garlic in the oil until soft and translucent. Season with salt and pepper. Reserve. Preheat oven to 300. Combine the milk and heavy cream in a large bowl. Whisk in the eggs and egg yolks.
• Using a Microplane, grate the Gruyère into the bowl. Add the cauliflower and the leek-celery-garlic mixture. Fold in the cubed bread (there should be significantly more cauliflower than bread), and let sit for about 20 minutes in the refrigerator. Mix well to distribute the vegetables evenly. Season the pudding with salt, cracked black pepper, Tabasco sauce, lemon juice, and freshly grated nutmeg. Spray an 8-by-11-inch Pyrex pan with nonstick cooking spray and line with parchment.
• Spread the pudding evenly into the pan and cover with aluminum foil. Bake until just set in the center, about 30 minutes. Remove the foil, bake 10 more minutes to lightly brown the top.

BRITISH BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
• Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.

CAULIFLOWER RICE PUDDING

Steps:

• Add the cauliflower to a food processor and pulse until finely chopped. Transfer to a saucepan and add coconut cream, sugar, vanilla extract and cinnamon.
• Bring to a simmer over medium heat and let simmer about 5-7 minutes, stirring frequently.
• Add egg yolk to a small bowl and beat with a fork. Add a couple ladles of the hot cauliflower mixture into the bowl with the egg yolk and beat to combine. Then add that mixture to the saucepan and stir to combine.
• Simmer 5-10 minutes, or until thickened.
• Transfer mixture to an ice bath and let chill until cooled to room temperature, stirring occasionally.
• Transfer to a container and chill in the refrigerator for at least 3 hours before serving.
• To serve, garnish with a spoonful of coconut or almond milk, toasted almonds and blueberries.

CARAMEL BREAD PUDDING

Steps:

• Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm or cold.

MOM'S THANKSGIVING BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
• Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
• Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
• Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
• Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
• Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

CAJUN BREAD PUDDING

Steps:

• In a large saucepan, heat 4 cups of milk until warm; set aside. In a large bowl, combine the eggs, sugar, vanilla, salt and remaining milk. Gradually add warmed milk, stirring constantly. Stir in butter. Add bread cubes; let soak 10 minutes. Add cinnamon, and raisins and/or pecans if desired. , Pour into a 13x9-in. baking dish. Bake, uncovered, at 400° for 45-60 minutes or until a knife inserted in center comes out clean. , For sauce, bring water to a boil in a small saucepan. Add brown sugar; stir to dissolve. Add corn syrup. Bring to boil; cook 15-20 seconds. Remove from the heat. Stir in the pecans, vanilla, butter and salt. Cut pudding into squares and serve with sauce.