CHERRY BREAD PUDDING
This is inspired by a recipe by the French baker Jacquy Pfeiffer, whose French Pastry School in Chicago is the only school of its kind in the country. Jacquy's recipe, called a bettelmann, is a traditional Alsatian dish made with day-old brioche. This version, made with regular or whole-wheat bread, is not as rich.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cut the bread into 3/4-inch squares. Combine the milk and vanilla and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
- Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the pitted cherries in the dish.
- Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon, kirsch if using, and honey.
- In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
- Bake 40 minutes, until puffed and golden brown. Serve warm.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 101 milligrams, Sugar 19 grams, TransFat 0 grams
CHERRY BREAD PUDDING
Not only is bread pudding a great use of leftover bread, it's rich, satisfying, and delicious comfort food. The juice from the baked cherries makes this a very moist, tender, and sweet bread pudding. Good served with a scoop of ice cream or a dollop of whipped cream.
Provided by lutzflcat
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h10m
Yield 6
Number Of Ingredients 10
Steps:
- Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.
- Grease an 8x8-inch baking dish or spray with cooking spray.
- Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
- Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 40.3 g, Cholesterol 138.1 mg, Fat 12.6 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 4.4 g, Sodium 345.1 mg, Sugar 18.8 g
CHERRY UPSIDE-DOWN BREAD PUDDING
I've always loved bread pudding, and I enjoy fixing this for my family on a chilly day. You could use a different flavor of pie filling and omit the chocolate chips to make a completely different dessert. It's always delicious! -Ronna Farley, Rockville, Maryland
Provided by Taste of Home
Categories Desserts
Time 3h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside., Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl cream butter and sugar until crumbly. Add 1 egg at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker., Cook, covered, on low until set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.
Nutrition Facts : Calories 393 calories, Fat 15g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 305mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.
BOURBON-SOAKED CHERRY BREAD PUDDING WITH VANILLA GLAZE
Steps:
- Preheat the oven to 375 degrees F and position a rack in the center of the oven. Grease a 2-quart baking dish with butter and set aside.
- In a large bowl, combine the cubed bread, sugar, eggs, cinnamon, vanilla, salt, melted butter and milk; mix thoroughly, then transfer to the prepared baking dish. Pour in the bourbon, and gently fold in the cherries.
- Place in the oven and bake until puffed and golden brown on top, about 45 minutes. Set aside and let cool completely.
- Pour the vanilla glaze over the bread pudding and serve.
- Place the confectioner's sugar in a medium bowl. Gradually whisk in the melted butter, vanilla and bourbon until completely combined and smooth. Taste for bourbon; add as needed.
CHOCOLATE CHERRY BREAD PUDDING
I am a big fan of never wasting things, so of course when I have old bread around I don't wanna waste it. So I'm always playing around with different bread pudding recipes. You can't go wrong with chocolate and cherries.
Provided by Marc Murphy
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the pudding: Preheat the oven to 350 degrees F.
- In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
- In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
- Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
- Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
- Place ramekins on a baking sheet and bake for 30 minutes.
- For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.
BAKED CHERRY PUDDING
Our mother's recipes pleased all six of her children. One of my brothers was especially fond of her cherry pudding. Every time he came home, Mom would bake this cake-like treat. Now, I surprise him with it whenever he visits me.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine 2/3 cup sugar, flour, baking powder and salt. Stir in milk. Spread into a greased 11x7-in. baking dish; set aside., In a small saucepan, combine the cherries, butter and remaining sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Spoon over crust. Bake at 350° for 30-35 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 376 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 221mg sodium, Carbohydrate 86g carbohydrate (68g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY WHITE BREAD PUDDING RECIPE - (4.1/5)
Provided by á-39535
Number Of Ingredients 10
Steps:
- Layer bread cubes and pie filling in a 9x13 baking pan. Mix remaining ingredients except the cinnamon and pour over bread and cherry layer. Sprinkle with cinnamon and bake at 350 20-25 minutes or until golden brown. Allow to cool about 10 minutes before cutting and top with whipped topping before serving,
CHERRY BREAD PUDDING
Steps:
- Place the cherries in a nonreactive saucepan and sprinkle with the sugar. Let stand for 30 minutes, stirring often. Stir in the water, place over medium-high heat and bring to a boil. Reduce heat and simmer gently for 10 to 15 minutes. Remove from heat and let cool.
- Stir in lemon juice. Refrigerate until cold.
- Preheat broiler. Lightly butter a 9-inch nonreactive skillet, preferably one that would be attractive to serve from. Brush 1 side of each bread slice with butter and place, buttered side up, in the skillet, slightly overlapping, in 1 layer. Set under broiler to lightly toast the bread. Cool completely.
- Strain the cherries, reserving the juice. Ladle the cherry juice over the bread and make sure that all of the bread is completely saturated with juice. Scatter the cherries over the top. Place the skillet over medium heat and bring the juices to a boil. Cover with foil and cook for 5 minutes. Remove from heat and let the pudding cool to room temperature in the pan. Sprinkle the top with confectioners' sugar and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 6 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 39 milligrams, Sugar 42 grams, TransFat 0 grams
WARM CHERRY BREAD PUDDING
Categories Fruit Dessert Bake Christmas Valentine's Day Cherry Winter Anniversary Ramekin Bon Appétit
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Using 3-inch-diameter round cookie cutter, cut round from each bread slice and arrange on baking sheet. Toast bread rounds in oven until golden brown, about 5 minutes. Reduce oven temperature to 350°F.
- Bring cream, milk, and sugar to simmer in heavy large saucepan, stirring to dissolve sugar. Whisk eggs in large bowl to blend. Gradually whisk hot cream mixture into eggs. Whisk in rum and vanilla.
- Butter eight 1 1/4-cup soufflé dishes; arrange on rimmed baking sheet. Place 1 bread round in bottom of each dish. Top each with 1 heaping tablespoon dried cherries. Top cherries in each dish with another bread round. Top each with another heaping tablespoon dried cherries. Top cherries in each dish with third bread slice. Divide custard among dishes, using about 3/4 cup for each. Let stand 30 minutes, pressing down on bread occasionally. (Can be made 4 hours ahead. Cover and refrigerate.)
- Bake bread puddings until tops are puffed and brown, about 35 minutes. Remove from oven; cool 10 minutes. Serve warm with caramel sauce.
CHERRY BREAD PUDDING
Make and share this Cherry Bread Pudding recipe from Food.com.
Provided by MsSally
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In 2-quart saucepan over high heat, heat dried cherries and 3/4 cup water to boiling. Reduce heat to low; cover and simmer 10 minutes or until cherries are tender.
- Meanwhile, grease shallow 3-quart casserole. Cut bread into 1-inch-thick slices.
- In very large bowl, with wire whisk or fork, mix milk, brown sugar, vanilla extract, cinnamon, egg whites, and eggs until well blended. Drain cherries, adding any liquid to egg mixture. Set cherries aside. Add bread slices to egg mixture; let soak 10 minutes, carefully turning slices occasionally for even soaking.
- Preheat oven to 350 degrees F. Arrange enough bread slices in bottom of casserole, in one layer, pushing slices together, to cover bottom. Sprinkle all but 1/4 cup cherries over bread in casserole. Arrange remaining bread, overlapping slices to fit, on top. Pour any egg mixture remaining in bowl over bread in casserole.
- Bake bread pudding 1 hour and 30 minutes or until knife inserted in center comes out clean, covering loosely with foil during last 10 to 15 minutes of baking if top of pudding begins to brown too quickly. Top with remaining cherries. Sprinkle with confectioners' sugar if you like. Serve warm. Or, refrigerate to serve cold later.
Nutrition Facts : Calories 215.7, Fat 3.3, SaturatedFat 1.2, Cholesterol 6.4, Sodium 281.9, Carbohydrate 35.5, Fiber 1.1, Sugar 21, Protein 10.5
APPLE AND DRIED CHERRY CUSTARD BREAD PUDDING
Provided by Nancy Oakes
Categories Dairy Egg Fruit Nut Dessert Bake Apple Cherry Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. Blend first 6 ingredients in large bowl. Add bread; toss. Let soak 1 hour, tossing occasionally.
- Meanwhile, butter 12-inch-diameter ovenproof skillet with 2 1/2-inch-high sides. Arrange apple wedges in concentric circles in skillet, covering completely. Cover with foil; bake 20 minutes.
- Meanwhile, combine cherries and Armagnac in small saucepan. Simmer over medium heat 3 minutes. Remove from heat. Combine 1/2 cup butter, sugar, and salt in medium saucepan and stir over medium-high heat until caramel is smooth, about 2 minutes. Whisk Armagnac from cherries into caramel. Whisk applesauce into caramel. Pour over apples; cover skillet with foil again. Bake 20 minutes. Sprinkle cherries over; top with bread mixture. Cover skillet with foil; place on rimmed baking sheet. Bake 20 minutes. Sprinkle with toffee bits and almonds. Dot with remaining 2 tablespoons butter. Bake uncovered until top is deep brown and puffed, about 20 minutes. Serve warm.
CHOCOLATE-CHERRY BREAD PUDDING
This recipe is from Southern Living's ultimate chocolate recipe booklet. Every now and then, when I'm in the middle of a choc-o-tack, I make something out of this book. Once, I made this bread pudding (more of a bread)and it was sooo good but alas, gone so quickly. It's very moist and I like it with a little whipped cream and a maraschino cherry on top! The Southern Living booklet said that this dessert got their highest rating due to the juicy cherries and triple chocolate flavor. MmmMMMMMmmmm.......
Provided by Caryn Dalton
Categories Dessert
Time 1h25m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Drain the jar of cherries but reserve 1 TB of the cherry juice. Chop the cherries coarsely. The first time I made this I used a food processor and got them too fine. More chunky is definately better.
- In a large bowl, combine 1 TB of cherry juice, eggs and next 4 ingredients and stir will.
- Preheat oven to 350 degrees.
- Add the bread cubes and let stand for 15 minutes on the counter, stirring occasionally. After 15 minutes, stir in the chocolate chips and cherries.
- Spoon this mixture into a greased 9 inch square pan (I used a bread pan with good results) and bake, uncovered for 50-60 minutes or until set.
- Garnish, if you want to, with whipped cream and maraschino cherries.
- Cook time includes 15 minutes soaking time for french bread cubes.
Nutrition Facts : Calories 589.2, Fat 17.6, SaturatedFat 9.3, Cholesterol 91.4, Sodium 621.9, Carbohydrate 94.6, Fiber 5.7, Sugar 45.7, Protein 13.6
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