CHOCOLATE-DRIED CHERRY BREAD PUDDING
Steps:
- Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined.
- In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight.
- Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray.
- Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature.
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 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.
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
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.
STEAMED CARAMEL BREAD PUDDING
Caramel bread pudding.
Provided by Elisa Gale
Categories Bread Pudding
Time 2h45m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a small pan over medium heat. Add 1 cup sugar and stir occasionally until dissolved. Stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute caramel as sugar begins to darken. Cook to about 310 degrees F (160 degrees C) or until the sugar turns light golden brown, 5 to 10 minutes. Remove from heat immediately, as sugar will continue to darken.
- Combine bread cubes, milk, condensed milk, eggs, vanilla, 1 teaspoon sugar, cinnamon, cardamom, and coriander in a blender; puree everything together. Pour batter on top of caramel.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
- Cover bread pudding and place in the steamer; cook until a knife comes out clean, 40 to 45 minutes. Remove from the oven and cool to room temperature, 45 minutes to an hour. Cool in the refrigerator for 1 hour.
- Remove from the refrigerator and turn out onto a plate to serve.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 70 g, Cholesterol 134.9 mg, Fat 17.2 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 9.9 g, Sodium 145.8 mg, Sugar 65.1 g
CHERRY MIXED BERRY CHOCOLATE CARAMEL STREUSEL BREAD PUDDING
I modified this recipe from a costco cook book I was given by my fiancee. She was on a trip to D.C. to visit her mother and happily received it when her mother found out I was a cook, and my passion for backing. If you take the time to do the small things in this recipe like toast the nuts, and add a little extra vanilla extract to the vanilla flavored soy milk, line your metal pan with parchment paper you will be much happier with the results. The use of vanilla flavored soy milk was more about the vanilla flavor than the dietary concerns. This recipe is now turned from lite to decadent with the adding of melting caramel beads, and more mini chocolate chips in the streusel.
Provided by Rayhawk08
Categories Dessert
Time 4h
Yield 10-15 serving(s)
Number Of Ingredients 26
Steps:
- Boil 3 cups of water, add baking soda and dried berries, cherries and, raisins let soak for at least 2 hours before using preferabley over night.
- Preheat oven to 375.
- "line a 11-by-15 inch cake pan with parchment paper spray pan and paper with cooking spray.
- In a bowl whisk together eggs, sugar, spices, milk and vanilla until well blended.
- In another bowl toss bread crumbs, drained cherries,berries, and raisins' chips and nuts.
- Add egg mixture and stir well.
- Press firmly into prepared pan cover with foil.
- Bake 40-45 min until .
- Combined all the streusel ingredients in a small bowl.
- Spread over the top of of pudding and baked uncovered for another 15 minutes.
- let cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 610.6, Fat 32, SaturatedFat 12, Cholesterol 204.4, Sodium 1240.9, Carbohydrate 76.1, Fiber 4.9, Sugar 55.3, Protein 12.6
BREAD PUDDING WITH DRIED APRICOTS, DRIED CHERRIES AND CARAMEL SAUCE
Categories Dairy Fruit Dessert Bake Apricot Cherry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Combine 1 cup sugar, 2 cups water, apricots and cherries in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cover; let stand 20 minutes. Strain fruit; reserve fruit and soaking liquid separately.
- Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Gradually whisk in 1 cup reserved soaking liquid (mixture will bubble vigorously). Stir over low heat until caramel thickens slightly, about 6 minutes. Add 1 cup cream. Bring to boil and simmer until caramel thickens slightly, about 3 minutes. Remove from heat. Cool caramel sauce 30 minutes, whisking occasionally. (Can be made 1 day ahead. Cover caramel sauce and fruit separately and refrigerate.)
- Preheat oven to 350°F. Bring 2 cups cream and milk to simmer in another medium saucepan. Remove from heat. Whisk 2 cups sugar and egg yolks in large bowl to blend. Gradually whisk in warm milk mixture. Cool custard slightly. Lightly butter 13 x 9 x 2-inch glass baking dish. Arrange enough bread in single layer over bottom and up sides of prepared dish to cover completely, trimming bread to fit. Sprinkle reserved fruit over bread. Arrange remaining bread slices over fruit, trimming to fit and overlapping slightly.
- Pour custard over bread. Press bread gently to submerge into custard. Let stand until custard is absorbed, about 10 minutes. Bake until custard is set and bread is golden brown on top, about 55 minutes.
- Rewarm sauce over low heat. Serve pudding warm with sauce.
CHOCOLATE-CHERRY BREAD PUDDING
Simple burger buns become a light and luscious chocolate dessert. From Prevention® Healthy Cooking.
Categories Dessert
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Coat medium baking dish with cooking spray. Place bread cubes evenly in prepared baking dish.
- In small microwaveable bowl, combine cherries and liqueur or juice. Microwave on High 1 minute. Let stand 5 minutes, or until cherries are plump and most of liquid is absorbed.
- In large bowl, combine brown sugar, cocoa, milk, egg whites, prune puree, and vanilla. Add chocolate and cherries with any remaining liquid. Stir to mix. Pour over bread cubes. Press down lightly to make sure all bread is moistened. Let stand 15 minutes for bread to absorb liquid.
- Bake 35 to 40 minutes, or until slightly puffed and set. Remove from oven and allow to cool slightly. Sift the confectioners' sugar over pudding.
Nutrition Facts : Calories 240, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 29 g, TransFat 0 g
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.
WHITE CHOCOLATE BREAD PUDDING WITH TART CHERRY SAUCE
The flavor of this rich, scrumptious bread pudding is reminiscent of eggnog. It's served with a bright cherry sauce, which makes it so good! -Shawn Osborne, Vinton, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings (2 cups sauce).
Number Of Ingredients 12
Steps:
- In a large saucepan, bring the cherries, juice and sugar to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 5 minutes. Remove cherries with a slotted spoon; set aside. Return liquid to a boil; cook until reduced to about 3/4 cup. Return cherries to pan; cool., Place bread cubes in a greased 13x9-in. baking dish. In a large saucepan, combine the cream, white chocolate, milk, sugar, cinnamon and nutmeg. Cook and stir over medium-low heat until chocolate is melted., Stir a small amount of mixture into eggs; return all to the pan, stirring constantly. Pour mixture over bread cubes. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Serve warm with cherry sauce and chocolate curls.
Nutrition Facts : Calories 648 calories, Fat 34g fat (20g saturated fat), Cholesterol 194mg cholesterol, Sodium 341mg sodium, Carbohydrate 76g carbohydrate (50g sugars, Fiber 2g fiber), Protein 12g protein.
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
CHERRY CARAMEL BREAD PUDDING
This is easy to make. You can prepare it the night before and let it rest overnight in the refrigerator and make it fresh for breakfast or brunch or you can make it and cook it after you let it stand for 1 hour. It needs time to "soak in the egg mixture." You can substitute any day old bread for the baguette--for about 5 cups of bread pieces.
Provided by Artsy Chef
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Arrange the bread in an 8 inch square baking dish sprayed with cooking spray. Scatter the cherries on top. Using your fingers, toss the mixture so the cherries and bread pieces are mixed.
- In a large bowl or blender, whisk the eggs with the salt, caramel and milk. Heat the caramel and milk slightly if the caramel is too stiff to work with.
- Pour egg mixture over the bread in the baking dish. Be sure all pieces of bread are submerged.
- Let stand/soak for 1 hour, pressing on the bread if necessary to soak up the egg mixture.
- Bake until the custard is set and golden, about 45 minutes. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 536.1, Fat 12.5, SaturatedFat 5.2, Cholesterol 282.3, Sodium 823.2, Carbohydrate 90.7, Fiber 2.5, Sugar 0.6, Protein 18.1
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- Position a rack in the center of the oven and preheat to 350 degrees . Arrange the bread in a greased 8-inch square baking dish. Scatter the cherries on top.
- In a large bowl, whisk together the whole eggs, egg yolks and salt. In a saucepan, warm the caramel sauce and milk over medium-low heat, stirring, for about 5 minutes; whisk into the egg mixture. Pour into the baking dish and submerge the bread in the egg mixture. Let stand for 1 hour, pressing on the bread occasionally to soak up the liquid.
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