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
WHITE CHOCOLATE-CHERRY BREAD PUDDING
Looks fancy, but is easy to make? Sign us up. This dessert - a genius way to use old buns or rolls - is jazzed up with white chocolate and cherries is a sure winner with decadence to spare. Everyone will love this so much, you'll wish you'd made a double-batch.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Combine dried cherries, juice and 2 tablespoons sugar in a saucepan and bring to a boil. Reduce heat and stir a minute or two until sugar dissolves.
- Remove from heat and set aside. (Note: If you use Grand Marnier instead, combine cherries and liqueur in a bowl, cover and allow to sit overnight to soak.)
- Heat oven to 350 degrees F.
- In a saucepan, combine white chocolate, half & half, milk and sugar, heating over medium heat about 5 to 7 minutes, stirring until chocolate melts and is thoroughly combined.
- Add cinnamon and nutmeg and reduce heat to simmer.
- Stir a little of the hot mixture into the beaten eggs and stir well to temper the eggs. Slowly add the tempered eggs into the white-chocolate mixture and stir to combine.
- Drain cherries and reserve the liquid.
- Butter a 9x9-inch baking pan or 8 ramekins.
- Place half the cubed buns in the pan or ramekins, top with half of the cherries. Follow with the rest of the cubed buns and the remaining cherries.
- Ladle the white chocolate liquid over the bread and cherries. Press down slightly to make sure the liquid soaks into the bread thoroughly.
- Bake for 30 to 40 minutes or until a knife inserted into the center comes away clean. Remove from oven and allow to rest for 10 minutes.
- Make topping by combining creme fraiche, confectioner's sugar and 1 to 2 tablespoons of the reserved cherry liquid, stirring well.
- Top the bread pudding with the creme and serve warm.
Nutrition Facts : Calories 810.6 calories, Carbohydrate 107.6 g, Cholesterol 189.9 mg, Fat 38.4 g, Fiber 2 g, Protein 18.5 g, SaturatedFat 21.1 g, Sodium 325.1 mg, Sugar 42.1 g
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,
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.
BREAD PUDDING WITH SHERRY SAUCE
Steps:
- Bring 1/2 cup Sherry to boil in a heavy small saucepan. Add currants. Remove from heat. Cover and let stand 15 minutes to plump.
- Preheat oven to 325 degrees F. Butter an 8 inch square glass baking dish. Whisk milk, sugar, eggs, yolks, vanilla and cinnamon in large bowl. Arrange half of bread on bottom of prepared dish. Spoon Sherry and currants over. Arrange remaining bread over. Pour egg mixture over all. Let stand 15 minutes, pressing bread into egg mixture occasionally. Bake pudding until puffed and golden, about 1 hour 15 minutes. Transfer to rack.
- Bring half and half to a simmer in heavy medium saucepan. Whisk yolks, sugar and cornstarch in medium bowl. Gradually whisk in hot half and half. Return mixture to same saucepan. Stir over medium heat until mixture thickens and leaves path on back of spoon, about 3 minutes. Strain into bowl. Stir in Sherry. Serve pudding warm with warm sauce.
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
WHITE CHOCOLATE AND CHERRY BREAD PUDDING
Make and share this White Chocolate and Cherry Bread Pudding recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F
- In large mixing bowl, toss together baguette slices, white chocolate, and dried cherries. Set aside.
- In second large mixing bowl, stir together sugar, cinnamon, and nutmeg.
- Measure out 1/4 cup of mixture into small bowl and set aside.
- In third large mixing bowl, whisk together eggs, cream, milk, and vanilla.
- Whisk egg mixture into larger bowl of sugar mixture, then pour over bread-chocolate mixture and stir to combine.
- Pour batter into 9- by 13- by 2-inch baking pan and sprinkle with remaining 1/4 cup sugar mixture.
- Scatter butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes.
- Remove from oven and spread cherry jelly evenly over top. Serve warm or at room temperature.
- Cook's note: Bread pudding can be baked 1 day ahead, chilled, and reheated in 350°F oven until heated through, about 20 minutes.
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
WHITE CHOCOLATE AND CHERRY BREAD PUDDING
Provided by Kent Rathbun
Categories Milk/Cream Chocolate Egg Fruit Dessert Christmas Thanksgiving Cherry Fall Winter Jam or Jelly
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- In large mixing bowl, toss together baguette slices, white chocolate, and dried cherries. Set aside.
- In second large mixing bowl, stir together sugar, cinnamon, and nutmeg. Measure out 1/4 cup of mixture into small bowl and set aside.
- In third large mixing bowl, whisk together eggs, cream, milk, and vanilla. Whisk egg mixture into larger bowl of sugar mixture, then pour over bread-chocolate mixture and stir to combine.
- Pour batter into 9- by 13- by 2-inch baking pan and sprinkle with remaining 1/4 cup sugar mixture. Scatter butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes. Remove from oven and spread cherry jelly evenly over top. Serve warm or at room temperature.
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.
BREAD PUDDING WITH CHERRIES
My mom would make bread pudding and have it coming out of the oven warm for us after school. This is a great use for leftover rustic bread.
Provided by Puppies777
Categories Cherries
Time 2h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a 1 qt saucepan over high heat, bring dried cherries and 3/4 cup water to boiling. Reduce heat to low; cover and simmer 10 minutes or until cherries are tender. Grease a shallow 3 qt casserole.
- In a large bowl with wire whisk; mix milk, half -and-half, brown sugar, vanilla extract, eggs, and cinnamon until well blended. Drain cherries, add any liquid to the egg mixture. Put cherries aside. Add bread slices to the egg mixture and let soak for 10 minutes, turning slices for even soaking.
- Preheat oven to 350 degrees. Arrange enough bread slices in bottom of casserole, in one layer, pushing slices together, to cover bottom. Sprinkle 2/3 cherries over bread in casserole. Arrange remaining bread, overlapping slices to fit, on top. Scatter last 1/3 of the cherries on top. Pour any egg mixture remaining in bowl over bread in casserole. Sprinkle with cinnamon sugar.
- Bake bread pudding 1 hour and 30 minutes or until knife inserted in center comes out clean, covering loosely with foil during last 10 - 15 minutes of baking if top browns too quickly. Sprinkle with confectioners' sugar. Serve warm with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 263.7, Fat 9, SaturatedFat 4.4, Cholesterol 124.7, Sodium 260.1, Carbohydrate 35.8, Fiber 1.2, Sugar 19.3, Protein 9.7
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.
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