Cranberry And Raisin Bread Pudding With Caramel Sauce Recipes

CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.

CRANBERRY BREAD PUDDING

Steps:

• Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
• Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

CREAMY CRANBERRY BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1-inch cubes. You should have about 10 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. In a food processor pulse the berries to roughly chop them. Fold them into the soaked bread cubes carefully. Divide half the bread mixture among 20 ramekins, custard cups, or dessert cups, reserving the rest, filling them half way. Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture. Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings. Serve warm or chilled, dusted with confectioners' sugar.

CRANBERRY AND RAISIN BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Place the cranberrys, raisins and nuts in a small bowl with just enough boiling water to cover.
• Let stand a few minutes until they are plumped out and then drain.
• In a large bowl blend the bread, cranberrys, raisins and nuts.
• In a medium bowl mix the remaining ingredients together and pour it over the bread mixture and blend.
• Pour the mixture into a lightly oiled 8x12 baking dish and allow to stand for 10 minutes before placing in oven.
• Bake in a hot 350 degrees oven for 40-45 minutes.
• COOL before cutting into serving size portions.
• THE CARMAMEL SAUCE.
• It is so simple - You make the choice in how much you want to make up at a time.
• Place ingredients in a microwave safe dish and just slightly warm up until the caramel is slightly melted.
• Blend well and pour over the bread pudding servings.

BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
• Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
• Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
• Preheat oven to 350 degrees F (175 degrees C).
• Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
• Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

OLD FASHION BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Place the bread cubes in a 9 x 13 buttered glass pan.
• Sprinkle the raisins over the bread.
• Drizzle on the melted butter, do not mix into the bread cubes and raisins.
• Set this aside.
• In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
• DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
• Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
• Sprinkle the top with a grating of more nutmeg.
• Preheat the oven to 350 degrees F.
• Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
• Bake until pudding is puffy all over and golden.
• Remove to rack to cool.
• Sauce-- In a saucepot over med.
• heat, melt the butter, and brown sugar.
• Bring to a boil, and remove from the heat.
• Whisk in the salt, vanilla, and milk.
• The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.

BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.

PAIN AU CHOCOLAT BREAD PUDDING WITH CRANBERRIES AND CHOCOLATE SAUCE

Steps:

• In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
• Butter a 1 1/2-quart shallow baking dish.
• Chop chocolate. In a food processor finely chop cranberries. Arrange half of bread in one layer in baking dish and sprinkle evenly with half of chocolate and all of cranberries. Top mixture with remaining bread.
• In a bowl whisk together eggs, sugar, milk, 1/2 cup cream, vanilla, and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill pudding, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• Bake pudding in middle of oven until slightly puffed and golden, about 40 minutes.
• In a small metal bowl set over a small saucepan of barely simmering water melt remaining chocolate and whisk in remaining 1/4 cup cream and a pinch salt until combined well. Keep sauce warm, covered.
• Serve pudding warm or at room temperature with sauce.

CINNAMON-CARAMEL BREAD PUDDINGS

Steps:

• Cut bread into 3/4-inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover with plastic and place plate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.
• Stir bread mixture; let stand at room temperature 30 minutes.
• Preheat oven to 375°F. Butter sixteen 3/4-cup custard cups or ramekins; divide between 2 roasting pans. Divide bread mixture among cups. Add enough hot water to pans to come halfway up sides of cups.
• Bake puddings until puffed, edges are golden, and tester inserted into center comes out clean, about 40 minutes. DO AHEAD: Let puddings stand at room temperature up to 2 hours.
• Using electric mixer, beat remaining 1 cup cream and powdered sugar in medium bowl until peaks form. Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.