Date Bread And Butter Pudding With Easy Boozy Toffee Sauce Recipes

BREAD PUDDING WITH DATES AND ORANGE WHISKEY SAUCE

Steps:

• For the bread pudding: Preheat the oven to 350 degrees F. Spread the bread cubes on a large baking sheet and bake, stirring twice, 10 minutes. Let cool (leave the oven on).
• Butter a 2-quart square baking dish. In a large bowl, whisk together the reduced-fat milk, granulated sugar, orange peel, cardamom and eggs. Add the dry bread cubes and dates; toss to coat the bread with the egg mixture.
• Pour the egg mixture into the prepared baking dish and let sit for 10 minutes. Using a flat spatula, press the bread down into the egg mixture, then bake until a knife inserted near the center comes out clean, 45 to 50 minutes.
• For the orange whiskey sauce: Meanwhile, in a medium saucepan, combine the milk and brown sugar. In a small bowl, combine the orange juice, cornstarch and 3 tablespoons whiskey and stir together with a fork until combined. Pour into the milk mixture in the pan, scraping the bowl to get all of the cornstarch. Bring to a boil over medium-high heat, stirring constantly. Turn down to medium-low and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in the butter, salt and remaining 2 tablespoons of whiskey. Serve over the warm bread pudding.

STICKY DATE PUDDING WITH WICKED TOFFEE SAUCE- ANNABEL LANGBEIN RECIPE - (4.4/5)

Steps:

• Preheat oven to 180˚C. Grease the sides of a 25cm cake tin and line the base with baking paper. Place dates, water and baking soda in a pot large enough to hold the entire mixture and boil for 5 minutes. Remove from the heat and mash with a potato masher to break up the dates. Stir in chopped butter and mix until butter is melted. Mix in sugar and eggs then fold in flour, vanilla and ginger. Arrange pear slices in a concentric circle around the base of the tin, placing a few slices in the centre. Pour batter over the top and smooth evenly to fully cover the pears. Bake for 35-40 minutes until golden and a skewer inserted in the centre comes out clean. Stand for at least 10 minutes before turning upside down onto a serving platter and removing the baking paper. Serve with warm Wicked Toffee Sauce. This dessert keeps well for a day or two and can be frozen. Thaw and serve warm - heat it in the oven for 10 minutes or microwave it for 2-3 minutes. Wicked Toffee Sauce Place ½ cup water in a saucepan. Add 2 cups caster sugar and place over a medium heat until the sugar dissolves and comes to the boil, swirling the pot now and then. Boil without stirring until mixture turns a golden caramel colour - approximately 8-10 minutes. (Do not be tempted to stir the mixture as this could cause it to crystallise. To prevent it from crystallising, you can run a wet brush around the sides of the pot, allowing the excess water to run into the sugar mixture.) Remove from heat, add 2 cups cream and 2 tsp vanilla extract and stir until smooth. Leftover sauce can be stored in the fridge and reheated. Makes 3 cups.

RAISIN DATE BREAD PUDDING

Steps:

• In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates, raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour into a greased 13x9-in. baking dish. If desired, sprinkle top with additional sugar, cinnamon and nutmeg. Bake at 350° until golden brown and a knife inserted in the center comes out clean, about 55 minutes. If desired, serve warm with whipped cream.

OLD FASHIONED DATE PUDDING

Steps:

• In a saucepan, bring 1 cup brown sugar and water to a boil. Cook and stir for 3 minutes. Remove from the heat and add butter; set aside. In a bowl, combine the flour, baking powder, salt and remaining brown sugar. Stir in milk until smooth. add dates and walnuts., Pour hot brown sugar syrup into an 8-in. square baking dish. Spoon batter over syrup. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center of cake topping comes out clean. Serve warm with whipped cream.

BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
• Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
• Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
• Bake in the preheated oven until golden brown and set, about 30 minutes.

STICKY DATE PUDDING WITH TOFFEE SAUCE

Steps:

• Preheat oven to 180*C/375*F.
• Combine dates and baking soda in a heatproof bowl.
• Pour over 250ml of boiling water.
• Set dates aside till room temperature.
• Cream together butter and sugar in a large bowl till pale.
• Add eggs one at a time, beating until smooth.
• Fold in flour then stir in date mixture, including the water.
• Pour mixture into greased and floured 8 inch deep cake pan and bake for 30-45 minutes until cooked through; set aside for a couple of minutes before turning out.
• To make sauce, combine all ingredients over low heat, stirring until butter has melted.
• Simmer for 5 minutes.
• Serve hot!

DATE BREAD AND BUTTER PUDDING WITH EASY BOOZY TOFFEE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8-inch square ovenproof baking dish.
• Butter all bread slices.
• Set aside 4 bread slices and cut remaining 6 in half to make triangles.
• Place the 4 whole slices, buttered sides up, in dish.
• Sprinkle chopped dates over top.
• Arrange bread triangles, buttered sides up, on top to cover dates.
• Heat cream and milk in a saucepan, bringing almost to a boil.
• Meanwhile, whisk eggs, sugar and vanilla in a heatproof bowl, then pour the hot milk/cream combo on top, whisking as you go, to make a custard.
• Pour over bread and let soak for 20 minutes.
• Sprinkle brown sugar over bread.
• Place baking dish in a large roasting pan and carefully pour enough hot water into roasting pan to come halfway up side of dish.
• Bake 50-60 minutes or until golden and center is just set.
• For toffee sauce:.
• Place butter, sugar and cream in a saucepan and bring to a boil, stirring throughout.
• Boil 4 minutes or until sauce has thickened.
• Remove pan from heat, let cool 1 minute, then add brandy and sherry.
• Makes 1 3/4 cups sauce.
• Serve bread with toffee sauce and whipped cream.
• Note: Bread pudding can be made a day ahead, then reheated for about 10 minutes in a 350 degree oven until hot in center.