BLUEBERRY BREAD PUDDING
This delicious blueberry bread pudding is made with fresh blueberries. Try this recipe for tasty blueberry bread pudding -- your family will love it!
Provided by Diana Rattray
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 18
Steps:
- Gather the ingredients.
- Heat oven to 350 F. Butter an 11-by-7-inch baking dish.
- Whisk together the milk, eggs, sugar, vanilla and almond flavorings and 1/2 teaspoon of lemon zest in a large bowl.
- Add the bread and let the mixture stand for 10 to 15 minutes.
- Toss the blueberries with powdered sugar in another bowl and then fold them into the bread mixture.
- Transfer the mixture to the prepared baking dish. Set the baking dish in a larger baking or roasting pan and place it in oven.
- Add about an inch of very hot water to the large outer pan.
- Bake the bread pudding for about 50 minutes to 1 hour, or until it is firm and the top is lightly browned.
- Gather the ingredients.
- Bring the 1 1/2 cups of water to a boil in a saucepan over high heat.
- Combine the 3/4 cup of granulated sugar, cornstarch, and salt in another saucepan. Blend well.
- Pour the boiling water over the sugar mixture and place it over medium-low heat. Cook until the mixture is thickened and clear, stirring constantly.
- Stir in the lemon zest, lemon juice, and butter. Stir to blend.
- Serve the bread pudding with the lemon sauce or another sauce or topping. Vanilla sauce , blueberry sauce, or bourbon sauce are all good choices.
Nutrition Facts : Calories 382 kcal, Carbohydrate 75 g, Cholesterol 81 mg, Fiber 2 g, Protein 9 g, SaturatedFat 3 g, Sodium 295 mg, Sugar 56 g, Fat 6 g, ServingSize 8 Servings, UnsaturatedFat 0 g
BRITISH BREAD PUDDING
Bread pudding - the English variety, not to be confused with 'bread and butter pudding' - this is more like a spiced cake than a dessert.
Provided by ANNE FAIRPO
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
- Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.
Nutrition Facts : Calories 204 calories, Carbohydrate 31.5 g, Cholesterol 31.1 mg, Fat 7.2 g, Fiber 2.5 g, Protein 5.1 g, SaturatedFat 4.1 g, Sodium 174.1 mg, Sugar 17.8 g
ENGLISH -STYLE BREAD PUDDING
This is an ultra rich version on the classic English dessert. Make certain to use day-old bread for this. I used dark raisins and soaked them in a bit of cognac for this recipe, which really kicked the taste way! Although the recipe does not say to add in cinnamon, I sprinkled some on top of the bread layers, but this is only optional.
Provided by Kittencalrecipezazz
Categories Dessert
Time 47m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Prepare a 9-inch baking dish.
- For the cream custard: combine the milk and whipping cream in a large heavy-bottomed saucepan; bring to a simmer; remove from heat.
- In a bowl whisk together vanilla, egg yolks and 1 cup sugar (can use less sugar if desired) and blend well.
- Gradually whisk in hot cream mixture into yolk mixture until well combined; set aside.
- Spread 1/4 cup soft butter on bottom and sides of baking dish.
- Arrange about 1/3 of the bread slices in a single layer over bottom of prepared dish (trimming to fit).
- Sprinkle half of the raisins over bread.
- Cover with another single layer of bread slices.
- Sprinkle the remaining raisins over the bread.
- Layer with remaining bread slices (you should have three layers of bread with 2 layers of raisins).
- Pour the cream custard over the bread and let stand for about 5 minutes until custard is absorbed (about 5-6 minutes).
- Position rack to second-lowest position.
- Bake for about 20 minutes, or until custard thickens and begins to set.
- Remove from oven and set to broil.
- Sprinkle 2 tablespoons sugar over hot pudding.
- Place under broiler heat for 2 minutes, or until sugar browns (rotating dish for even browning, watch closely as sugar will burn).
- Serve warm.
Nutrition Facts : Calories 765.9, Fat 40, SaturatedFat 22.4, Cholesterol 353.9, Sodium 471, Carbohydrate 91.8, Fiber 2.5, Sugar 53.9, Protein 12.7
ENGLISH PUDDING CAKE
Steps:
- Generously grease a 2-quart glass or ceramic heat-proof bowl with nonstick cooking spray. Roll up a piece of aluminum foil to form a ring and place in the bottom of a large slow cooker.
- In a large bowl mix together the cereal, apple, flour, sugar, 1 teaspoon pumpkin pie spice and 1/2 teaspoon salt and stir to combine.
- In another bowl, whisk together the eggs, milk, butter, 1/4 cup spiced rum, and vanilla.
- Make a well in center of the dry ingredients, add the liquid ingredients then stir to combine. Put the batter into the prepared bowl, and smooth top with spatula. Cover with aluminum foil and secure with a large elastic band so water does not seep inside. Place the bowl on the foil ring placed inside the slow cooker and fill with water to come 2/3 the way up the side of the bowl. Cook on high for 4 hours or until cake is set in the center. Remove the cake from the slow cooker. When cool enough to handle invert onto a plate to unmold.
- Combine the whipped topping, remaining 2 tablespoons spiced rum and remaining 1/2 teaspoon pumpkin pie spice and mix until well incorporated.
- Serve the cake warm with a dollop of spiced whipped topping.
ENGLISH PUDDING
Provided by Food Network
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months.
- To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
- Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.
ENGLISH BREAD PUDDING
Make and share this English Bread Pudding recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak bread in water for 1/2 hour then squeeze out water and drain.
- Put in a bowl with all other ingredients, mix and put in greased tin and bake until cooked - about 45 minutes on 350 F.
Nutrition Facts : Calories 588.6, Fat 31.9, SaturatedFat 17, Cholesterol 55.7, Sodium 366.5, Carbohydrate 72.1, Fiber 4.3, Sugar 39.2, Protein 6.6
BREAD PUDDING
This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 2h
Yield Cuts into 9 squares
Number Of Ingredients 10
Steps:
- Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
- Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
- Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
- Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
- Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
- Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.
Nutrition Facts : Calories 510 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.15 milligram of sodium
OLD-FASHIONED BREAD PUDDING
This may be an old-fashioned bread pudding dessert, but good taste never goes out of style!
Provided by Justin Shepheard
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
- Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
- Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
- Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
- Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
- Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.
Nutrition Facts : Calories 443.6 calories, Carbohydrate 49.2 g, Cholesterol 186.4 mg, Fat 24.2 g, Fiber 1 g, Protein 8.8 g, SaturatedFat 13.6 g, Sodium 383.1 mg, Sugar 28.9 g
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