BREAD PUDDING RECIPE - (4.3/5)
Provided by jab120638
Number Of Ingredients 8
Steps:
- Vanilla Cream Sauce 1/2 cup light brown sugar 1 tablespoon all-purpose flour 1 pinch ground cinnamon 1 egg 2 tablespoons butter, melted 1 1/4 cups whole milk 1 pinch salt 1 tablespoon vanilla extract * NOTE: I use Pepperidge Farm Hearty White Farmhouse bread but you can use a Brioche or any dense bread you like. For instructions on how to make this and other delicious recipes, visit my blog at.... http://www.welcome-home-blog.net/2014/02/bread-pudding-with-vanilla-cream-sauce.html
BREAD PUDDING CUPS WITH BOURBON SAUCE
Steps:
- For the bread pudding cups: Preheat the oven to 350 degrees F. Prepare a muffin tin with paper liners and spray the liners with nonstick cooking spray. (Alternatively, spray the insides of twelve 2-ounce ramekins with nonstick spray.)
- In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs. Add in the pecans, butter and bread and stir to coat. Let the mixture sit for 10 minutes.
- Carefully fill the muffin tins about two-thirds of the way up with the bread pudding mixture. Cook until the puddings set, about 25 minutes.
- For the bourbon sauce: In the meantime, add the cider, bourbon, brown sugar, butter, lemon juice and salt to a saucepan over medium heat and bring to a simmer. Simmer until the sauce reduces by one-half, about 10 minutes.
- Remove the bread puddings from the oven and let cool for 10 minutes. While still warm, use a skewer to poke a few holes into each pudding and pour in a couple of tablespoons of sauce. Serve immediately.
FRENCH BREAD PUDDING
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch square pan 1-3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up the liquid. Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread). Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil. Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done, custard should be soft, not firm.
- BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine in a sauce pan. Bring to a boil. Add cornstarch mixed with 1/4-cup water. Cook, stirring, until sauce is clear. Remove from heat and stir in whiskey.
FARMHOUSE PUDDING
This layered and steamed meat pudding is also known as Wellingborough Hough and Dough Cake - 'hough' being another name for shin of beef.
Provided by MarieRynr
Categories Meat
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the meat and onion together. Heat the oil in a frying pan and fry the meat mixture until brown, then stir in the carrots, parsley and flour.
- Gradually add the stock and cook, stirring, until the mixture is thick and boiling. Season to taste.
- Grease a 2 pint pudding basin. Roll out the pastry on a lightly floured surface and cut a circle that will fit the bottom of the basin. Place a layer of meat ove this, then add another circle of pastry, continuing to fill the basin with alternate layers, finishing with a circle of pastry.
- Cover the pudding with greaseproof paper and kitchen foil and seal. Put in a large pot and fill pot with hot water to come up half way up the sides. Put the cover on the pot and steam the pudding for 1 to 1 1/2 hours, topping up the water when necessary.
- Serve direct from the basin with boiled potatoes and a green vegetable.
Nutrition Facts : Calories 837.4, Fat 50, SaturatedFat 13.6, Cholesterol 49.9, Sodium 942.4, Carbohydrate 63.5, Fiber 6.1, Sugar 4.6, Protein 32.5
FARMHOUSE BREAD
My family likes to have bread with lots of meals. This lovely loaf is loaded with nutritious grains so we can indulge in slice after slice.-Judy Cook, Branson, Missouri
Provided by Taste of Home
Time 1h
Yield 3 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, oil, honey, oats, whole wheat flour, cornmeal, salt and 2 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 96 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
FARMHOUSE CHEESE AND CARAWAY SODA BREAD PUDDINGS
Consider this recipe a double whammy. Not only do you end up with a dreamy, cheesy bread pudding, but you also get the recipe for an excellent loaf of Irish soda bread.
Provided by Ruth Cousineau
Categories Bread Cheese Appetizer Side Bake St. Patrick's Day Cheddar Parmesan Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Make soda bread:
- Preheat oven to 375°F with rack in middle.
- Whisk together flour, baking soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.
- Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
- Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.
- Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.
- Make puddings:
- Preheat oven to 350°F with rack in middle. Butter ramekins or baking dish.
- Cut enough bread into 1-inch cubes to measure 3 3/4 cups (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).
- Whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in cheese and spoon over bread in ramekins or baking dish. Let stand 10 minutes.
- Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.
- Bake until just set and a knife inserted in center comes out clean, about 35 minutes.
- Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.
FARMHOUSE BREAD
Make and share this Farmhouse Bread recipe from Food.com.
Provided by TammieV
Categories Yeast Breads
Time 2h25m
Yield 4 loaves
Number Of Ingredients 7
Steps:
- Dissolve yeast and 1 cup warm water in a large mixing bowl. Let rest 10-15 minutes.
- Add salt, sugar, shortening and 3 1/3 cups warm water.
- Gradually mix in 10 cups of flour. Add up to 2 more cups until dough is no longer sticky.
- Knead for 10 minutes. Cover the bowl and let rise for 1 hour until dough doubles in size.
- Punch down dough, form into 4 loaves, place into loaf pans and let rise again until double in size(about an hour).
- Place in preheated oven at 375 degrees and bake until golden brown (about 35 Minutes).
- This recipe also works well halfed.
- For whole wheat bread, substitute 4 cups of whole wheat flour mixed with 6 to 8 cups of white flour.
- I cool slice and freeze the extra laoves for later.
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