Fresno Pudding Recipes

FRENCH QUARTER BREAD PUDDING

French Quarter Bread Pudding image

Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!

Provided by SANTACRUZ

Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 (1 pound) loaf French bread
½ cup chopped pecans
½ cup unsalted butter, melted
3 eggs
1 cup half-and-half cream
1 ¼ cups milk
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup white sugar
1 teaspoon vanilla extract
¼ cup golden raisins

Steps:

Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
Bake in preheated oven for 60 minutes, until golden. Serve warm.

Nutrition Facts : Calories 505.3 calories, Carbohydrate 63.6 g, Cholesterol 114.5 mg, Fat 23.6 g, Fiber 2.2 g, Protein 11.9 g, SaturatedFat 11.3 g, Sodium 420.3 mg, Sugar 28.8 g

FRENCH BREAD PUDDING

French Bread Pudding image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 cup sugar
8 Tbs. butter, softened (1 stick)
5 eggs, beaten
1 pint heavy cream (2 cups)
dash of cinnamon
1 Tbs. vanilla extract
1/4-cup raisins
12 slices of fresh or stale French bread, 1-inch thick
1 cup sugar
1 cup heavy cream or canned evaporated milk
1 cinnamon stick or dash of ground cinnamon
1 Tbs. unsalted butter or margarine
1/2-tsp. cornstarch
1 Tbs. bourbon
1/4-cup additional water

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.

CARAMEL DUMPLING PUDDING

Caramel Dumpling Pudding image

I found this recipe handwritten into an old cookbook of my mom's, who was born in 1897. We like to eat this old-fashioned dessert warm, topped with cream, ice cream or whipped cream. -Marianne Ryan, Lyons, Colorado

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 cup water
3/4 cup packed brown sugar, divided
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch each nutmeg and salt
1/4 cup evaporated milk
1/2 cup raisins
1/4 cup chopped walnuts
Ice cream

Steps:

In a small saucepan over medium heat, bring water and 1/2 cup brown sugar to a boil. Remove from the heat; stir in butter and vanilla until butter is melted. Pour into a greased 1-qt. baking dish; set aside., In a large bowl, combine the flour, baking powder, nutmeg, salt and milk just until blended. Stir in the remaining brown sugar. Fold in raisins and walnuts. Drop by spoonfuls over sauce. , Bake, uncovered, at 350° for 30 minutes or until bubbly and golden brown. Spoon into dishes. Serve with ice cream.

Nutrition Facts : Calories 723 calories, Fat 17g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 298mg sodium, Carbohydrate 138g carbohydrate (107g sugars, Fiber 3g fiber), Protein 10g protein.

FRENCH PUDDING

French Pudding image

Make and share this French Pudding recipe from Food.com.

Provided by Emilee G.

Categories Dessert

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) box vanilla wafers
1/2 cup margarine
1 3/4 cups powdered sugar
2 eggs, beaten
1 (20 ounce) can crushed pineapple, undrained
1 (8 ounce) carton whipping cream
2 tablespoons granulated sugar
1 cup chopped pecans

Steps:

Line a 9x13-inch glass dish with vanilla wafers.
Melt margarine in a saucepan; add powdered sugar.
Beat eggs into margarine mixture gradually; pour over wafers.
Spread pineapple over sauce.
Whip cream and sweeten with granulated sugar to taste; spread over pineapple layer.
Sprinkle with pecans; chill for several hours.

Nutrition Facts : Calories 535.8, Fat 33, SaturatedFat 9.5, Cholesterol 73.4, Sodium 233.9, Carbohydrate 58.9, Fiber 2.2, Sugar 31.8, Protein 4.5

FRESNO PUDDING

Fresno Pudding image

Found this recipe some time ago on a food blog, dont remember where (wish I did). Anyways, finally got to make it this weekend and wow was it so good. It is so juicy. The sauce goes to the bottom of the pan while cooking and the cake will be floating above it. Best served warm and topped with the sauce left in the pan. Be sure to soak your raisins in water for a few minutes to plump them up so they dont have to absorb the moisture from the cake.

Provided by Sassy in da South

Categories Dessert

Time 55m

Yield 9 serving(s)

Number Of Ingredients 9

Ingredients

1 cup flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup raisins
1/2 cup milk
2 cups water
1 cup brown sugar, packed
2 tablespoons butter

Steps:

Mix flour, white sugar, baking powder, salt and raisins.
Stir in 1/2 cup milk, just until batter is moistened. Spread batter in a greased 9" x 9" square baking dish.
In microwave, heat 2 cups water, 1 cup brown sugar and 2 tbsp butter. Stir and pour gently over batter.
Bake at 350 degrees for 35 to 40 minutes. When it comes out of the oven, the cake is floating on the sauce. Cut and serve the cake then spoon some sauce over top. Serve warm.

Nutrition Facts : Calories 279.9, Fat 3.3, SaturatedFat 2, Cholesterol 8.7, Sodium 162.6, Carbohydrate 62.8, Fiber 1, Sugar 47.9, Protein 2.4

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