Gingerbread Peach Summer Pudding Recipes

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PEACH AND BERRY SUMMER PUDDING



Peach and Berry Summer Pudding image

Provided by Ina Garten

Categories     dessert

Time 8h35m

Yield 8 servings

Number Of Ingredients 11

1 pint fresh strawberries, hulled and sliced
1 1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
1 pound peaches, peeled and 1/2-inch diced
2 tablespoons framboise (raspberry brandy)
1 loaf brioche or egg bread (1 to 1 1/2 pounds)
Whipped Cream, for serving (recipe follows)
1 cup cold heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
  • Slice the bread into 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
  • Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight.
  • Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.

GINGERBREAD BREAD PUDDING



Gingerbread Bread Pudding image

When I was a child I would hear fantastic stories from my grandparents of the gingerbread houses back in Germany. My love for gingerbread and the centuries-old tradition of celebrating with it led to my modern take on bread pudding.

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

Cooking spray
4 cups 1-inch-cubed store-bought gingerbread
2 cups 1-inch-cubed panettone
2 large eggs
2 1/2 cups whole milk
1/2 cup maple syrup
3/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/2 teaspoon vanilla paste
3/4 cup golden raisins
1/4 cup pear eau de vie
2 cups whipped cream

Steps:

  • Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
  • Add the cubed gingerbread and panettone to a large bowl and set aside. In another large bowl, whisk together the eggs, milk, syrup, cinnamon, salt, vanilla and raisins. Slowly stir in the eau de vie. Pour the liquid over the bread mixture and toss to coat thoroughly.
  • Pour the gingerbread mixture into the prepared pan, making sure to press down and form an even layer. Bake until a utensil inserted in the middle comes out clean, about 45 minutes.
  • Remove from the oven and let cool for 10 minutes. Spoon onto a serving dish and garnish with a dollop of whipped cream.

GINGERBREAD-PEACH SUMMER PUDDING



Gingerbread-Peach Summer Pudding image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 2h45m

Yield Six servings

Number Of Ingredients 14

3/4 cup water
1/2 cup unsalted butter, at room temperature, cut into 1/4-inch pieces
3/4 cup molasses
2 eggs, at room temperature
2 1/2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 cup water
1 cup sugar
2 teaspoons minced fresh ginger
10 large peaches, each peeled, pitted and cut into 6 slices

Steps:

  • To make the gingerbread, preheat the oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan and set aside. Bring the water to a boil. Remove from the heat and whisk in the butter until melted. Whisk in the molasses and the eggs. Sift together the flour, sugar, soda, salt, ginger and cinnamon into a large bowl. Gradually stir in the molasses mixture. Scrape the batter into the prepared pan and bake until cake springs back when touched in the center, about 1 hour. Let cool. (Gingerbread can be baked 1 day ahead.)
  • Meanwhile, to make the topping, combine the water, sugar and ginger in a medium saucepan. Bring to a boil, lower the heat and simmer for 2 minutes. Let stand at least 30 minutes; strain.
  • Cut the gingerbread in half, reserving half for another use. (It can be wrapped tightly and frozen.) Slice the half into 8 pieces, about 3/8 inch thick. Arrange the gingerbread slices in a 7 1/2-by-11 1/2-inch shallow baking dish in a single or slightly overlapping layer. Brush with about 1/4 cup of the ginger syrup, especially around the edges.
  • Place the peaches in a large bowl and toss with the remaining syrup. Spread the peaches, with their syrup, over the gingerbread. Cover with aluminum foil. Bake until the peaches are very soft but not mushy, about 45 minutes to 1 1/2 hours, depending on the ripeness of the fruit. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 800, UnsaturatedFat 6 grams, Carbohydrate 156 grams, Fat 18 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 776 milligrams, Sugar 112 grams, TransFat 1 gram

SUMMER PUDDING WITH BLACKBERRIES AND PEACHES



Summer Pudding With Blackberries and Peaches image

Constructed from layers of soft, spongy sliced bread and tons of juicy, just-cooked fruit, this British dessert gets an update with a layer of barely sweetened whipped cream. It is the best thing since, well, sliced bread. Think of it as somewhere between a layer cake (where you don't have to bake any cake) and a tiramisù (where the coffee and chocolate is replaced by burst berries and juicy peaches). While the assembly should be a relaxed, messy affair, just be sure to adequately soak the bread so it reads as custardy, not dry.

Provided by Alison Roman

Categories     custards and puddings, dessert

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 9

2 pounds/900 grams peaches or nectarines (about 5), pitted and sliced 1-inch thick
2/3 cup/140 grams granulated sugar, plus more for serving
1 tablespoon finely grated ginger (optional)
1 1/2 pounds/680 grams blackberries or raspberries, plus an extra handful for garnish
2 cups/480 milliliters heavy cream
1/4 cup/35 grams confectioners' sugar
1 cup/240 grams labneh, mascarpone or full-fat Greek yogurt
1 loaf brioche, pain de mie or Pullman bread (about 1 1/4 pounds), crusts removed, bread sliced 1-inch thick
Pinch of kosher salt

Steps:

  • Combine peaches, 1/3 cup sugar and the ginger, if using, in a medium pot over medium heat. Bring to a simmer and cook, swirling occasionally, until the peaches have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl; set aside to cool completely.
  • Without rinsing out the pot (there's no need), combine the berries and remaining 1/3 cup sugar. Bring to a simmer and cook, swirling occasionally, until the berries have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl, separate from the peaches; set aside to cool completely.
  • Meanwhile, using an electric mixer or a whisk, beat cream and confectioners' sugar until spreadable, pillowy, medium peaks form, 3 to 4 minutes. Whisk in labneh until well blended.
  • Line a 9-inch springform cake pan with plastic wrap so that there is ample overhang. (A regular cake pan will also work; just make sure it has high sides or you might need to make the pudding in two vessels.)
  • Place one layer of sliced bread on the bottom. Cut the bread to fit as needed to make sure there is an even layer with no obvious gaps (aesthetics don't matter here, as it'll be covered up).
  • Spoon 1/3 of the berry juices onto the bread to thoroughly soak, followed by half of the berries themselves. Spoon 1/3 of the peach juices onto the bread and berries, followed by half of the peaches themselves.
  • Spread 1/3 of the cream mixture onto the fruit and top with another layer of bread, making sure to fill any obvious gaps with bread that's cut to fit. Top bread with another 1/3 of the berry juices and all of the remaining berries, followed by 1/3 of the peach juices and all of the remaining peaches. Top with 1/3 of the cream mixture, setting the remaining cream mixture aside in the refrigerator.
  • Place another layer of bread on top, making sure to fill any obvious gaps, especially around the edges, with bread that's cut to fit. Spoon remaining 1/3 of the blackberry and peach juices on top, making sure to stain the entire surface. Place a piece of plastic wrap on top and then place a plate on top of the plastic. Rest a heavy can (or another medium-sized, relatively heavy, food-safe object) on top to lightly compress the whole shebang. Refrigerate for at least four hours.
  • When you're ready to serve, crush a handful of berries with a sprinkling of sugar; let sit for a few minutes. Remove springform sides and plastic wrap. (If using a regular cake pan, lift the pudding out by the excess plastic and transfer the entire pudding to a plate, platter or cake stand, removing plastic wrap.)
  • Take the remaining heavy cream mixture and top the pudding, swirling in the crushed berries to create streaks and swirls. Slice (or spoon) the pudding and serve. Pudding can be assembled three days ahead, stored tightly wrapped and refrigerated.

EASY APPLE GINGERBREAD PUDDING



Easy Apple Gingerbread Pudding image

Comfort food to keep you warm. Serve with some cream, custard or even ice cream. I like a dollop of whipped cream with mine!!

Provided by Jen T

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

3 -4 apples
1/2 cup sugar
1/3 cup water
1 teaspoon ginger
1 cup flour
1/3 cup sugar
1 teaspoon baking soda
1/2 cup water
2 ounces butter
1/2 cup golden syrup

Steps:

  • Peel and slice apples into an ovenproof dish.
  • Sprinkle over the sugar and water.
  • Place in oven at 350'F/180'C while preparing the topping.
  • TOPPING:.
  • Sift flour, ginger and soda into a bowl.
  • Add sugar.
  • Heat butter and golden syrup and mix into dry ingredients.
  • Pour over hot apples and bake for 30-45minutes.
  • Serve warm.

SELF-SAUCING STICKY GINGERBREAD PUDDING



Self-saucing sticky gingerbread pudding image

Tuck into a bowl of this comforting sticky gingerbread pudding with a large scoop of vanilla ice cream - it's a crowd-pleasing end to any meal

Provided by Esther Clark

Categories     Dessert

Time 1h10m

Number Of Ingredients 12

100g salted butter, melted, plus extra for the dish
250g self-raising flour
1 tsp baking powder
2 tbsp ground ginger
1 tsp ground cinnamon
100g dark muscovado sugar
200g light muscovado sugar
250ml whole milk
3 eggs, beaten
vanilla ice cream, to serve
2 tbsp golden syrup
4 tbsp treacle

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter a 23 x 25cm ovenproof baking dish. Whisk the flour, baking powder, spices, dark muscovado and half the light muscovado sugar in a bowl until well combined.
  • Whisk the butter, milk and eggs together in a large jar. Make a well in the dry ingredients, then pour the wet ingredients into it. Whisk everything together until just combined. Pour the mixture into the prepared dish. Mix the remaining muscovado sugar with the golden syrup, treacle and 300ml boiling water. Pour all over the batter and bake for 40-50 mins. Serve warm in bowls with vanilla ice cream.

Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium

POACHED PEARS WITH GINGERBREAD



Poached Pears with Gingerbread image

Try this gingerbread cake -- it's flavors are perfect for the holidays.

Provided by Martha Stewart

Categories     Cake Recipes

Number Of Ingredients 27

1 cup (2 sticks) unsalted butter, room temperature, plus more for the pan
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/4 cups all-purpose flour
Confectioners' sugar, for dusting
3 medium firm pears, such as Anjou, Bartlett, or Bosc
1 bottle (750 ml) robust red wine, such as Cabernet Sauvignon, Cabernet Franc, or Merlot
1/2 cup sugar
1 vanilla bean, cut in half lengthwise
1 whole cinnamon stick
Peel from 1 orange
Peel from 1 lemon
2 whole cloves
1 star anise
1 whole bay leaf
1 cup heavy cream
2 tablespoons confectioners' sugar
1/4 teaspoon ground cinnamon

Steps:

  • Heat oven to 350 degrees. Butter a 8 3/4-by-4 1/4-by-2 3/4-inch loaf pan, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until light and fluffy, 2 to 4 minutes. Add vanilla, and mix. Add eggs, one at a time, mixing well after each addition.
  • In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt, and flour. Gradually add flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth the top with a spatula.
  • Bake until a cake tester inserted into the middle comes out clean, 50 to 55 minutes. Transfer to a wire rack to cool completely. Run a knife between the cake and the pan, and invert onto a serving platter.
  • Using a paring knife, make a trough in the center of the cake: Insert knife halfway into the cake, and cut a rectangle, leaving a 3/4-inch border all around. Insert a serrated knife through one long side of the cake, intersecting the cut made by the paring knife through the top. Cut bottom of the trough, being careful not to cut through the shorter sides or all the way through the cake. Lift out trough, and reserve for snacking. Cover cake with plastic until ready to assemble.
  • Peel pears, and place in a medium saucepan. Add remaining ingredients and just enough water to cover pears.
  • Set saucepan over high heat, and bring to a boil. Reduce to a simmer, and cook, stirring gently, over medium-low heat until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
  • Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in red-wine syrup in an airtight container until ready to assemble dessert.
  • Place heavy cream, sugar, and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form. Cover with plastic, and refrigerate until ready to use.
  • Slice poached pears in half, and remove the cores with a melon baller. Unwrap cake, and dust with confectioners' sugar. Stand halved pears in the trough of the cake. Drizzle 2 tablespoons red-wine syrup over the tops. Serve cake with additional syrup, and dollop each portion with cinnamon whipped cream.

SUMMER PEACH PUDDING DESSERT



Summer Peach Pudding Dessert image

Very light baked summer dessert. I've always asked for my mom to make this many times as I was growing up.

Provided by TheDancingCook

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 cups sliced fresh peaches or 1 (20 ounce) can canned peaches, drained
3/4 cup sugar
3/4 cup flour
1/4 teaspoon salt
1/2 cup melted margarine
2 teaspoons baking powder
3/4 cup milk

Steps:

  • Preheat oven at 350 degrees.
  • Spread peaches in a well greased 13x9 baking dish.
  • Blend flour, sugar, baking powder and salt.
  • Add milk, beating until a batter forms.
  • Pour over peaches.
  • Drizzle margarine over top of mixture.
  • Bake at 350 degrees for 40 minutes.
  • Let cool and refrigerate about 4 hours prior to serving.

Nutrition Facts : Calories 248.4, Fat 12.4, SaturatedFat 2.5, Cholesterol 3.2, Sodium 307.9, Carbohydrate 33.2, Fiber 1, Sugar 22.3, Protein 2.5

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