BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
GUAVA PUDDING
Individual fruit puddings made with guava juice, another good source of lycopene, are topped with yogurt and heart-beneficial almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Whisk cornstarch and 1/4 cup guava juice in a bowl until smooth; set aside.
- Bring the remaining 4 cups guava juice and the sugar to a boil in a medium saucepan, stirring until sugar has dissolved. Reduce heat. Stir in cornstarch mixture; simmer, stirring occasionally, until mixture is thick enough to coat the back of a wooden spoon, 4 to 5 minutes. Stir in lemon juice.
- Pour mixture through a fine sieve into a bowl; discard solids. Divide among six 6-ounce ramekins or bowls. Refrigerate puddings, uncovered, 30 minutes. Cover loosely with plastic wrap, and refrigerate until set, at least 3 hours (up to 3 days).
- To serve, top each pudding with 1 tablespoon each yogurt and almonds.
Nutrition Facts : Calories 195 g, Cholesterol 1 g, Fiber 2 g, Protein 2 g, Sodium 16 g
LOIS' BREAD PUDDING
An easy bread pudding recipe!
Provided by Julie62
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 3
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Stir brown sugar, butter, and cinnamon together in a bowl; add bread cubes and toss to coat. Transfer bread cubes mixture to prepared baking dish.
- Whisk milk and eggs together in another bowl; pour over bread cubes mixture.
- Bake in the preheated oven until golden and set, about 45 minutes.
Nutrition Facts : Calories 542.3 calories, Carbohydrate 73.3 g, Cholesterol 177.7 mg, Fat 23 g, Fiber 1 g, Protein 12.5 g, SaturatedFat 13 g, Sodium 474.2 mg, Sugar 56.3 g
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GUAVA AND CHEESE BREAD PUDDING | FOOD & WINE
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Category Bread PuddingTotal Time 12 hrs 35 mins
- Preheat the oven to 375F. Butter a 3-quart metal or ceramic baking dish. In a large bowl, whisk the eggs and sugar together until smooth. Whisk in the melted butter until combined, then add the vanilla, salt, cinnamon, and nutmeg and whisk again, making sure there are no clumps of spices. Whisk in the condensed milk and then the evaporated milk until the custard is smooth.
- Add bread cubes to the custard and press with hands to submerge and to ensure every cube is coated in custard. Set aside.
- While the bread absorbs the custard, prepare the caramel: In a small saucepan, stir together sugar and water until the mixture resembles wet sand. Heat over medium until the caramel is golden amber, 8 to 10 minutes. (Do not move the pan until the caramel is a very light amber color.) If the sides on the pan are starting to dry out, use a pastry brush dipped in some water to dissolve the crystals. Immediately pour the caramel into the prepared dish, tilting the pan to spread the caramel evenly across the bottom.
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PUERTO RICAN GUAVA BREAD PUDDING RECIPE | MYRECIPES
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4/5 (1)Calories 208 per servingServings 12
- To prepare pudding, combine first 4 ingredients in a large bowl; stir well with a whisk. Add sugar, rum, cinnamon, ginger, and nutmeg. Add bread to milk mixture in bowl; toss gently to coat. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover and chill 1 hour.
- Place baking dish in a roasting pan; add hot water to pan to a depth of 1 inch. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center of pudding comes out clean. Let stand 15 minutes.
- To prepare sauce, combine 1/4 cup water, juice, and guava paste in a small saucepan over low heat. Cook 10 minutes or until paste is melted, stirring frequently. Remove from heat; stir in the remaining 1/2 cup water. Serve with pudding.
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