VERY BERRY BREAD PUDDING RECIPE
This Bread Pudding recipe is made with tender brioche bread soaked in a rich sweet custard and loaded with strawberries, raspberries and blueberries. This irresistible bread pudding is scrumptious and a great summer dessert!
Provided by Chef Kathy McDaniel
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees Fahrenheit
- Butter an 8 x 11.5 inch (2 qt) baking dish and coat it with the 1/4 cup sugar
- Trimming the berries: Rinse/clean the berries. Trim the strawberries and if they are large, cut them in half or quarters. You want all the berries to be somewhat similar in size in size.
- In a medium bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes. *See notes
- In a large mixing bowl, whisk the eggs with the sugar and vanilla. Add the heavy cream and milk and whisk until well blended.
- Place the bread cubes in a single layer inside the prepared baking dish (use a little more than half the amount of bread for this layer).
- Pour half of the custard mixture over the bread. Press lightly so the bread absorbs the custard.
- Spoon half of the berry mixture (and their juices, if any) over the custard soaked bread.
- Top the berries with the remaining bread cubes and pour the rest of the custard over it. Press lightly. Place the remaining berries on top.
- Bake for about 55 minutes to 1 hour or until set in the center. The top should look a bit golden.
- Remove from the oven and let it cool for a few minutes before serving. This will help the bread pudding set a bit so it is easier to serve.Serve with whipped cream and garnish with extra berries (optional).
Nutrition Facts : Calories 625 kcal, Carbohydrate 77 g, Protein 12 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 269 mg, Sodium 252 mg, Fiber 3 g, Sugar 54 g, ServingSize 1 serving
LEMON BREAD PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
- Grease a 9-inch-by-13-inch baking dish with butter.
- Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
- Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
- Serve warm with Bourbon Whipped Cream.
- Combine the heavy cream, sugar and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes.
LEMON BREAD PUDDING
Sweet raisins and a smooth hot lemon sauce make this bread pudding extra special. Even today, I get requests for the recipe from people who tasted this traditional dessert years ago. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins. , Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, zest and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.
Nutrition Facts :
HEAVENLY LEMON BREAD PUDDING
This bread pudding is similar to a souffle. It will, in fact, "fall" somewhat as it cools, but you won't be disappointed with its creamy tartness. This recipe is from Texas Cooking.
Provided by Miss Annie
Categories Dessert
Time 1h30m
Yield 6-7 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Butter the bottom only of a 2-quart casserole or soufflé dish.
- Combine bread cubes and lemon zest in large bowl.
- Set aside.
- Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
- Over medium heat, cook until butter melts, stirring occasionally.
- Pour over bread mixture, and toss.
- Allow to cool.
- Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
- Set aside.
- Beat egg whites in large bowl of electric mixer until stiff peaks form.
- Do not overbeat.
- Gently fold egg whites into bread mixture.
- Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
- The top of the pudding should be golden brown.
- Cool on a wire rack for 10 minutes.
- Dust with confectioner's sugar, if desired.
- Serve warm, at room temperature or chilled.
- NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.
LEMON-BLUEBERRY BREAD PUDDING
Knock their socks off with this Lemon-Blueberry Bread Pudding. This delicious Lemon-Blueberry Bread Pudding may even be better than Grandma's.
Provided by My Food and Family
Categories Fruit Desserts
Time 1h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat pudding mix and milk in large bowl with whisk 2 min. Whisk in granulated sugar, eggs, zest and juice until blended. Add bread; stir to evenly coat. Gently stir in blueberries.
- Spoon into 9-inch square baking dish sprayed with cooking spray.
- Bake 40 min. or until center is set and top is golden brown. Let stand 10 min. Sprinkle with powdered sugar just before serving; top with COOL WHIP.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 15 g, Protein 5 g
LEMON BLUEBERRY BREAD PUDDING
A sweet summery twist on old-fashioned bread pudding, this lemon blueberry bread pudding is made with brioche bread, eggs, milk, fresh blueberries, and freshly squeezed lemon juice.
Provided by Jaclyn Shimmel
Categories Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Coat an 8x8-inch baking dish with non-stick cooking spray and add cubed bread to the bottom in an even layer. Set aside.
- In a large bowl, whisk together the eggs, milk, sugar, melted butter, vanilla, and lemon juice.
- Pour the egg mixture over the brioche, pressing down with a spatula to make sure that each piece of bread is thoroughly coated.
- Sprinkle the blueberries over the top and use your spatula to gently distribute them throughout the mixture.
- Allow the dish to sit for 15-20 minutes to allow the bread to soak up the custard. Meanwhile, preheat your oven to 350°F.
- Bake for 50 minutes, or until the edges are fully set and the center is only slightly jiggly.
- Allow to cool for 10 minutes then enjoy.
Nutrition Facts : Calories 464 calories, ServingSize 1
MEYER LEMON AND BLACKBERRY BREAD PUDDING WITH MEYER LEMON WHIPPED CREAM
Steps:
- Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly.
- Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
- Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard.
- Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving. Toss the remaining 1/4 cup sugar with the blackberries. Serve bread pudding topped with macerated berries and Meyer Lemon Whipped Cream.
- Combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form.
LEMON BLUEBERRY BREAD
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.
Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST BLUEBERRY BREAD PUDDING
Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.
Provided by Chef John
Categories Everyday Cooking Special Collection Recipes New
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
- Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
- Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g
LEMON-BERRY PUDDING CAKES
These Lemon-Berry Cakes are fitting summer fare; their flavors are a sweet (and tart) nod to the season. A spoonful of whipped creme fraiche-or plain whipped cream-adds a layer of richness to the cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 6 individual cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Process 2 1/2 ounces blackberries (12 to 15 berries), 1 tablespoon lemon juice, and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside.
- Butter inner top inch of six 6-ounce ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with the flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.
- Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream; beat until whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.
- Place the ramekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.
- Bake until cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.
- Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.
BERRY BREAD PUDDING WITH BROWN SUGAR SAUCE
I created this recipe because I am always looking for a great bread pudding recipe. I sell cookware and love to cook, this is one of my favorite things to make.
Provided by JEANNIE DUCKWORTH
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.
- Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce.
- Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.
Nutrition Facts : Calories 575.2 calories, Carbohydrate 91.5 g, Cholesterol 117.7 mg, Fat 17.7 g, Fiber 2.5 g, Protein 13.5 g, SaturatedFat 9.9 g, Sodium 493.4 mg, Sugar 59.7 g
BLUEBERRY LEMON BREAD PUDDING
Make and share this Blueberry Lemon Bread Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Set oven rack in the middle position; preheat oven to 350°; coat a 13 x 9 inch ovenproof glass baking dish with cooking spray.
- Set aside a large metal pan and rack for the water bath.
- Prepare blueberries: toss blueberries with the flour; shake in sieve to remove excess flour.
- Prepare the bread: brush brioche slices with melted butter.
- Prepare the custard: Combine the milk, heavy cream, salt, nutmeg, sugar, lemon zest, lemon extract, and vanilla in a big bowl; add in eggs; beat to combine.
- Layer 6 slices of buttered brioche in baking dish; fill in spaces with extra brioche.
- Pour half the custard over brioche and sprinkle with half the berries.
- Add remaining brioche, custard, and blueberries in layers.
- Use a knife to cut 8 slits through pudding; cover top of pudding with plastic wrap and press down gently.
- Let stand 15 minutes, or until custard has moistened brioche layers; remove plastic wrap; brush with melted butter and sprinkle with sugar.
- Place baking dish on rack in large metal pan; pour hot water from a glass measuring cup into outer pan until water level rises halfway up sides of baking dish; cover with foil.
- Place carefully in oven; bake 30 minutes, checking water level periodically and replenishing if needed (do not let water bath evaporate).
- Remove foil and bake another 45 minutes, or until pudding is bubbling, topping has caramelized, and a tester comes out clean.
- Carefully remove baking dish from water bath and oven; let cool on rack 1 hour; serve warm or at room temperature.
- Store covered with a paper towel and plastic wrap in the refrigerator.
Nutrition Facts : Calories 516.2, Fat 19.9, SaturatedFat 10.8, Cholesterol 126.8, Sodium 677.7, Carbohydrate 73, Fiber 3.4, Sugar 24, Protein 11.8
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