MAPLE PECAN BREAD PUDDING
This maple pecan bread pudding is made with challah bread, infused with maple and vanilla flavors and drizzled with maple cream sauce.
Provided by Recipe adapted from America's Test Kitchen.
Categories Dessert
Time 1h35m
Number Of Ingredients 10
Steps:
- Whisk the egg yolks with the sugar and vanilla in a large bowl.
- Whisk in the maple syrup, the cream and the milk.
- Add the bread cubes to the custard, cover and let soak for 30 minutes in the fridge.
- Heat the oven to 325 degrees F.
- Carefully stir in the pecans, then transfer the soaked bread cubes along with any remaining custard into the baking pan(s).**
- Bake the bread pudding until no liquid remains in the center when you push down on the surface (about 50 minutes, regardless of which type and size of pan you use). Let cool a bit.
- Combine cream and maple syrup in a saucepan, bring to a low simmer and stir continuously with a wooden spoon on medium-low heat until thickened (10 to 15 minutes). Let cool, then refrigerate.
- Serve the bread pudding warm and pour the cold maple cream sauce on it right before serving.***
Nutrition Facts : Calories 854 kcal, Carbohydrate 96.6 g, Protein 13.1 g, Fat 48.4 g, SaturatedFat 17.3 g, Cholesterol 316 mg, Sodium 122 mg, Fiber 4.1 g, Sugar 69.6 g, ServingSize 1 serving
MAPLE-PECAN BREAD PUDDING
This is a maple treat worth serving for breakfast or dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Butter a 2-quart baking dish and set aside. Arrange bread on two large rimmed baking sheets; bake until dry (but not browned), about 15 minutes. Let cool.
- Meanwhile, in a large bowl, whisk together half-and-half, eggs, syrup, vanilla, and salt. Add bread to custard and toss. In prepared dish, stand slices upright in rows, pressing on each row to compact it. Pour any remaining custard in bowl over top and let stand 10 minutes.
- Sprinkle bread pudding with pecans and bake until center is hot and most of custard is absorbed, about 30 minutes. Let cool slightly. Serve with maple syrup and cream, if desired.
Nutrition Facts : Calories 287 g, Fat 14 g, Fiber 1 g, Protein 7 g
PRALINE FRENCH TOAST BREAD PUDDING
Provided by Alan Rosen
Categories Egg Breakfast Brunch Dessert Bake Pecan Chill Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 generous servings
Number Of Ingredients 14
Steps:
- 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
- 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
- 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
- 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.
CREAMY MAPLE BREAD PUDDING
This old-fashioned bread pudding,with the essence of maple, is the perfect end to a simple supper. Just about any kind of bread will do, but brioche, panettone, croissants or good white bread, along with anything nutty and/or grainy, is especially good.
Provided by Annacia
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.
- Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
- Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts and sugar. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes-the pudding will sink as it sits; that's OK. Serve immediately, or reheat before serving.
Nutrition Facts : Calories 232.7, Fat 12.4, SaturatedFat 6.9, Cholesterol 121.5, Sodium 209.1, Carbohydrate 25.8, Fiber 0.4, Sugar 15.9, Protein 5.1
BREAD PUDDING WITH PRALINE SAUCE
This is a wonderful family recipe I often make at Thanksgiving and Christmas.
Provided by Leah Little
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h25m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
- Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
- Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
- Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 68.2 g, Cholesterol 102.8 mg, Fat 27.8 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 329.2 mg, Sugar 50.3 g
PECAN PRALINE FRENCH TOAST PUDDING
We combined French toast, bread pudding and the flavor of sweet pecan pralines for one indulgent breakfast casserole. Even better, this French toast pudding starts with a genius shortcut: Pillsbury™ Cinnamon Rolls with Original Icing.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray cookie sheets with cooking spray. Bake cinnamon rolls as directed for faster bake method, refrigerating icing containers for later use. Remove rolls from cookie sheets to cooling rack. Cool completely, at least 30 minutes. Reduce oven temperature to 375°F.
- Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In medium bowl, mix brown sugar, pecans, butter, cinnamon, nutmeg and salt.
- In medium bowl, beat eggs, whipping cream and vanilla. Cut or tear each cinnamon roll into 6 pieces, and arrange evenly in baking dish. Pour egg mixture over torn cinnamon rolls; lightly press pieces down to absorb some of the liquid. Let stand 10 minutes.
- Sprinkle brown sugar mixture evenly over cinnamon rolls. Bake 25 to 30 minutes or until puffed and deep golden brown and knife inserted in center comes out clean. Let stand 15 minutes.
- In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until thin enough to drizzle. Drizzle over top of pudding.
Nutrition Facts : Calories 510, Carbohydrate 52 g, Cholesterol 135 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Servings, Sodium 600 mg, Sugar 32 g, TransFat 1/2 g
MAPLE-PECAN PRALINE TOPPED FRENCH TOAST BREAD PUDDING
Whenever I make a loaf of gluten free bread, I can't seem to eat all of it before it goes stale or moldy. While I could slice and freeze half, I prefer to use it for bread pudding, stuffing, meatloaf, etc. This is an excellent use for bread that is too hard and stale to eat. I would not make it from fresh squishy bread, as I think it would probably dissolve in the egg custard. The original recipe, Debbie Tate's "Make Ahead French Toast" at allrecipes, suggests 8 slices of French bread. I would assume that sourdough, old hard sandwich rolls, etc. would also work beautifully. This morning I used the last quarter loaf of bread made from Bob's Red Mill GF Homemade Wonderful Bread Mix. I would be happy to serve this for company, or Christmas morning. It is *extremely* rich - most people will be too full to finish off two helpings.
Provided by Lelandra
Categories Dessert
Time 9h15m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- The night before you want to eat this, grease a baking dish. I use a 9x9 glass baking pan (2 qt) so that the resulting product will be coffee cake height. If you use a 9x13 pan, you won't need to bake it on a cookie sheet to catch drippings (or clean the oven afterwards), but will have a flatter casserole. Cube the bread and spread it evenly in the pan. In a medium bowl, whisk together the custard (eggs, milk, half-and-half and vanilla). Pour over the bread cubes, cover with plastic wrap and refrigerate overnight/8 hours.
- The next morning, preheat the oven to 350 degrees F (175 degrees C). In a small bowl (I use the pyrex 4-cup measuring cup I used to melt the butter in the microwave), combine the topping ingredients (melted butter, brown sugar, syrup and pecans). Spoon topping over bread and custard mixture. In the 9x9 pan, it will cover the custard completely.
- Bake in preheated oven until golden, about 40 minutes. Bake it on top of a cookie sheet if you are using a 9x9 pan or you will have melted butter spattered all over the bottom of your oven afterwards.
- When you take it out of the oven, the butter will still be bubbling. Let it rest at least 5 minutes, and it will be reabsorbed into the casserole, and you will have a nice crunchy topped casserole that holds together when cut into.
MAPLE AND PECAN BREAD PUDDING
Provided by Première Moisson
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven at 325 °F (160 °C).Cut the bread into ¾ in. (2 cm) cubes and spread on a baking tray.Place tray in oven and allow to dry for 15 minutes.In a bowl, beat together all the ingredients except the butter.Add bread cubes and let sit for 1 h.Preheat oven to 350 °F (180 °C).Generously butter a 20 cm x 30 cm (8 po x 12 in.) baking dish.Add bread cube mixture, pressing it down.Bake for 25 to 35 minutes until deep golden.Suggestion:Serve as is, with maple syrup, fruit coulis or caramel.
MAPLE BREAD PUDDING
Simple to put together, this comforting dessert has a pleasant maple flavor and aroma. My mouth is watering as I write.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk the eggs, milk, syrup and butter; stir in bread cubes., Transfer to a well-greased 1-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep kettle; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a knife inserted in the center comes out clean, adding water to pan as needed., Let stand for 5 minutes before unmolding onto a serving plate; serve warm with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 392 calories, Fat 13g fat (6g saturated fat), Cholesterol 147mg cholesterol, Sodium 302mg sodium, Carbohydrate 62g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.
VERMONT MAPLE BREAD PUDDING WITH WALNUT PRALINE
Categories Milk/Cream Egg Nut Brunch Dessert Bake Walnut Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- For praline:
- Spray rimmed baking sheet with nonstick spray. Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Stir in nuts. Quickly spread nuts on prepared sheet. Cool. Chop praline into small pieces. (Can be made 1 day ahead. Store in airtight container at room temperature.)
- For bread pudding:
- Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend. Add brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.
- Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Transfer bread mixture to prepared dish. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly. Cut into 6 to 8 pieces. Place 1 piece pudding on each plate. Place scoop of ice cream atop pudding, drizzle with maple syrup, sprinkle with praline, and serve.
BREAKFAST PRALINE BREAD PUDDING
Baked French toast inspired this simple make-ahead dish that's perfect for a large holiday meal in the morning. It also travels well. - Erin Furby, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the first eight ingredients until blended. Stir in bread. Transfer to a greased 13x9-in. baking dish. Sprinkle with pecans and brown sugar; drizzle with butter. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-50 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts :
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