Microwave Peach Apricot Bread Pudding Recipes

EASY MICROWAVE SPONGE PUDDING

Steps:

• In a bowl cream the Butter and Sugar together untill smooth.
• Add in the Eggs, and beat quickly so that it does not curdle (You could add a tbsp of flour at this point - if you are worried about it curdling).
• Once the Eggs are combined, add in all of the Flour, and combine together, try to get as much air in the mixture as possible.
• Grease a separate bowl with a little butter. In the bottom of the bowl put in your topping, (eg - Jam).
• Once the Jam is in the bottom, add the sponge mixture on top of the Jam and level out slightly.
• Cover with cling film or a plate and microwave for about 6-8 minutes (Time may vary on individual microwaves - so if you think it needs more time dont worry - you cant over cook the sponge - just be carefull if you have used chocolate spread this can burn)
• Once cooked remove the cling film or plate (be carefull it will be hot). Place a large plate over the top of the bowl - holding the bowl and plate together - flip the bowl upside down and the sponge should land on the plate. Take the bowl off, cut into 4 and serve with custard.

APRICOT BREAD PUDDING

Steps:

• In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
• In a large mixing bowl combine bread pieces, apricots, and currants.
• Place in a greased 2 quart rectangular baking dish.
• Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
• In a small bowl, stir together 2 Tbsps.
• sugar, and cardamom.
• Sprinkle over top of pudding.
• Dot with butter or margarine.
• Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
• Serve warm with maple syrup, if desired.

MY PEACH BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
• Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
• Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
• Pour batter into prepared casserole dish.
• Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.

APRICOT BREAD PUDDING

Steps:

• Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
• Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
• In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
• Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
• Bake 40 minutes, until puffed and golden brown. Serve warm.

MICROWAVE BREAD PUDDING

Steps:

• In a large microwave-safe bowl, combine the cream, chocolate chips, cream cheese, sugar and butter. Cover and microwave on high for 2-3 minutes or until chips are melted; stir until smooth. Add the bread cubes; toss to coat., Place half of the bread mixture in a greased 8-in. square microwave-safe dish. Sprinkle with peanut butter cups; top with the remaining bread mixture. Microwave, uncovered, on high for 1-1/2 minutes or until peanut butter cups are melted. Serve warm.

PEAR BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
• In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt.
• Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
• Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full.
• Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.

MICROWAVE PEACH & APRICOT BREAD PUDDING

Steps:

• Cut 6 slices of bread into squares approx.
• 1 inch x 1 inch.
• Place in large casserole dish, with sultanas.
• Using a can opener, open fruit can approx 1 cm on either side of lid.
• Drain liquid into jug.
• Open rest of can.
• Roughly chop fruit while in can and add to the bread.
• Toss through.
• Pour a little of the juice over bread to slightly moisten.
• Cut remaining 2 slices of bread into quarters, spread with jam.
• Place over top of mixture.
• Beat Eggs, add milk, vanilla, and sugar.
• Pour over bread mixture making sure every piece of bread is moistenned.
• Stand for 5 minutes, or until bread is quite moist.
• Sprinkle with cinnamon.
• Microwave on Medium-High for 12 minutes.
• Stand for 5 minutes.
• Microwave on High for 5 minutes.
• Stand for 5 minutes.
• Microwave on Medium High for 10 minutes.
• Stand until cool enough to serve.
• Tip- Is nice served cold for breakfast with a little evaporated skim milk, or low-fat yoghurt.
• Variations- If not sweet enough for you try drizzling honey, maple syrup, or caramel topping.
• Or when making, substitute skim milk and sugar for large can (440ml) of evaporated skim milk.
• You could also try using slice stale sponge rolletes, and old sponge cake, raisin or fruit bread in place of plain bread.