CHERRY BREAD PUDDING
Not only is bread pudding a great use of leftover bread, it's rich, satisfying, and delicious comfort food. The juice from the baked cherries makes this a very moist, tender, and sweet bread pudding. Good served with a scoop of ice cream or a dollop of whipped cream.
Provided by lutzflcat
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h10m
Yield 6
Number Of Ingredients 10
Steps:
- Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.
- Grease an 8x8-inch baking dish or spray with cooking spray.
- Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
- Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 40.3 g, Cholesterol 138.1 mg, Fat 12.6 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 4.4 g, Sodium 345.1 mg, Sugar 18.8 g
BAKED CHERRY PUDDING
Our mother's recipes pleased all six of her children. One of my brothers was especially fond of her cherry pudding. Every time he came home, Mom would bake this cake-like treat. Now, I surprise him with it whenever he visits me.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine 2/3 cup sugar, flour, baking powder and salt. Stir in milk. Spread into a greased 11x7-in. baking dish; set aside., In a small saucepan, combine the cherries, butter and remaining sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Spoon over crust. Bake at 350° for 30-35 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 376 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 221mg sodium, Carbohydrate 86g carbohydrate (68g sugars, Fiber 1g fiber), Protein 4g protein.
MIRJ'S EASY CHERRY PUDDING
This is really a very easy dessert that tastes great, especially served warm with vanilla ice cream. I've done it with all sorts of canned fruit, comes out perfect every time!
Provided by Mirj2338
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Melt the margarine and pour into a Pyrex baking dish, about 8 inches square.
- You can also melt this directly into the Pyrex dish in the microwave.
- Mix the flour, sugar, baking powder and water.
- Pour this on top of the melted margarine.
- DO NOT MIX!
- Pour the cherries and their syrup on top of this batter.
- DO NOT MIX!
- Bake in a 350 degree F oven for 1 hour.
- The cherries will sink to the bottom, the crust will rise to the top.
- Serve warm with vanilla ice cream or whipped cream.
- I've also done this with canned plum (depitted first), canned fruit cocktail, canned blueberries.
- It's so simple and tastes great!
Nutrition Facts : Calories 120.5, Fat 3.9, SaturatedFat 0.8, Sodium 105.8, Carbohydrate 20.7, Fiber 0.3, Sugar 12.5, Protein 1.1
MINTED CHERRY SUMMER PUDDING
Provided by Claire Robinson
Categories dessert
Time 9h10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Line a 6-cup glass bowl or a deep serving dish with a large piece of plastic wrap to cover the bottom and sides of the bowl. This will make it easy to unmold the pudding. Remove the crusts from the brioche and cut it into about 1-inch thick slices. Arrange the bread slices in the prepared bowl, cutting as necessary, to cover the bottom and sides. You should have some leftover slices.
- In a heavy bottomed saucepan, over medium heat, combine the cherries, sugar, 1 3/4 bunches of fresh mint sprigs, water and pinch of salt and bring to a boil. Reduce the heat and simmer until the berries begin to soften and release their juices, about 20 minutes.
- Spoon about half of the cherry mixture into the prepared bowl. Put a layer of brioche slices on top of the cherries and press down gently. Spoon more of the cherry mixture over the brioche layer. Reserve a little of the cherry liquid for the sauce. Look at the brioche slices at the bottom of the bowl they should be nicely colored with the liquid but not too saturated or too wet. Next, cover with the last layer of brioche slices and add more of the cherry mixture. If you run out of brioche slices, you can always use your crust trimmings.
- Tightly wrap the whole pudding and bowl with plastic wrap and put a plate, smaller than the top of the bowl, on top of the pudding to weigh it down. Put a heavy weight on top of the plate to compress further, such as heavy canned goods or even an iron skillet. Refrigerate for 8 to 12 hours.
- Simmer the reserved cherry liquid in a small saucepan over low heat. Reduce the liquid by half, then discard the mint sprigs, cool down and store in the refrigerator until ready to serve.
- When ready to serve, whip the cream in a large bowl until soft peaks form, then add a teaspoon of the reduced cherry syrup. Whip to incorporate. Unmold the pudding onto a serving plate. Brush some of the syrup over the pudding to add a nice sheen. Cut into wedges and serve with dollops of the flavored whipped cream. Drizzle some of the syrup over each serving and a garnish a fresh mint sprig. You can even put a fresh cherry on top if you have the urge!
CHERRY PUDDING
Steps:
- Preheat oven to 350 degrees. Grease an 8-inch square-baking pan. Combine flour, brown sugar, baking powder, and salt in a medium bowl. Add milk, shortening, egg, and vanilla; stir just until combined. Fold in cherries and pour into greased pan. Bake 25 to 30 minutes or until center springs back when lightly pressed. Cool 15 minutes. Cut into 6 rectangles and serve warm from pan with warm milk to pour over it, if desired.
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