PORCHES BREAD PUDDING WITH ALMOND SAUCE
MY FAMILY & I LOVE LOVE THIS ESPECIALLY ON SUNDAY DINNER.
Provided by JOYCE TERRELL @ioke
Categories Puddings
Number Of Ingredients 12
Steps:
- Whisk eggs until light colored. whisk in the sugar. Add half-and-half and vanilla,and mix well.
- Pour into lightly greased pyrex pan. Tears 4 to 6 pieces and drop into pudding mixture. Lightly press rolls into mixture.
- Bake at 350 degrees for 45 minutes or until set. let cool for about 10 minutes. Top with almond sauce.
LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE
Steps:
- Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
- Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
- Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
- Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
- Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
- Preheat the oven to 325 degrees F.
- Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
- Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
- Combine amaretto and cornstarch, stirring until smooth.
- Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.
GRANDMOTHER'S BREAD PUDDING WITH LEMON SAUCE
Comforting is the best way to describe this lovely, flavorful bread pudding. And the drizzle of tangy lemon sauce offers a little zing!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 11g fat (6g saturated fat), Cholesterol 140mg cholesterol, Sodium 244mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.
ALMOND BREAD PUDDING
I played with a recipe from my mom, and the result has been popular with all of our customers at the Washington House in Sellersville.-Deb Mathie, Sellersville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- Cut croissants into 1/2-in. pieces; place in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes. Dot with almond paste; sprinkle with almonds (dish will be full). , Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, in a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. , Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10-15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve with bread pudding.
Nutrition Facts : Calories 531 calories, Fat 24g fat (12g saturated fat), Cholesterol 179mg cholesterol, Sodium 240mg sodium, Carbohydrate 72g carbohydrate (59g sugars, Fiber 1g fiber), Protein 9g protein.
ALMOND BREAD PUDDING WITH SALTED CARAMEL SAUCE
Provided by Alison Roman
Categories Milk/Cream Egg Dessert Bake Christmas Almond Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 27
Steps:
- For almond butter:
- Preheat oven to 350°F. Spread out almonds on a rimmed baking sheet; toast, tossing halfway through, until beginning to brown, 12-15 minutes. Let cool.
- Transfer cooled almonds to a food processor. Add butter, almond extract, if using, and salt, and process until mixture is the texture of coarsely ground peanut butter. Set aside.
- For caramel sauce:
- Whisk sugar, cream of tartar, and 3 tablespoons water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Cook, without stirring, until mixture begins to caramelize in spots. Using a heatproof spatula, stir mixture to ensure even caramelization. Cook, stirring occasionally, until mixture is the color of honey, 10-12 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.
- Remove caramel from heat; carefully whisk in butter (mixture will bubble vigorously), then cream and salt. Let cool slightly in pan, then pour into a small bowl. DO AHEAD: Caramel sauce can be made 2 weeks ahead. Let cool completely, cover, and chill. Rewarm before using.
- For pudding and assembly:
- Combine half-and-half and cream in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer over medium-high heat; remove from heat.
- Whisk egg yolks, eggs, sugar, and salt in a medium bowl to blend. Gradually whisk hot cream mixture into egg mixture. Cover custard with plastic wrap and let stand for 30 minutes for flavors to meld. Strain custard into a large bowl; discard vanilla bean.
- Preheat oven to 350°F. Butter cake pan; set aside. Using biscuit cutter, cut out circles from each slice of bread, reserving scraps. Arrange bread scraps in pan in an even layer and press lightly to compact.
- Spread each bread round with almond butter (you will have a little left over; save to spread on toast for breakfast). Place all but 1 bread round almond butter side down in pan (on top of scraps), overlapping slightly to create a shingled circle. Place the last round in the center (bread will come about 3/4"-1" above rim of pan).
- Pour custard evenly over bread. Sprinkle with almonds and raw sugar.
- Place cake pan in a large roasting pan. Pour hot water into roasting pan to come halfway up the sides of cake pan. Cover roasting pan with foil, tenting slightly in center if needed to avoid touching bread.
- Bake pudding until top no longer jiggles but center is not quite set, 25-30 minutes. Remove foil from pan and increase oven temperature to 375°F. Bake pudding until custard is set in the center and top is golden brown and crisp, about 25 minutes longer.
- Remove cake pan from roasting pan. Let cool slightly. Dust pudding with powdered sugar. Slice into wedges. Place on plates, drizzle caramel sauce over and top with a dollop of crème fraîche.
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
ALMOND BREAD PUDDING
Make and share this Almond Bread Pudding recipe from Food.com.
Provided by pattikay in L.A.
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place raisins in a small bowl with the rum and allow to soak.
- Remove the crusts from the bread. Determine how much bread you will need by lining the sides bottom and top of a 8 or 9 inch loaf pan and use all the butter to coat both sides of the slices of bread.
- Line the sides and bottom with the buttered bread slices and set aside the slices that will go on top.
- Pour the milk into a small saucepan and heat it over low heat till you see steam rising when it is stirred - do not boil.
- While the milk is heating (keep an eye on it!), put the eggs and 4 T of sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms ribbons on the beaters when lifted (about 2-3 minutes).
- With the mixer at low speed, slowly add the hot milk. When about half of the milk has been incorporated, you can add the rest more quickly.
- Place the almonds and remaining 3 T sugar in a food processor and pulse until the reach the consistency of coarsely ground black pepper. Mix the almond mixture into the custard.
- Pour the custard into the bread lined loaf pan, holding back about 1/2 cup.
- If the loaf pan fills to the top and you have more than 1/2 cup custard left, it is probably because it is too foamy. Let it stand a bit till it settles.
- Take the raisins that have been soaking in the rum and distribute them over the custard in the loaf pan. Save the rum that is left over.
- Preheat the oven to 325.
- Cover the top of the filled loaf pan with the remaining buttered bread slices and pour the rest of the custard over the layer of bread.
- Let stand for about 15 minutes so that the bread becomes well soaked.
- Place the bread pudding on the middle rack of the preheated oven and bake till it looks firm with the pan is jiggled, about 40 minutes.
- Remove it from the oven and allow it to cool for about 45 minutes to 1 hour.
- Once the pudding is cool enough to handle, flip it over onto a flat serving platter. The pudding should unmold easily so that you can remove the loaf pan.
- Serve either chilled or at room temperature.
- Cut into 1/2 inch slices and sprinkle each serving with a few drops of the left over rum used to soak the raisins.
- This can be made up to 5 days ahead and stored in the refrigerator.
Nutrition Facts : Calories 370.4, Fat 17.5, SaturatedFat 5.8, Cholesterol 124.1, Sodium 384.4, Carbohydrate 41.7, Fiber 2.8, Sugar 19, Protein 10.5
CHOCOLATE ALMOND BREAD PUDDING
A slight twist on the traditional bread pudding. Almond flavor adds a really nice aroma.
Provided by raisedoncoffee
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
- Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
- Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 46.5 g, Cholesterol 136.5 mg, Fat 11.2 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 5 g, Sodium 264.4 mg, Sugar 29.4 g
ALMOND BREAD PUDDING WITH STRAWBERRY CARAMEL SAUCE
Make and share this Almond Bread Pudding With Strawberry Caramel Sauce recipe from Food.com.
Provided by lauralie41
Categories Dessert
Time 1h40m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Cut croissants into 1/2 inch pieces and place into a greased 13x9 inch baking dish.
- In medium mixing bowl, beat eggs, milk, sugar, and both extracts. Pour mixture over croissants and set aside for 10 minutes.
- Dot with almond paste and sprinkle almonds on top croissants. The baking dish will be full so handle carefully and place in 350 degree oven. Bake for 35 to 40 minutes or until inserted knife in center comes out clean.
- While this is baking prepare Strawberry Caramel Sauce. Over medium heat in heavy saucepan cook sugar and stir with wooden spoon. Continue cooking and stirring until sugar is melted and a deep amber color, approximately 20 minutes. Stir in one cup of cream and the mixture will bubble. Add remaining cream and cook 10 to 15 minutes or until caramelized sugar is completely dissolved. Remove pan from heat and stir in strawberries. Serve over bread pudding.
Nutrition Facts : Calories 659.5, Fat 30.6, SaturatedFat 15.2, Cholesterol 223, Sodium 323.7, Carbohydrate 87.9, Fiber 1.8, Sugar 72.5, Protein 11.1
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