QUINCE BREAD PUDDING
This is a nice variation on that staple, bread pudding. Golden raisins can be added to the quince mixture, or the pudding can be served with a rich cranberry sauce. If you cannot find quince, you can substitute 2 large good baking apples.
Provided by submrnfamily
Categories Dessert
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Beat the eggs until creamy in a large mixing bowl.
- Add the cream, milk, honey, vanilla, and cinnamon.
- Fold in the bread cubes and mix until well coated.
- Place the mixture in the refrigerator and let sit for 1 1/2 hours.
- Remove from the refrigerator and let set at room temperature for 1/2 hour to warm.
- Preheat oven to 325 degrees.
- Peel, core, and slice the quinces.
- Place the slices in a small bowl and add the sugar and lemon juice.
- Toss until well coated.
- Add the fruit to the bread mixture and mix gently until incorporated.
- Place the mixture in a heavily buttered shallow 2 quart casserole dish.
- Gently tap until smooth on top.
- Bake for 35 minutes.
- Remove from the oven and dust with additional sugar and cinnamon.
- Bake for 10 minutes more or until the top of the pudding is golden brown and the edges are firm.
- The center of the pudding will still be very soft but will firm up after standing.
- Serve warm or at room temperature.
Nutrition Facts : Calories 523.7, Fat 34.4, SaturatedFat 20, Cholesterol 252.5, Sodium 287.6, Carbohydrate 46.3, Fiber 1.5, Sugar 24.6, Protein 8.9
QUINCE POUND CAKE
Categories Cake Fruit Ginger Dessert Bake Quince Pecan Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Cook quince:
- Peel, quarter, and core quinces. Cut quarters crosswise into 1/8-inch-thick slices. In a 3-quart heavy saucepan bring quince, water, sugar, honey, lemon juice, and cinnamon to a boil. Reduce heat and simmer mixture, stirring occasionally, 2 1/2 hours (quince will be deep pinkish orange). Drain quince in a large sieve and transfer to paper towels. Pat quince dry and cool. Chill quince, covered, at least 1 hour and up to 3 days.
- Preheat oven to 350°F. Butter and flour a 9- by 2-inch round cake pan, knocking out excess flour.
- Into a bowl sift together twice flour, cinnamon, and salt. In another bowl with an electric mixer beat together butter and sugar until combined well. Add yolk and whole eggs, 1 at a time, to butter mixture, beating well after each addition. Beat in half of flour mixture and all of cream until just combined. Add remaining flour mixture and vanilla, beating until just combined. Fold quince slices into batter until combined well and spread batter evenly in pan.
- Bake cake in middle of oven 1 1/4 hours, or until a tester comes out clean, and cool in pan on a rack 20 minutes. Turn cake out onto rack and cool completely. (Cake keeps, in an airtight container at room temperature, 4 days.)
OLD-FASHIONED BREAD PUDDING
This may be an old-fashioned bread pudding dessert, but good taste never goes out of style!
Provided by Justin Shepheard
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
- Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
- Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
- Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
- Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
- Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.
Nutrition Facts : Calories 443.6 calories, Carbohydrate 49.2 g, Cholesterol 186.4 mg, Fat 24.2 g, Fiber 1 g, Protein 8.8 g, SaturatedFat 13.6 g, Sodium 383.1 mg, Sugar 28.9 g
FRENCH QUARTER BREAD PUDDING
Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!
Provided by SANTACRUZ
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
- In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
- Bake in preheated oven for 60 minutes, until golden. Serve warm.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 63.6 g, Cholesterol 114.5 mg, Fat 23.6 g, Fiber 2.2 g, Protein 11.9 g, SaturatedFat 11.3 g, Sodium 420.3 mg, Sugar 28.8 g
EASY BREAD PUDDING
Make and share this Easy Bread Pudding recipe from Food.com.
Provided by Cloverleaf
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place bread cubes in a greased 9x9 inch baking dish.
- Combine remaining ingredients.
- Pour over bread cubes.
- Place in oven and bake at 350 degrees for 45 minutes or until knife comes out clean.
Nutrition Facts : Calories 272.1, Fat 5.6, SaturatedFat 2.7, Cholesterol 74.8, Sodium 263.9, Carbohydrate 50, Fiber 1, Sugar 34.7, Protein 6.8
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- Combine eggs, cream, milk, castor sugar and orange zest in a mixing bowl, then scrape the seeds from the vanilla pod and add these to the bowl. Whisk vigorously to combine and set aside.
- Cut the slices of brioche diagonally in half. Place one layer of brioche in the prepared dish. Scatter one third of the quince cubes over the brioche. Layer the remaining brioche slices to fit into the dish and scatter remaining quince cubes over that layer.
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- Heat the oven to 375 degrees. Arrange the quince in a single layer in a 9-by-13-inch baking dish. Drizzle the 3 tablespoons of melted butter over the quince, then sprinkle them with brown sugar. Bake the quince until tender, 45 minutes to 1 hour. Cool the quince, then cut them in a small dice. Lower the oven temperature to 350 degrees.
- Combine the milk and scraped vanilla bean with seeds. In a medium saucepan, heat the mixture to simmering, then remove the pan from the heat and let the mixture steep about 10 minutes. Remove the vanilla bean and discard.
- With a whisk, beat the egg yolks and one-half cup sugar until blended. Stir in a little of the milk mixture to temper the yolks, then add the yolks to the saucepan. Heat and stir over medium-low heat until slightly thickened, 8 to 9 minutes. Strain; set aside.
- In a heavy 9-inch skillet, melt one-fourth cup butter over medium heat. Continue to cook, whisking the butter until it turns nut brown, about 4 to 5 minutes. Toss the bread with the brown butter and toast in a 350-degree oven, about 12 to 15 minutes.
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