RASPBERRY BREAD PUDDING
A delicious mouth-watering Spring Bread Pudding with a filling of fresh Raspberries and topped with an amazing warm Vanilla Cream Sauce. Each bite is better than the one before! It's a truly Heavenly Dessert and So Easy to Make.
Provided by Norine Rogers
Categories Desserts & Sweets
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat Oven to 375°. Prepare a 9 x 13 glass baking dish by spraying with non-stick cook spray.
- In a large bowl mix the cream, sugar, egg, and vanilla until smooth and creamy.
- Cut bread into 1 - 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let stand 30 minutes. Stir bread mixture every 5 minutes to allow cream to absorb.
- In a separate bowl mix the raspberries, sugar, and apple juice. Stir until sugar is dissolved. Set aside.
- Layer a 9 x 13 inch baking pan 3/4 full with bread mix. Pour Fruit filling over the bread mixture, spreading evenly.
- Top with remaining bread. Bake 40 minutes at 375°.
- Serve warm topped with vanilla cream sauce (see directions below)
- Melt butter in medium saucepan over medium heat. Add flour. Stir with a whisk. Stir 10 minutes until it has a "nutty" aroma. Do not allow to brown.
- Add salt, cream, and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.
- *See Additional Tips below
Nutrition Facts : Calories 1013 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 227 milligrams cholesterol, Fat 71 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 45 grams saturated fat, ServingSize One square, Sodium 307 milligrams sodium, Sugar 85 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
RASPBERRY BREAD & BUTTER PUDDING
I found this recipe amongst my mum's magazine clippings from the 80's, I haven't tried it yet but it looks & sounds fantastic! I guess you could use fresh raspberries instead of frozen if you wish.
Provided by Marli
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 6 cup capacity ovenproof dish.
- Preheat oven to 180c/350 degrees F.
- Combine milk, cream& sugar in pan- stir over heat, without boiling, until sugar is dissolved.
- Once sugar has dissolved, bring to the boil, remove from heat; stir in essence.
- Cover, stand 10 minutes.
- Meanwhile, cut crusts from bread.
- Butter slices on one side; cut each slices into four triangles.
- Overlap triangles in prepared dish; top with raspberries.
- Whisk eggs until combined; gradually whisk in milk mixture.
- Strain mixture, then pour over bread.
- Place dish in a large baking dish, add enough boiling water to come halfway up sides of baking dish.
- Sprinkle on almonds and dust with icing sugar.
- Bake uncovered in oven about 45 minutes or until just set.
- Serve warm with extra raspberries.
- *Bestmade just before serving.
- *.
RASPBERRY CHOCOLATE BREAD PUDDING
This recipe calls for brioche, an enriched bread that makes a lovely, buttery pudding, but you could use any bread that you have on hand. Stale croissants are equally delightful. Or you can even try a rustic white boule. And bread pudding is customizable, even beyond the bread. You can make this pudding with whatever you've got. Try raisins instead of raspberries. Or maybe blueberries. You could even put that can of leftover pumpkin puree to good use. Stir in rum, or vanilla, or some orange zest. Let your pantry be your guide.
Provided by Samantha Seneviratne
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
- Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
- Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
- Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled.
BREAD PUDDING
This delicious Bread Pudding is served with berries and a warm vanilla cream sauce. It's absolutely delicious and the perfect easy dessert for any occasion!
Provided by Lauren Allen
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- (If you're not using old or stale bread, you can dry it out in the oven first. Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30 minutes, tossing every 10 minutes, until the bread is dry and stale.)
- Heat oven to 350 degrees F. In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted.
- Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.
- Add the bread to the bowl and stir to coat. Pour half of the mixture into a greased baking dish large enough to fit the mixture (any shallow casserole dish; I used a 8x11'' pan).
- Sprinkle half of the raspberries over the top. Pour the remaining bread pudding mixture on top and sprinkle with more raspberries.
- Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
- Serve warm or at room temperature.
- Store leftover bread pudding in the refrigerator for up to 4-5 days.
Nutrition Facts : Calories 230 kcal, Carbohydrate 30 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 269 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
WHITE CHOCOLATE AND RASPBERRY BRIOCHE PUDDING
A modern twist on a classic British favourite
Provided by tweety_anja
Time 1h5m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 190C/ Gas 5. Butter the sides of a large baking dish, approx 30 x 23cm.
- Melt the butter and chocolate together and set aside. Cut the brioche into thin slices.
- Lay half the slices in the bottom of the dish. Pour over half the butter and chocolate mixture and scatter over half the raspberries. Lay the rest of the bread slices on top, then add the remaining chocolate and raspberries.
- In a jug beat the egss, milk and sugar and pour over the brioche. Leave to stand for 20 minutes.
- Bake in the oven for 30 minutes until the surface is golden and the custard has set. Once baked, leave to stand for 15 minutes and dust with icing sugar before serving.
RASPBERRY BREAD PUDDING
Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
- Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
- Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 165, Carbohydrate 34 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg
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