SOUR DOUGH BREAD PUDDING
Delicious and with some extra texture due to the sour dough bread
Provided by Simone van den Berg
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180˚C. Mix sugar, vanilla and the eggs and mix well. Add the lemon curd and stir until it is a smooth mixture.
- Heat the double cream in a small saucepan but do not bring to the boil! Once warm mix it with the egg mixture while constantly stirring.
- Grease an ovendish with a little butter and place your cubes of bread in the dish. Spread evenly throughout and sprinkle with the blue berries. Pour in your egg mixture and where necessary press down a little to make sure all bread is soaked through.
- Sprinkle with the grated coconut and place in the oven for about 20 minutes or until the egg is set and the bread pudding is golden brown. Eat straight away or leave to cool. It's delicious both warm and cold!
Nutrition Facts : Carbohydrate 62 g, Protein 11 g, Fat 37 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 176 mg, Sodium 389 mg, Fiber 3 g, Sugar 34 g, Calories 619 kcal, UnsaturatedFat 11 g, ServingSize 1 serving
SOURDOUGH BREAD PUDDING
Bread pudding is a classic dessert you can make with just about any bread and flavoring you want. It's a great way to use stale bread that might otherwise be thrown out. This bread pudding recipe is a personal favorite; I find the tangy sourdough flavor paired with sweet cream and vanilla unbeatable. It's rich and warm, perfect when you're craving something cozy, and it will make your kitchen smell amazing.
Provided by Elena Besser
Categories dessert
Time 55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the bread pudding: Preheat the oven to 325 degrees F. Butter a loaf pan or 8-inch round cake pan.
- Combine the cream, milk, sugar, vanilla and salt in a medium saucepan and place over medium heat. Cook, stirring occasionally, until the sugar melts. Remove from the heat.
- Put the butter in a large bowl and slowly pour a third of the hot cream mixture into the bowl, whisking gently to melt the butter. Add the eggs and yolk and whisk until combined. Whisking constantly, slowly pour in the remaining cream mixture.
- Once fully mixed, add the bread and let soak for 10 minutes. (Note: If you're not in a rush or are making this ahead of time you can soak the bread for longer before baking. A longer soak makes the bread more flavorful and very tender.)
- Pour the mixture into the prepared pan. Bake until the top is golden brown and the edges have pulled away from the pan slightly, 25 to 30 minutes.
- For the macerated strawberries: Toss together the strawberries, sugar, lemon zest, lemon juice and pinch of salt in a medium bowl with a wooden spoon. Let sit at room temperature for 30 minutes.
- Serve the pudding warm, scooping it right out of the pan, or let it cool and cut it into slices. Serve with the macerated strawberries and ice cream, if using. Enjoy!
SOURDOUGH BREAD PUDDING
Great way to use up Sourdough Bread which is beginning to go stale and is quite yummy & a breeze to make. It's also a great dessert for the cooler months.
Provided by stephanierndos
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, almond extract, nutmeg, & cinnamon. Pour over bread cubes. Stir in remaining ingredients.
- Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with whipped cream and a dash of cinnamon, if desired.
- Note: For a puffier pudding, refrigerate several hours or overnight before baking.).
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
SIMPLE BREAD PUDDING
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
Provided by Mark Bittman
Categories easy, editors' pick, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
- Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams
SAN FRANCISCO SOURDOUGH BREAD PUDDING WITH AMARETTO SAUCE
After trying numerous bread pudding recipes, I attempted to create my own, using flavors that I love. The sourdough adds to the recipe without being overwhelming, and the amaretto brings a light almond flavoring to the top. My family enjoys it, and I hope you do as well.
Provided by slfortson
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h50m
Yield 12
Number Of Ingredients 12
Steps:
- Place bread cubes in a 9x13-inch baking dish. Add raisins and almonds.
- Combine milk, eggs, sugar, butter, vanilla extract, and cinnamon in a mixing bowl. Pour mixture over bread and let sit for about 30 minutes to let bread absorb and soften.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until top is lightly browned, about 50 minutes.
- Melt 1 stick butter in a saucepan over low heat, 3 to 5 minutes. Add confectioners' sugar and stir well. Remove from heat. Stir in amaretto. Allow sauce to sit at room temperature until thickened, about 15 minutes. Pour sauce over bread pudding before serving.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 40.6 g, Cholesterol 93.2 mg, Fat 14.4 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 7.9 g, Sodium 229.6 mg, Sugar 29.6 g
RUSTIC BREAD PUDDING WITH CARAMEL SAUCE
Bread pudding is such a treat. Every time I see it on a dessert menu, I order it, and I wonder why I do not make it more often myself. Finally, I decided it was time to develop a recipe for bread pudding that works with the crusty artisan bread I make, as well as a recipe for homemade caramel sauce that tempts people to lick their plates. Enjoy!
Provided by Melissa Johnson
Categories Recipes
Time 1h40m
Number Of Ingredients 23
Steps:
- Bread Pudding
- Grease a rectangular glass baking dish. (I used a narrow and deep 3 qt baker. A wider and shallower baker may require you to drop the cooking time by 10-15 minutes.)
- Spread the bread pieces evenly in the greased baking dish.
- Melt the 5 Tbsp of butter and set aside. (I use the microwave on a low power setting to avoid washing a saucepan.)
- In a 2-3 quart bowl, ideally with a pour spout, mix the eggs and sugar, then add in the milk, vanilla extract, cinnamon, nutmeg and salt. Finally mix in the melted butter.
- Gently pour the contents of the bowl over the bread. Use a wide spatula to press the bread downward to soak up more of the liquid.
- Cover and refrigerate for at least 12 hours, removing from the fridge at least once, partway through, in order to mix the bread, mash it down and break it up a little more.
- Preheat your oven to 350 F and remove the baking dish from the fridge. Mix, mash and break up the bread one last time before placing it in the preheated oven to bake.
- Bake for 50-60 minutes, covering with foil for the final 15 minutes if the bread pudding seems to be getting too toasted.
- Let it cool at least 20 minutes before serving with the caramel sauce below, ice cream, or whipped cream.
- Caramel Sauce
- In a small saucepan, boil the butter, brown sugar, water, and salt for 5 minutes, stirring occasionally.
- Remove from heat, and add the vanilla extract and 4-6 oz of evaporated milk until you reach slightly less than the thickness you prefer. (The caramel sauce will thicken a bit more as it cools.) I used 6 ounces of evaporated milk. If I were adding bourbon, I would use less evaporated milk.
- Pour or funnel the sauce into a jar. This will keep in the fridge for up to a week. Extra sauce can be frozen in a plastic container.
SOURDOUGH CHEDDAR BREAD PUDDING
Make and share this Sourdough Cheddar Bread Pudding recipe from Food.com.
Provided by yooper
Categories Cheese
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, melt butter, add diced slices of bread, stirring until coated.
- Add grated Cheddar cheese; stir well.
- Set aside.
- In a medium bowl, with a wire whisk combine milk, egg yolks, salt, dry mustard, worsteshire sauce and cayenne pepper.
- Beat well.
- Pour over the bread cubes.
- In another bowl beat egg whites until stiff, but not dry, fold into bread mixture, toss until mixed.
- Spoon into a lightly greased 9-inch square baking dish.
- Cover and chill overnight.
- Bake, uncovered at 325 for 30 minutes, or until the center is set.
- Serves 6.
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