Sticky Date And Almond Bread Pudding Recipes

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STICKY DATE PUDDING



Sticky Date Pudding image

This rich, delicious, and luxurious dessert is a great comfort food on a cold winter's night.

Provided by Lian W

Categories     Desserts     Custards and Pudding Recipes

Time 1h30m

Yield 12

Number Of Ingredients 14

1 cup flour
1 teaspoon baking powder
2 ½ ounces dark chocolate, grated
7 ounces chopped pitted dates
1 ¼ cups water
1 teaspoon baking soda
¼ cup softened butter
¾ cup superfine (castor) sugar
2 eggs
1 cup heavy cream
1 cup firmly packed brown sugar
1 cup butter
2 tablespoons confectioners' sugar for dusting
3 cups vanilla ice cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
  • Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
  • Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
  • Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
  • When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
  • To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

Nutrition Facts : Calories 551 calories, Carbohydrate 64.4 g, Cholesterol 123.5 mg, Fat 32.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 20.1 g, Sodium 335.4 mg, Sugar 49 g

WARM DATE AND ALMOND PUDDINGS



Warm Date and Almond Puddings image

Provided by Skye Gyngell

Categories     Fruit     Nut     Dessert     Vegetarian     Kid-Friendly     Date     Tree Nut     Almond     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 12

1/2 cup plus 1 tbsp unsalted butter, plus extra to grease
all-purpose flour, to dust
3/8 cup light corn syrup, slightly warmed
12 Medjool dates
1 tbsp Pedro Ximénez sherry
2/3 cup superfine sugar
2 organic large eggs
scant 1/2 cup self-rising flour
small pinch of salt
1 tsp baking powder
1/3 cup ground almonds
finely grated zest of 1 orange

Steps:

  • Butter and flour 6 individual ovenproof bowls, about 2/3 cup capacity. Set on a baking sheet and spoon 1 tbsp corn syrup into each of the molds (this will become the sticky topping). Set aside.
  • Remove the pits from the dates and chop them into small pieces. Place in a bowl and add the sherry and just enough boiling water to cover. Let soak for 10 minutes.
  • Preheat the oven to 375°F (convection oven to 375°F). Cream the butter and sugar together either by hand or using an electric mixer until soft, light, and creamy. Add the eggs, one at a time, beating well after each addition. (The mixture may appear to separate at this point, but it will come back together.)
  • Sift together the flour, salt, and baking powder, combine with the ground almonds, and fold into the batter with the orange zest. Squeeze out the excess moisture from the dates, add to the mixture, and stir well to combine.
  • Divide the batter among the ovenproof bowls, filling them no more than two-thirds full. Bake until well risen, golden, and springy to the touch, 20 to 25 minutes.
  • To unmold, run a small knife around the inside of each mold and invert the pudding onto a warm plate. Serve the little desserts at once, either on their own or, as I prefer, with a dollop of cream.

STICKY DATE AND ALMOND BREAD PUDDING WITH AMARETTO ZABAGLIONE



Sticky Date and Almond Bread Pudding With Amaretto Zabaglione image

From Epicurious, a fabulous bread pudding that can either dress up a sit down dinner or fill that comfort food craving. The zabaglione isn't critical, but what's not to like about any amaretto recipe.

Provided by Gianni 23

Categories     Dessert

Time 45m

Yield 1 large bread pudding, 10-12 serving(s)

Number Of Ingredients 14

8 cups bread cubes, with crust (from one 16-ounce loaf)
2 1/4 cups chopped pitted medjool dates (about 12 ounces)
1/2 cup sliced almonds
6 large eggs
2 large egg yolks
1 cup baker's sugar (superfine sugar) or 1 cup sugar
3 1/2 cups half-and-half
1 tablespoon vanilla extract
1/4 teaspoon generous ground nutmeg
powdered sugar
6 large egg yolks
1/3 cup Amaretto or 1/3 cup other almond liqueur
3 tablespoons baker's sugar (superfine sugar) or 3 tablespoons sugar
1/4 cup whipping cream

Steps:

  • Arrange bread cubes in single layer on rimmed baking sheet. Let stand at room temperature to dry overnight.
  • Butter 13x9x2-inch glass baking dish. Transfer bread cubes to prepared dish. Mix dates and almonds in medium bowl. Sprinkle date mixture over bread and toss to distribute evenly. Using electric mixer, beat eggs and egg yolks in large bowl until frothy. Add 1 cup sugar and beat until mixture thickens and is pale yellow, about 5 minutes. Add half and half, vanilla, and nutmeg; beat just until blended. (Bread mixture and custard can be prepared 2 hours ahead. Let bread mixture stand uncovered at room temperature. Chill custard; rewhisk before continuing.).
  • Preheat oven to 375°F Pour custard over bread mixture, then press lightly on bread with rubber spatula to submerge. Let stand 15 minutes, occasionally pressing lightly on bread to submerge.
  • Bake bread pudding 25 minutes. Using large spoon, press bread down, allowing custard in dish to rise to surface. Spoon custard evenly over bread mixture. Continue to bake pudding until knife inserted into center of custard comes out clean, about 20 minutes longer.
  • Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Serve warm or chilled.

Nutrition Facts : Calories 528.6, Fat 22, SaturatedFat 10.1, Cholesterol 334.2, Sodium 277.2, Carbohydrate 73.6, Fiber 4.4, Sugar 51.2, Protein 12.7

STICKY DATE AND ALMOND BREAD PUDDING



Sticky Date and Almond Bread Pudding image

This is one of Sandra Lee's Semi-Homemade recipes. I picked up a package of cinnamon rolls from the grocery store's day-old rack and they worked great. Half price too! This is the first dessert I've ever made in my crock pot, but it won't be my last.

Provided by Alisa Lea

Categories     Dessert

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb cinnamon rolls, cut into 1-inch cubes
1 1/2 cups dried chopped dates
1/4 cup sliced almonds
1 (4 5/8 ounce) box cook & serve vanilla pudding mix
2 (12 ounce) cans evaporated milk
1/2 teaspoon almond extract
1/2 teaspoon pumpkin pie spice
2 tablespoons butter, cut into small pieces

Steps:

  • Spray the inside of the crock pot with butter flavored cooking spray.
  • Place cinnamon roll cubes, dates and almonds into a large bowl and toss to combine.
  • Whisk together pudding mix, milk, almond extract and pumpkin pie spice. Pour over bread mixture and stir until bread is saturated.
  • Transfer to crock pot and dot with butter.
  • Cook on Low 3 to 4 hours.

Nutrition Facts : Calories 698.9, Fat 27, SaturatedFat 10.2, Cholesterol 93, Sodium 602.2, Carbohydrate 104.5, Fiber 6, Sugar 69.7, Protein 14.4

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