BLACK AND WHITE CROISSANT BREAD PUDDING
This dessert is a big hit at parties in the Hollywood Hills, especially in the cooler months. It's probably one of my most deceptive desserts--everyone thinks it's complex to prepare, but it's one of the simplest desserts in my repertoire. When the bread pudding is firm to the touch, you know it's done.
Provided by Stuart O'Keeffe
Categories dessert
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Butter the bottom of a 9-by-5-by-3-inch baking dish with your hands.
- In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
- Tear up croissants and mix with egg mixture until well combined.
- Spoon half of the egg-croissant mixture into the baking dish, sprinkle with half of the dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
- Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
- Remove from oven. Serve with a dollop of creme fraiche or whipped cream.
BLACK-AND-WHITE BREAD PUDDING
I found this recipe on the Cool Whip website this morning. The recipe uses Cool Whip Free and I was looking for a recipe using this. Here is the nutritional information from the website: Nutrition Bonus: This delicious baked pudding, made with better-for-you products, can fit into a healthful eating plan. Diet Exchange: 2 Carbohydrate,1 Meat (VL),1 Fat
Provided by senseicheryl
Categories Dessert
Time 1h10m
Yield 2 quart dish, 8 serving(s)
Number Of Ingredients 6
Steps:
- TOSS cookies and bread cubes in greased 2-qt. casserole dish; set aside.
- BEAT milk, egg product and vanilla with wire whisk until well blended; pour over cookie mixture. Stir gently until well blended; cover. Refrigerate at least 4 hours or overnight.
- BAKE at 350°F for 30 minute Uncover. Bake an additional 25 minute or until knife inserted in center comes out clean. Serve warm topped with the whipped topping.
Nutrition Facts : Calories 99.2, Fat 1.8, SaturatedFat 0.4, Cholesterol 1.5, Sodium 215.1, Carbohydrate 12.7, Fiber 0.5, Sugar 4.2, Protein 7.3
BLACK-AND-WHITE BREAD PUDDING
Bread cubes and chopped sugar free chocolate sandwich cookies are baked in custard and served warm with whipped topping for a comfort-food treat.
Provided by My Food and Family
Categories Custards & Puddings
Time 5h10m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Toss cookies and bread cubes in greased 2-qt. casserole dish; set aside.
- Beat milk, egg product and vanilla with wire whisk until well blended; pour over cookie mixture. Stir gently until well blended; cover. Refrigerate at least 4 hours or overnight.
- Bake at 350°F for 30 min. Uncover. Bake an additional 25 min. or until knife inserted in center comes out clean. Serve warm topped with the whipped topping.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
BLACK AND WHITE CROISSANT BREAD PUDDING
This easy bread pudding dessert, made with day-old croissants, is studded with both white chocolate and dark chocolate chips.
Provided by Stuart O'Keeffe
Time 32m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Butter the bottom of a 9x5x3-inch baking dish with your hands.
- In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
- Tear up croissants and mix with egg mixture until well combined.
- Spoon half of the egg croissant mixture into the baking dish, sprinkle with dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
- Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
- Remove from oven. Serve with a dollop of crème fraîche or whipped cream.
BREAD PUDDING
This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 2h
Yield Cuts into 9 squares
Number Of Ingredients 10
Steps:
- Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
- Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
- Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
- Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
- Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
- Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.
Nutrition Facts : Calories 510 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.15 milligram of sodium
BLACK PUDDING
Steps:
- 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
- 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
- 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
- 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.
WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE
Categories Liqueur Milk/Cream Chocolate Egg Dessert Bake Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For sauce:
- Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
- For bread pudding:
- Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
- Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
- Drizzle bread pudding with sauce and serve warm.
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