PANETTONE BREAD PUDDING WITH AMARETTO SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
- To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
- Preheat the oven to 350 degrees F.
- Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
BLUEBERRY PECAN CRUNCH BREAD PUDDING
Wow, now this is bread pudding. It's warm, moist, creamy, and sweet with a burst of tart from the blueberries. The sweet buttery pecan crumble crunch on top just melts in your mouth. There are a few steps to this and it does take a bit of time (most of it while it chills in the fridge), but it's worth the effort. It's divine!
Provided by JM Avallone
Categories Puddings
Time 4h
Number Of Ingredients 15
Steps:
- 1. You can do all these steps the day of just let the custard soaked bread rest in the fridge for at least 30 minutes prior to baking. The directions I am giving are for making this overnight. Use any bread you like, any fruit you like. Don't like nuts, leave them out.
- 2. Tear what ever bread you have on hand into one-inch pieces into a bowl. Cover with a paper towel and leave out overnight. Note: My loaf happened to be 18 oz which I think was too much. I added an extra cup of milk to the egg milk mixture it did not look like it was enough for the 18 oz of bread.
- 3. For the topping, cream the one cup of brown sugar with the one stick of butter. You can add another half cup of sugar if you like it sweeter.
- 4. Add pecans cover and chill overnight.
- 5. You see in this photo a cup or so of bread that I added to the topping mixture? I had a handful of old very sweet brioche bread I bought at Wegmans I did not want to toss out so I thought considering I have reduced the sugar by half in most recipes this might be a good idea. Not necessary of course.
- 6. If using the bread, mix into pecan/butter mixture and chill overnight.
- 7. The next day, beat cream cheese, zest, and sugar until creamy.
- 8. Add milk and beat carefully.
- 9. Add salt and vanilla. Beat.
- 10. Add one egg at a time beating in between each. Set aside. You will want the bubbles that have formed to diminish as much as possible before adding to the bread.
- 11. Butter a 9x13 glass pan lightly. Then sprinkle turbinado, aka demerara sugar, over the butter lightly. Or, use any sugar you have handy.
- 12. Put a handful of bread covering bottom. Sprinkle some pecans and blueberries.
- 13. I was able to do this three times at the end press bread down.
- 14. Pour the egg milk mixture over the entire surface.
- 15. Cover and let sit overnight.
- 16. The next day, take the bread pudding and topping out of fridge let the chill come off. Break apart the topping and add to the bread pudding.
- 17. Cook at 350 degrees for 45 - 60 minutes depending on your oven. You do not want to overcook it, so after 35 minutes test it with a knife you want it to come out clean.
- 18. I have seen some people top this dish with a sauce of 2 cups of confectioners sugar, 1 tsp of vanilla and 4-6 tsp of water or milk just enough to make a smooth sauce that you can drizzle. Or you can use a dollop of ice cream or whipped topping.
BLUEBERRY PECAN BREAD PUDDING WITH AMARETTO SAUCE
I won 2nd place in the Blueberry Cooking Contest with this recipe. It is always a hit. I just take bread that is about to need to be chucked and put it in a zip lock bag and freeze it until I have enough to make a pudding. I've thrown in donuts, biscuits, sliced bread, italian bread -it really doesn't matter as it turns out great every time
Provided by Sherri at the Beach
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Grease a 13 x 9 glass baking dish.
- Break bread into large pieces and place in a large bowl.
- Pour in the milk and stir to combine. Let sit 10 minutes.
- Add remaining pudding ingredients and stir to combine.
- Pour into baking dish and bake 40-45 minutes until golden brown.
- Remove from the oven and then make the sauce by melting butter and sugar together in a small sauce pan over low heat.
- Off heat, whisk in egg yolk and Amaretto. Heat 2 more minutes then pour over the bread pudding. You may have more sauce than you need depending on your dish.
- Serve hot or cold. I like it best hot.
Nutrition Facts : Calories 371.7, Fat 20.8, SaturatedFat 8.4, Cholesterol 138.6, Sodium 259.1, Carbohydrate 38.8, Fiber 2, Sugar 22.2, Protein 8.8
PECAN BREAD PUDDING
Bread pudding has been a favorite of mine since I was a little girl. This is a variation I have learned to love.
Provided by AlaskaPam
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8"x8" baking pan with 1 tablespoon of butter. In a large mixing bowl mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecan, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard.
- Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
- Bake in a pre-heated 350 F oven for 30-40 mins, or until set and golden brown on top.
- This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!
AMARETTO SAUCE
This sauce is so YUMMY!! It was originally a topping for bread pudding(check out my recipe for that too!) but this is too delicious to hide in another recipe. I use it to top so many thing but my favorite is for ice cream! I also usually double the recipe.
Provided by Luckeydevil
Categories Sauces
Time 10m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Melt butter in a sauce pan.
- Whisk in powdered sugar, then amaretto!
- Enjoy!
EASY BREAD PUDDING WITH AMARETTO SAUCE
This is derived from a combination of recipes. The sauce make the dish as it is very smooth and not too sweet.
Provided by IAKnight
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Pudding:.
- Preheat oven to 350°.
- In a large bowl mix bread cubes and raisins so they are well dispersed.
- drizzle melted butter onto of bread and raisins.
- In a separate bowl mix beaten eggs, milk, whipping cream, sugar, cinnamon, and vanilla until well incorporated.
- Add egg mixture to bread and fold until bread is well soaked.
- Turn bread mixture into a well greased casserole or baking dish, using spatula spread mixture out evenly in pan.
- Bake at 350° for 45 minutes. Check center with toothpick for doneness. If toothpick does not come out clean bake additional 3 minutes.
- Sauce:.
- Add milk, cream, vanilla and sugar to saucepan and heat over medium low heat stirring often just until it begins to boil. Remove from heat.
- In a small mixing bowl whisk corn starch to amaretto until there are no lumps.
- Add amaretto mixture to saucepan and whisk over low heat until sauce thickens and is smooth - about 2 minutes.
- Sauce should be served warm. Sauce can be stored for up to 3 days ahead.
Nutrition Facts : Calories 299.8, Fat 17.3, SaturatedFat 10.1, Cholesterol 132, Sodium 163.2, Carbohydrate 31.8, Fiber 0.7, Sugar 21.5, Protein 5.2
BLUEBERRY PUDDING WITH HARD SAUCE
The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter-sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.
Provided by GOBLUEINGA
Categories World Cuisine Recipes European UK and Ireland English
Time 1h15m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
- In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
- In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 73.4 g, Cholesterol 108.7 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 212.8 mg, Sugar 53.1 g
CRANBERRY AMARETTO BREAD PUDDING
This is an update to a recipe that's been in our family for three generations. The combination of white chocolate and amaretto mingled with seasonal cranberry is my favorite way to end any celebration's meal. -Jennifer Evans DaCastello, Virginia Beach, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings (1 cup sauce).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Whisk together eggs, milk, brown sugar, melted butter, vanilla and spices. Stir in cranberries and, if desired, pecans. Gently stir in bread; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake until pudding is puffed and golden, and a knife inserted in the center comes out clean, 50-55 minutes., In a small heavy saucepan, heat baking chips and butter over low heat until melted and smooth, stirring constantly. Remove from heat; stir in amaretto. Serve with warm bread pudding.
Nutrition Facts : Calories 367 calories, Fat 16g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 222mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.
NEW ORLEANS BREAD PUDDING WITH AMARETTO SAUCE
While on a trip to New Orleans I attended a cooking class for some local flavor! I don't even like bread pudding but tasted this anyways.OH MY!! This was the best thing in the world! Most recipe's call for a whiskey sauce but the Amaretto sauce in this one is plate licking out of this world!! I will be posting it by itself too! I recommend doubling the sauce recipe because I like extra of it,and find that others do too!
Provided by Luckeydevil
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 375 and grease a 9x13 pan(I use a disposable for easy clean up).
- Place bread cubes in a large bowl. In another bowl, mix together well, milk, sugar, eggs, vanilla, amaretto, cinnamon. Pour over bread and let soak for 10-20 minutes.
- Pour into buttered 9x13 dish and bake for 45 to 1 hour till center is done and browned on top(for moister pudding add another pan of water on the rack below).
- Cool 10 minutes before serving with sauce.
- For sauce: I always double this!
- Melt butter in a sauce pan. Wisk in powdered sugar, then amaretto.
- ENJOY!
Nutrition Facts : Calories 560.3, Fat 21.6, SaturatedFat 11.6, Cholesterol 206.2, Sodium 542, Carbohydrate 78.8, Fiber 3.3, Sugar 38.6, Protein 14.4
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