BREAD PUDDING WITH DRIED CRANBERRIES, VANILLA, AND MINT
Make and share this Bread Pudding With Dried Cranberries, Vanilla, and Mint recipe from Food.com.
Provided by GoldsmithLissa
Categories Dessert
Time 5h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put the dried cranberries in a small bowl and cover with 1/2 cup of warm water. Set aside to plump for about 20 minutes.
- Preheat the oven to 325°. In a medium saucepan, combine the milk, heavy cream, lemon zest, orange zest and 4 mint sprigs. Scrape the seeds from the vanilla bean into the milk and add the bean to the saucepan. Bring to a boil over moderate heat. Remove from the heat and stir for a few minutes to cool slightly. Whisk in the sugar and the gelatin and set aside for 3 minutes, then whisk again. Strain the mixture into a heatproof measuring cup.
- Drain the cranberries and divide them among six 1/2-cup ramekins set on a baking sheet. Stir the milk mixture once and pour it over the cranberries, filling the ramekins. Top each with a challah round. Bake the puddings for 20 minutes, or until the custard is bubbling and still wobbly. Remove from the oven.
- Preheat the broiler. Broil the puddings for about 30 seconds just to toast the bread rounds.
- Let the custards cool, then refrigerate until completely set, at least 4 but not more than 6 hours.
- Just before serving, melt the raspberry jam in a small nonreactive skillet over low heat. Run a knife around the inside of each ramekin to loosen the bread puddings and invert them onto dessert plates.
- Spoon a little of the raspberry jam over and around them. Garnish each plate with a few mint leaves from the remaining sprig and serve.
Nutrition Facts : Calories 493, Fat 24.3, SaturatedFat 15.1, Cholesterol 90.1, Sodium 102.5, Carbohydrate 49.8, Fiber 1.1, Sugar 38.6, Protein 21.4
BREAD AND BUTTER PUDDING
Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest
Provided by Katy Gilhooly
Categories Dessert, Treat
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
- Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
- Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.
Nutrition Facts : Calories 566 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein
BREAD PUDDING WITH DRIED CRANBERRIES AND BOURBON
Provided by Moira Hodgson
Categories brunch, dessert
Time 3h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees. Brush bread slices with butter and toast in oven until golden. Set aside.
- Heat cream and milk in a small saucepan until almost boiling. Meanwhile, whisk together the sugar and eggs until thoroughly mixed. Add orange peel, vanilla extract and the cream-milk mixture and whisk together. Stir in the dried cranberries and salt.
- Arrange toasted bread in a 9-by-12-inch baking dish in two overlapping rows. Pour in cream mixture and cover with aluminum foil. Put a smaller pan on top and weigh it down so that the bread slices are submerged. Leave overnight or for at least one hour.
- When ready to bake the pudding, preheat oven to 325 degrees. Remove pan and weights from top of pudding and punch the foil with holes. Place baking dish in a larger pan of hot water (a bain-marie); the water should be two-thirds of the way up the sides. Bake for an hour and 45 minutes, or until a skewer inserted in the middle of the pudding comes out clean. Sprinkle pudding with confectioners' sugar.
- While the pudding is cooking, make the sauce. Beat the sugar with the egg yolks until everything is thoroughly mixed. Bring the cream and the milk to boil in a small saucepan with the vanilla extract.
- Whisk in one-half cup of hot cream mixture into the eggs, then pour the egg and cream mixture into the saucepan with the remaining milk and cream. Whisk over low heat until mixture thickens enough to coat the spoon. Be careful not to let it boil, or it will curdle.
- Remove from heat, add bourbon and cool. Chill until ready to use.
- Cut pudding into slices and serve warm on a pool of the chilled sauce.
Nutrition Facts : @context http, Calories 1028, UnsaturatedFat 25 grams, Carbohydrate 76 grams, Fat 74 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 44 grams, Sodium 368 milligrams, Sugar 45 grams, TransFat 1 gram
BREAD PUDDING WITH DRIED CRANBERRIES
The use of cranberries instead of raisins & the sauce make this bread pudding recipe a cut above the ordinary. I received this recipe from a friend at church.
Provided by Judy from Hawaii
Categories Dessert
Time 1h30m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Pour hot milk over bread& allow to cool.
- Add remaining ingredients, mix well.
- Pour into a buttered 1 1/2 qt casserole Bake one hour at 350F.
- Sauce: Cook vanilla pudding following directions on box& pour over cooked pudding.
- Serve warm.
More about "bread pudding with dried cranberries vanilla and mint recipes"
BREAD PUDDING WITH DRIED CRANBERRIES, VANILLA, AND MINT …
From foodandwine.com
- Put the dried cranberries in a small bowl and cover with 1/2 cup of warm water. Set aside to plump for about 20 minutes.
- Preheat the oven to 325°. In a medium saucepan, combine the milk, heavy cream, lemon zest, orange zest and 4 mint sprigs. Scrape the seeds from the vanilla bean into the milk and add the bean to the saucepan. Bring to a boil over moderate heat. Remove from the heat and stir for a few minutes to cool slightly. Whisk in the sugar and the gelatin and set aside for 3 minutes, then whisk again. Strain the mixture into a heatproof measuring cup.
- Drain the cranberries and divide them among six 1/2-cup ramekins set on a baking sheet. Stir the milk mixture once and pour it over the cranberries, filling the ramekins. Top each with a challah round. Bake the puddings for 20 minutes, or until the custard is bubbling and still wobbly. Remove from the oven.
- Preheat the broiler. Broil the puddings for about 30 seconds just to toast the bread rounds. Let the custards cool, then refrigerate until completely set, at least 4 but not more than 6 hours.
WHITE CHOCOLATE AND CRANBERRY COOKIES - MIA KOUPPA, GREEK ETC...
From miakouppa.com
PANETTONE BREAD PUDDING WITH RUM CRèME ANGLAISE - BC EGG
From bcegg.com
BREAD PUDDING WITH DRIED CRANBERRIES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
HOLIDAY BREAD PUDDING | VERY BEST BAKING
From verybestbaking.com
CRANBERRY BREAD WITH DRIED CRANBERRIES - BREAD DAD
From breaddad.com
RECIPES FOR BREAD PUDDING WITH DRIED CRANBERRIES
From cooktime24.com
BREAD PUDDING WITH DRIED CRANBERRIES FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
BREAD PUDDING WITH DRIED CRANBERRIES, VANILLA, AND MINT RECIPE
From recipenode.com
BREAD PUDDING WITH DRIED CRANBERRIES VANILLA AND MINT …
From tfrecipes.com
BREAD PUDDING WITH DRIED CRANBERRIES VANILLA AND MINT RECIPES
From noterecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love