BREAKFAST BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
- Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
- Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.
BREAKFAST BREAD PUDDING CASSEROLE WITH BLUEBERRIES
Make and share this Breakfast Bread Pudding Casserole With Blueberries recipe from Food.com.
Provided by little_wing
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut bread in half lengthwise.
- Spread bottom half with lemon curd.
- Replace top and cut down center from end to end, then crosswise into 3/4" slices.
- Arrange bread in small (2 1/2-cup) shallow baking dishes or a 13" x 9" baking dish. Place small baking dishes on 2 jelly roll pans.
- Lightly beat eggs.
- Add milk, half-and-half, sugar, vanilla, and salt, beating until blended.
- Pour 2/3 cup custard into each small casserole.
- Refrigerate at least 2 hours or overnight.
- Heat oven to 325 degrees F. Bake small casseroles 50 to 55 minutes (large casserole 1 to 1 1/4 hours), until cooked through.
- blueberry sauce:.
- combine sugar and cornstarch in small saucepan.
- Stir in water until smooth.
- Add blueberries. Cook, gently stirring over low heat, just until boiling, about 5 minutes.
- Boil 30 seconds and remove from heat.
- Serve with bread pudding.
Nutrition Facts : Calories 373.8, Fat 15.2, SaturatedFat 7.4, Cholesterol 216, Sodium 534.2, Carbohydrate 44, Fiber 1.7, Sugar 8.7, Protein 14.3
BLUEBERRY BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.
BREAKFAST BREAD PUDDING
Steps:
- Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before cutting.
Nutrition Facts :
BLUEBERRY BREAKFAST BREAD PUDDING
This breakfast bread pudding easily serves a large brunch gathering. Utilizing reduced fat dairy products makes this pudding better, in my opinion. This recipe originated with the North Carolina Egg Association.
Provided by D. Todd Miller
Categories Breakfast
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Coat 9x13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top.
- In a large bowl, beat cream cheese until smooth. Add sour cream, brown sugar, milk, and maple syrup. Continue beating until smooth. Add eggs, cinnamon, and vanilla extract. Continue beating until mixture is blended.
- Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight.
- Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
- Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
- Sprinkle remaining blueberries on top and serve with maple syrup if desired. Refrigerate leftovers.
THE BEST BLUEBERRY BREAD PUDDING
Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.
Provided by Chef John
Categories Everyday Cooking Special Collection Recipes New
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
- Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
- Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g
More about "breakfast bread pudding casserole with blueberries recipes"
EASY BLUEBERRY BREAD PUDDING RECIPE - NUM'S THE WORD
From numstheword.com
Servings 9Total Time 1 hr 10 minsEstimated Reading Time 7 minsCalories 208 per serving
BLUEBERRY BREAD PUDDING RECIPE: THE ULTIMATE MAKE …
From savvymamalifestyle.com
Servings 1Total Time 1 hr 40 minsEstimated Reading Time 4 minsCalories 598 per serving
- Blueberry Sauce Directions: In a medium saucepan add the blueberries, sugar, lemon juice, and cornstarch. Stir to combine. Bring to a boil (some blueberries will burst while the sauce will thicken). Reduce heat to a simmer. Continue to cook on simmer for 10-11 minutes. Sauce will continue to thicken as it cools.
- Bread Pudding Directions: Preheat oven to 350 degrees. Prep a 6 cup baking dish with nonstick baking spray.Set aside.
- Add the croissants to the prepared baking dish. Sprinkle 1/2 cup of the fresh blueberries throughout the torn croissants.
- Whisk the half and half, eggs, sugar, lemon zest, salt, and vanilla in a large. Pour this mixture over the croissant pieces. Ensure all of the croissants pieces have been moistened.
BLUEBERRY MAPLE BREAKFAST BAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (10)Total Time 1 hr 15 minsCuisine AmericanCalories 223 per serving
CINNAMON ROLL CASSEROLE WITH BLUEBERRIES - SOUTHERN …
From southernkissed.com
SAVORY BREAD PUDDING | THE PERFECT BREAKFAST CASSEROLE!
From twosleevers.com
BLUEBERRY BREAD PUDDING RECIPE - SOUTHERN FOOD - THE …
From thespruceeats.com
BLUEBERRY BREAD PUDDING RECIPE - RACHEL COOKS®
From rachelcooks.com
Ratings 8Calories 258 per servingCategory Desserts
- Preheat oven to 350ºF. Spray a 8- or 9-inch square baking dish with nonstick cooking spray, or rub with butter.
- Arrange bread cubes evenly in baking dish. Sprinkle with blueberries, moving the bread around a little so the blueberries don’t all sit right on the top.
- In a large mixing bowl, whisk together eggs, milk, sugar, vanilla, and nutmeg. Pour the egg mixture over the bread, pressing bread down slightly so that it’s completely saturated.
- Bake for 40-50 minutes or until the bread pudding is lightly browned, starting to pull away from the edges, and the middle is no longer runny.
BLUEBERRY SAUCE TOPPING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PULL-APART BLUEBERRY BREAD PUDDING RECIPE - DELISH
From delish.com
BAKED BLUEBERRY FRENCH TOAST CASSEROLE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BREAKFAST BREAD PUDDING CASSEROLE WITH BLUEBERRIES - REDBOOK
From redbookmag.com
MAKE CLASSIC BREAD PUDDING FROM STALE BREAD - SOUTHERN LIVING
From southernliving.com
FRENCH TOAST CASSEROLE (WITH VIDEO!) - OUR SALTY KITCHEN
From oursaltykitchen.com
BEST BREAD PUDDING RECIPE - BELLY FULL
From bellyfull.net
MASCARPONE STUFFED FRENCH TOAST CASSEROLE - FARMHOUSE ON BOONE
From farmhouseonboone.com
CORNBREAD BREAD PUDDING WITH BLUEBERRIES - THIS IS HOW I COOK
From thisishowicook.com
BREAD CRUMB PUDDING: A DELICIOUS SOLUTION FOR STALE BREAD
From saladinajar.com
BLUEBERRY BREAKFAST CASSEROLE - GIRL GONE GOURMET
From girlgonegourmet.com
BREAKFAST AND CASSEROLE | PAGE 3 | KITCHN
From thekitchn.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