Creamy Phyllo Raisin And Nut Pudding Recipes

RAISIN-NUT BREAD PUDDING

Raisin-Nut Bread Pudding image

My husband and I are retired and our children are all grown, so this small-size dessert works perfectly for us. When my oldest son comes to eat, dinner wouldn't be complete if I didn't serve this bread pudding for dessert. -LaVerna Mjones, Moorhead, Minnesota

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 cup soft bread cubes
1 large egg
2/3 cup whole milk
3 tablespoons brown sugar
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
1/3 cup raisins
1/4 cup chopped walnuts
Whipped cream and ground cinnamon

Steps:

Place bread cubes in a greased 20-oz. baking dish. , In a bowl, whisk egg and milk. Add brown sugar, butter, cinnamon, nutmeg and salt; mix well. Pour over bread; sprinkle with raisins and nuts. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Serve warm with whipped cream; sprinkle with cinnamon.

Nutrition Facts : Calories 432 calories, Fat 21g fat (7g saturated fat), Cholesterol 133mg cholesterol, Sodium 308mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 3g fiber), Protein 12g protein.

PHYLLO, BREAD AND PUDDING

Phyllo, Bread and Pudding image

Different take on bread and pudding. Great way to use phyllo leaves when you have left over leaves from making some other special treat. Recipe said was Egyptian umm? But then Egypt has been conquered by both Greece and Persia. Fusion of foods has been going on for centuries!

Provided by ameatlanta

Categories Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

10 -12 sheets phyllo dough
2 1/2 cups milk
1 cup heavy cream or 1 cup half-and-half
1 egg, beaten
2 tablespoons rose water or 2 tablespoons orange blossom water
1/2 cup unsalted pistachios, shells removed, chopped
1/2 cup unsalted almonds, shells removed, chopped
1/2 cup unsalted hazelnuts, shells removed, chopped
2/3 cup dark raisins or 2/3 cup golden raisin
1 tablespoon ground cinnamon, for dusting

Steps:

Preheat oven 350°F.
Bake phyllo sheets on 2 baking trays, for 15-20 minutes, until crisp.
Remove from oven, increase oven temperature to 400°F.
Scald the milk and cream, gently, do not boil.
Temper egg with some of the hot milk mixture, add rose water.
Slowly add to remaining milk mixture.
Cook over low heat until mixture begins to thicken, stirring gently, constantly.
Butter or spray with pam a shallow baking dish.
Crumble phyllo leaves, not fine, into small chunks, into prepared dish, gently mix in nuts and raisins.
Pour custard mixture over and bake for 20-30 minutes, until golden.
Dust with cinnamon, might serve with cream on the side.

Nutrition Facts : Calories 850.7, Fat 59.8, SaturatedFat 20.7, Cholesterol 155.7, Sodium 347.7, Carbohydrate 64.9, Fiber 8, Sugar 17.4, Protein 21.8

PHYLLO APPLES WITH RUM RAISIN SAUCE

Phyllo Apples With Rum Raisin Sauce image

Flaky phyllo dough creates a bowl-like base for the tender apples and delectable sauce in these individual desserts. A scoop of vanilla ice cream is the perfect finishing touch. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 small apples, peeled and cored
4 sheets phyllo dough (14 inches x 9 inches)
1/4 cup butter, melted
1/3 cup slivered almonds, toasted
1/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1/3 cup cold water
1/2 cup packed brown sugar
1/3 cup raisins
1 tablespoon rum
3 cups vanilla ice cream

Steps:

Cut apples into wedges three-fourths of the way down, leaving bottoms intact; place in an 11x7-in. baking dish. Microwave, uncovered, on high for 5 minutes or just until apples begin to soften., Grease six 4-oz ramekins; set aside. Brush one sheet phyllo dough with butter; layer with remaining sheets and butter. Cut the stack lengthwise into six strips and widthwise into thirds, creating eighteen strips. Layer three strips in a greased 4-oz. ramekin, allowing ends to hang over edge. Top with an apple. Repeat., Fill apples with almonds. Combine sugar and cinnamon; sprinkle over apples. Place ramekins in a 15x10x1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown. Cool slightly., In a small heavy saucepan, combine cornstarch and water until smooth. Stir in brown sugar and raisins. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in rum., Carefully slip phyllo apples out of ramekins and onto dessert plates. Top with ice cream; drizzle with sauce. Serve immediately.,

Nutrition Facts : Calories 437 calories, Fat 18g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 145mg sodium, Carbohydrate 67g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.

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