Diplomatic Bread Pudding Recipes

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DIPLOMATIC BREAD PUDDING



Diplomatic Bread Pudding image

This is good. I really hope you try it. Let me know what you think. Have a Yummy Day.

Provided by Cathy Tuten

Categories     Puddings

Time 1h

Number Of Ingredients 13

1 lb bread, white or wheat
1 c raisins
2 tsp dry white wine
4 large eggs
1 c sugar
2 tsp vanilla
1 pinch salt
12 oz can fruit cocktail
1 tsp ground cinnamon
2 1/2 c milk
2 tsp brandy or kahlua
1 c melted butter
enough caramel to cover mold

Steps:

  • 1. Preparation: In a food processor, finely chop the bread and place in a large bowl. Mix with the other ingredients including the fruit cocktail with its syrup. Stir well to be sure to dissolve the sugar. Place the mixture in a caramel covered mold (*).
  • 2. Cook in oven at 375 degrees F for 1 hour or until a toothpick inserted in the center comes out dry. Let cool before serving. Cut in small pieces.
  • 3. (*) To line the mold with caramel: 1/2 cup sugar a few drops (scant) water Place mold on burner and dissolve sugar until it turns a nice light brown color. Rotate the mold to coat all sides and bottom with the caramel. Serves 6 to 8

DIPLOMATIC PUDDING



Diplomatic Pudding image

Fruit cocktail - who would have ever thought that a canned fruit item from the '50's would ever be so delicious! The rum flavoring fits so well. You really should give this a try.

Provided by CONNIE BOLDA

Categories     Puddings

Time 16h

Number Of Ingredients 17

1 c granulated sugar
1 can(s) (8 1/2 oz) fruit cocktail, drained
1 loaf (1 lb) day-old white bread, crust removed
1 can(s) (12 fl oz) evaporated milk
1 can(s) (14 oz) sweetened condensed milk
3 large egg yolks, beaten
1/2 c raisins
1/2 c sliced almonds
1 tsp rum flavoring
1 Tbsp all purpose flour
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
fresh whipped cream
additional sliced almonds
maraschino cherries

Steps:

  • 1. PREHEAT oven to 350° F.
  • 2. HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and light brown in color. Quickly pour onto bottom of 9-inch cake pan. Holding pan with potholders and working quickly, swirl melted sugar around bottom and sides to coat. Set aside to cool. Coat bottom with fruit cocktail.
  • 3. CRUMBLE bread into a large mixing bowl. Add the evaporated and sweetened condensed milks. Mash with a potato masher or mix in blender until smooth. Add the egg yolks, raisins, almonds, vermouth, flour, vanilla extract, cinnamon, nutmeg and salt; stir until well blended. Pour the mixture into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water to about halfway up the side of the pan.
  • 4. BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean.
  • 5. Let cool on wire rack for 15 minutes. Invert onto a serving platter. Serve warm or chilled. Garnish each slice with dollop of whipped cream, maraschino cherry and sliced almonds, if desired.

BREAD PUDDING II



Bread Pudding II image

My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!

Provided by ELLENMARIE

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

6 slices day-old bread
2 tablespoons butter, melted
½ cup raisins
4 eggs, beaten
2 cups milk
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  • In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  • Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g

DIPLOMATIC PUDDING



Diplomatic Pudding image

From verybestbaking.com: Transform day-old bread into this classic Cuban dessert. The combination of evaporated and condensed milks makes this fruit- and nut-studded bread pudding extra rich and delicious, whether it's served warm or chilled. The use of canned fruit in this recipe reflects the popularity of imported canned goods in Cuba during the 1950s.

Provided by Pinay0618

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup granulated sugar
1 (8 1/2 ounce) can fruit cocktail, drained
1 lb loaf day-old white bread, crust removed
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
3 large egg yolks, beaten
1/2 cup raisins
1/2 cup sliced almonds (optional)
1 tablespoon sweet vermouth
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
fresh whipped cream, maraschino cherries and (optional) or additional sliced almonds (optional)

Steps:

  • PREHEAT oven to 350°F.
  • HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and light brown in color. Quickly pour onto bottom of 9-inch cake pan. Holding pan with potholders and working quickly, swirl melted sugar around bottom and sides to coat. Set aside to cool. Coat bottom with fruit cocktail.
  • CRUMBLE bread into a large mixing bowl. Add the evaporated and sweetened condensed milks. Mash with a potato masher or mix in blender until smooth. Add the egg yolks, raisins, almonds, vermouth, flour, vanilla extract, cinnamon, nutmeg and salt; stir until well blended. Pour the mixture into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water to about halfway up the side of the pan.
  • BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean. Let cool on wire rack for 15 minutes. Invert onto a serving platter. Serve warm or chilled. Garnish each slice with dollop of whipped cream, maraschino cherry and sliced almonds, if desired.

Nutrition Facts : Calories 356.2, Fat 7.5, SaturatedFat 3.8, Cholesterol 71.9, Sodium 357.9, Carbohydrate 65.2, Fiber 1.4, Sugar 42.8, Protein 8.4

DIPLOMATIC PUDDING



Diplomatic Pudding image

Make and share this Diplomatic Pudding recipe from Food.com.

Provided by cocinera

Categories     Dessert

Time 1h

Yield 1 pudding

Number Of Ingredients 13

1 lb bread
1 cup raisins
4 eggs
1/2 cup slivered almonds
2 tablespoons vanilla
1 pinch salt
1 tablespoon ground cinnamon
24 cups milk
2 tablespoons brandy or 2 tablespoons Kahlua
1 cup melted butter
1 cup sugar
1/2 cup sugar
water

Steps:

  • In a food processor finely hop the bread and place in a large bowl.
  • Mix the remaining ingredients.
  • Stir well to dissolve the sugar.
  • Place the mixture in a caramel covered mold.
  • Cook in oven at 375°F for 1 hour.
  • Caramel:.
  • Add a few drops of water to the sugar and dissolve until it turns light brown.

Nutrition Facts : Calories 8957.3, Fat 461.5, SaturatedFat 261.7, Cholesterol 2153.9, Sodium 7721.9, Carbohydrate 937.7, Fiber 26.3, Sugar 412.8, Protein 270

DIPLOMATIC PUDDING



Diplomatic Pudding image

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 10

3/4 loaf stale white country bread, with the crusts (about 4 cups), crumbled
4 cups milk
2 1/2 cups sugar
1 tablespoons unsalted butter
2 tablespoons water
3 large eggs
2 tablespoons vanilla
1 peeled orange, cut into supremes and halved crosswise
1/4 cup slivered almonds, toasted and coarsely chopped
1/4 cup raisins, coarsely chopped

Steps:

  • In a large mixing bowl, combine the crumbled bread with the milk, stir to mix and let stand for 1 hour. Meanwhile, preheat the oven to 200 degrees F. and place a 2 quart baking dish in it to heat up. In a small saucepan over medium high heat, combine 1 cup of the sugar, the butter, and water. Stir together until the mixture begins to bubble and turn a caramel brown color, about 10 to 12 minutes. Remove the baking dish from the oven and pour the caramel into it, swirling to coat the bottom and up the sides of the dish evenly. Set aside to cool.
  • Turn the oven up to 325 degrees F. In another mixing bowl, beat together the eggs, remaining 1 1/2 cups sugar, and the vanilla until well blended. Stir the egg mixture into the bread and milk mixture, then stir in the oranges, almonds, and raisins. Pour the mixture into the prepared baking dish and bake on the middle rack of the oven for 1 1/2 hours. Cool slightly and serve warm, or cover with plastic wrap after cool and refrigerate for 30 minutes to 3 hours before serving.

SIMPLE BREAD PUDDING



Simple Bread Pudding image

This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.

Provided by Mark Bittman

Categories     easy, editors' pick, dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 teaspoon vanilla extract
1/3 cup sugar
Pinch salt
1/2 loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
2 eggs, beaten

Steps:

  • Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
  • Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams

BREAD PUDDING



Bread pudding image

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

500g white or wholemeal bread
500g/1lb 2oz mixed dried fruit
85g mixed peel
1½ tbsp mixed spice
600ml milk
2 large eggs, beaten
140g light muscovado sugar
zest 1 lemon (optional)
100g butter, melted
2 tbsp demerara sugar

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

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