BREAD PUDDING WITH APPLE, RAISINS AND FIGS
Provided by Lydia Ravello
Categories Dairy Dessert Bake Kid-Friendly Raisin Fig Apple Bon Appétit North Carolina Small Plates
Yield Serves 6
Number Of Ingredients 14
Steps:
- Combine raisins, figs and Marsala in small bowl. Let stand 30 minutes.
- Preheat oven to 350°F. Generously butter 8-cup soufflé dish. Spread 1 side of each bread slice generously with butter. Cut bread into 1-inch cubes. Transfer to prepared dish. Mix sugar, eggs and egg yolk in large bowl. Whisk in cream and next 4 ingredients. Stir in apple, raisins and figs with Marsala. Pour over bread and stir to combine. Let stand 5 minutes. Set soufflé dish in large baking pan. Add enough hot water to large pan to come 1 inch up sides of soufflé dish. Bake until custard is set and top is golden and puffed slightly in center, approximately 1 3/4 hours. Serve warm.
MOM'S HAZELNUT & CHOCOLATE BREAD PUDDING
Mom combined her love of hazelnut spread and bread pudding into one delicious recipe. I adapted it for my slow cooker to save time in the kitchen. It's a great make-ahead game-day dessert. -Jo Hahn, Newport News, Virginia
Provided by Taste of Home
Categories Desserts
Time 4h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Microwave butter and chocolate chips until melted, 30-45 seconds; stir until smooth. Cool. In a 3- or 4-qt. slow cooker coated with cooking spray, combine bread cubes and hazelnuts. In a large bowl, combine next 7 ingredients, mixing well. Add chocolate mixture to bowl; whisk until smooth., Pour egg mixture over bread and hazelnuts, gently pressing bread cubes to help them absorb liquid. Cook, covered, on low 4-5 hours or until a knife inserted in center comes out clean. Serve warm, dolloped with whipped cream if desired.
Nutrition Facts : Calories 259 calories, Fat 14g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 190mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
SPICED FIG BREAD PUDDING
This spiced fig bread pudding is baked to perfection - a wonderful addition to your dessert table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10h25m
Yield 10
Number Of Ingredients 15
Steps:
- On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
- In small bowl, place figs; cover with boiling water. Let stand 15 minutes or until figs are softened. Drain; coarsely chop figs.
- Grease 11x7 (2-quart) glass baking dish with softened butter. In large bowl, beat whole eggs, egg yolk, 3/4 cup granulated sugar, the half-and-half, orange peel, vanilla, ginger and allspice with wire whisk until well blended. Gently stir in bread cubes and figs. Pour into baking dish. Let stand 30 minutes.
- Heat oven to 325°F. Sprinkle coarse sugar over bread pudding. Bake 1 hour 20 minutes or until top is puffed and light golden brown. Cool 5 minutes.
- In chilled medium bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Serve with warm bread pudding.
Nutrition Facts : Calories 420, Carbohydrate 51 g, Fat 3, Fiber 3 g, Protein 9 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg
DRIED FIG AND HAZELNUT BREAD
This wonderful fall recipe was crafted by cookbook author Susan Herrmann Loomis, who is well known for teaching cooking classes in her home in Normandy..."On Rue Tatin." Its dense texture is perfect for serving with an aperitif before your guests sit down for dinner.
Provided by Annacia
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Butter an 8 ½ x 4 ½ x 2 ½ loaf pan, or 4 small loaf pans.
- Line with buttered parchment paper, dust lightly with flour.
- Sift the dry ingredients into a bowl.
- In a large bowl or the bowl of an electric mixer, whisk the eggs until they are combined, then slowly whisk in the dry ingredients.
- Stir in the melted butter until it is thoroughly blended, then fold in the figs, cheese, hazelnuts and pepper, making sure they are well distributed throughout the batter.
- Pour the batter into the prepared pan or pans and rap it sharply on a work surface to release any air bubbles.
- Bake in the center of the oven until the top of the bread is golden, and a tester stuck in the center comes out clean.(40 to 45 minutes for a single loaf, 30 to 35 minutes for smaller loaves.).
- Remove the bread from the oven and turn it out onto a wire cooling rack. After about 5 minutes, peel off the parchment paper.
- Let cool and serve.
Nutrition Facts : Calories 3471.5, Fat 235.5, SaturatedFat 111.9, Cholesterol 1750.8, Sodium 4585.4, Carbohydrate 214.8, Fiber 20, Sugar 46.9, Protein 135.4
FIG AND HAZELNUT BREAD PUDDING
Crunchy hazelnuts, tart apricots, sugary-sweet figs, and a hint of citrus. This rich, dense bread pudding is great served hot or cold, with a dollop of whipped cream.
Provided by KellyM
Categories Bread Pudding
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch glass casserole dish with 1 tablespoon butter.
- Soak bread slices in a bowl of water until soggy, about 5 minutes. Remove slices from bowl and squeeze out excess water.
- Place bread in a separate bowl and mash using your hands; stir in 1 cup figs, 1 cup apricots, raisins, hazelnuts, brown sugar, lemon zest, lemon juice, cinnamon, ginger, and salt until brown sugar is dissolved. Stir egg into bread mixture until evenly mixed. Spoon bread mixture into the prepared casserole dish, smoothing the top with the back of the spoon. Decorate the mixture with 2 sliced figs and 2 sliced apricots; dot with remaining 1 tablespoon butter.
- Bake in the preheated oven until edges and top of bread pudding are lightly browned and a knife inserted in the center comes out clean, 25 to 30 minutes.
- Beat cream and honey together in a bowl using an electric mixer until stiff peaks form. Serve bread pudding warm or cold with a few spoonfuls of honey whipped cream.
Nutrition Facts : Calories 437.6 calories, Carbohydrate 64.2 g, Cholesterol 92 mg, Fat 19.6 g, Fiber 6.7 g, Protein 7.5 g, SaturatedFat 9.8 g, Sodium 281 mg, Sugar 36.4 g
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