MINI BOURBON BREAD PUDDINGS
A simple bourbon glaze takes these individual bread puddings to new heights. Martha made this recipe on "Martha Bakes" episode 712.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 13
Steps:
- Make the puddings: Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter six 8-ounce ramekins (3 1/2-inch-by-2-inch); set aside.
- Place bread in a large bowl. Add cream and milk and toss to soak. Set aside at room temperature.
- In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.
- In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Add raisins and pour over bread, tossing until well combined.
- Evenly divide bread mixture between prepared ramekins, making sure liquid covers the bread. Place ramekins on a rimmed baking sheet and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 20 minutes. Remove foil and continue baking until bread puddings are golden brown, about 20 minutes.
- Make the glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add bourbon and confectioners' sugar, stirring until incorporated. Add cream and mix until smooth. Serve bread puddings with glaze. Bread pudding is best served warm but can be kept refrigerated, tightly covered, for up to 4 days.
INDIVIDUAL RASPBERRY BREAD PUDDINGS
Steps:
- For the bread pudding: Preheat the oven to 375 degrees F. Grease eight 6-ounce ramekins
- with the butter and coat with the granulated sugar. Place the prepared ramekins on a baking sheet.
- Cut the brioche loaf into cubes. Set aside.
- Whisk together the eggs, egg yolks, brown sugar, cream, half-and-half and vanilla in a large bowl until well combined.
- Toss the bread cubes into the egg mixture. Place a large spoonful of bread batter into the bottom of a ramekin, top with 2 to 3 berries (slightly push them into the mixture), then top with more batter and finally more raspberries. Repeat with the remaining ramekins.
- Bake until the bread pudding has a slight bounce to it, 20 to 25 minutes.
- Meanwhile, for the sweet cream: Combine the heavy cream, granulated sugar and vanilla in a cold large bowl and whisk until you achieve stiff peaks. Place in the fridge to keep cool.
- Remove the bread puddings from the oven and let them cool down for a few minutes. Serve with a dollop of sweet cream.
BLACK FOREST BREAD PUDDING
Make and share this Black Forest Bread Pudding recipe from Food.com.
Provided by Queenkungfu
Categories Dessert
Time 3h25m
Yield 17 serving(s)
Number Of Ingredients 11
Steps:
- Butter a 3 quart rectangular baking dish with some of the butter.
- Spread remaining butter on bread slices.
- Place bread slices in baking dish, overlapping, if necessary, to fit.
- Sprinkle with frozen cherries, half the chocolate pieces, and the cinnamon; set aside.
- In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar. Heat and stir till the chocolate is melted. Gradually stir in remaining cream.
- Beat eggs in a very large bowl.
- Stir in melted chocolate mixture and almond extract.
- Slowly pour over bread in dish.
- Cover and chill 2 hours or overnight.
- Preheat oven to 325 degrees.
- Uncover bread pudding and place baking dish on a foil lined baking sheet.
- Bake for 70 to 80 minutes or until an instant read thermometer register 160 degrees when inserted into middle.
- Cool on a wire rack at least 45 minutes.
- Serve warm.
- Garnish with whipped cream and almonds.
Nutrition Facts : Calories 535.6, Fat 34, SaturatedFat 19.9, Cholesterol 172.6, Sodium 210.4, Carbohydrate 51, Fiber 4.3, Sugar 35.2, Protein 7.7
BLACK FOREST BREAD PUDDING
An easy, moist bread pudding with dark chocolate, fresh cherries and whipped cream
Provided by The Desserted Girl
Categories Breakfast/Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 175 C. Grease a 5" round baking dish that's at least 2" high. Alternatively, use a square or rectangular dish, that will fit the bread and custard easily. The mixture will not exactly overflow while baking, but it will puff up a bit so keep that in mind.
- In a bowl, beat the egg, then add the milk, cream and sugar. Whisk well to combine.
- Add the melted chocolate and whisk again till the chocolate has fully incorporated. Now take out 1/4 cup (60 ml) of this custard mixture and set it aside.
- Break the bread up into bite-sized pieces (or chop it) and add it to the bowl. Stir to coat very well with the custard and let it soak for 20 minutes.
- Now tip the soaked bread into your prepared dish, and stir in the cherries, saving a spoonful to scatter on top.
- Pour the reserved 1/4 cup custard all over the top of it, pressing the bread down as needed to make sure it's fully soaked. Top with the reserved spoonful of cherries.
- Bake for 20 to 25 minutes (if you use a shallow dish, the pudding may get done quicker), until the top looks set and a toothpick poked in the center comes out moist crumbs but no wet mixture.
- Sprinkle chocolate chips over the hot pudding, and serve warm with whipped cream! Store in the fridge for 3 to 4 days, and reheat before eating. It tastes as good as it does on day one, with a more intense Black Forest-y flavour :) Happy baking!
INDIVIDUAL BREAD PUDDING WITH BUTTERSCOTCH SAUCE
Steps:
- Position a rack in the center of the oven.
- Preheat the oven to 350 F.
- Butter four to six ramekins. Set the ramekins in a larger baking dish; set aside.
- In a medium saucepan, combine the half-and-half, 1/2 cup of brown sugar, and 2 tablespoons of butter; bring to a boil then reduce heat and simmer for a minute, until sugar is dissolved.
- Meanwhile, in a bowl, whisk the eggs and 1 tablespoon of vanilla extract until well blended. Whisk about 1/2 to 2/3 cup of the hot mixture into the eggs; add the egg mixture back into the saucepan and stir until well blended.
- Add the bread pieces and let them soak for a few minutes. If desired stir some raisins into the mixture or add a few raisins to some of the individual cups.
- Pour the bread pudding mixture into the prepared ramekins.
- Sprinkle each custard with cinnamon or nutmeg and gently stir into the mixture.
- Place the baking dish with ramekins in the oven and add about 1/4 to 1/2-inch of very hot water to the baking pan.
- Bake for 35 minutes, or until a knife inserted in center comes out clean.
- Gently loosen edge with a knife then unmold warm bread pudding onto plates.
- Drizzle with butterscotch sauce (below), a vanilla sauce, or your own favorite, if desired.
- In a heavy saucepan, combine the butter, 1 1/2 cups of brown sugar, and 1/3 cup of the heavy cream. Place the pan over low heat and cook, stirring, until the mixture is smooth.
- Increase the heat to medium-low. Cook, stirring, until the mixture begins to simmer. Continue cooking without stirring for 3 minutes.
- Remove the saucepan from the heat. Stir the remaining 1/2 cup of cream into the sauce mixture. Pour the sauce into another bowl or cup and stir in the vanilla extract.
- The sauce will thicken as it cools.
Nutrition Facts : Calories 582 kcal, Carbohydrate 73 g, Cholesterol 171 mg, Fiber 1 g, Protein 7 g, SaturatedFat 18 g, Sodium 311 mg, Sugar 61 g, Fat 30 g, ServingSize 4 to 6 servings (serves 4-6), UnsaturatedFat 0 g
BLACK FOREST PUDDING
This spin on summer pudding is packed with cherries, blackberries, black grapes, blueberries, blackcurrants and a splash of Cassis liqueur
Provided by Sarah Cook
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Brush a 1.5-litre pudding basin with oil - if you don't have a 1.5-litre pudding basin, use a smaller one and serve any fruit that won't fit on the side. Line the basin with a double layer of cling film, overhanging the basin at the top.
- Put the blackberries, cherries, grapes and sugar in a saucepan with 3 tbsp water. Cover and gently heat, stirring occasionally, until the sugar has melted and the fruit is syrupy. Add the currants and blueberries, cover and cook gently for 2 mins more until the fruit is just softened. Take off the heat and cool.
- Strain the fruit into a colander set over a bowl. Leave for 5 mins to drain well, then stir the cassis or Ribena into the captured juices. Trim the crusts from the bread slices and discard, losing as little bread as possible. Then use a pastry brush to spread a little of the berry juices over one side of each slice. Cut a circle from 1 slice (or 2 semi-circles from 2 slices) that will neatly cover the base of the basin, and push in - juice-side down.
- Reserve some bread so that you have enough to cover the top of the basin, then halve the remaining slices into fat fingers - trimming to the correct length to line the sides of the basin. Then, juice-side down, work round the basin, overlapping the edges of the bread slightly and pressing them to stay in place, until the basin is completely lined with bread. Patch any gaps with scraps.
- Reserve a couple of spoonfuls of fruit to serve, then spoon the remainder into the bread-lined basin, squishing the fruit down to level it. Reserve 150ml of the juices with the reserved berries, then pour the rest into the basin, concentrating on pouring it around the edges to soak into the bread. Jigsaw the reserved bread to neatly cover the top and seal in the fruit, this time placing it juice-side up. Loosely cover the top of the basin with cling film. Find a small plate that will fit snugly inside the basin so it is in contact with the pudding and add 4 x 400g cans to weigh it down. Chill overnight with the reserved juice and berries.
- To serve, unwrap and invert the basin onto a serving plate with a lip to hold any juices. Lift off the basin, holding the cling film down tightly as you pull to help you remove it. Peel off the cling film round the pudding. If you've any white bread patches visible, spoon over some juice to colour it. Spoon the rest of the berries and juice onto the top of the pud and serve with clotted or single cream, if you like.
Nutrition Facts : Calories 269 calories, Fat 1 grams fat, Carbohydrate 54 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
BLACK FOREST PANETTONE PUDDING
My chocolate-cherry bread pudding uses Panettone, the holiday bread people often receive but aren't sure how to use. I make a glorious sauce for it using ice cream. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Whisk together eggs, cream and extract. Add panettone cubes; soak 3 minutes, turning to coat. Meanwhile, pulse chocolate chips in a food processor until finely ground., In a greased 9-in. deep-dish pie plate, layer half of each of the following: cubed panettone, ground chocolate, cherries and almonds. Repeat layers. Bake until a knife inserted in the center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter over medium heat in a small saucepan. Whisk in brown sugar until sauce resembles caramel. Stir in ice cream; simmer over low heat until it coats a spoon, about 5 minutes. Transfer to a bowl to cool completely. Sauce will thicken as it cools. Serve with bread pudding.,
Nutrition Facts : Calories 420 calories, Fat 25g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 106mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 3g fiber), Protein 8g protein.
BREAD PUDDING FOR TWO
THIS tried-and-true dessert was printed in a cookbook published by a local organization. I have made a few changes, and it has become one of our favorite desserts. I like to eat mine warm with a dollop of whipped cream...but my husband eats his cold with a scoop of ice cream! -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.
Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 229mg cholesterol, Sodium 338mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 12g protein.
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