BREAD PUDDING
This delicious Bread Pudding is served with berries and a warm vanilla cream sauce. It's absolutely delicious and the perfect easy dessert for any occasion!
Provided by Lauren Allen
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- (If you're not using old or stale bread, you can dry it out in the oven first. Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30 minutes, tossing every 10 minutes, until the bread is dry and stale.)
- Heat oven to 350 degrees F. In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted.
- Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.
- Add the bread to the bowl and stir to coat. Pour half of the mixture into a greased baking dish large enough to fit the mixture (any shallow casserole dish; I used a 8x11'' pan).
- Sprinkle half of the raspberries over the top. Pour the remaining bread pudding mixture on top and sprinkle with more raspberries.
- Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
- Serve warm or at room temperature.
- Store leftover bread pudding in the refrigerator for up to 4-5 days.
Nutrition Facts : Calories 230 kcal, Carbohydrate 30 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 269 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
RASPBERRY BREAD PUDDING
Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
- Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
- Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 165, Carbohydrate 34 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg
RASPBERRY BREAD PUDDING
A delicious mouth-watering Spring Bread Pudding with a filling of fresh Raspberries and topped with an amazing warm Vanilla Cream Sauce. Each bite is better than the one before! It's a truly Heavenly Dessert and So Easy to Make.
Provided by Norine Rogers
Categories Desserts & Sweets
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat Oven to 375°. Prepare a 9 x 13 glass baking dish by spraying with non-stick cook spray.
- In a large bowl mix the cream, sugar, egg, and vanilla until smooth and creamy.
- Cut bread into 1 - 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let stand 30 minutes. Stir bread mixture every 5 minutes to allow cream to absorb.
- In a separate bowl mix the raspberries, sugar, and apple juice. Stir until sugar is dissolved. Set aside.
- Layer a 9 x 13 inch baking pan 3/4 full with bread mix. Pour Fruit filling over the bread mixture, spreading evenly.
- Top with remaining bread. Bake 40 minutes at 375°.
- Serve warm topped with vanilla cream sauce (see directions below)
- Melt butter in medium saucepan over medium heat. Add flour. Stir with a whisk. Stir 10 minutes until it has a "nutty" aroma. Do not allow to brown.
- Add salt, cream, and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.
- *See Additional Tips below
Nutrition Facts : Calories 1013 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 227 milligrams cholesterol, Fat 71 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 45 grams saturated fat, ServingSize One square, Sodium 307 milligrams sodium, Sugar 85 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
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.
RASPBERRY CHOCOLATE BREAD PUDDING
This recipe calls for brioche, an enriched bread that makes a lovely, buttery pudding, but you could use any bread that you have on hand. Stale croissants are equally delightful. Or you can even try a rustic white boule. And bread pudding is customizable, even beyond the bread. You can make this pudding with whatever you've got. Try raisins instead of raspberries. Or maybe blueberries. You could even put that can of leftover pumpkin puree to good use. Stir in rum, or vanilla, or some orange zest. Let your pantry be your guide.
Provided by Samantha Seneviratne
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
- Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
- Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
- Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled.
KNEADERS COPY-CAT RASPBERRY BREAD PUDDING RECIPE - (4.6/5)
Provided by Niecer
Number Of Ingredients 15
Steps:
- In a large bowl mix the cream, sugar, egg and vanilla. Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb. Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9x13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly. Top with the remaining bread. Bake 40 minutes at 375. Serve warm topped with vanilla cream sauce. Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.
SLOW COOKER RASPBERRY BREAD PUDDING
This recipe is from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann. I have made it several times and we absolutely love it. It can be served with whipped cream, raspberry sauce or white chocolate sauce (sauce recipes can be found on the net at various recipe websites).
Provided by quotFoodThe Way To
Categories Dessert
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- SlowCooker: Medium round.
- Setting and Cook Time: HIGH for 2-1/2 hours, plus 15 minutes uncovered.
- Coat the slow cooker with butter-flavor nonstick cooking spray.
- Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries.
- Repeat the layers, ending with the berries on top.
- In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten.
- Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F.
- Remove the lid and cook on HIGH for another 15 minutes.
- Cover, turn off the cooker, and let the pudding stand to cool slightly.
- Serve warm or at room temperature, with whipped cream, if desired.
COPYCAT KNEADERS RASPBERRY BREAD PUDDING RECIPE
This Copycate Kneaders Raspberry Bread Pudding is so easy to make and full of amazing flavor. It comes together quickly and makes the perfect breakfast or dessert.
Provided by Contributor
Categories Breakfast Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.
- Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.
- Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.
- In another bowl mix the raspberries, sugar and apple juice. Stir until sugar is dissolved.
- Layer in a 9x13-inch baking pan 3/4 of the bread mixture.
- Pour fruit filling over the bread spreading evenly.
- Top with remaining bread.
- Bake 40 minutes at 375 degrees F.
- Serve warm topped with vanilla cream sauce.
- To make the sauce, melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, but make sure not to brown.
- Add salt, cream and sugar and stir until mixture becomes thick.
- Remove from heat and stir in vanilla.
- Serve warm over the pudding.
Nutrition Facts : Calories 1214 kcal, Carbohydrate 110 g, Protein 5 g, Fat 87 g, SaturatedFat 54 g, TransFat 1 g, Cholesterol 310 mg, Sodium 405 mg, Fiber 4 g, Sugar 97 g, ServingSize 1 serving
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