Tummy Yum Bread Pudding Recipes

YUM YUM (DOUGHNUT TWISTS) BREAD PUDDING RECIPE BY TASTY

Steps:

• Cut each yum yum into four pieces and set aside in large bowl
• Add milk, double cream and eggs to a different bowl and whisk until smooth.
• Soak the yum yum pieces in the mixture.
• Layer soaked yum yum pieces in a baking tin.
• Cover first layer in strawberry jam.
• Add second layer of yum yums.
• Bake for 45 mins at 190°C/375°F
• Serve and enjoy!

CREAMY CRANBERRY BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1-inch cubes. You should have about 10 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. In a food processor pulse the berries to roughly chop them. Fold them into the soaked bread cubes carefully. Divide half the bread mixture among 20 ramekins, custard cups, or dessert cups, reserving the rest, filling them half way. Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture. Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings. Serve warm or chilled, dusted with confectioners' sugar.

ROCKY ROAD BREAD PUDDING WITH MARSHMALLOW SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Butter an 8 by 8-inch baking pan.
• To make the bread pudding. Put the brioche in a large bowl. In a medium bowl, whisk egg, yolks, and sugar until combined. Add milk, butter, brandy, and melted chocolate and whisk until combined. Pour mixture over cut brioche and let rest for 5 minutes. Add chopped chocolate, 1/4 of the marshmallows, and toasted pecans and stir gently to mix. Pour into buttered pan and cover aluminum foil. Put in a large roasting pan and place in oven. Pour hot water into the pan until pan is 1/2 full. Bake for 30 minutes. Remove foil and bake 15 minutes more, or until an inserted toothpick or knife is removed clean.
• To make the marshmallow sauce. In a small pot, add 1/4 cup of water, bring to a boil, and add remaining marshmallows. Stir constantly until melted. To serve, cut a 1/2-inch square of bread pudding and garnish with some sauce. Serve immediately.

UNBELIVEABLE! HIGH CALCIUM YET LIGHT BREAD PUDDING

Steps:

• Preheat oven to 380°F.
• Tear bread slices apart to chunks or cubes.
• Place bread in a shallow square pan.
• Beat egg whites in a medium bowl.
• Stir in splenda granular.
• Add in yogurt and milk, beating at the same time to combine.
• Pour mixture evenly over bread.
• Make sure it soaks the bread - you might have to use your hands to dip the bread and make them even.
• Bake in oven for about 15 minutes, or until top is golden brown and egg mixture is set.
• The yogurt is the secret ingredient - it gives a good texture and combines with the egg so the pudding still sets, and the yogurt adds sweetness without you needing to add extra sugar - a great calorie saver!
• Feel free to experiment with different yogurt flavors! I used mixed berry yogurt and it smelled great!

YUMMY BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Break bread into small pieces into an 8 inch square baking pan.
• Drizzle melted butter over bread.
• Sprinkle with raisins, if desired.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla.
• Beat until well mixed.
• Pour mixture over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake 45 minutes, or until the top springs back when lightly tapped.
• I like to serve it with a whiskey Sauce: Cook together for just a few minutes, VERY GOOD.