SUNNY'S EASY BREAKFAST BREAD PUDDING ALMONDINE
Provided by Sunny Anderson
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Whisk together the egg, cinnamon sugar and salt in a large bowl until the cinnamon is distributed and the sugar less gritty, then whisk in the orange juice and almond milk.
- Add the bread cubes to the custard and toss. Let soak for 5 minutes, folding gently occasionally to maintain the cubes' integrity but still allow them to soak up the liquid. (Not all of it may be absorbed.) Coat the bottom and sides of an 8-inch square baking dish with cooking spray. Add the strawberries to the bread and fold, then immediately pour into the prepared dish.
- Preheat oven to 350 degrees F.
- Add the almonds, butter, brown sugar and flour to a medium bowl and mix with a fork until crumbly; set aside. Bake the bread pudding 40 minutes, then scatter the almond mixture over the top and continue to bake until the center is set and not squishy and the almonds are toasted, about 10 minutes more. Serve warm with maple syrup, if using.
HEALTHIER BREAD PUDDING II
For a family that LOVES bread pudding, double this recipe and bake it in a 9x13-inch pan. Enjoy this healthier version - which features whole wheat bread, reduced sugar, and apple or pear - for breakfast or dessert! Optional: Dust lightly with confectioners sugar before serving. Yum!
Provided by MakeItHealthy
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8-inch square baking dish. Mix in raisins and apple. Drizzle with melted butter.
- Combine eggs, milk, sugar, cinnamon, and vanilla extract in a mixing bowl. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up egg mixture.
- Bring a kettle of water to a boil. Place bread pudding baking dish into a large roasting pan. Carefully pour boiling water around pan.
- Bake in preheated oven until a knife inserted into the middle of pudding comes out mostly clean, about 45 minutes.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.4 g, Cholesterol 69.1 mg, Fat 4.5 g, Fiber 1.7 g, Protein 5.6 g, SaturatedFat 2.1 g, Sodium 122.9 mg, Sugar 17.2 g
CHOCOLATE ALMOND BREAD PUDDING
A slight twist on the traditional bread pudding. Almond flavor adds a really nice aroma.
Provided by raisedoncoffee
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
- Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
- Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 46.5 g, Cholesterol 136.5 mg, Fat 11.2 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 5 g, Sodium 264.4 mg, Sugar 29.4 g
ALMOND BREAD PUDDING
I played with a recipe from my mom, and the result has been popular with all of our customers at the Washington House in Sellersville.-Deb Mathie, Sellersville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- Cut croissants into 1/2-in. pieces; place in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes. Dot with almond paste; sprinkle with almonds (dish will be full). , Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, in a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. , Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10-15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve with bread pudding.
Nutrition Facts : Calories 531 calories, Fat 24g fat (12g saturated fat), Cholesterol 179mg cholesterol, Sodium 240mg sodium, Carbohydrate 72g carbohydrate (59g sugars, Fiber 1g fiber), Protein 9g protein.
ALMOND BREAD PUDDING WITH STRAWBERRY CARAMEL SAUCE
Make and share this Almond Bread Pudding With Strawberry Caramel Sauce recipe from Food.com.
Provided by lauralie41
Categories Dessert
Time 1h40m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Cut croissants into 1/2 inch pieces and place into a greased 13x9 inch baking dish.
- In medium mixing bowl, beat eggs, milk, sugar, and both extracts. Pour mixture over croissants and set aside for 10 minutes.
- Dot with almond paste and sprinkle almonds on top croissants. The baking dish will be full so handle carefully and place in 350 degree oven. Bake for 35 to 40 minutes or until inserted knife in center comes out clean.
- While this is baking prepare Strawberry Caramel Sauce. Over medium heat in heavy saucepan cook sugar and stir with wooden spoon. Continue cooking and stirring until sugar is melted and a deep amber color, approximately 20 minutes. Stir in one cup of cream and the mixture will bubble. Add remaining cream and cook 10 to 15 minutes or until caramelized sugar is completely dissolved. Remove pan from heat and stir in strawberries. Serve over bread pudding.
Nutrition Facts : Calories 659.5, Fat 30.6, SaturatedFat 15.2, Cholesterol 223, Sodium 323.7, Carbohydrate 87.9, Fiber 1.8, Sugar 72.5, Protein 11.1
LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE
Steps:
- Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
- Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
- Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
- Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
- Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
- Preheat the oven to 325 degrees F.
- Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
- Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
- Combine amaretto and cornstarch, stirring until smooth.
- Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.
ALMOND BREAD PUDDING
Make and share this Almond Bread Pudding recipe from Food.com.
Provided by pattikay in L.A.
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place raisins in a small bowl with the rum and allow to soak.
- Remove the crusts from the bread. Determine how much bread you will need by lining the sides bottom and top of a 8 or 9 inch loaf pan and use all the butter to coat both sides of the slices of bread.
- Line the sides and bottom with the buttered bread slices and set aside the slices that will go on top.
- Pour the milk into a small saucepan and heat it over low heat till you see steam rising when it is stirred - do not boil.
- While the milk is heating (keep an eye on it!), put the eggs and 4 T of sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms ribbons on the beaters when lifted (about 2-3 minutes).
- With the mixer at low speed, slowly add the hot milk. When about half of the milk has been incorporated, you can add the rest more quickly.
- Place the almonds and remaining 3 T sugar in a food processor and pulse until the reach the consistency of coarsely ground black pepper. Mix the almond mixture into the custard.
- Pour the custard into the bread lined loaf pan, holding back about 1/2 cup.
- If the loaf pan fills to the top and you have more than 1/2 cup custard left, it is probably because it is too foamy. Let it stand a bit till it settles.
- Take the raisins that have been soaking in the rum and distribute them over the custard in the loaf pan. Save the rum that is left over.
- Preheat the oven to 325.
- Cover the top of the filled loaf pan with the remaining buttered bread slices and pour the rest of the custard over the layer of bread.
- Let stand for about 15 minutes so that the bread becomes well soaked.
- Place the bread pudding on the middle rack of the preheated oven and bake till it looks firm with the pan is jiggled, about 40 minutes.
- Remove it from the oven and allow it to cool for about 45 minutes to 1 hour.
- Once the pudding is cool enough to handle, flip it over onto a flat serving platter. The pudding should unmold easily so that you can remove the loaf pan.
- Serve either chilled or at room temperature.
- Cut into 1/2 inch slices and sprinkle each serving with a few drops of the left over rum used to soak the raisins.
- This can be made up to 5 days ahead and stored in the refrigerator.
Nutrition Facts : Calories 370.4, Fat 17.5, SaturatedFat 5.8, Cholesterol 124.1, Sodium 384.4, Carbohydrate 41.7, Fiber 2.8, Sugar 19, Protein 10.5
ORANGE-ALMOND BREAD PUDDING
My grandmother used to throw a fit if I ordered something as simple as fruit salad or soup in a restaurant. "Why pay for that? You can make it at home," she'd say in a voice that made you feel like a fool if you had the temerity to disagree. "Order something else!" Anyone who met my grandmother knew it was best not to cross her. Otherwise, you'd hear about it, repeatedly, for the next three to five years. Minimum. I feel that way about bread pudding. It's something I want at home, not in a restaurant. My version mingles orange and almond and is a much more refined and luxurious than the usual bread pudding. Enjoy it in the comfort of your own dining room, but pretend you're eating it in a restaurant, without anyone to harp on you about it. In case any of your guests decides to leave a tip, I'll gladly accept my 15 percent.
Yield makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, warm the milk, cream, orange zest, and the 1/2 cup (100 g) sugar, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour.
- Reheat the milk-cream mixture until it's quite warm. In a medium bowl, whisk the egg yolks, then gradually whisk in the warm milk-cream mixture, whisking constantly as you pour to prevent the eggs from cooking. Whisk in the vanilla and almond extracts, orange liqueur, and cinnamon. Pour the mixture through a mesh strainer into a bowl or large pitcher. Set aside.
- Butter a 2-quart (2-liter) shallow baking dish or soufflé mold.
- In a small bowl, beat together the egg white and almond paste until smooth. Spread a spoonful of almond paste over one side of each bread slice. Layer the bread slices in the prepared baking dish, almond paste side down. (If you are using a round or oval dish, halve each slice of bread diagonally to form triangles, then make layers of triangles arranged in a pinwheel pattern.) Pour the milk-egg yolk mixture over the bread and gently press the bread down, submerging the layers in the liquid. Cover with plastic wrap and refrigerate the pudding for at least 1 hour or up to overnight, pressing down the bread from time to time so that it becomes completely saturated.
- Preheat the oven to 350°F (175°C).
- Sprinkle the top of the pudding very liberally with sugar. Set the baking dish in a larger roasting pan and pour warm water into the pan to reach halfway up the sides of the baking dish. Bake until the bread pudding is puffed in the center and the top is rich golden brown, about 1 hour. Let cool until warm.
- Bread pudding is best served warm. It's good all by itself, but it's great with a ladleful of Rich Caramel Sauce (page 241) or Tangerine Butterscotch Sauce (page 242).
- The unbaked pudding should be chilled for at least 1 hour or up to 1 day before baking. Once baked, it can be refrigerated overnight and rewarmed in a low oven, covered with aluminum foil.
- To make a chocolate-studded bread pudding, add 10 ounces (280 g) coarsely chopped dark or milk chocolate, distributing some in the bottom of the baking dish and between the layers of bread as you arrange them in the dish.
APPLE ALMOND BREAD PUDDING
Made with raisin bread, almond paste and fresh apples. Recipe is from Odense. Preparation time includes two hours chilling time.
Provided by Pinay0618
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 9 x 13 inch baking dish with butter or cooking spray. Evenly spread bottom with 1/2 bread cubes (4 cups).
- Mix sugar and cinnamon in a medium bowl. Add Almond Paste and raisins. Mix with fingers until the texture of crumbs. Add apples and toss to combine. Evenly sprinkle filling across bread. Top with remaining 4 cups bread cubes and press down firmly.
- Beat eggs, Half & Half and butter until well mixed. Pour slowly across bread. Cover with plastic wrap and press down so all cubes are covered with liquid. Refrigerate a minimum of two hours or overnight.
- Preheat oven to 425°F Bake for 30-35 minutes or until puffed, golden and firm to the touch. Rest for 15 minutes before cutting, and sprinkle with powdered sugar or serve with maple syrup.
Nutrition Facts : Calories 386.8, Fat 20.7, SaturatedFat 8.7, Cholesterol 173.6, Sodium 248.7, Carbohydrate 41.9, Fiber 3.2, Sugar 17.8, Protein 10.8
ALMOND BREAD PUDDING WITH SALTED CARAMEL SAUCE
Provided by Alison Roman
Categories Milk/Cream Egg Dessert Bake Christmas Almond Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 27
Steps:
- For almond butter:
- Preheat oven to 350°F. Spread out almonds on a rimmed baking sheet; toast, tossing halfway through, until beginning to brown, 12-15 minutes. Let cool.
- Transfer cooled almonds to a food processor. Add butter, almond extract, if using, and salt, and process until mixture is the texture of coarsely ground peanut butter. Set aside.
- For caramel sauce:
- Whisk sugar, cream of tartar, and 3 tablespoons water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Cook, without stirring, until mixture begins to caramelize in spots. Using a heatproof spatula, stir mixture to ensure even caramelization. Cook, stirring occasionally, until mixture is the color of honey, 10-12 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.
- Remove caramel from heat; carefully whisk in butter (mixture will bubble vigorously), then cream and salt. Let cool slightly in pan, then pour into a small bowl. DO AHEAD: Caramel sauce can be made 2 weeks ahead. Let cool completely, cover, and chill. Rewarm before using.
- For pudding and assembly:
- Combine half-and-half and cream in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer over medium-high heat; remove from heat.
- Whisk egg yolks, eggs, sugar, and salt in a medium bowl to blend. Gradually whisk hot cream mixture into egg mixture. Cover custard with plastic wrap and let stand for 30 minutes for flavors to meld. Strain custard into a large bowl; discard vanilla bean.
- Preheat oven to 350°F. Butter cake pan; set aside. Using biscuit cutter, cut out circles from each slice of bread, reserving scraps. Arrange bread scraps in pan in an even layer and press lightly to compact.
- Spread each bread round with almond butter (you will have a little left over; save to spread on toast for breakfast). Place all but 1 bread round almond butter side down in pan (on top of scraps), overlapping slightly to create a shingled circle. Place the last round in the center (bread will come about 3/4"-1" above rim of pan).
- Pour custard evenly over bread. Sprinkle with almonds and raw sugar.
- Place cake pan in a large roasting pan. Pour hot water into roasting pan to come halfway up the sides of cake pan. Cover roasting pan with foil, tenting slightly in center if needed to avoid touching bread.
- Bake pudding until top no longer jiggles but center is not quite set, 25-30 minutes. Remove foil from pan and increase oven temperature to 375°F. Bake pudding until custard is set in the center and top is golden brown and crisp, about 25 minutes longer.
- Remove cake pan from roasting pan. Let cool slightly. Dust pudding with powdered sugar. Slice into wedges. Place on plates, drizzle caramel sauce over and top with a dollop of crème fraîche.
ALMOND BROWNIE BREAD PUDDING
This is a nice way to use up leftover brownie or chocolate cake. Its a spin on bread pudding, and something thrown together one day
Provided by DAUGHTERSOFDECEMBER
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly butter one 2 quart baking dish.
- Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside.
- Place brownie chunks into prepared baking dish. Beat the eggs in a large bowl. Whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract, and half of the almonds. Pour milk mixture over brownie cubes and sprinkle with the remaining almonds. Bake until a knife inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 394 calories, Carbohydrate 45.3 g, Cholesterol 66.5 mg, Fat 22 g, Fiber 3.2 g, Protein 8.6 g, SaturatedFat 6.1 g, Sodium 139.8 mg, Sugar 27.2 g
LAYERED ALMOND-CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SA
Make and share this Layered Almond-Cream Cheese Bread Pudding With Amaretto Cream Sa recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Coat a 13- x 9-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices as necessary to fit pan.
- Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
- Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
- Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
- Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
- Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
- Bake at 325° for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
- Combine amaretto and cornstarch, stirring until smooth.
- Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.
Nutrition Facts : Calories 604.4, Fat 44.9, SaturatedFat 25.5, Cholesterol 274.2, Sodium 488.1, Carbohydrate 39.7, Fiber 1.2, Sugar 17.3, Protein 11.7
ALMOND-CROISSANT BREAD PUDDING
This is a dish my best friend and I cooked up after finding something similar on the internet. It is of course loaded with almonds, Amaretto and almond paste and we had such a good time preparing it -- with the Amaretto of course.
Provided by Manami
Categories Dessert
Time 55m
Yield 1 13x9" pan
Number Of Ingredients 10
Steps:
- Preheat oven 350ºF.
- Butter a 13x9" pan and place the smallest rounds in a layer at the bottom, then top with a layer of the larger ones.
- Whisk eggs and sugar well together, then add half-and-half, Amaretto, vanilla and almond extracts, mixing well.
- Pour over croissant rounds.
- Sprinkle with almond paste and push down with a spoon so that the bread absorbs all the liquid.
- Let set for 10 minutes at room temperature.
- Sprinkle almonds and chocolate chips all over the top and bake for 35-40 minutes or until golden and puffed.
- Serve warm or room temperature.
Nutrition Facts : Calories 5308.1, Fat 250.8, SaturatedFat 114.8, Cholesterol 2230, Sodium 3854.9, Carbohydrate 657.2, Fiber 19.6, Sugar 473.4, Protein 121.4
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