PLAIN AND PERFECT BREAD PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
- Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars and mix until dissolved. Pour the mixture over the bread.
- Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving.
BLACK-AND-WHITE BREAD PUDDING
Bread cubes and chopped sugar free chocolate sandwich cookies are baked in custard and served warm with whipped topping for a comfort-food treat.
Provided by My Food and Family
Categories Custards & Puddings
Time 5h10m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Toss cookies and bread cubes in greased 2-qt. casserole dish; set aside.
- Beat milk, egg product and vanilla with wire whisk until well blended; pour over cookie mixture. Stir gently until well blended; cover. Refrigerate at least 4 hours or overnight.
- Bake at 350°F for 30 min. Uncover. Bake an additional 25 min. or until knife inserted in center comes out clean. Serve warm topped with the whipped topping.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
BREAD PUDDING I
A no frills bread pudding. This is a recipe my mom always made and we all really enjoyed it.
Provided by BUCHKO
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F(190 degrees C)
- In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
- Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
- Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 336.7 calories, Carbohydrate 46.8 g, Cholesterol 146.8 mg, Fat 12.3 g, Fiber 1.3 g, Protein 10.5 g, SaturatedFat 3.6 g, Sodium 515 mg, Sugar 30.3 g
CLASSIC BREAD PUDDING
Classic bread pudding is just how you remember it: perfumed with vanilla, cinnamon and nutmeg, and dotted with raisins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 12
Steps:
- Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
- Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
- Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.
- Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.
- Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.
BLACK AND WHITE CROISSANT BREAD PUDDING
This easy bread pudding dessert, made with day-old croissants, is studded with both white chocolate and dark chocolate chips.
Provided by Stuart O'Keeffe
Time 32m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Butter the bottom of a 9x5x3-inch baking dish with your hands.
- In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
- Tear up croissants and mix with egg mixture until well combined.
- Spoon half of the egg croissant mixture into the baking dish, sprinkle with dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
- Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
- Remove from oven. Serve with a dollop of crème fraîche or whipped cream.
BLACK AND WHITE CROISSANT BREAD PUDDING
This dessert is a big hit at parties in the Hollywood Hills, especially in the cooler months. It's probably one of my most deceptive desserts--everyone thinks it's complex to prepare, but it's one of the simplest desserts in my repertoire. When the bread pudding is firm to the touch, you know it's done.
Provided by Stuart O'Keeffe
Categories dessert
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Butter the bottom of a 9-by-5-by-3-inch baking dish with your hands.
- In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
- Tear up croissants and mix with egg mixture until well combined.
- Spoon half of the egg-croissant mixture into the baking dish, sprinkle with half of the dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
- Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
- Remove from oven. Serve with a dollop of creme fraiche or whipped cream.
BLACK-AND-WHITE BREAD PUDDING
I found this recipe on the Cool Whip website this morning. The recipe uses Cool Whip Free and I was looking for a recipe using this. Here is the nutritional information from the website: Nutrition Bonus: This delicious baked pudding, made with better-for-you products, can fit into a healthful eating plan. Diet Exchange: 2 Carbohydrate,1 Meat (VL),1 Fat
Provided by senseicheryl
Categories Dessert
Time 1h10m
Yield 2 quart dish, 8 serving(s)
Number Of Ingredients 6
Steps:
- TOSS cookies and bread cubes in greased 2-qt. casserole dish; set aside.
- BEAT milk, egg product and vanilla with wire whisk until well blended; pour over cookie mixture. Stir gently until well blended; cover. Refrigerate at least 4 hours or overnight.
- BAKE at 350°F for 30 minute Uncover. Bake an additional 25 minute or until knife inserted in center comes out clean. Serve warm topped with the whipped topping.
Nutrition Facts : Calories 99.2, Fat 1.8, SaturatedFat 0.4, Cholesterol 1.5, Sodium 215.1, Carbohydrate 12.7, Fiber 0.5, Sugar 4.2, Protein 7.3
WHITE CHOCOLATE-CHERRY BREAD PUDDING
Looks fancy, but is easy to make? Sign us up. This dessert - a genius way to use old buns or rolls - is jazzed up with white chocolate and cherries is a sure winner with decadence to spare. Everyone will love this so much, you'll wish you'd made a double-batch.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Combine dried cherries, juice and 2 tablespoons sugar in a saucepan and bring to a boil. Reduce heat and stir a minute or two until sugar dissolves.
- Remove from heat and set aside. (Note: If you use Grand Marnier instead, combine cherries and liqueur in a bowl, cover and allow to sit overnight to soak.)
- Heat oven to 350 degrees F.
- In a saucepan, combine white chocolate, half & half, milk and sugar, heating over medium heat about 5 to 7 minutes, stirring until chocolate melts and is thoroughly combined.
- Add cinnamon and nutmeg and reduce heat to simmer.
- Stir a little of the hot mixture into the beaten eggs and stir well to temper the eggs. Slowly add the tempered eggs into the white-chocolate mixture and stir to combine.
- Drain cherries and reserve the liquid.
- Butter a 9x9-inch baking pan or 8 ramekins.
- Place half the cubed buns in the pan or ramekins, top with half of the cherries. Follow with the rest of the cubed buns and the remaining cherries.
- Ladle the white chocolate liquid over the bread and cherries. Press down slightly to make sure the liquid soaks into the bread thoroughly.
- Bake for 30 to 40 minutes or until a knife inserted into the center comes away clean. Remove from oven and allow to rest for 10 minutes.
- Make topping by combining creme fraiche, confectioner's sugar and 1 to 2 tablespoons of the reserved cherry liquid, stirring well.
- Top the bread pudding with the creme and serve warm.
Nutrition Facts : Calories 810.6 calories, Carbohydrate 107.6 g, Cholesterol 189.9 mg, Fat 38.4 g, Fiber 2 g, Protein 18.5 g, SaturatedFat 21.1 g, Sodium 325.1 mg, Sugar 42.1 g
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