CRANBERRY BREAD PUDDING
This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.
Nutrition Facts : Calories 370 calories, Fat 19g fat (10g saturated fat), Cholesterol 208mg cholesterol, Sodium 299mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 10g protein.
CRANBERRY APPLE PECAN BREAD PUDDING WITH VANILLA CREAM SAUCE
This makes a nice breakfast/brunch dish. The bread pudding itself is not overly sweet, but vanilla cream sauce adds a nice richness. From Morning Glories by Donna Leahy.
Provided by pattikay in L.A.
Categories Dessert
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Pudding:.
- in a medium bowl, toss sliced apples with lemon juice and set aside.
- in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
- Stir in the butter, half and half and brandy.
- Toss the apples, cranberries, pecans with the bread cubes.
- Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes.
- Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set.
- Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
- Vanilla Cream Sauce:.
- Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.
APPLE CRANBERRY BREAD PUDDING
Provided by Aaron McCargo Jr.
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.
- Place cubed brioche in the baking dish. Set aside.
- In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.
- In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla. Pour custard over bread. Allow to saturate for a few minutes.
- Bake for 40 minutes until pudding sets. Serve with whipped cream.
- Place a medium bowl in the freezer for 1 hour before whipping cream.
- Add heavy cream to chilled bowl and whip with a hand mixer. Add liqueur and powdered sugar and combine well.
STEAMED CRANBERRY PUDDING WITH HOMEMADE VANILLA SAUCE
Family tradition, fun to make, easy once you get the hang of it. A pudding mold or coffee can needed.
Provided by Kim
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Grease a 2-quart metal pudding mold well or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
- Sift flour into a bowl and dredge cranberries in flour mixture.
- Dissolve baking soda in hot water; stir in molasses and allow to foam up. Add to the flour and cranberry mixture and stir until well blended. Spoon into the prepared mold; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
- Place into a deep saucepan and fill with water up to about the halfway mark on the mold. Cover the saucepan and place over high heat; bring water to a boil. Reduce heat and simmer until pudding is firm and a toothpick inserted into the pudding comes out clean, 1 to 1 1/2 hours. Remove from the water and allow to cool.
- Invert pudding onto a pie plate and carefully remove from the mold before it cools.
- While the pudding is cooling, combine sugar, butter, cream, and vanilla in a saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened, making sure it doesn't boil over, about 5 minutes. Serve warm sauce over the pudding.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 65.3 g, Cholesterol 62.8 mg, Fat 21.9 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 13.6 g, Sodium 443.5 mg, Sugar 38 g
CRANBERRY APPLE BREAD
This bread is a holiday favorite in our family. It's very festive and is a wonderful breakfast bread for Thanksgiving and Christmas morning. I like to prepare my bread batter ahead of time and thaw it out the night before I serve it. Just pop it in the oven in the morning and you have fresh breakfast bread. Enjoy!
Provided by MS_TERESA
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch baking pan.
- Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon. Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist. Stir in cranberries and walnuts. Spread batter into prepared pan.
- Bake in preheated oven for 35 to 45 minutes, until toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 29.3 g, Cholesterol 15.5 mg, Fat 6.1 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 104 mg, Sugar 15.2 g
PECAN BREAD PUDDING
Bread pudding has been a favorite of mine since I was a little girl. This is a variation I have learned to love.
Provided by AlaskaPam
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8"x8" baking pan with 1 tablespoon of butter. In a large mixing bowl mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecan, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard.
- Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
- Bake in a pre-heated 350 F oven for 30-40 mins, or until set and golden brown on top.
- This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!
CRANBERRY PUDDING
This recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.
Nutrition Facts : Calories 262 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 224mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
APPLE CRANBERRY BREAD
Cranberries lend a burst of tart flavor and bright color to this quick bread sent in by Phyllis Schmalz of Kansas City, Kansas. Dotted with crunchy nuts, slices of the moist loaf are good for breakfast with a cup of coffee or as a snack anytime of the day.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt;. In a small bowl, whisk eggs and oil. Stir into dry ingredients just until moistened (batter will be very thick). Fold in apples, cranberries and walnuts. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 143mg sodium, Carbohydrate 22g carbohydrate, Fiber 1g fiber), Protein 3g protein.
APPLE PECAN BREAD PUDDING
Make and share this Apple Pecan Bread Pudding recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Dessert
Time 4h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally.
- Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker.
- Peel, core and thinly slice the apples.
- Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well.
- Blend in half and half or milk and then stir in bourbon or brandy.
- Lightly mix pecans with bread and apples.
- Pour egg mixture over bread. Drizzle with butter.
- Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours.
- Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.
Nutrition Facts : Calories 464.2, Fat 25.6, SaturatedFat 9.7, Cholesterol 107.4, Sodium 184.3, Carbohydrate 49.8, Fiber 3.7, Sugar 31.9, Protein 7.7
PUMPKIN CRANBERRY BREAD PUDDING
Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! -Judith Bucciarelli, Johnson, New York
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 8 servings (1-1/3 cups sauce).
Number Of Ingredients 16
Steps:
- Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours., For sauce, bring sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.
Nutrition Facts : Calories 479 calories, Fat 23g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 237mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 4g fiber), Protein 9g protein.
APPLE CRANBERRY BREAD PUDDING
This would go nicely with a Thanksgiving dinner. Top this bread pudding with its Lemon Sauce recipe #74942.
Provided by Charlotte J
Categories Dessert
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place bread and 2 cups sugar in mixing bowl.
- Pour milk over and mix well.
- Allow bread to soak up milk for about an hour.
- In a saucepan, combine 1 cup sugar and cranberries.
- Cover with water and simmer for 30 minutes.
- Set aside to cool.
- Whisk together eggs, cinnamon, nutmeg, vanilla, rum and melted butter.
- Pour over bread cubes.
- Stir in apples, drained of their cooking liquid and the walnuts and cranberries.
- Pour entire mixture into baking dish and bake at 350 degrees for 30 minutes or until pudding is puffed and golden.
- Cool slightly, cut into squares and serve with lemon sauce recipe#74942.
GRAMMA'S APPLE BREAD PUDDING
This bread pudding is the ultimate in comfort food from Gramma's kitchen. It is great for using up bread and apples. Enjoy!
Provided by MESHEL
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
- In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
- In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
- Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
- While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.
Nutrition Facts : Calories 430 calories, Carbohydrate 58.8 g, Cholesterol 52 mg, Fat 20 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 372 mg, Sugar 46.7 g
CRANBERRY BREAD PUDDING
Aromatic, flavorful bread pudding.
Provided by Mike Smith
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
- Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.
Nutrition Facts : Calories 552.3 calories, Carbohydrate 71.6 g, Cholesterol 187.4 mg, Fat 23.7 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 13.4 g, Sodium 881.3 mg, Sugar 32.8 g
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