BRITISH BREAD PUDDING
Bread pudding - the English variety, not to be confused with 'bread and butter pudding' - this is more like a spiced cake than a dessert.
Provided by ANNE FAIRPO
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
- Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.
Nutrition Facts : Calories 204 calories, Carbohydrate 31.5 g, Cholesterol 31.1 mg, Fat 7.2 g, Fiber 2.5 g, Protein 5.1 g, SaturatedFat 4.1 g, Sodium 174.1 mg, Sugar 17.8 g
ENGLISH STICKY TOFFEE PUDDING
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
- Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.
ENGLISH -STYLE BREAD PUDDING
This is an ultra rich version on the classic English dessert. Make certain to use day-old bread for this. I used dark raisins and soaked them in a bit of cognac for this recipe, which really kicked the taste way! Although the recipe does not say to add in cinnamon, I sprinkled some on top of the bread layers, but this is only optional.
Provided by Kittencalrecipezazz
Categories Dessert
Time 47m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Prepare a 9-inch baking dish.
- For the cream custard: combine the milk and whipping cream in a large heavy-bottomed saucepan; bring to a simmer; remove from heat.
- In a bowl whisk together vanilla, egg yolks and 1 cup sugar (can use less sugar if desired) and blend well.
- Gradually whisk in hot cream mixture into yolk mixture until well combined; set aside.
- Spread 1/4 cup soft butter on bottom and sides of baking dish.
- Arrange about 1/3 of the bread slices in a single layer over bottom of prepared dish (trimming to fit).
- Sprinkle half of the raisins over bread.
- Cover with another single layer of bread slices.
- Sprinkle the remaining raisins over the bread.
- Layer with remaining bread slices (you should have three layers of bread with 2 layers of raisins).
- Pour the cream custard over the bread and let stand for about 5 minutes until custard is absorbed (about 5-6 minutes).
- Position rack to second-lowest position.
- Bake for about 20 minutes, or until custard thickens and begins to set.
- Remove from oven and set to broil.
- Sprinkle 2 tablespoons sugar over hot pudding.
- Place under broiler heat for 2 minutes, or until sugar browns (rotating dish for even browning, watch closely as sugar will burn).
- Serve warm.
Nutrition Facts : Calories 765.9, Fat 40, SaturatedFat 22.4, Cholesterol 353.9, Sodium 471, Carbohydrate 91.8, Fiber 2.5, Sugar 53.9, Protein 12.7
ENGLISH BREAD PUDDING
Make and share this English Bread Pudding recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak bread in water for 1/2 hour then squeeze out water and drain.
- Put in a bowl with all other ingredients, mix and put in greased tin and bake until cooked - about 45 minutes on 350 F.
Nutrition Facts : Calories 588.6, Fat 31.9, SaturatedFat 17, Cholesterol 55.7, Sodium 366.5, Carbohydrate 72.1, Fiber 4.3, Sugar 39.2, Protein 6.6
ENGLISH PUDDING
Provided by Food Network
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months.
- To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
- Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.
OLD-FASHIONED BREAD PUDDING
This may be an old-fashioned bread pudding dessert, but good taste never goes out of style!
Provided by Justin Shepheard
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
- Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
- Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
- Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
- Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
- Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.
Nutrition Facts : Calories 443.6 calories, Carbohydrate 49.2 g, Cholesterol 186.4 mg, Fat 24.2 g, Fiber 1 g, Protein 8.8 g, SaturatedFat 13.6 g, Sodium 383.1 mg, Sugar 28.9 g
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