FRENCH QUARTER BREAD PUDDING
Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!
Provided by SANTACRUZ
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
- In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
- Bake in preheated oven for 60 minutes, until golden. Serve warm.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 63.6 g, Cholesterol 114.5 mg, Fat 23.6 g, Fiber 2.2 g, Protein 11.9 g, SaturatedFat 11.3 g, Sodium 420.3 mg, Sugar 28.8 g
FRENCH BREAD PUDDING
Make and share this French Bread Pudding recipe from Food.com.
Provided by TattooedMamaof2
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
- Preheat the oven to 325°F Butter the bottom and sides of a 9x13x2-inch oven-to-table baking dish.
- In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
- Pour into the prepared baking dish. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
- Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.
Nutrition Facts : Calories 367.1, Fat 8, SaturatedFat 3.7, Cholesterol 96.4, Sodium 431.6, Carbohydrate 60.6, Fiber 1.7, Sugar 25.7, Protein 11.3
FRENCH BREAD PUDDING
This is a little labor intensive, but worth it. Serve with creme anglaise (I didn't post recipe for creme, since there are several fine versions already posted here). This recipe came to me from a friend's sister. NOTE: This is very sweet, so adjust amount of sugar mixed with eggs and cream to taste.
Provided by Outta Here
Categories Dessert
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Marinate dried fruit in orange liqueur for 1 hour.
- Place bread in large bowl and drizzle with butter; toss to coat.
- Mix 1 cup sugar, 1/2 cup water, and cream of tartar in heavy medium sauce pan. Cook over medium-high heat, stirring occasionally, until sugar is melted and amber colored, 10-12 minutes.
- Carefully add the 1/4 cup cold water and swirl to incorporate.
- Quickly pour half the mixture into a 1-quart ovenproof souffle dish or casserole, tilting to coat bottom and part way up sides.
- Preheat oven to 350°F.
- Press one-third of the bread mixture into souffle dish; sprinkle with one-third of the dried fruit mixture. Repeat twice.
- Beat 3/4 cup sugar with remaining ingredients in a large bowl; pour over the bread.
- Drizzle remaining caramelized sugar over top (if hardened, heat over low heat to liquify).
- Set souffle dish in a large, deep pan. Fill pan with hot water half way up sides of dish.
- Bake on center rack until set and browned, 50-55 minutes.
- Remove souffle dish from pan to wire rack and let stand 30 minutes.
- Dust with confectioners' sugar; serve with creme anglaise.
Nutrition Facts : Calories 401.8, Fat 21.3, SaturatedFat 12.4, Cholesterol 194.8, Sodium 135.1, Carbohydrate 48.5, Fiber 0.2, Sugar 45.8, Protein 5.5
FRENCH ONION BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
- Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
- Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
- In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
- Bake for 35 minutes or until the egg mixture is set.
FRENCH TOAST BREAD PUDDING
This recipe takes all that creamy-crispy goodness from bread pudding and transforms it into a breakfast classic. And a little chocolate doesn't hurt to make breakfast or brunch extra special.
Provided by Food Network Kitchen
Categories dessert
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cut the bread lengthwise into 1-inch-thick strips, cutting as far down through the loaf as you can without cutting all the way through. Rotate the bread 90 degrees and cut 1-inch strips in the other direction, without cutting all the way through. Put the loaf into a 1 1/2-quart oval baking dish.
- Whisk the milk, brown sugar, cinnamon and eggs in a medium bowl until smooth. Pour the egg mixture over the bread, making sure it gets in all the crevices. Stuff the chocolate pieces in between the rows. Cover and refrigerate for 6 hours and up to overnight.
- Preheat the oven to 325 degrees F.
- Uncover the bread and drizzle with the butter. Put the baking dish in a larger baking dish and pour hot water into the larger dish until it comes 1 inch up the sides of the smaller dish. Bake until the eggs mixture is completely cooked and the top of the bread is dark golden brown and crispy, 60 to 65 minutes. Remove from the oven and sprinkle with confectioners' sugar. Serve with maple syrup on the side for dipping.
FRENCH ONION SOUP BREAD PUDDING
Everyone knows that the best part of French onion soup is the crusty, cheesy top: these individual savory bread puddings are packed with all that gooey, bready goodness.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease six 8-ounce ramekins with butter and set aside on a rimmed baking sheet.
- Cut six 1/2-inch thick slices from the baguette and place them on the baking sheet. Cut the remaining baguette into 1/2-inch cubes (you should have about 4 1/2 cups) and spread them out on the same baking sheet. Bake, tossing the cubes and flipping the slices halfway through, until lightly browned, about 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions, thyme, 1 teaspoon salt and a generous amount of black pepper and cook, stirring occasionally, until the onions begin to soften, about 6 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are very soft and caramelized, 35 to 40 minutes. Add the wine, turn the heat to medium-high, bring to a boil and cook until the wine has evaporated, about 5 minutes. Add 2 cups water and the bouillon cube and stir until the cube dissolves. Bring the mixture to a boil and let cook until thickened slightly, about 5 minutes.
- Whisk together the heavy cream, chives, eggs and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup bread cubes to each ramekin, sprinkle each with 1/4 cup Gruyere and top each with 1/4 cup bread cubes. Pour the egg mixture over the top. Divide the onion mixture among the ramekins. Top each ramekin with a slice of bread and 3/4 cup Gruyere.
- Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Let stand 5 minutes before serving.
FRENCH TOAST BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees.
- Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
- In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
- Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
- With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.
FRENCH BREAD PUDDING WITH JACK DANIELS SAUCE
This recipe is adapted from "The Silver Palate" by Julee Rosso and Sheila Lukins. I have been making it for years and literally am not allowed to come to family holiday dinners without this bread pudding in tow.... or maybe just the sauce ;o) It is super easy to make and you will get rave reviews! Remember to purchase the french bread several days in advance so that it gets very dry and stale - this is very important to the texture of the bread pudding.
Provided by Raquel Grinnell
Categories Dessert
Time 1h32m
Yield 1 bread pudding, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Crumble the bread into a bowl. Pour the milk over it and let stand for one to two hours. I've found that the longer it soaks in the milk, the better the end result. Preheat the oven to 325 degrees. Grease a 9-by-13-by-2-inch baking dish with 1 to 2 tablespoons of the butter.
- In another bowl, beat together 3 eggs, the granulated sugar and the vanilla. Microwave the dried fruit with the 1/4 cup of Jack Daniels for one to two minutes on high, or until plumped. Drain Jack Daniels and reserve for another use, then cool fruit for a few minutes and stir in to the egg mixture, then stir the egg mixture into the bread and milk, taking care not to break up the soaked bread.
- Pour into the prepared baking dish, place on the middle rack of the oven, and bake until browned and set, about 1 hour 10 minutes. Cool to room temperature.
- To make sauce, stir 8 tablespoons butter and confectioners' sugar together in the top of a double boiler over simmering water until sugar is dissolved and mixture is very hot. Remove from the heat. Beat the remaining egg well and whisk it into the sugar mixture. Remove pan from base and continue beating until sauce has cooled to room temperature. Add Jack Daniels to taste (we like it pretty strong!).
- To serve, preheat broiler. Cut pudding into squares and transfer each square to a heatproof serving dish. Spoon whiskey sauce over pudding and run under broiler until bubbling. Or, alternatively, you can just serve the pudding warm with the sauce spooned over. Be careful if rewarming the sauce in the microwave as you can 'scramble' the egg and the sauce turns an unappetizing grayish color and it thickens - while it still tastes great, its not very pretty.
Nutrition Facts : Calories 895.4, Fat 23.7, SaturatedFat 13.3, Cholesterol 148.2, Sodium 757.7, Carbohydrate 145.3, Fiber 3.7, Sugar 66.6, Protein 22.9
FRENCH TOAST BREAD PUDDING
Categories Egg Breakfast Brunch Bake Pecan Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 4 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Cover with foil and chill overnight.
- Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer. Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.
FRENCH TOAST BREAD PUDDING
Is it French toast or bread pudding? It's both, and it's a delicious brunch dish to make for family and friends.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 10
Steps:
- Butter an 8-inch square baking dish; line bottom with 4 slices bread. Sprinkle with half of each cheese. Top with chives. Layer with remaining bread and cheese.
- Whisk together eggs, milk, melted butter, cayenne, salt, and pepper. Pour mixture into baking dish. Cover; refrigerate at least 6 hours (or overnight).
- Preheat oven to 325 degrees. Bake bread pudding until puffed and golden, about 40 minutes. Let stand 10 minutes before serving.
ALICE'S CURIOUS FRENCH TOAST BREAD PUDDING
Provided by Haley Fox
Categories Milk/Cream Dessert Bake Dinner Winter
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- 1. Preheat the oven to 350°F.
- 2. In a large mixing bowl, combine the eggs, heavy cream, sugar, vanilla extract, orange and lemon juices, and cinnamon. Whisk the mixture until it is smooth and combined, but do not overbeat it. Place each slice of bread into the mixture and let it absorb the liquid thoroughly. Set the soaked bread aside on a plate.
- 3. Place a griddle or a large frying pan over medium heat and coat it with butter. When the griddle is hot, cook each slice of bread until it is nicely golden on both sides, keeping the heat at a level that allows the bread to cook through evenly without burning the egg mixture. As they are cooked, set the slices aside on a plate.
- 4. While the bread is cooking, make the pudding base: Bring the heavy cream to a simmer in a small saucepan, and then remove it from the heat. Place the tea leaves in a tea strainer and steep them in the cream for 3 minutes (or simply put the loose tea in the cream, steep for 3 minutes, and then strain carefully). Discard the tea leaves and reserve the apricot Brandy cream.
- 5. In a medium bowl, combine the egg yolks, beaten egg, and sugar, and whisk to combine. Add a little of the egg mixture to the apricot Brandy cream and continuing to whisk, gradually add the remaining egg mixture until it's fully combined. Stir in the vanilla extract. Set the pudding base aside.
- 6. When all the bread has been cooked on the griddle, cut the slices into 1 × 1-inch squares.
- 7. Pour the pudding base evenly into the eight ramekins (they will be about one-fourth full), and then lay in the bread squares (the bread may extend above the edge of the ramekins). Place the ramekins on a large baking sheet, and bake for 20 minutes, or until the bread is golden and crispy and the liquid is bubbling.
- 8. To serve, drizzle maple syrup, crème anglaise, fruit coulis, and/or confectioners' sugar on top-whatever your heart desires! Slices of fresh fruit work wonderfully as a garnish or a side. Be generous, whatever you do!
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
FRENCH VANILLA BREAD PUDDING
This bread pudding from Nancy Johnson of Laverne, Oklahoma is warm and decadent, and with caramel, pecans and cinnamon, each bite is irresistible.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place bread cubes in two greased 6-oz. ramekins or custard cups. In a small bowl, whisk egg and creamer; pour over bread. Sprinkle with caramel pieces, pecans and cinnamon; dot with butter. , Bake at 350° for 18-20 minutes or until bubbly and golden brown. Cool slightly before serving.
Nutrition Facts :
FRENCH TOAST BREAD PUDDING
This is my version of bread pudding. I can't stand the common soggy bread and bland flavor, so my mom and I thought of this! Let me know what you think!
Provided by hum_butterfly
Categories Dessert
Time 2h15m
Yield 18 pieces, 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, throughly mix the first group of eggs, sugars, spices, salt, vanilla, and buttermilk.
- Dip the challah bread in the mix and cook in a pan until nicely browned on both sides. There will be just enough of the mix to dip all the pieces, but if you're worried make a tiny bit more.
- Dice the french toast into 1 inch pieces and place in a large greased casserole dish (it should be a bit bigger and deeper than a 9"x13" inch glass dish).
- In a large bowl, throughly mix the second group of eggs, sugar, butter, spices, salt, vanilla, and milk.
- Pour over the diced french bread and mix to make sure all the pieces have been coated. If the custard doesn't reach the top, don't worry, it won't.
- Bake uncovered in the oven for 15 minutes, and then cover with foil for about 1 hour 15 minutes, or until the custard sets.
- Take out and uncover. After it cools completely, it can put in the refrigerator.
- Enjoy!
Nutrition Facts : Calories 583.4, Fat 18.1, SaturatedFat 8.5, Cholesterol 292, Sodium 654.9, Carbohydrate 88.9, Fiber 1.3, Sugar 58.9, Protein 16.6
PRALINE FRENCH TOAST BREAD PUDDING
Provided by Alan Rosen
Categories Egg Breakfast Brunch Dessert Bake Pecan Chill Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 generous servings
Number Of Ingredients 14
Steps:
- 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
- 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
- 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
- 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.
DREAMY FRENCH BREAD PUDDING
Spotted this recipe on a carton of Rice Dream rice milk. Go ahead and add your favorite ingredients. I added a few extra ingredients myself.
Provided by COOKGIRl
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Lightly grease a 13" x 9" baking dish. Tear or cube the French bread into 1" pieces and place in the baking dish.
- In a mixing bowl, beat the eggs, egg yolks, butter, 1 1/4 cups sugar, orange juice, zest and vanilla extract. Set 1/4 cup of sugar aside.
- Add the nutmeg, cinnamon and Rice Dream to the egg mixture; whisking well until blended. Stir in the raisins and nuts if using.
- Pour the mixture over the French bread then lightly stir the mixture to coat and to prevent the bread pudding from burning.
- Let stand for 10 minutes to allow the bread to absorb the mixture.
- Cover the baking dish with aluminum foil. Bake for 35 minutes, remove foil and sprinkle top with the remaining 1/4 cup sugar.
- Baked uncovered for another 30-40 minutes, or until the top is golden and pudding "puffs" up. Add the almonds last 10-15 minutes of baking.
- Serve warm. Dollop with non dairy topping or fresh whipping cream if desired.
Nutrition Facts : Calories 466.5, Fat 10.4, SaturatedFat 4.3, Cholesterol 164.4, Sodium 446.2, Carbohydrate 85, Fiber 2.3, Sugar 43.9, Protein 9.3
OLD-FASHIONED BREAD PUDDING
Bread pudding is a delicious treat and an even better way to reduce food waste! For this bread pudding recipe, collect the heels and any extra slices of bread you have and freeze them. When you have enough to measure six cups (this is about six slices of bread), thaw the slices and start baking this warm and comforting bread pudding.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
- In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
- Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg
FRENCH BREAD PUDDING
Provided by Sheila Lukins
Categories Milk/Cream Dessert Bake Dried Fruit Parade
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 1. Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
- 2. Preheat the oven to 325°F. Butter the bottom and sides of a 9x13x2-inch ovento- table baking dish.
- 3. In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
- 4. Pour into the prepared baking dish. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
- 5. Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.
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FRENCH BREAD PUDDING RECIPE - EVERYDAY DISHES
From everydaydishes.com
5/5 (1)Total Time 1 hr 15 minsCategory DessertCalories 456 per serving
- Preheat oven to 350 degrees and generously butter an 8" square or similar-sized baking dish. Add torn bread pieces into baking dish and drizzle with melted butter. Sprinkle top with pecans and arrange to make sure they are evenly distributed.
- In a medium-sized mixing bowl, add beaten eggs, half-and-half, brown sugar, cinnamon, and vanilla and whisk until well combined and sugar is dissolved. Pour egg mixture over bread, and lightly press bread down into liquid to ensure the bread is soaking up the liquid and becoming completely saturated. Set aside for 15-20 minutes at room temperature before baking to make sure bread has soaked up as much liquid as possible.
- Bake 45–50 minutes, or until a knife comes out clean and the custard has set. Remove from oven and cool on a rack until slightly warm or room temperature.
- While the bread pudding is baking, make the bourbon sauce. Melt the butter in a small saucepan over medium heat. Add the brown sugar, heavy cream and bourbon and stir to combine. Continue to stir until all the sugar has dissolved. Set aside and keep warm. Drizzle the sauce over the bread pudding with a dollop of fresh whipped cream.
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