GRIDDLED HOLIDAY BREAD PUDDING
Holiday bread pudding featuring Bisquick® baking mix, nuts, and dried fruits is pan-fried into individual cakes and drizzled in a white chocolate-rum sauce.
Provided by Food City
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 45m
Yield 12
Number Of Ingredients 17
Steps:
- Cut the bread into 1-inch cubes.
- In a large mixing bowl, whisk the eggs. Then add milk, sugar, salt, cinnamon, baking mix, and vanilla and mix well. Stir in the dates, white chocolate morsels, dried cranberries, and pecans. Fold in the bread cubes and mix well. Let bread soak up the mixture for 5 minutes.
- Heat oil in a frying pan over medium high heat. Using a large spoon or ice cream scoop, scoop the bread pudding mixture, packing firmly. Place the scoop of bread pudding in the hot oil. Place a few in the skillet. Do not overcrowd, and leave room to flip the cakes.
- Cook until bottoms are browned, 3 to 4 minutes. Flip and press down with a spatula until about 1/2 inch high. Brown the other side, 2 to 3 minutes more. Remove cakes and drain on cooling grate. Repeat until all bread pudding cakes are done.
- Prepare the sauce: Bring the heavy whipping cream to a boil in a small saucepan. Take off the heat and add white chocolate, cinnamon, and rum extract; stir until smooth and completely melted. Sauce will be fairly liquid. Pour over the bread pudding as desired.
Nutrition Facts : Calories 535 calories, Carbohydrate 55.8 g, Cholesterol 140.1 mg, Fat 30.2 g, Fiber 2.3 g, Protein 11.5 g, SaturatedFat 14.1 g, Sodium 547.4 mg, Sugar 27.2 g
HOLIDAY BREAD PUDDING
Provided by Florence Fabricant
Categories dessert
Time 1h45m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Warm the rum in a small saucepan, add the candied fruit and set aside.
- Place one-half cup of the sugar with the water in a heavy saucepan or skillet, preferably one with a nonstick lining. Place over medium-high heat, bring to a boil and allow to cook until it turns a rich amber color. Immediately pour this caramel into a four-cup metal loaf pan that does not have a nonstick lining and tilt the pan so the bottom and sides become coated with caramel. Keep tilting the pan as the caramel cools so the coating is even.
- Preheat oven to 375 degrees.
- Cube the bread and place it in a bowl. Scald the milk and cream and pour over the bread. Stir. Fold in the candied fruit and rum and the pine nuts. Add the remaining sugar. Lightly beat the egg yolks and stir them in.
- Beat the egg whites until stiff. Fold into the bread pudding. Spoon the pudding into the caramel-lined pan. Place in the oven and bake for one hour.
- Allow to cool to room temperature and refrigerate overnight.
- Run a knife around the edges, unmold onto a platter and serve.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 12 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 237 milligrams, Sugar 35 grams, TransFat 0 grams
CHRISTMAS BREAD PUDDING
I served this bread pudding at the first Christmas dinner I made for my in-laws. Everyone loved it! -Jennifer Dignin, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the bread cubes, apples and cranberries. Transfer to a greased 11x7-in. baking dish. In a bowl, combine the egg yolks, eggs, cream, milk and sugar. Pour over bread mixture., Place dish in a larger baking dish. Fill larger dish with boiling water halfway up the sides. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Remove from water bath. Cool for 15 minutes., For the cream sauce, in a saucepan, combine cream and sugar. Cook and stir until sugar is dissolved. Remove from the heat. Stir in the vanilla, cinnamon and nutmeg. Serve warm with pudding.
Nutrition Facts :
HOLIDAY BREAD PUDDING
Make and share this Holiday Bread Pudding recipe from Food.com.
Provided by School Chef
Categories Dessert
Time 1h25m
Yield 1 c, 16 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients, blend well.
- Mixture should be moist, but not soupy.
- Pour into a buttered 9 x12 baking dish.
- Place into a non preheated oven.
- Bake 350 degrees for about 1 hour and 15 minutes or until top is golden brown.
- Serve warm.
Nutrition Facts : Calories 335.4, Fat 16.7, SaturatedFat 7.4, Cholesterol 80.1, Sodium 197.2, Carbohydrate 42.3, Fiber 1.8, Sugar 30, Protein 5.6
SOUTHERN STYLE CHRISTMAS BREAD PUDDING WITH BOURBON SAUCE
Provided by Food Network
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.
- Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding.
STORMY DAY BREAKFAST BREAD PUDDING
This is a recipe that I clipped from the newspaper. I modified it by changing the topping. The original recipe called for 1 cup of low-fat granola, but I switched it to a topping like you would find on an apple crisp. Use any type of bread. I used 2 wheat & 2 egg hamburger buns from the freezer.
Provided by karen
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray an 8" x 8" glass baking dish with cooking spray.
- In a large bowl, combine milk, eggs, brown sugar, vanilla and salt. Blend well.
- Add bread cubes and mix well. Pour mixture into prepared pan.
- Arrange place pears over bread and sprinkle entire top with cinnamon.
- Mix topping ingredients of oatmeal, brown sugar and melted butter together.
- Sprinkle over bread & pears.
- Bake for 50-60 minutes or until knife inserted in center comes out clean. Let sit for 5 minutes before cutting. Serve warm.
Nutrition Facts : Calories 317.3, Fat 7.1, SaturatedFat 3.4, Cholesterol 73.8, Sodium 365.5, Carbohydrate 55.2, Fiber 2.6, Sugar 29.6, Protein 8.8
THANKSGIVING BREAD PUDDING
This bread pudding is the most requested recipe I have. We stopped having pumpkin pie for Thanksgiving and now have this instead.
Provided by DAWNMARIEF
Categories Bread Pudding
Time 8h55m
Yield 14
Number Of Ingredients 13
Steps:
- Scatter bread on a rimmed baking sheet in a single layer. Place inside a cold oven with the light on for 8 hours to overnight. Remove from the oven.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Mix sugar, half-and-half, and eggs together in a large bowl. Mix in vanilla. Add bread cubes and let sit until liquid is absorbed, 2 to 3 minutes. Stir in raisins. Pour into the prepared pan.
- Mix brown sugar and butter for topping together in a small bowl until crumbly. Sprinkle over the bread mixture.
- Bake in the preheated oven until set, 35 to 45 minutes.
- While the bread pudding is baking, prepare rum sauce: stir sugar, melted butter, egg, and vanilla together in a saucepan over medium heat. Stir until sugar melts. Add rum and stir until well combined.
- Remove bread pudding from the oven. Drizzle rum sauce over top and serve.
Nutrition Facts : Calories 436.4 calories, Carbohydrate 68 g, Cholesterol 118.6 mg, Fat 16.2 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 101.7 mg, Sugar 61.8 g
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