Microwavebreadpudding Recipes

Steps:

• Spread bread cubes evenly in an 8-inch round glass pan.
• Sprinkle with the sugar, salt, and raisins.
• Place milk in a 4-cup glass measuring cup and add the butter.
• Microwave on High for four minutes, until butter melts and milk is warm.
• Rapidly, stir in eggs with a fork or small whisk and combine well.
• Pour over bread.
• Microwave on Medium-High for 9 to 12 minutes.
• When cooked, centre may still be slightly soft, but does set up as pudding cools.
• Serve warm or chilled; your preference.

Steps:

• Place bread cubes in 8" round dish.
• Sprinkle evenly with brown sugar, nutmeg, salt, then raisins.
• Measure milk into a 1 qt measuring cup.
• Add butter.
• Microwave at HIGH for 2 minutes, or until butter is melted and milk is warm.
• Rapidly stir in eggs with a fork and mix well.
• Pour over bread cubes in dish.
• Microwave at MEDIUM HIGH (power level 7) 9 to 12 minutes.
• When cooked, center may still be slightly soft but it will set up as pudding cools.
• Serve warm or chilled.
• NOTE: As every microwave varies, you may need to adjust cooking time for yours.
• This recipe was tested in a 1000 watt microwave and 9 minutes is plenty of time.

Steps:

• In a large microwave-safe bowl, combine the cream, chocolate chips, cream cheese, sugar and butter. Cover and microwave on high for 2-3 minutes or until chips are melted; stir until smooth. Add the bread cubes; toss to coat., Place half of the bread mixture in a greased 8-in. square microwave-safe dish. Sprinkle with peanut butter cups; top with the remaining bread mixture. Microwave, uncovered, on high for 1-1/2 minutes or until peanut butter cups are melted. Serve warm.

Steps:

• Spread half of the chocolate-hazelnut spread on 1 slice of bread, then spread the other half on a second slice. Lay a slice of the remaining bread on top of each to make 2 sandwiches. Cut each sandwich into 6 squares.
• In a large bowl, combine the half-and-half, cinnamon and eggs and whisk until fully combined. Add the sandwich squares and toss them around gently in the liquid to fully coat each square.
• Divide the sandwich squares between 2 microwave-safe mugs (6 squares in each), then divide the remaining liquid evenly between the mugs. Microwave on high until the bread pudding puffs up slightly and looks firmer, about 4 minutes. Caution, it will be extremely hot.

Steps:

• Combine the cream, butter, sugar and vanilla extract in a medium saucepan over medium heat. Let the butter melt, then slowly simmer the cream until it reduces slightly, about 10 minutes. Be careful that the mixture doesn¿t boil over; if it does, reduce or remove from the heat.
• Break the bread up into 1-inch pieces. Day-old bread is best but any bread will work. Place the bread in a large mixing bowl and set aside.
• Preheat the oven to 350 degrees and grease an 8-inch-by-8-inch cake pan.
• Add the reduced heavy cream mixture to the bread pieces and mix until combined. Transfer to the prepared cake pan and sprinkle the kosher salt over the top. You want just a light sprinkle to give it that salty and sweet taste. Bake until firm in the middle, like brownies, about 20 minutes. Serve with whipped cream or ice cream.

Steps:

• Butter a 1.5-quart microwave-safe glass loaf dish and set aside.
• Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
• Transfer the dough to the prepared dish, cover and let rise until doubled in size, about 1 hour.
• Microwave on high until the internal temperature of the bread registers 200 degrees F, about 4 minutes. Check for doneness starting at 3 minutes, as microwave power levels may vary. Let cool in the dish for 5 minutes, then turn out onto a rack and let cool completely.

Steps:

• Preheat the oven to 315 degrees F.
• For the custard: Pour the milk and half of the sugar into a non-reactive, 2-quart heavy-bottomed saucepan. While the milk is heating over medium-high heat, use a sharp paring knife to slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the bean with the knife. Place the skin and seeds in the heating milk. Scald the milk mixture by heating it until bubbles start to form around the edge of the pan. Remove from heat.
• Place the remaining sugar, the whole eggs, and egg yolks in a large mixing bowl and whisk until well incorporated. When you add sugar to eggs (especially to egg yolks), it is important to create an emulsion quickly or else a chemical reaction that produces heat will occur. If you do not whisk immediately, this heat will cook the egg yolks and cause lumps in the custard. Continue to whisk while slowly pouring the hot milk into the egg mixture and whisking until the mixture is smooth and homogenous in color. Try not to create air bubbles on the surface of the custard when you whisk, as these can form a crust on the baked custard. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and any overcooked eggs. If you are using raisins, evenly distribute them on the bottom of each mold. Slice the brioche into 3/4-inch-thick slices and remove the crust. Dice each slice into 1/2-inch cubes. Fill 6 (8-ounce) molds about half-full with the brioche cubes. Fill the molds half-full with the custard and set them in a roasting pan in the oven (it is much easier to transfer the pan with the molds only half-full). Fill the molds to the top with the custard. It is important to fill the molds completely since the custard loses volume as it bakes.
• Traditionally, custard is baked in a hot water bath to insulate it from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Use hot water from the tap and pour enough water into the roasting pan to reach halfway up the sides of the molds. When baked correctly, the custard should tremble slightly when gently shaken. In a conventional oven, this should take about 1 hour 15 minutes for a large mold, 45 minutes for individual molds. If you detect any liquid under the skin, the custard is under baked. Put it back in the oven and shake it every 5 minutes until it is ready. If the custard begins to bubble during baking, reduce the oven temperature by 25 degrees F (14 degrees C).
• Remove the mold from the oven and the water bath and place on a wire rack for 30 minutes. Refrigerate for 2 hours before serving; it will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.
• To unmold: Carefully run a sharp paring knife around the inside of each mold to loosen the custard. Invert a flat plate over the bread pudding. Place 1 hand on either side, grasping both plate and mold, and flip them both so that the mold is on top. Gently lift off the mold. You may need to tap the bottom of the mold to release the custard.
• Sometimes I like to decorate the plate by alternating drops of Creme Anglaise sauce and raspberry sauce around the bread pudding. Then I swirl the sauces together with the tip of a paring knife.

Steps:

• Preheat the oven to 350 degrees.
• Soak the bread in the milk for 15 minutes. Line the bottom of a 2 to 2 1/2 quart shallow casserole with a layer of bread soaked bread. Top with a layer of tomato sauce and mozzarella and some strips of ham. Continue layering, finishing last layer with bread topped with tomato sauce.
• Beat the eggs with Parmesan and pour the mixture over the bread. With a fork, pierce through layers until egg mixture is absorbed by bread. Dot the top with butter and bake for 45 minutes or until top if browned and puffed.
• While this is baking make a nice vegetable salad to accompany this dish.

Steps:

• Preheat oven to 350 degrees.
• In large bowl, toss bread cubes and apples together.
• In separate bowl, whisk together brown sugar and eggs.
• Add evaporated milk, skim milk, vanilla, cinnamon, nutmeg and whisk again.
• Pour egg/milk mixture over bread cubes and apples.
• Stir well and let stand 5 minutes for bread to absorb liquid.
• Transfer mixture to an 8 x 8"- baking pan coated with non-stick spray, ensuring apples are evenly distributed.
• Bake 50 minutes or until bread is deep golden brown and puffed up.
• A knife inserted in the centre should come out clean.

Steps:

• Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm or cold.

Steps:

• Crack egg into the mug, add milk and blend well with a fork.
• Add the cubed bread & stir gently to coat. Let it soak in and then stir gently again. (Alternatively you could mix the egg and milk in a separate dish and pour it over the cubes of bread) Gently stir coating all bread.
• Sprinkle with brown sugar.
• Place the mug in the microwave and COVER WELL with a paper towel. Tuck the paper towel edges underneath the mug.
• Cook for exactly 2 minutes. Drizzle with syrup if desired & chow down!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a pie dish and set aside.
• Tear bread into 1- to 2-inch pieces and place in the bottom of the prepared pie dish.
• Combine evaporated milk, white sugar, brown sugar, eggs, vanilla extract, cinnamon, and salt in a bowl. Mix well and set aside.
• Add melted butter to bread pieces in the pie dish and toss to combine.
• Melt chocolate-hazelnut spread in a microwave-safe bowl in a microwave to soften slightly, 15 to 30 seconds. Place dollops on top of bread mixture, spreading to make an even layer. Sprinkle with walnuts. Pour milk-egg mixture on top, making sure bread is completely covered.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the butter. Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
• Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.

Steps:

• Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.

Steps:

• In a greased (2 quart) glass oven-proof baking dish, mix bread and raisins. Beat eggs, sugar, vanilla, and salt until well blended. Set aside.
• In a 4-cup glass measuring cup heat milk and butter on HI (max power) 4 1/2 to 5 minutes, or until steaming hot. Gradually stir in egg mixture. Pour over bread and raisins, sprinkle with cinnamon or nutmeg.
• Cover with wax paper.
• Cook on 50% power (simmer) for 12 to 14 minutes. When cooked, center may be soft, but will set as it cools.
• Serve warm or cooled. Add whipped cream, cool whip, or ice cream for an extra treat. Refrigerate leftovers (if any)!

Steps:

• break the bread up into small pieces and place it ino a bowl and cover with water and leave to stand for 30mins
• preheat the oven to 180C/gas mark 4
• squess all the water out of the bread a sieve is quite handy for this and then crumble this into a mixing bowl
• add the sugar spice fruit and the fruit juices and zest and mix well together
• melt the butter in a saucepan then add this and mix well you are looking for a dropping consistency add a little milk if you need to
• Pour into a greased roasting dish approx 250mm x 300mm and bake for 90 mins at 180c gas mark 4 cover with greaseproof paper if it starts to get too brown it should be firm to the touch then spinkle with caster sugar and cut into 12