HEALTHIER BREAD PUDDING II
For a family that LOVES bread pudding, double this recipe and bake it in a 9x13-inch pan. Enjoy this healthier version - which features whole wheat bread, reduced sugar, and apple or pear - for breakfast or dessert! Optional: Dust lightly with confectioners sugar before serving. Yum!
Provided by MakeItHealthy
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8-inch square baking dish. Mix in raisins and apple. Drizzle with melted butter.
- Combine eggs, milk, sugar, cinnamon, and vanilla extract in a mixing bowl. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up egg mixture.
- Bring a kettle of water to a boil. Place bread pudding baking dish into a large roasting pan. Carefully pour boiling water around pan.
- Bake in preheated oven until a knife inserted into the middle of pudding comes out mostly clean, about 45 minutes.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.4 g, Cholesterol 69.1 mg, Fat 4.5 g, Fiber 1.7 g, Protein 5.6 g, SaturatedFat 2.1 g, Sodium 122.9 mg, Sugar 17.2 g
EASY BREAD PUDDING
Make and share this Easy Bread Pudding recipe from Food.com.
Provided by Cloverleaf
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place bread cubes in a greased 9x9 inch baking dish.
- Combine remaining ingredients.
- Pour over bread cubes.
- Place in oven and bake at 350 degrees for 45 minutes or until knife comes out clean.
Nutrition Facts : Calories 272.1, Fat 5.6, SaturatedFat 2.7, Cholesterol 74.8, Sodium 263.9, Carbohydrate 50, Fiber 1, Sugar 34.7, Protein 6.8
BETTER THAN RESTAURANT BREAD PUDDING
When I was a teenager I went to work for my Aunt "K" at her restaurant. On one of the slower days she wanted me to make the bread pudding for the dessert menu in the evening. I will never forget how wonderful the caramel sauce smelled while it was cooking! It was super easy, but oh so rewarding. She treated me to my creation when it came out of the oven and gave me a small piece while I went on break. The taste was excellent. A few years later she gave me the recipe which I thought I had lost forever but happily stumbled upon it a few weeks ago and made some to take to work. It was gone in 3 minutes flat, so I thought I would store this treasure here so that I will not lose it again, ENJOY!
Provided by ChrissyVas
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Carmel Sauce:.
- Combine the sugar and water in a heavy bottomed sauce pan that holds at least 2 1/2 quarts.Stir over low heat until the sugar dissolves, then raise the heat to medium and bring to a boil.Let the mixture boil until it begins to smoke and thicken. It will rise up in the pan, become very foamy and start emitting puffs of smoke.Drop in the butter and stir until it dissolves.Stir in the cream.Return to a boil, then turn off the heat and stir in the vinegar. Cool to lukewarm.
- Fruit:.
- Use 1 cup of chopped dried apricots. Place in a heavy saucepan and cover with water and add sugar. Stir, bring to a boil and continue to simmer for about 20 minutes or until the apricots are soft. (NOTE: You can use the dried fruit of choice but this is what we use. Also instead of the fresh apple, you can sub for half a cup of dehydrated apples, but not the crunchy type. You would want the soft chewy type, I believe they're called apple rings. I like using those better because they don't turn brown while you're chopping them. You would then add this type of apple to your apricot/sugar-water mixture.).
- Bread & Custard:.
- Preheat oven to 375°F Trim the crust off the french bread and cut into 1/2 inch slices and set aside. (truthfully, you don't have to trim the crust off, as long as you soak the break with the custard really well. It will be nice and soft and it does not effect the flavor at all.) Beat the eggs, flour, sugar for about 1 minute at medium speed. Add the cream and mix just enough to combine. Peel, quarter, core and grate the apple. Arrange the bread slices to cover the bottom of a 2 1/2 quart souffle dish. Do not overlap them, but at the same time try not to leave any spaces.Pour 1/3 of the custard over the bread making sure it is well soaked. Scatter the grated apple and apricot pieces over the bread, then drizzle caramel sauce over that.Repeat the bread, custard, apple, and apricot layering and end with the bread slices, custard over that and caramel on top. Bake 30 - 50 minutes until custard is set.
- *Note* Reserve any extra caramel sauce that you may have for later when you want to reheat your bread pudding -- if it makes it that far! If I have it i tend to garnish my bread pudding with chopped walnuts.
Nutrition Facts : Calories 1813, Fat 129.2, SaturatedFat 76.7, Cholesterol 740.2, Sodium 916.3, Carbohydrate 142.5, Fiber 6, Sugar 66.8, Protein 27.6
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