CHOCOLATE ALMOND BREAD PUDDING
A slight twist on the traditional bread pudding. Almond flavor adds a really nice aroma.
Provided by raisedoncoffee
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
- Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
- Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 46.5 g, Cholesterol 136.5 mg, Fat 11.2 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 5 g, Sodium 264.4 mg, Sugar 29.4 g
BREAD PUDDING WITH CARAMEL SAUCE
Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!
Provided by starmaster25
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
- Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
- Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
- Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.
Nutrition Facts : Calories 846.8 calories, Carbohydrate 109.5 g, Cholesterol 287.6 mg, Fat 36.9 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 20.4 g, Sodium 722.5 mg, Sugar 66.6 g
ALMOND BREAD PUDDING
I played with a recipe from my mom, and the result has been popular with all of our customers at the Washington House in Sellersville.-Deb Mathie, Sellersville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- Cut croissants into 1/2-in. pieces; place in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes. Dot with almond paste; sprinkle with almonds (dish will be full). , Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, in a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. , Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10-15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve with bread pudding.
Nutrition Facts : Calories 531 calories, Fat 24g fat (12g saturated fat), Cholesterol 179mg cholesterol, Sodium 240mg sodium, Carbohydrate 72g carbohydrate (59g sugars, Fiber 1g fiber), Protein 9g protein.
SALTED CARAMEL BREAD PUDDING
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.
ALMOND BREAD PUDDING
Make and share this Almond Bread Pudding recipe from Food.com.
Provided by pattikay in L.A.
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place raisins in a small bowl with the rum and allow to soak.
- Remove the crusts from the bread. Determine how much bread you will need by lining the sides bottom and top of a 8 or 9 inch loaf pan and use all the butter to coat both sides of the slices of bread.
- Line the sides and bottom with the buttered bread slices and set aside the slices that will go on top.
- Pour the milk into a small saucepan and heat it over low heat till you see steam rising when it is stirred - do not boil.
- While the milk is heating (keep an eye on it!), put the eggs and 4 T of sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms ribbons on the beaters when lifted (about 2-3 minutes).
- With the mixer at low speed, slowly add the hot milk. When about half of the milk has been incorporated, you can add the rest more quickly.
- Place the almonds and remaining 3 T sugar in a food processor and pulse until the reach the consistency of coarsely ground black pepper. Mix the almond mixture into the custard.
- Pour the custard into the bread lined loaf pan, holding back about 1/2 cup.
- If the loaf pan fills to the top and you have more than 1/2 cup custard left, it is probably because it is too foamy. Let it stand a bit till it settles.
- Take the raisins that have been soaking in the rum and distribute them over the custard in the loaf pan. Save the rum that is left over.
- Preheat the oven to 325.
- Cover the top of the filled loaf pan with the remaining buttered bread slices and pour the rest of the custard over the layer of bread.
- Let stand for about 15 minutes so that the bread becomes well soaked.
- Place the bread pudding on the middle rack of the preheated oven and bake till it looks firm with the pan is jiggled, about 40 minutes.
- Remove it from the oven and allow it to cool for about 45 minutes to 1 hour.
- Once the pudding is cool enough to handle, flip it over onto a flat serving platter. The pudding should unmold easily so that you can remove the loaf pan.
- Serve either chilled or at room temperature.
- Cut into 1/2 inch slices and sprinkle each serving with a few drops of the left over rum used to soak the raisins.
- This can be made up to 5 days ahead and stored in the refrigerator.
Nutrition Facts : Calories 370.4, Fat 17.5, SaturatedFat 5.8, Cholesterol 124.1, Sodium 384.4, Carbohydrate 41.7, Fiber 2.8, Sugar 19, Protein 10.5
CROCK POT BREAD PUDDING IN CARAMEL SAUCE
Nothing could be simpler than this delicious recipe for an old family favorite. Use leftover raisin bread for a more fulsome version. Serve hot or cold, depending on your preference.
Provided by Olha7397
Categories Dessert
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, beat sugar and butter until smooth and creamy. Add eggs, one at a time, and beat until incorporated. Add vanilla, cinnamon and nutmeg and beat until blended. Stir in milk.
- In prepared slow cooker stoneware, place bread. Add milk mixture and stir to combine. Cover and cook on high for 4 hours. Serves 6.
- Delicious & Dependable Slow Cooker Recipes.Created for Canada's kitchens.
Nutrition Facts : Calories 447.5, Fat 14.8, SaturatedFat 8.2, Cholesterol 140.3, Sodium 331.2, Carbohydrate 71.6, Fiber 0.8, Sugar 54.3, Protein 8.5
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- Prepare an 8-inch round springform pan by spraying the inside with cooking spray, then lining the inside with one sheet of parchment paper that covers the entire bottom and at least halfway up the sides. Set pan inside a larger roasting pan.
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