BLACK FOREST PANETTONE PUDDING
My chocolate-cherry bread pudding uses Panettone, the holiday bread people often receive but aren't sure how to use. I make a glorious sauce for it using ice cream. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Whisk together eggs, cream and extract. Add panettone cubes; soak 3 minutes, turning to coat. Meanwhile, pulse chocolate chips in a food processor until finely ground., In a greased 9-in. deep-dish pie plate, layer half of each of the following: cubed panettone, ground chocolate, cherries and almonds. Repeat layers. Bake until a knife inserted in the center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter over medium heat in a small saucepan. Whisk in brown sugar until sauce resembles caramel. Stir in ice cream; simmer over low heat until it coats a spoon, about 5 minutes. Transfer to a bowl to cool completely. Sauce will thicken as it cools. Serve with bread pudding.,
Nutrition Facts : Calories 420 calories, Fat 25g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 106mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 3g fiber), Protein 8g protein.
INDIVIDUAL BLACK FOREST BREAD PUDDINGS
Treat your family to this delicious bread pudding that is made using Yoplait® yogurt and served with cherry sauce - a tasty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place 1 slice bread, cubed, in each of six 6-oz custard cups. In medium bowl, mix eggs, milk and yogurt until well blended. Spoon yogurt mixture over bread; let stand about 30 minutes or until bread absorbs some of the yogurt mixture.
- Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
- Mix sauce ingredients. Serve over warm bread pudding.
Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 125 mg, Fat 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 13 g, TransFat 0 g
EASY AND QUICK BLACK FOREST PUDDING
I can't remember where I got this from. But I keep a can of cherries in the cupboard, a sachet of the pudding mix and knowing that the corner shop stocks cream, have always got a posh pud on hand for unexpected guests. Use deep glasses so that the layers can be seen. You want the light to shine through the cherries. The original recipe called for chocolate instant pudding, but my family prefers toffee flavour. Oh, and I always make twice as much because people always want seconds.
Provided by Sherrie-pie
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Divide the cherry pie filling amongst four glasses.
- Make the chocolate pudding according to instructions, using the milk.
- Divide it amongst the four glasses.
- Top with swirled whipped cream.
- Toppings:.
- flaked chocolate and/or fresh cherries.
Nutrition Facts : Calories 455.3, Fat 29.4, SaturatedFat 18.2, Cholesterol 108.1, Sodium 259.6, Carbohydrate 44.4, Fiber 1.1, Sugar 6.5, Protein 4.5
BLACK FOREST PUDDING
This spin on summer pudding is packed with cherries, blackberries, black grapes, blueberries, blackcurrants and a splash of Cassis liqueur
Provided by Sarah Cook
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Brush a 1.5-litre pudding basin with oil - if you don't have a 1.5-litre pudding basin, use a smaller one and serve any fruit that won't fit on the side. Line the basin with a double layer of cling film, overhanging the basin at the top.
- Put the blackberries, cherries, grapes and sugar in a saucepan with 3 tbsp water. Cover and gently heat, stirring occasionally, until the sugar has melted and the fruit is syrupy. Add the currants and blueberries, cover and cook gently for 2 mins more until the fruit is just softened. Take off the heat and cool.
- Strain the fruit into a colander set over a bowl. Leave for 5 mins to drain well, then stir the cassis or Ribena into the captured juices. Trim the crusts from the bread slices and discard, losing as little bread as possible. Then use a pastry brush to spread a little of the berry juices over one side of each slice. Cut a circle from 1 slice (or 2 semi-circles from 2 slices) that will neatly cover the base of the basin, and push in - juice-side down.
- Reserve some bread so that you have enough to cover the top of the basin, then halve the remaining slices into fat fingers - trimming to the correct length to line the sides of the basin. Then, juice-side down, work round the basin, overlapping the edges of the bread slightly and pressing them to stay in place, until the basin is completely lined with bread. Patch any gaps with scraps.
- Reserve a couple of spoonfuls of fruit to serve, then spoon the remainder into the bread-lined basin, squishing the fruit down to level it. Reserve 150ml of the juices with the reserved berries, then pour the rest into the basin, concentrating on pouring it around the edges to soak into the bread. Jigsaw the reserved bread to neatly cover the top and seal in the fruit, this time placing it juice-side up. Loosely cover the top of the basin with cling film. Find a small plate that will fit snugly inside the basin so it is in contact with the pudding and add 4 x 400g cans to weigh it down. Chill overnight with the reserved juice and berries.
- To serve, unwrap and invert the basin onto a serving plate with a lip to hold any juices. Lift off the basin, holding the cling film down tightly as you pull to help you remove it. Peel off the cling film round the pudding. If you've any white bread patches visible, spoon over some juice to colour it. Spoon the rest of the berries and juice onto the top of the pud and serve with clotted or single cream, if you like.
Nutrition Facts : Calories 269 calories, Fat 1 grams fat, Carbohydrate 54 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
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INSTANT POT BLACK FOREST BREAD PUDDING - JESSIE …
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- Grease a round 7-cup heatproof glass container (I used pyrex) with softened butter or cooking spray and set aside.
- in a blender, combine the eggs, cream, sugar, cocoa powder, salt and cinnamon, and blend for about 30 seconds.
- Put the bread in a large bowl and pour the egg mixture over it, add the cherries, and gently mix by hand with a rubber spatula, until all of the cubes have been soaked with the liquid. Transfer to the prepared dish and cover with tin foil. Let stand at room temperature for 10 minutes.
- Pour 1 1/2 cups water in to the instant pot and place the IP's metal steam rack on the bottom of the pot, with the handles resting along the sides. place the pudding on the steam rack and close the instant pot, securing the lid, and making sure the valve is set to sealing. Select the manual setting, and set the cooking time for 25 minutes. The pot will take about 10 minutes to come to pressure.
BLACK FOREST BREAD PUDDING - THE DESSERTED GIRL
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Servings 4-6Estimated Reading Time 5 minsCategory Breakfast/DessertTotal Time 40 mins
- Preheat the oven to 175 C. Grease a 5" round baking dish that's at least 2" high. Alternatively, use a square or rectangular dish, that will fit the bread and custard easily. The mixture will not exactly overflow while baking, but it will puff up a bit so keep that in mind.
- Add the melted chocolate and whisk again till the chocolate has fully incorporated. Now take out 1/4 cup (60 ml) of this custard mixture and set it aside.
- Break the bread up into bite-sized pieces (or chop it) and add it to the bowl. Stir to coat very well with the custard and let it soak for 20 minutes.
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