Bread Pudding With Raspberrystrawberry Topping Recipes

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Steps:

• Heat a griddle pan over medium heat. Cut 4 thick slices of cinnamon raisin bread. Butter both sides of the bread slices with softened butter. Grill bread until brown and crispy on both sides, 2 minutes on each side.
• While bread grills, in a small saucepot, heat sweetened condensed milk or reduced fat sweetened condensed milk over medium low heat for 4 minutes. Remove from heat and stir in brandy.
• Cut each grilled slice of bread into quarters and pile into 4 dessert cups. Top bread with a few spoonfuls of hard sauce of sweetened condensed milk and brandy and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed.
• Divide the bread mixture among four 8-ounce creme brulee ramekins and transfer to a baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 minutes.
• In a large skillet over high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries over high heat and add the orange juice. Reduce the heat to medium and simmer for 3 to 5 minutes.
• Serve the sauce with the bread pudding.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Steps:

• Grease a 6 cup capacity ovenproof dish.
• Preheat oven to 180c/350 degrees F.
• Combine milk, cream& sugar in pan- stir over heat, without boiling, until sugar is dissolved.
• Once sugar has dissolved, bring to the boil, remove from heat; stir in essence.
• Cover, stand 10 minutes.
• Meanwhile, cut crusts from bread.
• Butter slices on one side; cut each slices into four triangles.
• Overlap triangles in prepared dish; top with raspberries.
• Whisk eggs until combined; gradually whisk in milk mixture.
• Strain mixture, then pour over bread.
• Place dish in a large baking dish, add enough boiling water to come halfway up sides of baking dish.
• Sprinkle on almonds and dust with icing sugar.
• Bake uncovered in oven about 45 minutes or until just set.
• Serve warm with extra raspberries.
• *Bestmade just before serving.
• *.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter.
• Toss bread with the chopped strawberries, and place into the prepared pan. Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture.
• Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.

Steps:

• Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
• Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
• Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

Steps:

• Blend all of the Custard ingredients together.
• Prepare a 9x13 inch pan lightly sprayed with a vegetable oil sray and lined with 1 inch slices of French bread.
• Leave the pan of bread (covered but not sealed tightly) overnight to dry on the counter.
• In the morning, preheat over to 350 degrees.
• Pour the custard over the bread.
• Decorate with a scattering of cinnamon powder and bake for 30 to 45 minutes.
• For the topping.
• Heat the mixture in a sauce pan until it boils. Puree and serve warm over the bread pudding.
• Serve with mixed fresh fruit in season.