Moms Cherry Nut Bread Pudding Recipes

Steps:

• Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside., Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl cream butter and sugar until crumbly. Add 1 egg at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker., Cook, covered, on low until set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.

Steps:

• For the pudding: Preheat the oven to 350 degrees F.
• In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
• In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
• Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
• Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
• Place ramekins on a baking sheet and bake for 30 minutes.
• For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.

Steps:

• In a small bowl, combine 2/3 cup sugar, flour, baking powder and salt. Stir in milk. Spread into a greased 11x7-in. baking dish; set aside., In a small saucepan, combine the cherries, butter and remaining sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Spoon over crust. Bake at 350° for 30-35 minutes or until golden brown. Serve warm.

Steps:

• 1. Preheat oven to 350, grease a casserole dish
• 2. Toss the cubed bread with the cinnamon, pecans and cherries and place in casserole dish.
• 3. Mix the eggs, milk, sugar, salt and vanilla well with a whisk.
• 4. Pour over the bread mixture and let it sit to absorb for an hour.
• 5. Bake until set, about an hour. This will depend on the depth of your dish, I like to use a deep dish. If you use a shallow dish check it after 45 minutes.
• 6. For the sauce:
• 7. Mix the flour and sugar in a small saucepan.
• 8. Add the juice and water.
• 9. Cook over medium heat until thickened. Stir frequently.
• 10. Set aside to cool.
• 11. Serve topped with the sauce and whipped cream.

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:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
• Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
• Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
• Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
• Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
• Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

Steps:

• Preheat the oven to 375 degrees F and position a rack in the center of the oven. Grease a 2-quart baking dish with butter and set aside.
• In a large bowl, combine the cubed bread, sugar, eggs, cinnamon, vanilla, salt, melted butter and milk; mix thoroughly, then transfer to the prepared baking dish. Pour in the bourbon, and gently fold in the cherries.
• Place in the oven and bake until puffed and golden brown on top, about 45 minutes. Set aside and let cool completely.
• Pour the vanilla glaze over the bread pudding and serve.
• Place the confectioner's sugar in a medium bowl. Gradually whisk in the melted butter, vanilla and bourbon until completely combined and smooth. Taste for bourbon; add as needed.

Steps:

• Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.
• Grease an 8x8-inch baking dish or spray with cooking spray.
• Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
• Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.

Steps:

• Heat oven to 350°F.
• Scald milk with butter; set aside to cool.
• In a large bowl place torn bread pieces, sprinkle with as much cinnamon as you like. Sprinkle 1/2 cup sugar, 1/4 tsp salt and 2 eggs (slightly beaten) over cinnamon sugar bread pieces. Mix gently.
• Pour cooled scalded milk and butter over the bread mixture and add any optional items before pouring into greased loaf pan. Mixture should fill the bread pan.
• Place the loaf pan in a large baking pan and fill with 1" of water (called a water bath).
• Bread pudding is done when a knife inserted in center comes out clean. Oven temps may vary and so would the baking time.
• Slice into 1" slices and serve warm. top with a dollop of the Hard Sauce(see below).
• May be warmed in microwave for leftovers.
• Hard Sauce recipe:.
• Beat butter until creamy. Gradually add powdered sugar and then vanilla until all mixed.
• Spoon a dollop on a slice of warm bread pudding. Mmm--enjoy!

Steps:

• Slice dinner rolls into small pieces or cubes, place into a nine inch cake pan.
• Carefully spoon pie filling onto dinner roll pieces being careful to have some cherries in each serving.
• Sprinkle walnuts over all and then sprinkle the top with the second 1/2 cup sugar.
• Beat the eggs, first 1/2 cup sugar, whipping cream and nutmeg.
• Melt butter and pour over the top of the cherries.
• After the egg mixture is well beaten pour over the whole mix and allow to sit for atleast one hour or overnight in the refrigerator.
• Place pan on a foil covered baking sheet and bake in a preheated oven at 325 degrees for atleast one hour.
• Check for doneness by inserting a knife into the center and if it comes out clean the pudding is done, if not bake longer until it does come out clean.
• Pudding will have a dome shape and a golden color when it is done.
• Serve hot or cold, serve with a Brandy hard sauce, whipping cream or ice cream.

Steps:

• In a large mixing bowl, break bread into small pieces by hand.
• In a separate mixing bowl, whisk eggs and pour over broken bread.
• Add fruit cocktail to bread and mix by hand.
• In a 6-quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil.
• Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture.
• Cover and let bread soak up the egg mixture thoroughly, approximately one hour.
• Preheat oven to 350 degrees.
• After an hour, check bread to make sure liquid is completely soaked into bread mixture.
• Mix by hand and break up any remaining hard bread pieces.
• Transfer bread pudding mixture into two 10 x 12 x 3 roasting pan 3/4 of the way to the top.
• Place in a 350 degree oven and bake until top is brown and center is cooked approximately 60 to 90 minutes.
• Be careful not to overcook.
• Serve hot and spoon bread pudding sauce over top (see recipe below).
• *SAUCE*In a 4-quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer.
• Simmer until butter clarifies and alcohol reduces, approximately 15 minutes.
• Remove from heat and spoon over bread pudding.
• Serve.

Steps:

• Place half of bread cubes in nonstick or sprayed 9-inch square pan. Sprinkle half of chopped chestnuts and dried cherries on top; cover with remaining bread cubes.
• Stir remining ingredeints together in a bowl, and pour over bread cubes. Sprinkle with remaining chopped chestnuts and dried cherries.
• Bake uncovered until knife inserted in center comes out clean, about 1 hour. Serve warm or cool. Refrigerate leftovers.
• VARIATION: You can substitute dried sweetened cranberries for the dried cherries, and other roasted nuts such as walnuts for the roasted chestnuts.