SALTED CARAMEL PRETZEL BREAD PUDDING
Turn chewy soft pretzels into an ooey-gooey, salty-sweet bread pudding, then take it over the top with an effortless caramel sauce.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the bread pudding: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Butter a 2-quart baking dish.
- Scatter the bread cubes on a baking sheet. Drizzle with the melted butter and toss to coat. Bake, stirring halfway through, until the bread is golden brown and crunchy, 10 to 15 minutes. Let cool completely.
- Meanwhile, follow the package directions for microwaving and salting the pretzels (don't use all the salt). Quarter each pretzel.
- Whisk together the milk, cream, sugar, vanilla, whole eggs and yolks in a medium bowl.
- Scatter the bread cubes in the prepared baking dish. Top with the pretzel pieces (turning some over to show off the nicely browned bottoms) and then nestle in the caramel candy halves. Pour the custard over the mixture. Cover with foil and set aside at room temperature for 20 minutes.
- Bake until the bread pudding is set with a slight jiggle in the center, 45 to 55 minutes. Let rest for at least 15 minutes before serving.
- For the caramel sauce: Meanwhile, combine the caramels, butter and cream in a small microwave-safe bowl. Microwave, stirring halfway through, until the caramels and butter melt together, about 2 minutes. Whisk until smooth and thick. (The caramel sauce can be made ahead of time and then reheated to loosen up for serving.)
- Drizzle the bread pudding with the caramel sauce and sprinkle with some pretzel salt before serving.
TURTLE BREAD
Betty Crocker Baking for Today cookbook shares a recipe! Rise to an occasion with a yeast bread that is anything but slow! Kids will love learning to make bread using this fun recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 16
Number Of Ingredients 9
Steps:
- In large bowl, mix 1 1/2 cups of the flour, the yeast, sugar and salt; set aside.
- In 1-quart saucepan, heat water, milk and butter over medium heat, stirring occasionally, to 125°F to 130°F; stir into yeast mixture. Stir in egg. Stir in enough remaining flour to make dough easy to handle. On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Cover and let rest 10 minutes.
- Lightly grease cookie sheet with shortening or spray with cooking spray. Shape a 2-inch piece of dough into a ball for turtle's head. Shape 4 walnut-size pieces of dough into balls for feet. Shape 1 walnut-size piece of dough into tail. Shape remaining dough into ball for turtle body; place on cookie sheet and flatten slightly. Attach head, feet and tail by placing 1 end of each under edge of body to secure. Press raisins into head for eyes. Cover and let rise in warm place 20 minutes.
- Heat oven to 400°F. Make 1/4-inch-deep circular cut around top edge of body, then make crisscross cuts in center to look like a turtle's shell. Bake 20 to 25 minutes or until golden brown.
Nutrition Facts : Calories 90, Carbohydrate 16 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 1 g, TransFat 0 g
CHOCOLATE CHUNK TURTLE BREAD PUDDING
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toss bread cubes with 1 cup of the chocolate chunks in greased 9-inch square baking pan.
- Beat eggs in large bowl with wire whisk until foamy. Add milk, caramel-flavored topping and melted butter; beat until well blended. Pour evenly over bread mixture in pan.
- Bake 20 min. Meanwhile, mix flour, sugar and softened butter in medium bowl until crumbly. Add pecans and remaining 1/2 cup chocolate chunks. Sprinkle over pudding. Bake an additional 25 min. or until center is set. Cool slightly.
Nutrition Facts : Calories 370, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
SIMPLE BREAD PUDDING
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
Provided by Mark Bittman
Categories easy, editors' pick, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
- Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
TURTLE BREAD
When my son Nicholas' friends visit, they always want to make this yummy, turtle-shaped bread. Nick's brother and sister join in to mix and knead, too-then the flour really starts flying!
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add 1 egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Shape dough into one 2-in. ball, four 1-1/2-in. balls, one 1-in. ball and one large round ball. , For turtle shell, place the large dough ball in the center of a greased baking sheet. Place the 2-in. ball at the top for head; position 1-1/2-in. balls on either side for feet. Shape the 1-in. ball into a triangle for tail; place on opposite side of large ball from head. , Press all edges together to seal. Add raisins for eyes. Cover and let rise in a warm place until doubled, about 25 minutes. , Beat the remaining egg; brush over dough. With a sharp knife, make shallow diamond-shaped slashes across top of turtle shell. , Bake at 350° for 35-40 minutes or until golden brown. Remove to a wire rack to cool.
Nutrition Facts : Calories 87 calories, Fat 2g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
TURTLE BREAD
A yeasted bread that's shaped like a turtle. Kids love it!
Provided by Jo
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h30m
Yield 15
Number Of Ingredients 9
Steps:
- In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
- In a large mixing bowl, combine the yeast mixture with the cooled milk, butter, egg, 2 cups flour and salt; beat well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Cover dough and let rest for 10 minutes.
- Divide dough into seven pieces. One round 2 inches in diameter, five rounds 1 inch in diameter and the remainder in one large round.
- Place the large round on a lightly greased cookie sheet and flatten slightly. Shape four of the 1 inch rounds into 'feet' and one into a 'tail' for the turtle. Shape the two inch round into a 'head' for the turtle Attach each piece by flattening the end which attaches to the body, wetting it slightly with water and pinching it under the turtle's 'body'. Press raisins into the turtle's head for 'eyes'.
- Cover the turtle with as damp cloth and let rise for 20 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- With a sharp knife, make crisscross cuts in the turtle's body to make the 'shell'. Finally, use a scissors to make a cut for the turtle's mouth. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until golden brown.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 20.6 g, Cholesterol 15.1 mg, Fat 1.5 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 169.5 mg, Sugar 1.4 g
SLOW-COOKER TURTLE PUDDING
Ooey gooey chocolate pudding, caramel and pecans make this slow cooker dessert extra delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Spray 3-quart slow cooker with cooking spray. In large bowl, mix Bisquick mix, 1/2 cup of the sugar and the cocoa. Stir in milk and 1/2 cup of the caramel until well blended. Put in slow cooker. Pour hot water over top (do not stir). Sprinkle with remaining 1/2 cup sugar.
- Cover; cook on Low heat setting 2 1/2 to 3 hours or until top springs back when touched lightly (center will still be soft). Turn off slow cooker; let stand uncovered 20 minutes to cool slightly. Serve warm pudding with remaining 1/4 cup caramel topping and chopped pecans.
Nutrition Facts : Calories 410, Carbohydrate 85 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 57 g, TransFat 1/2 g
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