Berry Bread Pudding Food

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VERY BERRY BREAD PUDDING



Very Berry Bread Pudding image

It's said that "Necessity is the Mother of Invention," and that's how my version of bread pudding was created. I had never made one prior to having guests for dinner that requested a bread pudding for dessert. "No problem!", I thought, "How hard can it be to make?" I chose a classic Betty Crocker recipe, made it, served it, and couldn't eat more than a spoonful! My guests had no problem with it but for me, it was boring, mediocre and didn't hold my interest. Because my family refuses to eat raisins and I was so sorely disappointed in the original recipe, I spent a week with my cookbooks, pouring over them and taking notes from various recipes. I ultimately decided to treat each aspect of the bread pudding as a single unit: if I'd love to eat the custard, alone, than it was a winner. Same went for the bread: if it was such a great bread that I could eat it plain, then it had to be included. And since raisins were out, I decided to use mixed berries as a contrast against the custardy bread filling. And what came out of the oven was a winner! Because the pudding is so creamy and slightly sweet, the sharp tang of the berries just zipped right through the sweetness and burst onto your tongue, making you almost draw in your breath from the delicious contrast. Then, add the orange-flavoured whipped cream, which added another layer of distinct flavour to it, and it was a HIT...in our home! Is this the most economical bread pudding, using scraps of this and that? No. Is this the simplest of bread pudding recipes to create, dumping stale bread and milk together, toss in an egg or two, a handful of raisins and into the oven? No, again. But, this IS a bread pudding that will make you proud to serve it at your table. It's a bread pudding that treated each element with the respect that it deserved, creating a quality dessert. So, if you want a slightly more upscale version of a bread pudding that is sure to wow your family, please try my version, that will become our standard from now on. And yes!, the temperature is correct: it's 335 degrees; I split the difference between 325 for custard and 350 for cake. This way, the bread browns nicely but the custard doesn't overbake. Enjoy!

Provided by The_Swedish_Chef

Categories     Dessert

Time 1h30m

Yield 4-6 bowls

Number Of Ingredients 15

2 cups frozen berries, mixed (I used 1/2 cup each of blueberries, raspberries, strawberries and black raspberries. Using frozen fr)
6 cups bread (I used Hawaiian Brand bread dinner rolls (6 cups of torn rolls, 1-inch x 1-inch. My rolls were 2.5-i)
2 cups milk (I use 2% milk. I've tried it with Half & Half and whipping cream and they are too heavy for this des)
2 eggs
2 egg yolks (freeze the 2 egg whites for frosting or angel food cake)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (do NOT go overboard with the almond, a little goes a long way!)
1 pinch salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup heavy whipping cream, chilled
3 -4 tablespoons powdered sugar, sifted free of lumps
1/4 teaspoon vanilla extract
1/16 teaspoon boyajia orange oil (I have measureing spoons that are labeled "pinch, dash and smidgeon". The smidgeon one is 1/32 tsp. )

Steps:

  • NOTE: I have found that people tend to fight over the browned top crust of bread pudding so I solved that problem by baking mine in a 10" round x 4" deep Pyrex casserole, ensuring everyone of receiving a large portion of browned pudding with enough soft pudding underneath. This meant that I had to use a 17" x 13" x 2" deep broiler pan for the Bain Marie or water bath. If you choose to use a different size baking dish, results may vary, such as a longer baking time. My bread pudding ended up being 2.5" deep.
  • Directions for bread pudding:.
  • Preheat oven to 335 degrees. Fill tea kettle with enough water to fill a 13" x 17" pan, half way up with boiling water. Bring water to boil, then turn down heat to a simmer, for later use. Butter the casserole dish; set aside.
  • Place the 2 cups of milk in a large saucepan, uncovered, over medium heat. Let the milk heat in the pan, without stirring, until a skin forms on top and it is scalded. Or, if this makes you uneasy, stir the milk and continue heating until small bubbles form along the edges of the pan. Remove from heat.
  • Meanwhile, place the eggs and yolks in a large mixing container with a pouring spout. Beat or whisk briefly, only to mix, not until they are foamy or light. (This beats too much air into the custard)
  • Gradually add the sugar, vanilla and almond extracts, ground cinnamon, ground ginger and salt, beating only until well mixed.
  • Using a 1/4 cup measuring cup, slowly add 1/4 cup amounts of the hot milk to the egg mixture, stirring gently. When 1 cup of warm milk has been added into the egg mixture, add the remaining milk and stir gently. This process is called "tempering", making sure that your eggs don't "scramble" in the pan from the heat of the milk! Set aside custard mixture.
  • In a large bowl, tear the Hawaiian rolls apart into large chunks, totaling 6 cups. Using a large mesh strainer, pour your custard mixture slowly over the bread roll cubes. (Straining the custard catches any lumpy egg whites.) Stir very gently, making sure that the bread rolls are all thoroughly coated. Allow to rest in the bowl for 10 minutes. Stir twice.
  • While the bread is soaking up the custard, measure out your frozen berries. I'm lucky enough to have a deep freezer so I have individual bags of the berries, but a quality brand of mixed berries with blueberries, strawberries, raspberries and black raspberries can be used. They should NOT be mashed!
  • Gently fold the 2 cups of mixed frozen berries into the custard/bread mixture. Pour this into the prepared casserole dish, using a spoon to make sure that the berries are well distributed and that the raspberries are pushed down into the custard, to fill their little centers.
  • Place the casserole dish into the broiler pan and place this into the oven, leaving the oven door open. Carefully pour the hot, boiling water into the pan, going up to 1/2 the height of the casserole. NOTE: PLEASE BE CAREFUL! I have a long-necked tea kettle so there is no risk of burning myself. However, if you feel more comfortable filling the broiler pan with the hot water prior to placing it into the oven, do what makes sense for YOU!
  • Bake for 50 to 60 minutes until a sharp knife inserted 1 inch into the middle of the custard comes out clean. Carefully remove the broiler pan and place on a heat-proof surface. Lift the casserole out of the water, place it on a wire rack and cool for 1 hour or until a comfortable eating temperature. Allow water in broiler pan to cool, dump out when safe to the touch.
  • Serve warm, cool, cold. Plain or with topping of choice. Just enjoy it, however you please!
  • Directions for Orange Whipped Cream:.
  • Have ALL of your ingredients and equipment ice cold! I store the beaters in the bowl in my frig and have a small dish of the sifted powdered sugar in there, too. (Sifting the powdered sugar after you've measured it eliminates nasty sugar lumps!)
  • Remove bowl, beaters, whipping cream and powdered sugar from the refrigerator. Insert beaters into machine, shake whipping cream multiple times to integrate the butter fat; pour into the bowl.
  • Starting out at the lowest speed, beat whipping cream until it slightly thickens. Starting out at a lower speed prevents splashing all over.
  • Once cream begins to thicken, increase speed to medium high and whip until soft peaks begin to form. Increase speed to high and slowly add the powdered sugar to the whipped cream, being sure to reach all corners of the bowl if doing this with a hand mixer.
  • When firm peaks have formed, add vanilla extract and 2-3 drops of orange oil (or orange zest) and blend only until combined, about 10 seconds.
  • Serve a dollop of this on top of the still warm Very Berry Bread Pudding. The whipped cream is also good in your coffee, with a dash of cinnamon!

BERRY BREAD PUDDING



Berry Bread Pudding image

Provided by Food Network

Categories     dessert

Time 10h45m

Yield 6 servings

Number Of Ingredients 5

6 slices of crustless white bread
3/4 cup sugar
1 cup of water
6 cups each blueberries and raspberries
Whipped cream

Steps:

  • Cut each slice of white bread into thirds. In a nonstick saucepan bring the sugar and water to a boil. Add the blueberries and simmer for 2 minutes until they pop; add raspberries and simmer for a minute or until wilted. Strain them over a bowl. Reserve the fruit and return the strained juices to a skillet. Over high heat reduce the juices until 1 cup remains and cool until room temperature. Blend the syrup with the fruits.
  • Oil a 6 cup souffle mold. Line sides with bread strips and spoon fruit and syrup in the middle. Trim the bread on the sides of the bread so they are the same level as the fruits. Cover the fruit with more bread, cover the bread with a plate and place weight on the plate; refrigerate overnight.
  • Unmold (if possible) and serve with whipped cream.

BLUEBERRY BREAD PUDDING



Blueberry Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.

OVER-THE-TOP BLUEBERRY BREAD PUDDING



Over-the-Top Blueberry Bread Pudding image

This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It's a favorite for our summer celebrations. -Marilyn Haynes, Sylacauga, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

3 large eggs
4 cups heavy whipping cream
2 cups sugar
3 teaspoons vanilla extract
2 cups fresh or frozen blueberries
1 package (10 to 12 ounces) white baking chips
1 loaf (1 pound) French bread, cut into 1-inch cubes
SAUCE:
1 package (10 to 12 ounces) white baking chips
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

Nutrition Facts : Calories 869 calories, Fat 54g fat (33g saturated fat), Cholesterol 195mg cholesterol, Sodium 344mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 11g protein.

BLUEBERRY BREAD PUDDING



Blueberry Bread Pudding image

Blueberry Bread Pudding made with fresh or frozen blueberries can be served warm as a dessert or brunch item! This easy recipe can be made the day of or turned into an overnight dish!

Provided by Janelle

Time 1h10m

Number Of Ingredients 7

1 baguette
1 cup fresh or frozen blueberries
1 (8 ounce) cream cheese, room temperature
2/3 cup sugar
2 eggs
1 teaspoon vanilla
1 cup milk (any percent)

Steps:

  • 1. Preheat oven to 350*F
  • Slice baguette up into cubes and place in a greased 9x9 casserole dish.
  • Add blueberries on top of baguettes and set aside.
  • In a bowl, blend cream cheese and sugar until smooth, free of chunks.
  • Add eggs and vanilla and blend well.
  • While mixing, slowly add milk.
  • Once blended, pour over sliced up baguettes.
  • Press all bread into milk mixture, coating every piece. Let sit for 20 minutes, or cover and refrigerate overnight.
  • When ready to bake, soak all bread again and bake for 40 minutes, or until fully cooked, with center set and not liquid.

Nutrition Facts : Calories 208 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 267 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

BLUEBERRY, BREAD PUDDING



Blueberry, Bread Pudding image

Bread pudding dotted with blueberries has a soft center and a crunchy top. It's not to sweet so go ahead and top it with the easy caramel sauce.This is good for Breafast, Brunch or Dessert!

Provided by Rita1652

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

8 cups cubed day old bread
8 large eggs
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
1 cup heavy cream
1 cup milk
1 lemon zest
2 teaspoons cinnamon
1 teaspoon vanilla extract
1/3 cup sugar
1 pinch salt
4 tablespoons sweet butter
1 tablespoon light brown sugar, roughly chopped
1 cup prepared caramel topping
1 tablespoon whiskey, rum or favorite liquour

Steps:

  • In a butter 8 X 8 oven proof pan place 1/2 the bread cubes in pan place 1/2 the blueberries top remaining bread and then blueberries.
  • Mix eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
  • Pour over bread pressing gentle to submerge bread then cover with plastic wrap and soak for one hour.
  • Preheat oven 350.
  • Remove wrap sprinkle brown sugar on top and dot with butter.
  • Bake in oven for 45-50 minutes.
  • Just before serving heat caramel and whiskey in a microwave proof dish.
  • Dust pudding with powdered sugar and pour some sauce over pudding.

BETH'S BLUEBERRY BREAD PUDDING



Beth's Blueberry Bread Pudding image

I love bread pudding. I am a fanatic! I go everywhere to just to try the bread pudding. This is one of my favorite bread pudding recipes!

Provided by Amanda F.

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

½ cup white sugar
3 tablespoons butter
1 cup heavy whipping cream
¾ cup white sugar
3 tablespoons butter, softened
3 eggs
2 teaspoons vanilla extract
3 ½ cups milk
8 cups sourdough bread cubes
1 ¾ cups fresh blueberries
2 tablespoons white sugar
½ teaspoon ground cinnamon

Steps:

  • Combine 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat; cook and stir until butter is melted, 3 to 4 minutes. Stir cream into butter mixture; bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. Pour golden sauce into a bowl and cover with plastic wrap.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract; beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bread cubes in a large bowl. Pour milk mixture over bread; let stand until bread is moistened, about 5 minutes. Fold blueberries into bread mixture; transfer to a 3-quart baking dish.
  • Mix 2 tablespoons sugar and cinnamon together in a bowl; sprinkle over bread mixture. Drizzle 1/3 cup golden sauce over bread mixture.
  • Bake in the preheated oven until a knife inserted in the center of the bread pudding comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce.

Nutrition Facts : Calories 410.7 calories, Carbohydrate 56.5 g, Cholesterol 94.6 mg, Fat 16.7 g, Fiber 1.7 g, Protein 10 g, SaturatedFat 9.7 g, Sodium 398.7 mg, Sugar 29.7 g

WHITE CHOCO-BERRY BREAD PUDDING



White Choco-Berry Bread Pudding image

A French bread baguette and vanilla pudding is sweetened with melted white chocolate morsels and juicy raspberries in this easy-to-make dessert.

Provided by My Food and Family

Categories     Custards & Puddings

Time 1h15m

Yield 12 servings

Number Of Ingredients 8

1 French bread baguette (1 lb.), cut into 1/2-inch cubes
1/4 cup butter or margarine, melted
1-1/2 cups frozen red raspberries, thawed, drained
1 cup white chocolate chips
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-1/4 qt. (5 cups) cold milk
3 eggs
1/2 cup slivered almonds

Steps:

  • Heat oven to 350°F.
  • Toss bread with butter; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Sprinkle with raspberries and chocolate morsels.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. Reserve 1-1/2 cups pudding for later use; refrigerate until ready to use. Whisk eggs into remaining pudding until blended; pour over ingredients in baking dish.
  • Bake 20 min. Sprinkle with nuts; bake 15 to 20 min. or until knife inserted in center comes out clean. Cool slightly.
  • Cook reserved pudding in saucepan 5 min. or until heated through, stirring constantly; serve spooned over bread pudding.

Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

BLUEBERRY BREAD PUDDING



Blueberry Bread Pudding image

My husband cooks breakfast for a men's Bible study group every Sunday. When he makes this dish, there's never any left.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 11

2 slices day-old Italian bread
1 large egg yolk
1/4 cup heavy whipping cream
3 tablespoons whole milk
2 tablespoons sugar
2 tablespoons butter, melted
3/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
Dash ground cinnamon
1/2 cup fresh or frozen blueberries
Confectioners' sugar

Steps:

  • Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes., Bake, uncovered, at 350° for 30 minutes or until top is golden brown and a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar and serve warm.

Nutrition Facts :

BREAD PUDDING



Bread pudding image

This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 2h

Yield Cuts into 9 squares

Number Of Ingredients 10

500g white or wholemeal bread
500g/1lb 2oz mixed dried fruit
85g mixed peel
1½ tbsp mixed spice
600ml milk
2 large eggs, beaten
140g light muscovado sugar
zest 1 lemon (optional)
100g butter, melted
2 tbsp demerara sugar

Steps:

  • Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
  • Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
  • Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
  • Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
  • Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
  • Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

Nutrition Facts : Calories 510 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.15 milligram of sodium

BERRY BREAD PUDDINGS



Berry Bread Puddings image

Provided by Michele Adams

Categories     Milk/Cream     Mixer     Berry     Egg     Dessert     Bake     Quick & Easy     Wedding     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

8 cups of bread, cubed or torn into 1 1/2-inch pieces
4 cups mixed berries, such as blackberry, raspberry, strawberry, or blueberry (in any combination)
8 eggs
1 1/2 cups sugar
3 cups half and half
1 tablespoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
powdered sugar for dusting

Steps:

  • Preheat oven to 375° F. Prepare eight individual soufflé cups (1-cup capacity) with cooking spray. In a large bowl, toss the bread cubes with the berries to distribute evenly. In another bowl, beat the eggs with a whisk or electric mixer on low speed until frothy. Add the sugar and beat until well blended. Add the half and half, vanilla, cinnamon, and nutmeg and continue beating on low speed until well blended. Fill soufflé cups with bread and berry mixture, mounding it a bit on top. Pour egg mixture over the bread and berries, filling evenly to the rim.
  • Place the soufflé cups in large ovenproof baking dish and pour boiling water into the dish until it reaches about halfway up the sides of the soufflé cups. Bake for 30 to 35 minutes, or until a cake tester or toothpick placed in the center of the puddings comes out clean. Remove from oven and allow to cool. These can be made one day ahead of the shower; simply refrigerate overnight and serve at room temperature. Just before serving, dust each top with powdered sugar.

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From selfproclaimedfoodie.com


BERRY BREAD PUDDING RECIPE - LEMON BLOSSOMS
How To Make This Bread Pudding Recipe. Butter a 2 qt. baking dish and coat it with sugar. In a bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes. In a mixing bowl whisk the custard ingredients. Eggs, sugar, vanilla, cream and milk. Whisk until well blended.
From lemonblossoms.com


OLD FASHIONED BLUEBERRY BREAD PUDDING - ALL INFORMATION ...
Old-Fashioned Blueberry Bread Pudding - Foodgasm Recipes hot foodgasmrecipes.com. Top with remaining bread and blueberries. Mix the eggs, cream, milk, zest, cinnamon, extract, sugar and salt. Pour over the bread pressing gentlly to submerge the bread. Cover with plastic wrap and soak for one hour. Preheat oven 350. Remove the wrap and sprinkle brown sugar on top …
From therecipes.info


BERRY BREAD PUDDING RECIPE - DRISCOLL'S
A delicate bread pudding sweetened with white chocolate and fresh juicy berries. Cinnamon and a pinch of cardamom add deep flavor notes while keeping the bread pudding light and comforting. A memorable breakfast to share with the ones you love.
From driscolls.com


BLUEBERRY BREAD PUDDING RECIPE - DINNER, THEN DESSERT
This Blueberry Bread Pudding recipe is the perfect comfort food to bring to a brunch. The white bread pieces are covered in a sweet custard so they bake buttery and tender. The sweet and tart fruit is baked into the warm bread. Then it’s all topped off with a rich, golden sauce made with pure vanilla extract and lemon. The delicious taste and tender texture make …
From dinnerthendessert.com


EASY BLUEBERRY BREAD PUDDING RECIPE | GIRL HEART FOOD®
Meanwhile, in a bowl, whisk together the milk, cream, eggs, vanilla extract, cinnamon, nutmeg, salt, sugar and lemon zest. Pour milk mixture over bread and just GENTLY press bread down to soak up some of the milk mixture. Dollop blueberry jam over top of bread pudding (if using). Let sit 10 to 15 minutes.
From girlheartfood.com


BERRY BREAD PUDDING - SO DELICIOUS
Ingredients Needed for Berry Bread Pudding . 1 tablespoon olive oil 10 ounces of mixed berries, frozen ½ cup of sugar ½ orange 1 teaspoon vanilla extract 8 white bread slices. How to Cook Berry Bread Pudding . Spray the bottom of a bundt tin with olive oil. Separately, heat a saucepan over low heat. Add the berry mix and sugar. Squeeze the orange out of juice and …
From sodelicious.recipes


BERRY BREAD PUDDING RECIPE | MYRECIPES
Note: For a one-dish dessert, place bread in a lightly greased 11- x 7-inch baking dish. Proceed with recipe as directed in Step 2, dotting top of bread mixture with all 6 Tbsp. raspberry preserves. Bake at 350° for 45 to 50 minutes or until top is crisp and golden brown. Let stand 10 minutes. Serve with sauce. Makes 6 servings. Hands-on Time: 15 min.; Total Time: 3 hr., 25 min.
From myrecipes.com


BLUEBERRY ‘BREAD AND BUTTER’ PUDDING - TESCO REAL FOOD
Method. Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 1ltr ovenproof dish. Spread each slice of bread with the jam, then cut each slice in half to make triangles. Arrange the bread triangles in the baking dish, in 2 lines, jam side down, scattering with the blueberries and lemon zest as you go. Whisk together the eggs, milk, honey ...
From realfood.tesco.com


MARY BERRY’S BREAD AND BUTTER PUDDING RECIPE - BBC FOOD
Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish. Combine the dried fruit, sugar, lemon zest and spice together in …
From bbc.co.uk


TRADITIONAL NEWFOUNDLAND BLUEBERRY BREAD PUDDING - BONITA ...
Bread Pudding Method: Soak bread cubes in milk in a large mixing bowl, fold until all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and cinnamon together. Gently stir into the bread mixture. Fold the blueberries into the mixture. Pour butter into the bottom of a 9 x 13 inch baking pan.
From bonitaskitchen.com


CHEF JOHN'S BLUEBERRY BREAD PUDDING IS THE FOOLPROOF ...
Chef John's Blueberry Bread Pudding Is the Foolproof Dessert That Amazes Food Wishes: Behind the Recipe Fresh blueberries, tangy sourdough bread, and a creamy custard create the perfect combo of sweetness and richness and the ideal ratio between soft, custardy bread and crispy, buttery bread.
From allrecipes.com


BERRY AND BREAD PUDDING RECIPE | EAT SMARTER USA
The Berry and Bread Pudding recipe out of our category Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


BERRY-BRIOCHE BREAD PUDDING RECIPE - KAREN DEMASCO | FOOD ...
Mix the brioche into the custard. Fold in the mashed berries. Transfer the pudding to the prepared baking dish and sprinkle the top with the remaining 2 tablespoons of granulated sugar.
From foodandwine.com


BLUEBERRY BREAD PUDDING - MRFOOD.COM
In large mixing bowl whisk together milk, eggs, sugar, vanilla, cinnamon and salt. Add bread cubes. Let sit for 30 minutes to 2 hours. Add blueberries. Pour mixture into prepared baking dish. Top with bits of butter. Bake 45 to 55 minutes or until the custard is set. Let pudding cool 15 minutes.
From mrfood.com


MARY BERRY BREAD PUDDING RECIPES
Mary Berry Bread Butter Pudding Recipes. Method. Preheat the oven to 180°C, gas mark 4. Butter a 1½ litre ovenproof baking dish. Layer the slices of panettone in the dish. Beat the eggs together in a measuring jug, add the milk, double cream and 25g sugar. Pour this over the panettone and set aside for 15 minutes to allow the custard to soak in. Sprinkle with the …
From tfrecipes.com


BLUEBERRY BREAD PUDDING | SOUTHERN LIVING
Recipes; Blueberry Bread Pudding; Blueberry Bread Pudding. Rating: Unrated. Be the first to rate & review! Step aside, blueberry cobbler, there's a new favorite in town. By Pam Lolley. Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Blueberry Bread Pudding . Credit: Jennifer Causey; Food Styling: Loren Wood; Prop Styling: Christine Keely . Recipe …
From southernliving.com


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