Bread Pudding Coffee Cake Food

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BREAD PUDDING COFFEE CAKE



Bread Pudding Coffee Cake image

Make and share this Bread Pudding Coffee Cake recipe from Food.com.

Provided by Pinay0618

Categories     Breads

Time 55m

Yield 24-36 serving(s)

Number Of Ingredients 12

18 sweet dinner rolls (tested with King's Hawaiian)
4 large eggs, divided use
1 3/4 cups whole milk, divided use
1/2 cup sour cream
3 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract
1 (15 1/4 ounce) box cinnamon, streusel muffin mix (tested with Betty Crocker)
1/4 cup vegetable oil
1 cup jumbo red raisins, soaked in hot water at least 15 minutes, drained and patted dry on paper towels
1/2 cup chopped pecans
1 cup powdered sugar
1 -2 tablespoon milk or 1 -2 tablespoon cream

Steps:

  • Preheat oven to 350 degrees F. Line a 9 x 12-inch jellyroll pan with nonstick foil.
  • Slice the rolls in half. Set the tops aside. Tear the bottoms into 1-inch chunks and spread in a single layer over the bottom of the prepared pan.
  • In a medium bowl, whisk together 2 of the eggs, 1 cup of the milk, sour cream, granulated sugar, and vanilla extract until well-combined. Tear the tops of the rolls into chunks about 1 inch in size and add to the milk/egg mixture. Set aside to soak up the liquid.
  • Combine muffin mix (reserve the streusel), remaining 3/4 cup milk, oil, and the 2 remaining eggs in a large mixing bowl. Beat on medium speed until combined.
  • Spoon 1/2 of the batter evenly over the bottoms of the rolls in the pan, and gently spread a bit using the back of a large spoon. Sprinkle with raisins and the contents of the cinnamon streusel packet. Spoon the remaining batter over the top of the raisins and streusel.
  • Spoon the reserved milk and roll top mixture over the muffin batter in the pan. Use the tip of a knife or wooden skewer to swirl the two batters together. Sprinkle with pecans.
  • Bake about 35 to 40 minutes, until toothpick inserted in the center comes out clean. Let bread pudding coffee cake cool completely in the pan.
  • For the glaze, combine powdered sugar and enough milk until smooth and just thick enough to drizzle. Pour into a ziptop bag, squeeze out the air, and seal. Snip off a tiny corner of the bag and use it to drizzle the glaze in a zig-zag pattern over the top of the coffee cake. Let glaze set before lifting cake out of the pan with the foil. Cut and serve.
  • Store any leftovers in a covered. This is even better the next day.

Nutrition Facts : Calories 205.9, Fat 8.4, SaturatedFat 2.1, Cholesterol 39.4, Sodium 135.8, Carbohydrate 33, Fiber 10.7, Sugar 8.5, Protein 4.5

CAKE DOUGHNUT BREAD PUDDING



Cake Doughnut Bread Pudding image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 12

Bread Pudding
1 stick unsalted butter
1 cup sugar
5 large eggs, lightly beaten
2 cups heavy cream
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins
16 cake doughnuts
4 tablespoons unsalted butter
1/2 pound confectioners' sugar
Dark rum, to taste

Steps:

  • Preheat oven to 350 degrees F.
  • In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.
  • Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.
  • Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.
  • Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in.

CUSTARD BREAD PUDDING



Custard Bread Pudding image

I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread.

Provided by SweetPea

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h40m

Yield 12

Number Of Ingredients 8

1 quart half-and-half
4 large eggs
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
4 slices bread
¼ cup raisins, or to taste
1 pinch ground cinnamon, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
  • Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
  • Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 27.3 g, Cholesterol 91.7 mg, Fat 11.2 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 6.3 g, Sodium 161.8 mg, Sugar 19.3 g

OLD-FASHIONED BREAD PUDDING



Old-Fashioned Bread Pudding image

Bread pudding is a delicious treat and an even better way to reduce food waste! For this bread pudding recipe, collect the heels and any extra slices of bread you have and freeze them. When you have enough to measure six cups (this is about six slices of bread), thaw the slices and start baking this warm and comforting bread pudding.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 9

2 cups milk
1/4 cup butter
2 eggs, slightly beaten
1/2 cup sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
6 cups soft bread cubes (about 6 slices bread)
1/2 cup raisins, if desired
Whipping (heavy) cream, if desired

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
  • In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
  • Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg

BANANA COFFEE CAKE



Banana Coffee Cake image

You're sure to go crazy over this yummy banana coffee cake topped with cinnamon, sugar and pecans. This recipe is so delicious that a local pecan grower asked permission to use it in one of his brochures. -Georgia Courtney, Las Cruces, New Mexico

Provided by Taste of Home

Time 40m

Yield 15 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 to 3 medium)
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
TOPPING:
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with the remaining topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.

BREAD PUDDING MUFFINS



Bread Pudding Muffins image

These amazing muffins can be as healthy and as delicious as your imagination allows.

Provided by Jonathan Butt

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 35m

Yield 12

Number Of Ingredients 10

4 large eggs
2 cups milk
¾ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons unsalted butter, melted
6 slices stale bread
½ cup chocolate chips
1 tablespoon chia seeds
¼ cup brown sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin or line with paper liners.
  • Whisk eggs in a large bowl just until mixed. Add milk, white sugar, cinnamon, and salt; mix well. Mix in melted butter.
  • Break bread into small pieces into the bowl and mix until well combined and bread is wet. Add chocolate chips and chia seeds; mix well.
  • Divide mixture evenly between the prepared muffin cups and sprinkle with brown sugar.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 198.5 calories, Carbohydrate 30.3 g, Cholesterol 70.3 mg, Fat 7.2 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 3.6 g, Sodium 176.1 mg, Sugar 23.3 g

BREAD PUDDING CAKE



Bread Pudding Cake image

This Bread Pudding is like a cake made in a Bundt Pan. My Grandma used to make it years ago. She never knew how much of what went into a recipe, so one day, I stood by her side and measured everything she put in it. This recipe is mixed with your hands so it is put together fast.

Provided by vhmeyer

Categories     Dessert

Time 1h20m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 12

1/2 cup butter
1 loaf stale bread
1 egg
3/4 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup raisins
1 cup currants
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg

Steps:

  • Soak bread in warm water then squeeze it dry.(after I soak the bread I put it in a sieve and use a spatula to remove the water).
  • Add bread to butter using hands mix together well.
  • Add rest of ingredients and mix well with hands.
  • Put in a bundt pan.
  • Bake in a 350 degree oven for 1 hour.

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

CAKE DOUGHNUT BREAD PUDDING



Cake Doughnut Bread Pudding image

Okay, I know this never happens but, just for fun, let's say you have cake doughnuts sitting around that have gone stale. Impossible, I know, but let's just imagine it happened. You don't want to throw them away; that would be a waste. So, you really only have one option: Make bread pudding. It's really best when you serve it with cold ice cream on top. And caramel sauce. Oh, and chocolate chips. It's called "bread pudding" because originally it was made with stale bread, which might sound gross, but if you have old (but not too old!) bread sitting around, try this recipe with it. You'll freak out it's so good.

Provided by Duff Goldman

Categories     dessert

Time 1h10m

Yield One 9-by-13-inch baking dish

Number Of Ingredients 10

Cooking spray, for the baking dish
10 to 12 cake doughnuts, cut into 3/4-inch cubes, arranged on a sheet pan and either dried overnight, uncovered, or baked at 350 degrees F for 10 minutes
3 cups (480 grams) whole milk
1 1/4 cups (250 grams) granulated sugar
1 tablespoon (14 grams) pure vanilla extract
Kosher salt
7 large eggs
1/2 cup (93 grams) lightly packed light brown sugar, plus more if needed
1/4 cup (1/2 stick or 57 grams) unsalted butter, softened
Ice cream, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray, line with parchment and spray again. Place the doughnut pieces in an even layer in the prepared baking dish.
  • Whisk together the milk, granulated sugar, vanilla and a pinch of salt in a large bowl until the sugar is mostly dissolved. Add the eggs and whisk to combine so that it's all the same light yellow color. Let sit for 3 minutes and whisk again.
  • Pour the custard mixture over the doughnut pieces. Gently, press down a few times to make sure all the doughnut pieces are wet with custard. Cover with a kitchen towel and let sit for 10 minutes at room temperature.
  • In another bowl using a wooden spoon, mix together the brown sugar, butter and a pinch of salt. If it's loose, add more brown sugar until it gets crumbly. Sprinkle the top of the bread pudding with chunks of the sugar mixture.
  • Bake for 35 to 45 minutes or just until the bread pudding is only slightly jiggly in the center. To test, using an oven mitt, carefully grab the oven rack and give it a little shake. If the middle sloshes around, it's not done. If it gives a firm jiggle, it's done.
  • Serve warm, cold or at room temperature, topped with ice cream.

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