BREAD PUDDING WITH DRUNKEN PRUNES
This is "too good" for kids! If the idea of prunes in a Christmas dessert give you the willies, substitute raisins, figs, dried cranberries or cherries (not all at once, but hey--that might be good!). Works for breakfast, too, for overnight guests during the holidays.
Provided by Debber
Categories Dessert
Time 1h10m
Yield 1/2 cup, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Place diced prunes in a small jar or bowl, pour Comfort ove rtop; let sit about 4 hours or overnight.
- Preheat oven to 350. Brush 2-quart baking dish with 1 T. melted butter, set aside.
- In a large bowl, drizzle remaining butter over bread cubes. Scatter cubes on a baking sheet and brown lightly in the preheating oven. Remove and set aside.
- In a large mixing bowl, combine milk, cream and vanilla. Add eggs, yolks, sugar and salt, whisking until smooth; set aside.
- Dump bread cubes into prepared baking dish. Remove prunes from liquor (or it might all have soaked in) and toss with cubes. Pour egg-mixture over top of cubes and prunes; cover.
- Place baking dish in a water bath (water should come 3/4 of the way up the sides of the dish), in the oven. Bake for one hour (or until "set").
- Remove dish from water bath, chill for two hours in refrigerator before unmolding from baking dish (or leave in the pan if you're not doing a fancy presentation).
- If you prefer to serve the pudding HOT, let it rest only until it is unpuffed--but do NOT unmold to serve.
- Serve with "butter-rum" sauce (1/2 cup each melted butter and powdered sugar with 3 T rum splashed in--heat briefly in the microwave) OR vanilla ice cream OR whipped cream.
Nutrition Facts : Calories 302.4, Fat 14.5, SaturatedFat 8.2, Cholesterol 117.1, Sodium 323.7, Carbohydrate 25.8, Fiber 1.4, Sugar 8.5, Protein 5.3
DRUNKEN BREAD PUDDING WITH AMARETTO SAUCE
A good way to use up day old croissants or other bread. This makes a scrumptious almond-flavored dessert.
Provided by Barb G.
Categories Dessert
Time P3DT3h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter 11x7-inch baking dish.
- In bowl whisk eggs and yolks, Whisk in granulated sugar and cinnamon until blended.
- Whisk in half and half, raisins and 2 tablespoons Amaretto until combined and sugar has dissolved.
- Add bread; stir to coat in egg mixture.
- Cover; refrigerate for 15 minutes. Stir and refrigerate 15 minutes more.
- Pour bread and egg mixture into baking dish; Pour any remaining egg mixture over bread.
- Bake 30 minutes; sprinkle with almonds.
- Bake 10 to 15 minutes more or until set. (If top is browning too quickly, tent with foil).
- Cool.
- Sauce: In pot melt butter over medium heat.
- Add remaining Amaretto; bring to a boil, stirring constantly.
- Cook 30 seconds, reduce heat to medium.
- Gradually whisk in powdered sugar until dissolved; remove from heat.
- Transfer to bowl; cover and cool.
- Serve bread pudding with sauce and if desired, whipped cream.
BEST EVER BREAD PUDDING
Let's face it, bread pudding is wildly underrated. And I honestly believe it's because so often, the bread pudding we've experienced in restaurants or even at potlucks more closely resembles a sweetened bread cinder block than a rich, custardy pudding. This recipe is here to give you a new lease on the classic dessert. It's almost too easy, but yields utterly decadent results. The key is in the ratio of bread to custard base; this recipe calls for quite a bit of bread, but also has an adequate amount of liquid components to balance it out.
Provided by Darcy Lenz
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Yield 12
Number Of Ingredients 19
Steps:
- Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
- Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
- Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
- After soaking, spoon bread mixture into the prepared baking dish.
- Bake in the preheated oven for 55 minutes.
- Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
- Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
- Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
- While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
- Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
- Cut the pudding into squares and serve with warm bourbon sauce.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 97 g, Cholesterol 180.9 mg, Fat 30.5 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 16.3 g, Sodium 601.3 mg, Sugar 63.3 g
PRUNE PUDDING
This smooth, satisfying pudding recipe served at Franklin Delano Roosevelt's White House originally called for leaving the prunes in water overnight. But now that pitted prunes are readily available, an hour's soak is all you need to speed the cooking process. Sweet, but not overly so, it lends itself to delicious variations: add a bit of cardamom; sprinkle with walnuts; spoon some over thick, creamy yogurt; or try all of these together. The strong cinnamon flavor and dark color make the pudding ideal for autumn and holiday desserts. The portions here may seem small, but as with any dish involving prunes, a little goes a long way.
Provided by Steven Kurutz
Categories custards and puddings, dessert
Time 2h35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place prunes in a medium-size saucepan, pour in 2 cups hot water and let stand for 1 hour. Transfer saucepan to the stove and bring prunes to a boil. Reduce heat to low and simmer, covered, for 5 to 10 minutes until soft.
- Drain prunes, reserving the liquid, and roughly chop. Add more hot water to the reserved prune water so it totals 2 cups. Place prunes and prune water back in the saucepan and add the sugar, powdered cinnamon and cinnamon stick. Stir to combine and bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Meanwhile, make a slurry by mixing the cornstarch and 2 tablespoons cold water. Add the slurry to the prune mixture and cook over low heat for 5 minutes, stirring constantly, to thicken mixture. Remove the cinnamon stick and ladle the pudding into ramekins. Let cool, then chill in the refrigerator. Serve cold.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 0 grams, Carbohydrate 67 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 47 grams
DRUNKEN BRANDY-PEACH BREAD PUDDING
Steps:
- TO MAKE THE BREAD PUDDING: Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or cooking spray. Mix the granulated sugar, half-and-half, and cinnamon in a large saucepan over medium heat. Stir occasionally until the sugar dissolves. (No need to boil the mixture.) Remove the saucepan from the heat.
- Whisk the 3 eggs in a bowl until the whites and yolks are combined. Pour about 1/4 cup of the hot cream mixture into the eggs, whisking as you pour. (This tempers the eggs, which keeps them from curdling when they are mixed into the hot cream mixture.) Pour the tempered egg mixture into the cream mixture left in the saucepan and whisk until the sauce is smooth.
- Gently combine the bread cubes and peaches in a large bowl. Spoon into the prepared pan. Pour the sauce over the peach-bread mixture and let sit for about 30 minutes to let the sauce soak into the bread. Sprinkle the pecans on top.
- Bake until the pudding is firm and lightly browned on top, about 1 hour. Cut into squares and serve warm or at room temperature with warm Peach Brandy Sauce.
- TO MAKE THE PEACH BRANDY SAUCE: Melt the butter and brown sugar together in a saucepan set over medium heat. Remove the mixture from the heat. In a bowl, whisk the 1 egg with a fork. Temper the egg by adding about 2 tablespoons of the butter-sugar mixture to the egg and whisk constantly until the egg is incorporated. Pour the tempered egg mixture into the saucepan with the remaining sugar-butter mixture and whisk until the sauce is smooth. Add the salt and whisk in the brandy. Keep the sauce warm until ready to serve. Pour it over the bread putting as soon as it comes out of the oven.
- do it early
- The bread pudding can be made up to 12 hours in advance, covered, and refrigerated. Warm in a 300°F oven. The sauce can be made up to 48 hours in advance and refrigerated until ready to use. Reheat it in a heavy saucepan set over low heat until it is warm but not hot; or microwave it on medium power in a microwave-safe container until warm, about 1 to 2 minutes.
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