Brown Sugar Pudding Food

GRANDMA GRIPPIN'S BROWN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large saucepan stir together brown sugar, water and 4 tablespoons margarine; bring to a boil over medium heat.
• Meanwhile, cream together white sugar and 1/2 cup margarine in a large bowl, using an electric mixer. In a separate bowl combine flour, baking powder and cinnamon. Blend flour mixture into butter mixture alternately with milk until smooth.
• Pour boiling brown sugar mixture into 9x13 inch baking dish and drop flour mixture by spoonfuls into the liquid mixture.
• Bake 20 to 25 minutes, or until set.

BROWN SUGAR SAUCE

Steps:

• In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
• Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
• Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

BROWN-SUGAR PUDDING

Steps:

• Stir together half-and-half, brown sugar, and cornstarch in a 2- to 3-quart heavy saucepan and heat over moderate heat, stirring occasionally, until sugar is dissolved and mixture is heated through (do not let boil).
• Whisk together yolks and salt in a medium bowl until smooth, then add hot half-and-half mixture in a slow stream, whisking. Return mixture to saucepan and cook over moderate heat, whisking, until mixture just reaches a boil, then boil, whisking, 1 minute (mixture will thicken). Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter and vanilla until butter is incorporated. Set bowl in a larger bowl of ice and cold water and chill, stirring frequently, until pudding is cool, about 10 minutes.
• Beat heavy cream with sour cream in a bowl with a whisk until mixture just holds stiff peaks.
• Divide pudding among 6 small bowls, then top each serving with a generous dollop of cream.

LEMON BROWN SUGAR BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Put bread cubes into large bowl. Mix eggs, cream, brown sugar, zest and vanilla together; pour over bread. Mix well and let sit for a minimum of 15 minutes. Butter a casserole dish and pour the mixture into the casserole. Put into the top half of the oven until the center is slightly firm to the touch, about 30 minutes. Remove and serve warm, topped with whipped cream, blueberries, and powdered sugar.

BROWN SUGAR PUDDING CAKE

Steps:

• In a small bowl, combine all sauce ingredients. Pour into a 1-1/2-qt. baking dish; set aside. , For pudding, in a large bowl, beat butter and sugar. Combine the flour, baking powder, salt and nuts; gradually add to butter mixture alternately with milk. Spoon into baking dish. Bake at 350° for 40-45 minutes until a knife inserted in the center comes out clean.

BROWN SUGAR BREAD PUDDING WITH CREME ANGLAISE

Steps:

• Whisk together egg whites and egg in a medium bowl until blended. Whisk in reduced-fat milk and next 7 ingredients.
• Arrange bread cubes in an 8-inch square pan coated with cooking spray. Pour egg mixture evenly over bread. Sprinkle evenly with 4 teaspoons brown sugar, butter, and almonds. Press down gently on bread cubes, and let stand 10 minutes.
• Bake at 350° for 30 to 35 minutes or until a knife inserted in center comes out clean. Serve warm with 2 tablespoons chilled Crème Anglaise per serving. Garnish, if desired.
• Creme Anglaise:.
• Heat milk in a medium saucepan over medium heat just until bubbles and steam appear (do not boil). Remove from heat.
• Whisk together sugar and egg yolks in a medium bowl until blended. Gradually add heated milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thinly coats the back of a spoon. Pour mixture into a bowl. Stir in vanilla. Place plastic wrap directly on surface of mixture, and chill at least 4 hours. (Mixture will thicken slightly as it cools.) Stir in bourbon before serving.

BROWN SUGAR BREAD PUDDING

Steps:

• In a small pan over low heat, melt butter with brown sugar for 5 minutes stirring occasionally. Set aside.
• In a large bowl, combine all other ingredients except bread. Mix thoroughly.
• Combine butter and sugar mixture with egg mixture, stirring constantly.
• Spray 9x13" pan and cover the bottom with the torn bread.
• Pour mixture over the bread.
• Stir together to make sure all the bread is covered.
• Bake, uncovered, at 350 degrees for 40 minutes or until the top is lightly brown.
• Serve warm. Best if cooled at least 30min.

BAKED RAISIN PUDDING

Steps:

• Gather the ingredients.
• Combine the brown sugar, water, and butter in a saucepan. Boil for 5 minutes.
• Pour the sugar and butter syrup into a buttered 2-quart casserole dish.
• In a separate bowl, combine the flour, sugar, salt, baking powder, raisins, milk, and vanilla; blend thoroughly and gently until there are no lumps. But don't overmix.
• Pour the batter over the hot mixture in the casserole dish.
• Bake the raisin pudding for 25 to 30 minutes at 350 F. Allow the pudding to cool off slightly before slicing.
• Enjoy!

BROWN SUGAR PUDDING WITH HOT BUTTERED-RUM RAISINS

Steps:

• Bring the half-and-half and cinnamon stick to a simmer in a medium saucepan over low heat. Whisk together the egg and egg yolks, sugar, cornstarch and salt in a medium bowl. While whisking constantly, slowly pour the hot half-and-half into the egg mixture. Return the mixture to the saucepan and cook over medium heat, whisking, until the mixture just reaches a boil, about 4 minutes. Continue cooking, whisking constantly, until the mixture thickens, about 1 minute more. Remove from the heat and strain through a fine-mesh sieve into a clean bowl for a super silky texture. Stir in the butter and rum.
• Pour the warm pudding into 4 ramekins or glasses. Refrigerate until set, about 2 hours.
• Bring the sugar and 3 tablespoons water to a boil in a small saucepan over medium-high heat, stirring until the sugar dissolves. Boil to thicken slightly, about 2 minutes. Add the rum and raisins and simmer to mellow the alcohol taste slightly, 2 minutes more. Remove from the heat and swirl in the butter to bring the sauce together. Keep warm.
• When ready to serve, place a dollop of sour cream on top of each pudding and spoon hot buttered-rum raisins over each one. Serve.

BROWN SUGAR PUDDING CAKE

Steps:

• 1. Preheat oven to 350 degrees. Combine all sauce ingredients. Pour into a 1-1/2 quart baking dish. Set aside.
• 2. For pudding cake, beat butter and sugar in a mixing bowl. Combine flour, baking powder, salt and nuts; add alternately with milk to butter mixture. Spoon into baking dish on top of sauce. Bake at 350 degrees for 40-45 minutes.
• 3. Serve warm with ice cream or whipped cream.